Blueberry Lemon Rolls

We’ve got some soft and sweet blueberry lemon rolls filled with blueberries and topped with a lemony glaze. These sweet yeast rolls are perfect for breakfast or brunch.

blueberry lemon rolls ingredients:

1/4 cup unsalted butter
1 cup milk (whole is best)
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1 large egg yolk
1 tsp pure vanilla extract
2 3/4 cups all-purpose flour
1 tsp Kosher salt
1/4 tsp baking powder

blueberry lemon rolls filling:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 whole lemon, zested
2 cups fresh blueberries, washed and dried

How to Make BLUEBERRY LEMON ROLLS:

In a small saucepan over medium-low heat, warm the butter until it begins to melt. Add in milk and sugar and heat until just below a boil. Set aside and cool to lukewarm. Sprinkle the yeast on top and sit on the milk for 1 minute. Do not stir. Allow to sit in a warm place for about 5 minutes, or until foamy and frothy. If mixture doesn’t foam and froth, then toss the mixture and start again – this step is important! Whisk in the egg yolk and vanilla extract.
In a large mixing bowl or bowl of a stand mixer, combine the flour, salt and baking powder. Whisk until evenly combined. Make a well in the center and pour in the wet mixture. Knead with the dough hook, for about 4 to 5 minutes until smooth and elastic OR mix with a wooden spoon and then transfer the dough to a lightly floured work surface and knead by hand for about 5 to 6 minutes until smooth and elastic. Place the dough in a lightly oiled bowl and cover with plastic wrap (or a clean kitchen towel). Allow to rest in a warm spot (like in the oven with the light on) for about 1-2 hours, or until doubled in size.
After rising, use the dough right away OR punch the dough down and refrigerate for up to 3 days. (FYI: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Punch the dough down and transfer to a lightly floured work surface. Roll out into a large rectangle that is about a 1/2-inch thick. Slather with the softened butter (Note: at this point you can pop the butter into the microwave to soften slightly for 15 seconds if it’s not spreading easily) in an even layer and sprinkle generously with the sugar. Sprinkle the lemon zest over top in an even layer and then sprinkle the fresh blueberries. Roll the dough tightly into a log, lengthwise, pinching the seam to close it. Cut the log into 8 rolls and discard the pinched ends.
Line a 9 x 13-inch baking pan (or casserole dish) with parchment paper, add evenly coat the bottom of the pan with some melted butter. Transfer rolls to the buttered pan, spacing them evenly apart. Cover lightly with plastic wrap or a clean kitchen towel. Allow to rest in a warm spot for 1 hour.
Preheat oven to 350°F.
Bake the rolls for about 30-35 minutes, or until golden brown on top. Remove from oven and allow to cool slightly for about 15 minutes before glazing.
To make the glaze, add lemon juice, lemon zest, powdered sugar, and dash of salt in a bowl. Add melted butter and whisk together until smooth. Add in the milk, 1 tablespoon at a time until you get the desired consistency. Taste it and adjust to your liking.
Drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist. Enjoy!