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Lemon Blueberry Sweet Rolls Recipe

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★★★★★

5 from 83 reviews

Lemon Blueberry Sweet Rolls are a delightful breakfast or brunch pastry featuring soft, pillowy dough swirled with juicy blueberries and bright lemon zest. Baked to golden perfection and topped with a tangy lemon glaze, these rolls perfectly blend sweet, tart, and creamy flavors, offering a fresh and vibrant alternative to traditional cinnamon rolls. Ideal for weekend mornings or special gatherings, they deliver bakery-style texture with an approachable recipe for home bakers.

Ingredients

Scale

Dough

  • ¾ cup warm milk (110°F)
  • 2 ¼ teaspoons quick-rise yeast
  • ¼ cup granulated sugar
  • 1 egg plus 1 egg yolk
  • ¼ cup melted butter
  • 3 cups bread flour, plus more if needed
  • ¾ teaspoon salt
  • Zest of 1 large lemon

Filling

  • ¾ cup blueberry jam or preserves
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon cornstarch

Glaze

  • Juice of 1 lemon (for glaze)
  • Powdered sugar (not specified but typically used for glaze)

Instructions

  1. Activate Yeast: In a large bowl, combine the warm milk, quick-rise yeast, and granulated sugar. Let the mixture sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix Wet Ingredients: Whisk in the egg, egg yolk, melted butter, and lemon zest into the yeast mixture until fully combined.
  3. Add Dry Ingredients: Gradually add the bread flour and salt into the wet ingredients, mixing until a dough starts to form.
  4. Knead Dough: Transfer the dough to a floured surface and knead for 8–10 minutes until it becomes smooth and elastic, adding flour as needed to prevent sticking without making it dry.
  5. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
  6. Prepare Filling: Toss the fresh or frozen blueberries with cornstarch to prevent excess moisture and set aside.
  7. Roll Out Dough: Punch down the risen dough and roll it out into a large rectangle on a floured surface.
  8. Apply Jam and Blueberries: Spread the blueberry jam evenly over the dough, leaving a ½-inch border around the edges. Sprinkle the cornstarch-coated blueberries evenly over the jam layer.
  9. Shape Rolls: Carefully roll the dough into a log shape starting from one long edge, then slice the log into 9 to 12 individual rolls.
  10. Second Rise: Arrange the rolls in a greased baking dish, cover them, and let them rise again for 30 to 45 minutes, allowing them to become puffy.
  11. Preheat Oven: Preheat the oven to 350°F (175°C) while the rolls rise.
  12. Bake: Bake the rolls for 25 to 30 minutes, or until they turn golden on top and are cooked through.
  13. Cool and Glaze: Allow the rolls to cool slightly before drizzling a tangy lemon glaze made with fresh lemon juice and powdered sugar over the top.

Notes

  • Ensure milk temperature is about 110°F to properly activate yeast without killing it.
  • Knead dough thoroughly (8–10 minutes) to develop gluten for elasticity and smooth texture.
  • Add flour sparingly when kneading to avoid dry rolls.
  • Use unflavored dental floss or a sharp serrated knife to slice rolls for clean edges without squishing.
  • Do not skip the second rise after shaping to achieve light and fluffy rolls.
  • For best texture and freshness, bake rolls the morning they’re served; can refrigerate before baking for meal prep.
  • Garnish with extra lemon zest or fresh blueberries for an elegant presentation.

Keywords: Lemon Blueberry Sweet Rolls, Breakfast Rolls, Blueberry Pastry, Lemon Dessert, Sweet Rolls, Bakery Style Rolls, Brunch Recipe

Find it online: https://zestywithzane.com/lemon-blueberry-sweet-rolls-recipe/