These blueberry lemon sweet rolls are soft, fluffy, and bursting with homemade blueberry filling. The dough has a bright lemon flavor and after baking, you’ll top them with a tangy-sweet lemon cream cheese icing. They’re like a summery, fruity twist on my overnight cinnamon rolls, and are perfect for when you want to go beyond the basics.
This recipe is brought to you in partnership with Red Star Yeast.
I originally published this recipe in 2013 and have since added new photos, a few more success tips, and I’ve also made a few small improvements to the filling, which are reflected in the printable recipe below.
So Much to Love About These Blueberry Sweet Rolls
- Rolls are soft and fluffy, with a jammy blueberry swirl that *caramelizes* on the bottom!
- Fresh, flavorful, and deliciously buttery
- Topped with creamy lemon cream cheese icing
- Approachable for yeast beginners
- Excellent make-ahead, freezer-friendly recipe
This dough is based on the same formula as my easy cinnamon rolls, with the addition of fresh lemon zest for flavor. While the original dough follows a single-rise method after shaping, this version includes a bulk fermentation step before shaping. That initial rise allows the dough to develop more structure and results in a lighter, fluffier sweet roll texture. (You can absolutely add the 1st bulk fermentation rise to the cinnamon roll version, too!)
Key Ingredients to Use for the Dough:
Here’s my #1 tip: I recommend using a strong and dependable yeast like Platinum Yeast from Red Star. It’s a premium instant yeast that slightly shortens rise time and includes natural dough strengtheners to make yeast baking more foolproof. Anything that makes the process easier is a win in my book! (If you’re using active dry yeast, see the recipe Note for adjustments.)
Here’s the rest of the lineup of ingredients:
- Flour: Flour provides the dough structure. All-purpose flour is best for these lemon sweet rolls. You could also use bread flour—the rolls will be chewier.
- Sugar: You need white granulated sugar in the dough, both for flavor and to feed the yeast. You’ll also use some sugar in the blueberry filling, too.
- Salt: For flavor, and to balance the sweet.
- Lemon: A little lemon zest adds flavor to the dough, and you’ll need juice for the filling and the icing. Make sure you have a citrus zester.
- Whole milk: Whole milk is ideal for the richest-tasting sweet rolls. Buttermilk works just as well without any changes to the recipe. Many readers have successfully substituted nondairy milks. In a pinch, you can use low-fat milk, but avoid using nonfat milk.
- Butter: This is a rich dough, meaning it has fat to help guarantee softness.
- Egg: Like butter, an egg promises a softer, richer dough. It also works to bind ingredients together.
- Fresh Blueberries: For the filling!
Are You a Yeast Beginner?
This Baking with Yeast Guide is a wonderful starting point. I answer many common yeast FAQs in easy-to-understand explanations, so you can learn the basics before beginning.
Blueberry Sweet Roll Dough
The first step is to mix flour, sugar, salt, and lemon zest together. After that, warm the milk and butter together, and then whisk in the yeast until it has dissolved. Then you know it can start working its magic in your dough! Pour this mixture over the dry ingredients, add the egg and then mix everything together. You do not need a stand mixer for this recipe, though you could certainly use one if desired.
Transfer the dough to your work surface, and then knead by hand for 3–5 minutes until it’s soft and smooth. My video tutorial for How to Knead Dough is helpful here.
Cover and let the dough rise for about an hour or 2. During this time, you can prepare the filling and let it cool.
Recipe Update: Blueberry Filling
The original version of this recipe, one I developed early in my yeast-baking journey, used frozen blueberries tossed with a bit of sugar and cornstarch. While the flavor was great, the large, icy berries prevented the shaped rolls from rising properly because they were too cold. (This isn’t an issue in my raspberry sweet rolls, since frozen raspberries are much smaller.)
So my team and I revisited the recipe. We experimented with chopping the frozen blueberries, but that didn’t solve the problem. We also tested a cooked blueberry sauce as the filling, but it turned out far too runny and messy to work well in the dough.
Fresh, uncooked blueberries didn’t yield the right texture either!
The best solution? A thick homemade blueberry jam. It’s simple—no pectin required. Just cook down fresh blueberries (frozen ones released too much liquid), sugar, and a splash of lemon juice until thickened. Once cooled, the jam is perfectly spreadable and bakes beautifully. In fact, it’s the same filling as my lemon blueberry babka.
Let’s Shape the Blueberry Lemon Sweet Rolls
Punch down the dough to release the air, and then roll out the dough to a rectangle that’s approximately 9×14 inches. Spread the cooled blueberry filling on top. Roll up the dough, and then use a sharp knife to slice the log into 9 to 12 rolls.
Place them in a lightly greased pan, such as a 9-inch or 10-inch square or round pan. The pictured pan is a Wilton brand pan that is no longer available at many retailers, but here is a similar 9-inch pan. You could also use a 9-inch pie dish, such as this Pyrex glass pan. 9 larger rolls fit nicely in the square pan and you can usually fit 10 to 12 smaller rolls in a round pan.
Loosely cover the pan of blueberry sweet rolls, and let rise for 1 hour or until they have doubled in size:
Then it’s time to bake the rolls until golden brown on top. They smell incredible in the oven! I can’t wait for you to experience it, too.
Lemon Cream Cheese Icing
I use the same lemon cream cheese icing that I pair with my lemon sweet rolls. It’s creamy, flavorful, and the perfect finishing touch. Here’s what you’ll need:
- Cream Cheese: Use the brick-style cream cheese, not the spreadable kind that comes in a tub. (Save that for homemade bagels!)
- Butter: To help smooth out the cream cheese.
