Lemon Lover’s Lemon Blueberry Sweet Rolls
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HI IT’S ME. The Cinnamon Roll Queen is here to bring you a big, fluffy sweet roll recipe filled with bright, beautiful spring flavors.
Lemon lovers: these are for you! Say hello to my brand new lemon blueberry sweet rolls made with lemon-infused dough, a homemade lemon blueberry filling, and a perfectly sweet lemon cream cheese frosting. In case you’re wondering, yes, I am obsessed with all things lemon + blueberry, because the combo is just *chef’s kiss* this time of year.
For years now I’ve wanted to make a citrus or berry version of my world famous cinnamon rolls, and these gorgeous rolls started out having ONLY lemon in them. Fast-forward many hours (and many iterations of this recipe) and I landed on the most perfect lemon blueberry sweet rolls you’ll ever make. They’re a guaranteed crowd-pleaser for your Easter or Mother’s Day brunch table, plus any other occasions you have coming up like baby showers, birthdays, or just celebrating the weekend.
As a reminder, be sure to read through the entire post to get all of your questions answered. Enjoy!
Ingredients in these lemon blueberry sweet rolls
You’ll (of course) notice that the dough for these lemon sweet rolls is very similar to that of my cinnamon rolls, but with a few special tweaks and an amazing blueberry filling. Here’s what you’ll need to make them:
- For the blueberry filling: that glorious, jam-like blueberry filling is made with fresh or frozen blueberries, granulated sugar, cornstarch to thicken, and fresh lemon zest and lemon juice. I also like to add a little almond extract for a sugar cookie-like flavor!
- For the dough: the lemon sweet roll dough is similar to my famous cinnamon rolls! You’ll need granulated sugar, warm milk, yeast (more on this below), an egg and an egg yolk, salted butter, bread flour, and salt. We’re also adding lemon zest into the dough for that true lemon flavor.
- For the lemon cream cheese frosting: a lemony take on my go-to cream cheese frosting that’s SO easy to make! Get the full recipe here.
Can I make them dairy free?
Absolutely! Simply use a dairy free milk of choice (I suggest unsweetened almond milk), vegan butter, and dairy-free cream cheese.
A note on yeast
It may be confusing to know if your yeast is activated. First, it’s important to know that there are two types of yeast to choose from and that both will work:
- Quick rise or instant yeast: this type of yeast does NOT need to be activated, i.e. you do not need to “proof” it before adding in the dough ingredients. I always use this type of yeast in my yeasted bread and roll recipes (including these sweet rolls!)
- Active dry yeast: this type of yeast DOES need to be activated / “proofed.” This means you’ll want to dissolve it in the warm milk until little bubbles appear before adding the rest of the dough ingredients. The dough may take longer to rise with active dry yeast as well.
Tips for making perfect lemon sweet rolls
- Don’t overheat your milk. It should be between 105-115 degrees F. Anything hotter is likely to kill the yeast, which means the sweet rolls will not rise. A simple tip is to dip your finger in the milk — it should feel warm similar to warm bath water but not HOT. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.
- Use a room temperature egg in the dough: if you use a cold egg, there’s a chance it could affect the yeast or mix with the melted butter and cause it to coagulate. To bring your eggs to room temperature simply place them in a bowl of warm water for a few minutes.
- Use bread flour: bread flour is available at most grocery stores and it makes ALL the difference in achieving softer, fluffy, perfect cinnamon rolls. JUST TRUST ME.
- Thicken the blueberry filling. Be sure your blueberry filling gets nice and thick like jelly, which will prevent it from spilling out of the rolls as they bake.
- Make sure you flour your work surface and the rolling pin: this is to prevent the cinnamon rolls from sticking to the surface or to the rolling pin.
How to make overnight lemon blueberry sweet rolls
After placing the rolls into the greased pan (after the first rise), simply cover them, place them overnight in the fridge, and then bake them in the morning as directed. I like to bring my sweet rolls to room temperature first by leaving them on the counter for 60-90 minutes before baking (this is known as the second rise).
Our favorite tools to make sweet rolls
- Stand mixer. You’ll want to use the dough hook on your stand mixer to easily knead the dough before rolling it out. Don’t have a stand mixer? No worries! You can also knead the dough by hand.
- Wooden spoon. I recommend mixing your dough together with a wooden spoon.
