Lemon Blueberry Rolls
Lemon Blueberry Rolls are so soft, sweet, and tangy. They’re super easy to make with store-bought bread dough, a lemony sweet roll filling, plump fresh blueberries, and a tangy lemon cream cheese frosting. These sticky buns are the perfect treat for breakfast, brunch, or dessert.
*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.
Sweet rolls are a classic comfort food that make your home smell like your favorite bakery. The fragrance of fresh yeast bread and a sweet sugary filling is heaven on earth.
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Today’s recipe for Lemon Blueberry Sweet Rolls is inspired by my Lemon Sticky Rolls with the addition of fresh, plump blueberries. It’s the perfect combination.
Easy to Make (Semi-Homemade)
Not everyone has the time or skill to make homemade sweet rolls. Yeast dough can be especially intimidating to make if you’re not an experienced baker.
Even though I know my way around yeast dough, it’s still easier for me to reach in the freezer and grab a loaf of Rhodes White Bread.
Pre-made yeast dough makes this recipe super easy to make and it tastes just as fresh and delicious as homemade.
It takes about 2-3 hours at room temperature for the frozen dough to be ready to roll out, so plan accordingly.
If you pull it too early and it’s rising too much or too fast you can always slow it down in the refrigerator. In a hurry? Rhodes has tips to make it thaw faster too.
I like to thaw my loaf of Rhodes White Bread in the refrigerator overnight to use for breakfast or brunch the next day.
How to Make Lemon Blueberry Rolls
- Roll the dough into a large rectangle about 10-inches wide by 15-inches long. Smear softened butter on all but one of the long edges.
- Sprinkle the flavored lemon sugar on top of the butter and spread it with your fingers to cover the butter. Then evenly sprinkle the filling with fresh blueberries.
- Roll the dough from the long end with the filling towards the long end that was left bare, tucking the blueberries inside the best you can. Pinch the seams and place the roll seam side down. Cut the rolls into 12 even pieces.
- Place the rolls inside of a greased 13×9-inch baking dish. Cover with greased plastic wrap and allow to rest 15-20 minutes. Juices may start to ooze out of the rolls, and that’s okay.
- Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until golden brown on top and the dough is cooked in the center and on bottom. Allow the rolls to cool slightly.
- Make the frosting by beating the cream cheese, butter, and lemon zest with an electric hand mixer in a large bowl. Add the powdered sugar and lemon juice. Mix until incorporated. Spread over the lemon blueberry sweet rolls. Enjoy warm.
These lemon blueberry rolls create a gooey blueberry sauce as it bakes. Making them super sticky, fruity, and delicious.
These sweet rolls are best eaten while warm. You can nuke any leftovers in the microwave for 10 seconds, to freshen them up.
The blueberry and lemon combination in these sweet rolls is incredibly tasty. If you love lemon as much as I do, you might enjoy these Raspberry Lemon Rolls or these Lemon Cream Cheese Sweet Rolls too. Happy Baking!
Lemon Blueberry Rolls
Ingredients
Dough:
- 1 loaf Rhodes White Bread, thawed and slightly risen
Filling:
- ¼ cup (57 g) butter, softened
- 1 cup (200 g) granulated sugar
- 1 Tbsp cornstarch
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- zest of 1 lemon
- 2-4 Tbsp lemon juice
- 1 ½ cups (210 g) fresh blueberries
Lemon Cream Cheese Frosting:
- 2 oz cream cheese
- 2 Tbsp (57 g) butter, softened
- zest of 1 lemon
- 1-2 Tbsp lemon juice
- ½ cup (60 g) powdered sugar
Instructions
- *Place frozen dough on a greased baking sheet. Cover with sprayed plastic wrap. THAW and rise about 2-3 hours at room temperature or overnight in the refrigerator.
- Roll the dough into a large rectangle about 10-inches wide by 15-inches long. Smear softened butter on all but one of the long edges.
- Combine the sugar, cornstarch, ginger, nutmeg, and lemon zest in a bowl. Add just enough lemon juice to the sugar mixture to form a thick clumpy mixture like wet sand. Sprinkle the flavored lemon sugar on top of the butter and spread it with your fingers to cover the butter. Then evenly sprinkle the filling with fresh blueberries.
- Roll the dough from the long end with the filling towards the long end that was left bare, tucking the blueberries inside the best you can. Pinch the seams and place the roll seam side down. Cut the rolls into 12 even pieces.
- Place the rolls inside of a greased 13×9-inch baking dish. Cover with greased plastic wrap and allow to rest 15-20 minutes. Juices may start to ooze out of the rolls, and that’s okay.
- Preheat oven to 350 degrees Fahrenheit.
- Bake at 350˚F for 20 to 25 minutes or until golden brown on top and the dough is cooked in the center and on bottom. Allow the rolls to cool slightly.
- Make the frosting by beating the cream cheese, butter, and lemon zest with an electric hand mixer in a large bowl. Add the powdered sugar and 1-2 Tbsp lemon juice. (Use less lemon juice for a thicker frosting, or more lemon juice for a thinner glaze.) Mix until incorporated. Spread over the lemon blueberry sweet rolls. Enjoy warm.
Notes
- Cover and store leftovers either in the fridge or at room temperature up to 3 days.
- Nuke any leftovers in the microwave for 10 seconds, to freshen them up.
Nutrition
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