Lemon Blueberry Sweet Rolls

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School’s out for summer. This is cause for celebration at my house. At least for about 3 weeks, then it’s maybe a different story.

My daughter who is 7 and already WAY to dramatic, started crying on Friday because it was the last day of school. When I asked why she was crying she blubbered that she was, “so sad that school is out and 1st grade is over.” Then she continued, “because you are going to make me do chores all summer and all you are going to do is BOSS ME AROUND!”


Well, the beginnings of the lazy days of summer, where I sit around in my pajamas and boss Dr. Jones around  are here. I will need something to snack on while I get my Miss Hannigan on. Something really delicious. That I won’t share with the children. I will make them eat lumpy porridge. And I will eat lemon blueberry sweet rolls.

Lemon Blueberry Sweet Rolls

Summer is sounding great!

I love, love, love lemon. I think I have mentioned it. Lemon  is bright and fresh tasting. The lemon glaze soaks into the rolls and I love the sour/sweet combination. Then there is the white sugar with lemon zest filling that packs just an extra dose of lemony-ness. Then you add blueberries for a little flavor and color boost.  I think I may like these as much or more than a good old fashioned cinnamon roll. It’s a close call. I will have to do more research for sure.

This recipe was inspired by the Pioneer Woman. She has a lemon blueberry sweet roll recipe, but I have used my own sweet roll dough recipe and only used the instructions for the filling from her recipe.

Lemon Blueberry Sweet rolls

Lemon Blueberry Sweet Rolls

Rating: 51

Prep Time: 3 hours

Cook Time: 25 minutes

Yield: 12-15 rolls

Lemon Blueberry Sweet Rolls


    For the Rolls
  • 1/4 cup warm water
  • 1/3 cup butter, melted
  • 1/2 package (3.4 oz) instant vanilla pudding
  • 1 cup warm milk
  • 1 egg
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 cups bread flour
  • 2 1/4 teaspoon yeast
  • For the Filling
  • 1 stick butter, very soft
  • 1 cup sugar
  • zest of 2 whole lemons
  • 1 cup fresh or frozen blueberries
  • For the Glaze
  • 2 lemons (the ones you just zested), juiced (approximately 1/3 cup)
  • 3 cups powdered sugar
  • 1 tablespoon melted butter
  • 1 tablespoon milk (if needed)


  1. Combine water, milk and yeast. Let sit for a few minutes. Add egg, butter, pudding, sugar and salt.
  2. Stir in a stand mixer until well combined.
  3. Add flour 1 cup at a time using the dough hook attachment to the mixer.You want the dough to be fairly sticky, but not so sticky you can't handle it.
  4. Remove from mixer and knead by hand until the ball is smooth and elastic. You should be able to form a baker's pane with the dough.
  5. Place in an oiled bowl and cover with a towel. Let rise for 30-60 minutes until doubled in size.
  6. While dough is rising combine the white sugar and lemon zest together and set aside in a bowl.
  7. Remove dough from bowl and put on a lightly floured surface. Roll out into a rectangle approximately 18"x13". It really doesn't have to be precise.
  8. Spread softened butter on the dough. Leaving about a 1 inch space, lengthwise, without butter. this will be where you make your seam.
  9. Sprinkle sugar/zest over the butter
  10. Spread blueberries over sugar and butter.
  11. Begin from one side (not the side you left the butter off) and begin rolling the dough tightly. When you come to the end, pinch the side, so it forms a seam.
  12. Cut into 12-16 equal sized (I like about 1/2 inch) sections with a sharp serrated knife. Some of the blueberries will try to escape. Try to put them back.
  13. Place in a greased 9x13 casserole dish. Leave a little bit of space between them to give them room to rise and expand.
  14. Cover with a towel or plastic wrap or aluminum foil and set aside to rise
  15. (I will often put it in the refrigerator at this point overnight. Then when I wake up, I can just pop it in the oven for breakfast.)
  16. Let rise until about doubled in size. They should be nice and puffy looking.
  17. Bake at 350 for approximately 15-20 minutes. They should be starting to turn golden brown.
  18. While they are baking make the glaze
  19. Whisk together the lemon juice, powdered sugar and melted butter until no lumps remain. It should be fairly runny, like honey. Add milk if it is too stiff and add a little extra sugar if it is too runny.
  20. Remove the rolls from the oven and pour the glaze on while it they are still warm. This will help the glaze to soak into the rolls.
  21. Serve warm

Recipe Source: The Pioneer Woman and this allrecipes sweet roll dough recipe

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