Blueberry Rolls

5 from 1 vote

These Blueberry Rolls are soft, fluffy pastries filled with a sweet and tangy blueberry filling, topped with a zesty lemon glaze. Perfect for breakfast or dessert, these rolls are a delicious treat that everyone will love.

Prep Time30

Cook Time25

Rising Time1 30

Total Time2 25

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: blueberry rolls, lemon glaze

Servings:

Calories: 415kcal

Author: Joanna Cismaru

Equipment

Ingredients

Dough

3¼ cups all-purpose flour
¼ cup granulated sugar
2¼ teaspoons active dry yeast 1 packet
½ teaspoon salt
¾ cup warm milk 110°F/45°C
¼ cup unsalted butter melted
1 large egg
1 tablespoon lemon zest

Filling

2 cups fresh blueberries
½ cup granulated sugar
2 tablespoons lemon zest
2 tablespoons lemon juice
¼ cup melted butter

Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

US Customary - Metric

Instructions

To the bowl of your mixer, add the warm milk, active dry yeast and a teaspoon of the sugar (you can take it from the ¼ cup of sugar). Stir it a bit, and let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
In the same bowl, add 3 cups of flour, remaining granulated sugar, salt, melted butter, egg and lemon zest. Mix well until well incorporated and the dough comes clean from the side of the bowl, add the remaining flour as needed.
Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
In a medium saucepan, combine the blueberries, granulated sugar, lemon zest and lemon juice. Cook over medium heat, stirring frequently, until the blueberries release their juices and the mixture thickens, about 10-15 minutes. Remove from heat and let cool slightly.
Punch down the dough and roll it out on a floured surface into a 15x9-inch rectangle. Brush the melted butter over the dough. Scatter the blueberry mixture over the dough.
Starting from the long side, tightly roll up the dough into a log. Cut into 12 even slices and place them cut side up in a greased 9x13-inch baking dish. Cover and let rise until doubled, about 30 minutes.
Preheat your oven to 375°F (190°C). Bake the rolls for 25 minutes, or until golden brown.
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Drizzle the lemon glaze over the warm rolls.

Video

Notes

Frozen blueberries? Totally fine, just thaw and drain first.
Don’t skip the lemon zest in the glaze. It makes everything pop.
For perfectly shaped rolls, use unflavored dental floss to slice the dough.
These reheat beautifully, just warm up in the microwave or oven to get them gooey again.
Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Freeze the rolls for up to 3 months by wrapping them tightly in plastic wrap and aluminum foil.
Reheat frozen rolls in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 20-30 seconds.

Nutrition