Lemon Blueberry Sweet Rolls

A lemon blueberry sweet roll on a plate with a fork with a piece cut out of it.

5 from 10 votes

Homemade Lemon Blueberry Sweet Rolls are filled with a delicious combination of blueberries and lemon in a soft, fluffy dough and topped with a sweet and creamy frosting. These rolls are just as delicious for breakfast as they are for an afternoon treat.

Prep Time25

Cook Time30

Rise Time1 45

Total Time2 40

Course: Bread, Breakfast, Dessert

Cuisine: American

Servings: rolls

Calories: 349kcal

Author: Lauren Harris

Ingredients

Sweet Rolls Dough

3 tablespoons granulated sugar
1 cup whole milk (warmed to 105 to 115℉)
2 1/4 teaspoons active dry yeast (or 1 packet)
4 tablespoons unsalted butter (melted and cooled)
1 egg (beaten)
1 teaspoon salt
2 1/2 cups all purpose flour

Lemon Blueberry Filling

2 cups blueberries
3 tablespoons granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest

Whipped Cream Cheese Frosting

1/2 cup unsalted butter (softened to room temperature)
1 8 ounce package cream cheese (softened to room temperature)
3/4 cup powdered sugar (may need up to 1 cup)
1 tablespoon lemon juice
1 teaspoon vanilla extract

Instructions

Sweet Rolls Dough

Grease a 9×13-inch baking pan and set aside.
Dissolve the sugar into the warm milk and stir in the active yeast. Let the mixture sit for 5 minutes until frothy.
3 tablespoons granulated sugar, 1 cup whole milk, 2 1/4 teaspoons active dry yeast
Add the milk mixture, melted butter, egg, salt and half of the flour to a large mixing bowl or electric mixer with a dough hook. Beat for several minutes, gradually adding the remaining flour until the dough comes together and is slightly tacky.
4 tablespoons unsalted butter, 1 egg, 1 teaspoon salt, 2 1/2 cups all purpose flour
Roll the dough into a ball and place into a lightly greased bowl and cover with a damp towel or plastic wrap. Let the dough rise for 1 hour, or until doubled.
Punch the dough down and roll out on a lightly floured surface into a 10x14-inch rectangle.

Lemon Blueberry Filling

Mix the blueberries, sugar, lemon juice, and lemon zest together in a bowl and spread across the top of the rolled out dough, edge to edge.
2 cups blueberries, 3 tablespoons granulated sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest
Roll the dough up lengthwise into a log. Slice the roll into 12 evenly sized pieces.
Place the 12 roll slices into your prepared baking pan. Cover with a damp towel or plastic wrap and allow to rise for another 30-45 minutes or until doubled in size.
When the dough is just about done rising, preheat oven to 350°F.
Bake the sweet rolls for 25-35 minutes, or until fully cooked through. Allow to cool.

Whipped Cream Cheese Frosting

While the rolls are baking, prepare your frosting.
Beat the butter and cream cheese together with an electric mixer until smooth and creamy. Add the sugar, lemon juice, and vanilla extract and continue to mix until smooth.
1/2 cup unsalted butter, 1 8 ounce package cream cheese, 3/4 cup powdered sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract
Spread the prepared frosting across the top of the rolls and serve.

Notes

Tips and Techniques

If using frozen blueberries, they do not need to be thawed first.
You can swap out blueberries for another type of berry, or use a combination of berries.
Store leftover rolls in the refrigerator in an airtight container. Consume within 3 to 4 days.

** Nutritional information is an estimate and may vary.

Nutrition