A Tradition in Family Baking

Blueberry Sweet Rolls with Lemon Glaze

Blueberry Sweet Rolls with Lemon Glaze
Soft & fluffy homemade sweet rolls filled with juicy blueberries and covered in a sweet lemon glaze.
Yield: 11 sweet rolls
Ingredients
For the dough:
  • 2¾ cups all-purpose flour
  • 3 Tbsp granulated sugar
  • 1 tsp salt
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Platinum Superior Baking Yeast
  • ½ cup water
  • ¼ cup milk
  • 2½ TBSP butter, unsalted
  • 1 egg, large
For the Filling:
  • 1⅓ cups frozen* blueberries, not thawed
  • ¼ cup granulated sugar
  • 1 tsp cornstarch
For the glaze:
  • Juice from 1 large lemon**
  • 1 cup (or more) powdered sugar
  • 1-2 TBSP half-and-half (or heavy cream or milk)
Instructions
  1. Make the filling first: Combine the frozen blueberries, sugar, and cornstarch in a bowl. Gently toss around and let sit while you prepare the dough.

  2. Make the dough: Set aside ½ cup of flour. In a large bowl, add the remaining flour, sugar, salt, and yeast. Whisk together until evenly dispersed. Set aside.

  3. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 120-130°F. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.

  4. On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl and let rest for about 10 minutes.

  5. Fill the rolls: After 10 minutes, roll the dough out in a 14x8-inch rectangle. Pour the sugared blueberries on top and gently spread them to cover the dough surface. Starting with the long end, roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 2-3 hours.

  6. After the rolls have doubled in size, preheat the oven to 375°F. Remove foil; bake for 25-30 minutes until lightly browned. If needed, tent rolls with aluminum foil after 15 minutes to avoid heavy browning.

  7. Make the glaze: Right before serving, top your blueberry rolls with glaze. Mix all of the glaze ingredients together. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired. If you'd like it thinner, add more lemon juice or cream. Pour/drizzle over sweet rolls.

  8. Recipe created by Sally's Baking Addiction.
Notes
*You must use frozen (not fresh) blueberries in this recipe.
**Leave out the lemon juice if you do not prefer lemon glaze. Replace with 1 teaspoon of vanilla extract.
 

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4 Comments
  1. Why do the centers of my cinnamon and other rolled rolls always pop up and out? Am I rolling too tightly? Not tight enough? Over rising? It’s frustrating to have them pop out in baking. They always look nice going into the oven, not so much coming out
    Thank you for your help.

    • Hi Karolyn Lee,
      Rolling the dough too tight could be the cause of the centers popping. Also be sure there is enough room in the pan for the rolls to expand outwardly. You can also monitor the rolls as they bake, and after 5-7 minutes carefully push the centers back down and then finish baking.

      I hope you will find this information helpful.
      Happy baking!
      Carol

  2. Can you make these the night before and refrigerate after step 5?

    • Hi Leah-
      The recipe developer recommends to “leave them out overnight (covered tightly) at room temperature and bake in the morning. Do not refrigerate!”

      Enjoy the rolls!

      ~Carol

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