Blueberry Lemon Sweet Rolls
Bright, fluffy, and bursting with flavor—perfect for brunch, spring mornings, or anytime you want a little sunshine on your plate.There’s something magical about the combination of juicy blueberries and zesty lemon wrapped in pillowy-soft dough. These Blueberry Lemon Sweet Rolls are a fresh twist on a classic cinnamon roll, and they’ve quickly become a favorite in my kitchen. I created this recipe when I wanted something a little lighter and brighter—but just as decadent as the original.Whether you’re baking for brunch, a special occasion, or just because, these rolls will make your kitchen smell amazing and your people smile.
Ingredients
Sweet roll dough
- 3.5 cups bread flour
- 1 cup milk
- 1/2 cup sugar
- 1/4 cup butter softened
- 1 egg room temperature
- 1 teaspoon vanilla
- 1/4 cup warm water
- 2 1/4 teaspoon yeast
- 1 tsp granulated sugar
Filling
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 cup butter melted
- 1 lemon juice + zest
- 1.5 cups blueberries
Frosting
- 1/2 cup butter
- 1 (8) oz packages cream cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla
Instructions
Make the Dough:
- In a small bowl, combine 1 tsp granulated sugar, 2 ¼ tsp yeast with ¼ cup warm water. Let it sit for about 10 minutes until foamy.
- In a stand mixer fitted with a dough hook, add milk, softened butter, egg, and vanilla and proofed yeast.
- Slowly add in the flour and sugar. Mix on low speed until a soft dough forms. Mix for about 3-5 minutes.
- Let the dough rest in the bowl for 10 minutes.
- Divide the dough into halves.
Assemble the Rolls:
- Roll out each portion on a floured surface into a rectangle.
- Mix the brown sugar, granulated sugar, cinnamon, lemon juice and zest in a small bowl.
- Spread melted butter across the dough with a pastry brush, then spread generously with the cinnamon-sugar mixture.
- Gently press half the blueberries (3/4 cup) into the dough so they stay in place when rolling.
- Roll up tightly from the long edge, then cut into rolls using unflavored dental floss or string.
- Place rolls into a greased baking pan, cover, and let rise until doubled in size (about 45 minutes).
Bake:
- Preheat your oven to 350°F (175°C).
- Bake for 15-18 minutes, or until the tops are golden brown.
Make the Frosting:
- In a stand mixer, beat butter and cream cheese together for 2–3 minutes until light and fluffy.
- Add in powdered sugar and vanilla, and beat until smooth and creamy.
- Spread generously over slightly cooled rolls.