- Confectioners’ Sugar: Just enough to balance out the tart lemon and tangy cream cheese.
- Lemon Juice: For bright, fresh flavor.
Beat everything together with an electric mixer until smooth and creamy. Spread the icing over the warm rolls so it melts slightly into all the soft, blueberry-filled swirls.
Pure blueberry lemon bliss:
If you prefer a lighter topping, use the lemon glaze from my strawberry sweet rolls recipe instead.
These blueberry lemon sweet rolls are proof that a classic bake can always be reimagined, and especially with berries and citrus are involved!
Description
These blueberry lemon sweet rolls are soft, fluffy, and bursting with homemade blueberry filling. The dough has a bright lemon flavor and after baking, you’ll top them with a tangy-sweet lemon cream cheese icing. See recipe Notes for overnight and freezing instructions.
Dough
Blueberry Filling
Lemon Cream Cheese Icing
- Make the dough: Whisk the flour, sugar, salt, and lemon zest together in a large bowl. Set aside.
- Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a sturdy silicone spatula or wooden spoon, OR use a stand mixer with a dough hook attachment on medium speed. Mix until a soft dough forms.
- Transfer dough to a lightly floured surface. Using floured hands or the dough hook attachment if using a stand mixer, knead the dough for 3–5 minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise.
- 1st rise: Lightly grease a large bowl with nonstick spray or butter. Place the dough in the bowl, turning it to coat all sides. Cover the bowl tightly and allow the dough to rise in a relatively warm environment until nearly double in size, about 1.5 hours. (If desired, use my warm oven trick for rising. See my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- While the dough is rising, make the blueberry filling: Combine blueberries, sugar, and lemon juice together in a small saucepan with tall sides over medium heat. Stir constantly with a wooden spoon or silicone spatula, pressing the blueberries against the sides of the pan (stand back in case they splatter!). Once the blueberries are mostly smashed and the sugar has dissolved, stop stirring and allow to come to a boil. Boil, stirring occasionally, until the mixture is slightly reduced, about 10 minutes. (If you have a candy or instant-read thermometer, the mixture should reach about 215–220°F.) You should have about 1/2 cup (around 160g). Remove from heat and allow to cool completely. The filling will thicken as it cools. You can transfer it to a shallow heat-safe dish and place it in the refrigerator to cool down quicker. Set aside.
- Grease a 9- or 10-inch round cake pan, pie dish, or square baking pan or line with parchment paper.
- Shape & fill the dough: When the dough is ready, punch it down to release the air. Flour a work surface, your hands, and a rolling pin. Roll the dough out to a 14×9-inch (36x20cm) rectangle. *Note: Should it run over the sides of the dough, the blueberry filling can stain a work surface. If needed, transfer the rolled-out dough to a piece of parchment paper or silicone baking mat.* Gently spread the blueberry filling mixture on top. Using floured hands, tightly roll up the dough to form a 14-inch-long log.
- Cut into 9 to 12 even rolls and arrange in the prepared pan.
- 2nd rise: Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for about 1 hour, or until doubled in size and puffy. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking With Yeast Guide.)
- Bake the rolls: After the rolls have nearly doubled in size, preheat the oven to 375°F (190°C). Bake for 24–25 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, the rolls’ internal temperature taken with an instant-read thermometer should be around 195–200°F (91–93°C) when done. Remove pan from the oven and place pan on a cooling rack as you make the icing.
- Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and lemon juice until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately. If desired, garnish frosted rolls with a slice of lemon or a light sprinkling of lemon zest.
- Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions – Overnight: To prepare the night before serving, prepare the rolls through step 8. Cover the rolls tightly and refrigerate for 8–12 hours. (16 hours max. 8–12 hours is best, but 16 hours is OK if absolutely needed. Do not exceed 16 hours.) The next morning, remove from the refrigerator and allow to rise on the counter for 1 hour before continuing with step 10.
- Make Ahead Instructions – Freezing: You can freeze the blueberry rolls for up to 3 months, and I recommend a few different methods. The first method is to freeze them after shaping, before they’ve had their 2nd rise (step 8). Thaw in the refrigerator overnight, then let rise for 1.5–2 hours at room temperature before baking. The second method is to par-bake the risen rolls for 10 minutes, let cool completely, then cover and freeze. Thaw in the refrigerator overnight, then let sit at room temperature for 30 minutes before baking. Finish baking for 15–20 minutes. You can also freeze fully baked blueberry rolls. See How to Freeze Cinnamon Rolls for more details about all of these methods.
- Special Tools (affiliate links): Glass Mixing Bowl and Wooden Spoon/Silicone Spatula (or Electric Stand Mixer) | Rolling Pin | Citrus Zester | Citrus Juicer | 9-inch Square Pan or 9-inch Round Pie Dish | Instant-Read Thermometer | Icing Spatula
- Yeast: I highly recommend instant yeast. If you only have active dry yeast, you can use that instead. Active dry and instant yeast can be used interchangeably in recipes (1:1). Active dry yeast has a moderate rate of rising and instant dry yeast has a faster rate of rising; active dry yeast will take longer to raise the dough. Reference my Baking With Yeast Guide for answers to common yeast FAQs.
- Update in 2025: I updated the filling recipe and preparation in 2025. The dough rises better with the filling listed above, and the filling is wonderfully jammy with exceptional blueberry flavor. If you’d like to make the filling the original way first published in 2013, toss 1 and 1/3 cups (186g) frozen blueberries, 1/4 cup (50g) granulated sugar, and 1 teaspoon cornstarch together. Sprinkle over the rolled out dough in step 7. The 2nd rise time will be longer (at least 2 hours) since the frozen berries make the dough very cold.
