Lemon Blueberry Sweet Rolls (Printable Version)
Pillowy rolls infused with lemon zest and blueberries, topped with smooth vanilla glaze for a sweet breakfast treat.
# What You'll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 packet (7 g) instant yeast
04 - 1/2 teaspoon salt
05 - 3/4 cup whole milk, warmed
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg, room temperature
→ Filling
08 - 1/3 cup granulated sugar
09 - Zest of 2 lemons
10 - 1 cup fresh blueberries
11 - 2 tablespoons unsalted butter, softened
→ Vanilla Icing
12 - 1 cup powdered sugar, sifted
13 - 2 tablespoons whole milk
14 - 1 teaspoon vanilla extract
# How to Make It:
01 - In a large mixing bowl, combine flour, sugar, yeast, and salt. Whisk to distribute evenly.
02 - Add warm milk, melted butter, and egg to the dry ingredients. Mix until a sticky dough forms and all flour is incorporated.
03 - Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium-low speed for 5-6 minutes.
04 - Place dough in a lightly greased bowl, turning to coat all sides. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free place until doubled in volume, approximately 1 hour.
05 - Combine granulated sugar and lemon zest in a small bowl. Rub together with your fingertips to release the citrus oils until mixture is fragrant and well combined.
06 - Punch down risen dough gently. Roll out on a floured surface to a 12x16-inch rectangle, maintaining even thickness throughout.
07 - Spread softened butter evenly over the rolled dough. Sprinkle lemon sugar mixture over butter, then scatter blueberries across the surface.
08 - Starting from one long edge, roll dough tightly into a log. Using a sharp knife or unflavored dental floss, slice the log into 12 even pieces, approximately 1 1/4 inches wide.
09 - Arrange rolls cut-side up in a greased 9x13-inch baking dish, spacing evenly. Cover and let rise in a warm place for 45 minutes until puffy and nearly doubled.
10 - Preheat oven to 350°F during the final 15 minutes of the second rise.
11 - Bake rolls for 22-25 minutes until golden brown on top and cooked through. Internal temperature should reach 190°F when tested with an instant-read thermometer.
12 - While rolls bake, whisk together powdered sugar, milk, and vanilla extract in a medium bowl until completely smooth and lump-free. Adjust consistency with additional milk if too thick.
13 - Drizzle warm vanilla icing generously over rolls immediately after removing from oven. Serve warm for best texture and flavor.
# Expert Tips:
01 -
- The lemon zest cuts through the richness so every bite feels bright instead of heavy
- They reheat beautifully so your weekday mornings get a little weekend magic
02 -
- Warm the milk to about 110 degrees or it will not activate the yeast properly
- Use dental floss or unflavored thread to slice the rolls without squishing them
03 -
- If the dough feels too sticky while kneading, add just one tablespoon of flour at a time
- The rolls are done when they reach an internal temperature of 190 degrees