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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.
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Prep Time 45 minutes
Cook Time 15 minutes
Rising Time 45 minutes
Total Time 1 hour 45 minutes
Servings 36 rolls

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.