Can I use frozen blueberries?

You can, but thaw and drain them first to remove excess liquid. Fresh blueberries work best for a thick, jam-like filling.

Why didn’t my dough rise properly?

Your yeast may have been expired, or your milk mixture was too hot or too cold. Ensure the milk is warm (around 110°F) and use instant yeast for reliable results.

Can I make Lemon Blueberry Rolls ahead of time?

Yes! Shape the rolls and refrigerate overnight. Let them rise at room temperature for 1 hour before baking in the morning.

How do I make the icing thicker or thinner?

For a thicker icing, add more powdered sugar. For a thinner glaze, add a bit more lemon juice or milk.

Lemon Blueberry Rolls – Soft, Fruity Sweet Rolls Recipe

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Lemon Blueberry Rolls are soft, buttery sweet rolls filled with a homemade blueberry jam and topped with tangy lemon cream cheese icing. These fluffy rolls combine bright citrus flavor with juicy berries, making them a refreshing twist on classic cinnamon rolls—perfect for brunch, holidays, or weekend baking.

Author: Gemma
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 2 hours 30 minutes (includes rising time)
Yield: 9 to 12 rolls
Category: Breakfast, Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

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For the Dough:
2 ¾ cups (344g) all-purpose flour
¼ cup (50g) granulated sugar
½ teaspoon salt
1 teaspoon lemon zest
¾ cup (180ml) whole milk
3 tablespoons (43g) unsalted butter
2 ¼ teaspoons instant yeast (1 packet)
1 large egg, room temperature
For the Blueberry Filling:
1 ¼ cups (170g) fresh blueberries
6 tablespoons (75g) granulated sugar
1 teaspoon lemon juice
For the Lemon Cream Cheese Icing:
4 ounces (113g) cream cheese, softened
1 tablespoon (14g) unsalted butter, softened
¾ cup (90g) confectioners’ sugar
2 tablespoons (30ml) lemon juice
Optional: Lemon zest or slices for garnish

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Instructions

Prepare the Dough: In a large bowl, whisk flour, sugar, salt, and lemon zest together. Warm milk and butter until melted (about 110°F/43°C), then whisk in yeast. Pour into dry ingredients, add the egg, and stir until a soft dough forms. Knead for 3–5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1–2 hours until doubled in size.
Make the Blueberry Filling: In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring often, until thick and jam-like (about 10 minutes). Let cool completely before using.
Shape and Fill: Roll dough into a 14×9-inch rectangle. Spread blueberry filling evenly, leaving a small border. Roll tightly into a log and slice into 9–12 pieces. Arrange in a greased 9-inch pan.
Second Rise: Cover and let rolls rise for about 1 hour, or until doubled in size and puffy.
Bake: Preheat oven to 375°F (190°C). Bake for 24–25 minutes or until golden brown. If tops brown too quickly, cover loosely with foil.
Make the Icing: Beat cream cheese and butter until smooth. Add confectioners’ sugar and lemon juice; beat until creamy. Spread over warm rolls so it slightly melts into the swirls.
Serve: Garnish with lemon zest or slices if desired and enjoy warm.

Notes

Use fresh blueberries for best results—frozen berries release too much liquid.
Dough can be prepared a day ahead and refrigerated overnight before baking.
To make vegan rolls, use plant-based butter, milk, and cream cheese.
For a lighter glaze, use lemon juice and powdered sugar instead of cream cheese icing.
Unfrosted rolls freeze well for up to 3 months.

Nutrition

Serving Size: 1 roll
Calories: 280
Sugar: 22g
Sodium: 180mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 45mg

Find it online: https://recipeeasily.com/lemon-blueberry-rolls/