- Rolling pin. For rolling out that beautiful dough. Pro tip: if you don’t have a rolling pin you can also flour up a wine bottle!
- Serrated knife. Using a serrated knife will help you cut the sweet rolls out after you roll the dough up. You can also use floss.
- 9×9 inch pan. I recommend using a 9×9 inch baking pan or 9-inch circular pan so that the rolls fit well and bake properly.
Storing tips
Feel free to store your freshly baked lemon sweet rolls covered at room temp for 1-2 days, then transfer them to the refrigerator for up to 5 days. Simply reheat in the microwave to get them soft and gooey again!
How to freeze sweet rolls
- To freeze before baking: the dough should be frozen after the first rise (once they are rolled up with the filling in and cut). Place into a pan and cover well, then place in the freezer. When you are ready to bake, let the dough thaw in the fridge — preferably overnight, then put in a warm spot for 30 minutes to 1 hour before baking to activate the second rise. Bake the rolls as directed.
- To freeze after baking: allow the lemon sweet rolls to come to room temperature after baking, then you can choose to either freeze the entire pan, making sure they are well wrapped or covered in an airtight container, or you can choose to freeze individual rolls. When ready to eat, defrost the rolls at room temperature, then warm them in the oven at 350 degrees F for 10-15 minutes or you can warm them up individually in the microwave for 20-30 seconds (once defrosted). I prefer to freeze them before they are iced, and then frost them when ready to eat. The icing is also freezer-friendly!
Your lemon sweet roll questions: answered
Be sure to read through the full post for answers to common questions about making these lemon blueberry sweet rolls. A few more common questions that I get:
- Can I use all purpose flour? The recipe will still work with all purpose flour but I highly recommend sticking with bread flour because, as I mentioned, it’s what makes these sweet rolls extra fluffy and delicious.
- Why did the middles pop out of my sweet rolls? This can happen if you roll them a bit too tightly or your pan is too small. Be sure to cut dough off of the ends of your dough log so that the rolls all fit in your pan.
- Can I double the recipe? Yep! Just remember to use a larger pan.
- What can I do if my dough is too sticky while kneading? Simply add a little more flour, about a tablespoon at a time, until it’s easier to work with.
- Can I use a bread maker? I haven’t tested this recipe using a bread maker, but readers have made my famous Cinnamon Rolls using one so I think it should work!
More brunch treats you’ll love
Get all of my breakfast & brunch recipes here!
I hope you love these lemon blueberry sweet rolls! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
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125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Lemon Lover’s Lemon Blueberry Sweet Rolls
Absolutely to die for, big, soft lemon blueberry sweet rolls bursting with a homemade quick lemon blueberry filling and topped with a luscious lemon cream cheese frosting. These lemon sweet rolls are a glorious new take on my famous cinnamon roll recipe and are perfect for brunch, dessert, and celebrating spring and summer holidays!
Ingredients
- For the dough:
- Zest from 1 large lemon
- ½ cup (100g) granulated sugar
- ¾ cup (180g) warm milk (2% or whole milk preferred)
- 2 ¼ teaspoons quick rise or active yeast (from 1 (1/4-ounce) package yeast)*
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- ¼ cup (57g) salted butter, melted (I prefer salted, but unsalted works, too)
- 3 ¼ cups (390g) bread flour, plus more for dusting
- ¾ teaspoon kosher salt
- For the filling:
- 1 ¼ cup (194g) fresh or frozen blueberries
- ¼ cup (50g) granulated sugar
- 1 tablespoon cornstarch
- Zest from 1 lemon
- 1 teaspoon fresh lemon juice
- Optional but recommended: ¼ teaspoon almond extract
- 1 batch lemon cream cheese frosting
Instructions
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Make the blueberry filling: Place a medium pot over medium heat. Add in blueberries, sugar, cornstarch, lemon zest, lemon juice and almond extract. Use a wooden spoon to stir the mixture together. Bring to a gentle boil, breaking up the blueberries with the back of a wooden spoon as they cook. Cook mixture, stirring frequently, for approximately 5 to 10 minutes total, until the mixture is thick like jelly and coats the back of the spoon. The thicker it is, the less likely it will be to spill out of the rolls when you roll them up. Set mixture aside to cool completely.
