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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 -12 sweet rolls




  • 2 3/4 cups (344g) all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon table salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) milk
  • 2 1/2 tablespoons (40g) unsalted butter
  • 1 large egg (room temperature)


  • 1 1/3 cups (225g) frozen blueberries (not thawed or fresh)
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon cornstarch


  • Juice from 1 large lemon (See note)
  • 1 cup (120g) powdered sugar
  • 1-2 tablespoons (15-30ml) half-and-half (or heavy cream or milk)


  • 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.
  • Make the dough: Set aside 1/2 cup of flour. In a large bowl, add the remaining flour, sugar, salt, and yeast. Whisk together until evenly dispersed. Set aside.
  • 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.
  • 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.
  • Fill the rolls: After 10 minutes, roll the dough out in a 14×8-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.
  • 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.
  • 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.


Leave out the lemon juice if you do not prefer lemon glaze. Replace with 1 teaspoon of vanilla extract.
Overnight Instructions: This dough can be made the night before through step 5. Cover with plastic wrap or aluminum foil and allow to rest in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour. Continue with step 7.
Recipe by Sally’s Baking Addiction.

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Review & Comments

Marykay | Reply

For step 4, can you use your stand mixer with the dough hook to knead the dough?

Red Star Yeast | Reply

Hi Marykay – Yes, knead the dough until it is soft & elastic.
Happy baking!

Adrian Ortiz | Reply

5 stars
Just made these and are they are so delicious. Every time I see a new recipe from your Facebook page I save it and try it out. Thank you, I’m still learning how to bake and you’re recipes are pushing me to make amazing things.

Laura | Reply

4 stars
I made these and they were good. Then I tried again, cooked the berries, sugar and cornstarch slightly. The cooked berries were easier to spread and had a thickened consistency. I liked it better when berries were slightly cooked and there was not the liquid juice in the bottom of the pan. I used fresh berries.

Karolyn lee | Reply

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.

Red Star Yeast | Reply

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!

Leah | Reply

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

Red Star Yeast | Reply

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!


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