Lemon Blueberry Sweet Rolls
These Lemon Blueberry Sweet Rolls are a delightful combination of soft, fluffy rolls filled with fresh blueberries and topped with a zesty lemon glaze. Perfect for breakfast or as a sweet treat any time of the day, they offer a bright and refreshing twist on traditional cinnamon rolls.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk
- 1/4 cup sugar
- 1/2 cup butter softened
- 1/2 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour
- 1/2 cup fresh blueberries
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
Instructions
- In a small bowl, combine the warm milk, sugar, and yeast. Stir to dissolve and let sit for about 5-10 minutes until bubbly.
- In a large bowl, mix together the butter, salt, and eggs. Add the yeast mixture and gradually stir in the flour, kneading until a soft dough forms.
- Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1 to 1.5 hours, or until doubled in size.
- Preheat the oven to 375°F (190°C). Punch down the dough, roll it out into a 12×18-inch rectangle.
- Sprinkle lemon zest evenly over the dough and scatter the blueberries across the surface.
- Roll the dough tightly starting from one edge and slice into 12 rolls.
- Place the rolls in a greased 9×13-inch baking dish and let rise for another 30 minutes.
- Bake for 20-25 minutes until golden brown and cooked through.
- While baking, whisk together powdered sugar, lemon juice, and vanilla extract for the glaze.
- Drizzle the glaze over the warm rolls after baking.
Notes
- If you don’t have fresh blueberries, try a mix of berries like raspberries, blackberries, or strawberries.
- For a different twist, you can add a sprinkle of cinnamon and sugar with the lemon zest before rolling the dough.
- For a richer glaze, substitute the lemon glaze with a cream cheese frosting.
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- To reheat, microwave for 15-20 seconds or warm in the oven at 350°F for 5-10 minutes.