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Prepare the dough: In the bowl of an eclectic mixer, or if making by hand, a large bowl, add the sugar and lemon zest. Use clean hands to rub the zest into the sugar for approximately 30 seconds to release and infuse lemon flavor into the sugar.
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In a small microwave-safe bowl or glass measuring cup, warm the milk by microwaving it for 45 seconds to 1 minute, until it registers 115°F on a thermometer and feels like very warm bath water (but it shouldn’t be too hot!). Add the warmed milk into the bowl with the sugar and sprinkle the yeast on top. Wait 3 to 5 minutes to activate the yeast; you will know it is activated when it starts to bubble and foam on top. Add the egg, egg yolk and melted butter. Mix on medium speed until well combined, 30 seconds. (Alternatively, mix with a wooden spoon until well combined.) Remove the bowl from the mixer and use a wooden spoon to stir in the flour and salt until a dough begins to form (this will prevent flour from flying everywhere!).
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Knead the dough: Place the dough hook on the stand mixer and return the bowl to the mixer. Knead the dough on medium speed, 8 to 10 minutes. (Alternatively, you can use your hands to knead the dough for 8 to 10 minutes on a well-floured surface.) Please know that this is a sticky dough, but if measured properly they will bake up beautifully!
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Lightly grease a large bowl with olive oil. Transfer the dough ball to the bowl, then cover with plastic wrap and the warm towel. Allow the dough to rise until doubled in size, 1 to 1 1/2 hours. (This may be more or less time depending on the time of year, the humidity, and the temperature in your home.) You will know the dough has risen enough when you poke your finger into the dough about an inch without the indentation bouncing back immediately.
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Generously dust a clean surface with flour. Transfer the risen dough to the surface and use a rolling pin to roll the dough out into a 10×14-inch rectangle.
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Prepare the filling: Spread the blueberry filling over the dough, leaving a 1/4th inch margin at the far short side of the dough. Using a spatula or spoon, evenly spread the blueberry filling all over the dough.
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Starting from the short side (the 10 inch side) without the margin, very tightly roll up the dough. Seal the far edge of the dough as best you can by pinching the dough together just slightly, then make sure the dough log is seam-side down. Cut a ½-inch off the ends of the dough, as the ends won’t have enough filling; feel free to discard (or bake separately as yummy extras). Use your hands to give the dough log a gentle push inwards on both ends so that it compacts slightly, as it may have stretched out a bit during the rolling process.
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Using unflavored dental floss or a serrated knife, cut the dough into nine 1-inch slices.
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Line a round or square 9-inch pan with parchment paper. Place the rolls in the prepared baking pan. Cover with plastic wrap and a towel and let rise again until the rolls have puffed up, are doubled in size, and touch each other in the pan, about 45 minutes to 1 hour.
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Meanwhile, preheat the oven to 350°F.
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Once the rolls have risen, remove the plastic wrap and towel and bake until just golden brown on the edges, about 20 to 25 minutes. Not overbaking the rolls ensures that they will stay soft in the middle.
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While the rolls bake, prepare the lemon cream cheese frosting: In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, butter, powdered sugar, lemon zest and 1 tablespoon of lemon juice. Beat on low speed to start, then increase to medium-high speed and mix until smooth and fluffy, 1 to 2 minutes. (Alternatively, whisk the frosting by hand.) Immediately spread the frosting over the rolls so the frosting gets into every little nook and cranny of the roll and then serve. ENJOY!
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To store: cover the cooled cinnamon rolls with plastic wrap and foil or place individual cinnamon rolls in airtight glass containers or silicone bags and store in the fridge for up to 5 days. Reheat rolls individually in the microwave in 15 second intervals until warm. For freezing instructions, see the blog post.
Recipe Notes
To make overnight lemon blueberry sweet rolls: After placing rolls into the greased pan (after the first rise), simply cover, place overnight in the fridge and then bake them in the morning as directed. I like to bring my cinnamon rolls to room temperature first by leaving them on the counter for 60-90 minutes before baking (this is known as the second rise).
To make dairy free: Use a dairy free milk of choice (I suggest unsweetened almond milk), vegan butter and dairy free cream cheese.
Check the blog post for instructions on how to freeze cinnamon rolls, plus additional tips, tricks and FAQs!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by Eat Love Eats
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