Print

Lemon Blueberry Rolls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Deliciously fluffy rolls infused with tangy lemon and juicy blueberries, perfect for brunch.

Ingredients

Scale
  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup unsalted butter
  • 1 large egg
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries
  • 1/3 cup granulated sugar (for filling)
  • 2 tablespoons lemon zest (for filling)
  • 2 tablespoons unsalted butter (for brushing)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons lemon juice (for glaze)
  • 1 tablespoon milk (for glaze)

Instructions

  1. Warm the milk and butter in a small saucepan over low heat until melted and about 110°F.
  2. Combine 2 tablespoons granulated sugar, yeast, and warm milk in a bowl; let sit for 5 minutes until foamy.
  3. Mix in the remaining sugar, salt, egg, lemon zest, and about 2 cups flour until a soft dough forms.
  4. Knead in the remaining flour, 1/2 cup at a time, until dough is smooth; knead for 5–7 minutes.
  5. Let the dough rise in a greased bowl, covered, in a warm spot for about 1 hour.
  6. Roll the risen dough into a 12×16-inch rectangle on a floured surface.
  7. Brush the rolled dough with melted butter and sprinkle with sugar and lemon zest; scatter blueberries on top.
  8. Roll tightly from one long side and slice into 12 rolls; place in a greased pan and let rise for 30 minutes.
  9. Preheat the oven to 375°F and bake rolls for 20–25 minutes until golden brown.
  10. Prepare the glaze by whisking together powdered sugar, lemon juice, and milk until smooth.
  11. Drizzle the glaze over rolls once cooled for 10 minutes.

Notes

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for a week. Freeze for up to 2 months.

Nutrition

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

Scroll to Top