Lemon Blueberry Rolls with Glaze (Printable)
Soft swirled rolls with tangy lemon, sweet blueberries, and zesty glaze
# What You'll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 packet (2 1/4 teaspoons) instant yeast
03 - 1/4 cup granulated sugar
04 - 1/2 teaspoon salt
05 - 1/2 cup warm milk (105°F to 115°F)
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature
08 - Zest of 1 lemon
→ Blueberry Filling
09 - 1 cup fresh blueberries
10 - 1/3 cup granulated sugar
11 - 2 tablespoons fresh lemon juice
12 - 2 teaspoons cornstarch
13 - Zest of 1 lemon
→ Lemon Glaze
14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons fresh lemon juice
16 - 1 tablespoon unsalted butter, melted
# Method:
01 - Combine flour, instant yeast, sugar, and salt in a large mixing bowl. Whisk thoroughly to distribute yeast evenly.
02 - Pour warm milk, melted butter, eggs, and lemon zest into dry ingredients. Stir with a wooden spoon until shaggy dough forms.
03 - Turn dough onto lightly floured surface. Knead for 8 to 10 minutes, adding flour as needed, until smooth, elastic, and no longer sticky.
04 - Place dough in a greased bowl, turning once to coat. Cover with plastic wrap and let rise in warm, draft-free area for 1 hour until doubled in size.
05 - Combine blueberries, sugar, lemon juice, cornstarch, and lemon zest in small saucepan. Cook over medium heat, stirring constantly, for 2 to 3 minutes until thickened. Transfer to bowl and cool completely.
06 - Punch down risen dough. Roll into 15x10-inch rectangle on lightly floured surface. Spread cooled blueberry filling evenly over dough, leaving 1/2-inch border on edges.
07 - Starting from long edge, roll dough tightly into log. Pinch seam to seal. Slice into 12 equal pieces using serrated knife or unflavored dental floss.
08 - Place rolls cut-side up in greased 9x13-inch baking dish. Cover with towel and let rise 30 minutes until puffy and nearly doubled.
09 - Preheat oven to 350°F. Bake rolls for 22 to 25 minutes until golden brown and filling bubbles slightly. Cool in pan 10 minutes.
10 - Whisk powdered sugar, 2 tablespoons lemon juice, and melted butter in small bowl until smooth. Add additional lemon juice 1 teaspoon at a time if too thick.
11 - Drizzle warm glaze evenly over rolls while still slightly warm. Serve immediately or allow glaze to set for 15 minutes before serving.
# Expert Hints:
01 -
- The lemon cuts through the sweetness making each roll feel light rather than heavy
- These became my daughters most requested breakfast after she tried one fresh from the oven
02 -
- Cooling the filling completely before spreading prevents soggy dough
- Letting the rolls rise the second time makes them incredibly fluffy
03 -
- Use dental floss to slice rolls instead of a knife for perfect rounds
- Room temperature ingredients help the dough rise more evenly