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Blueberry Lemon Sweet Rolls

Recipe Info

Difficulty: Easy
Mess Level: High
Yield: 24 Rolls
Prep Time: 3 hr 30 min
Cook Time: 20 min


For the Dough:

  • 2 ½ Cups water, 110 Fahrenheit
  • 2 Tablespoons Active, Dry Yeast
  • ½ Cup Vegetable Oil
  • ½ Cup Nonfat Dry Milk
  • 1 Cup Granulated Sugar, Divided
  • 1 Tablespoon Coarse, Kosher Salt
  • 8 Cups All Purpose Flour (Additional for rolling)
  • 3 Eggs at Room Temperature
  • 1 teaspoon Vanilla Extract

For the Filling:

  • 1 Stick Softened Butter
  • 2 Cups Granulated Sugar
  • Zest from 6 Lemons
  • 2 teaspoons Vanilla Extract
  • ½ teaspoon Coarse, Kosher Salt
  • 3 Cups Fresh Blueberries

For the Glaze:

  • ¼ Cup Lemon Juice (About 1 ½ Lemons)
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Coarse, Kosher Salt
  • ½ Cup (1 stick) Softened Butter
  • 4 Cups Powdered Sugar


  1. Place the warm water and yeast in the bowl of a stand mixer. Add the oil, dry milk powder, and ¼ cup of sugar. Whisk to combine, then let the mixture rest for 10 minutes.
  2. Meanwhile, in a separate bowl, combine the flour, salt, and remaining ¾ cup sugar. Whisk to combine.
  3. When the yeast is foamy, add the eggs and vanilla and whisk till combined.
  4. Add the flour mixture and stir with a spoon until just combined, then use the dough hook and knead for 10-15 minutes on low speed. The dough will be very sticky.
  5. Oil a large bowl and scrape the dough into it, turning the dough to coat it. Cover with plastic wrap and let it rise for 1 ½ hours.
  6. Meanwhile, make the filling. Zest your lemons into the sugar and let it sit so the lemon can infuse. If you forgot to set out the butter to soften, now is the time.
  7. Turn the dough out onto a well-floured surface and turn the dough to coat it in flour. Cut it in half to make it more manageable and work with one half at a time.
  8. Roll the dough into a rectangular shape, then spread half your softened butter on the dough, going nearly to the edges.
  9. Add the vanilla and salt to the lemon sugar mixture and stir. Then spread half of it over the buttered dough. You may add blueberries to the filling if you like by sprinkling them on now, or you can just top the rolls with the fresh berries, which is my preferred method.
  10. Begin rolling the dough up like a log. I like to trim off the ends if they don’t have much filling in them, then using a sharp knife or dental floss, cut out twelve rolls.
  11. Line a baking sheet or casserole dish with parchment, then grease it well. Set the rolls down with a little room in between them and cover with a towel, or loosely tent with plastic wrap.
  12. Repeat with the other half of the dough. Let the rolls rise for another 1 ½ Hours.
  13. Preheat the oven to 350 and place the baking rack in the middle of the oven.
  14. Remove the plastic wrap or towel and bake the rolls for 12-18 minutes or until golden brown. Allow to rest for a few minutes before cutting.
  15. Meanwhile, make the frosting. Combine the butter, lemon juice, vanilla, and salt in the clean bowl of the stand mixer. Beat with the paddle attachment to combine. Turn off the mixer and add the powdered sugar.
  16. Cover the mixer with a damp towel and turn on low speed to incorporate. Taste and adjust as needed. The ideal consistency should be thick, but pourable.
  17. Drizzle on the roll and top with fresh blueberries. Best enjoyed warm.

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Ramblings of a Line Cook

I can safely say these are the BEST baked good I have ever made. These rolls are addicting, the perfect amount of sweet and tart, and topped with Maine blueberries that Tony and I picked ourselves.

Ironically enough, we drove an hour to pick our own blueberries, got home, made the recipe up, and as the baked rolls were cooling on the counter we realized we’d forgotten to put so much as a single blueberry inside the rolls.

However, I must say I think they’re actually better this way. The blueberries being only on top keeps them from bleeding into the dough and muddling the flavors. This way you get an unadulterated bite of lemon goodness, wrapped in soft pastry, and the perfect, tart blueberry with the lemon glaze.

I emailed my sweet friend who I worked with at the Salt Lake Institute of Culinary Education the other day and asked her for recommendations on a dough for lemon blueberry sweet rolls. On top of being a delightful person, she makes some of the best baked goods you’ll ever have and I do not say that lightly.

REAL pastries are an art… And Amy has mastered that art which is why I go to her with all my baking questions. Because if I’m going to spend hours with sugar and flour and then eat hundreds of calories it will darn-well not be on a dry piece of pastry.

I’m so pleased to say Amy responded immediately with “Oh I have the best cinnamon roll recipe!” And sent me the whole thing, with permission to share it with you all. If you happen to be in the Salt Lake City area, take a class with Amy!

And as far as cream cheese frosting goes, I actually made a batch with blueberries and tested it against the simple, lemon frosting. The lemon won hands down. The cream cheese and lemon actually fight each other's flavor so keep it simple and save that cream cheese for a bagel!

Are you ready to make the best, summer dessert of your life? P.S we don’t discriminate against eating lemon blueberry rolls for breakfast!

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  1. I LOVED reading this and can’t wait to try it! The floss slicing technique is a happy memory here 😊. Thanks for sharing the great recipe and tips!

    • Yes, it’s so much fun to do! I still have happy memories of your whole wheat cinnamon rolls.

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