Ah, the birds are singing their morning tune, the house is full of peace and quiet, and you’re sipping on your favorite, warm, sunrise brew. You wouldn’t think this moment could get any better, but by golly it can. In fact, it’s about to get much sweeter because of the Lemon Blueberry Sweet Rolls calling your name. The dough is buttery, flakey, and brings a hint of lovely, sunny lemon citrus. The filling is sugary and filled with tart, beautiful blueberries. And the frosting. Mmm, mmm, mmm. It’s creamy, rich, lemony, and it literally just melts all over everything. Sounds like the sweetest morning after your sweet dreams, right? Lemon Blueberry Sweet Rolls add a little touch of magic to every daybreak.

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For the dough:

  • 2/3 cup warm non-fat milk, 100-110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/3 cup plus 1/2 teaspoon granulated sugar, divided
  • 3 tablespoons unsalted butter, softened
  • 1/2 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 large egg
  • 3-3 1/4 cups all-purpose flour, plus more for dusting

For the filling:

  • 4 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 teaspoons lemon zest
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups fresh or frozen blueberries, if frozen, thawed and drained

For the frosting:

  • 2 tablespoons butter, melted
  • 2 ounces cream cheese, very soft
  • 2 cups powdered sugar
  • 1/4 teaspoon salt
  • 1-2 tablespoons fresh lemon juice


Step 1 –Place the heated milk in a measuring cup and add the yeast and 1/2 teaspoon of the sugar and stir.

Step 2 –Let the yeast mixture sit until it is frothy.

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Step 3 –In the bowl of a stand mixer fitted with the paddle attachment, add 1/3 cup of the sugar, 3 tablespoons of the butter, 1/2 teaspoon of the salt, 2 tablespoons of the lemon juice, 1 tablespoon of the lemon zest, and the egg and mix until the butter is distributed throughout the liquids, although it may be chunky.

Step 4 –Pour the yeast mixture into the dough mixture and stir for a few seconds.

Step 5 –Add 3 cups of the flour to the dough mixture and stir with the paddle attachment until the dough just starts to stick to the paddle.

Step 6 –Replace the paddle with the dough hook and continue mixing the dough on low speed until the dough forms a ball in the center of the bowl. The dough will be slightly sticky and elastic and there will be minimal transfer to your finger if you poke it. If it is still very wet, add up to 1/4 cup of the flour, 1 tablespoon at a time.

Step 7 –Spray a large bowl with cooking spray and place the dough in it.

Step 8 –Lightly coat the top of the dough ball with the cooking spray and cover the bowl with plastic wrap.

Step 9 –Let the dough sit in a warm place until it doubles in size, about 2-4 hours.

Step 10 –Coat a 9×13-inch pan with cooking spray.

Step 11 –In a bowl, mix 4 tablespoons of the butter, the remaining sugar, the remaining lemon zest, the remaining flour, and 1/4 teaspoon of the salt together until a paste forms.

Step 12 –On a lightly floured surface, roll the risen dough out to a 10×14-inch rectangle.

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Step 13 –Evenly spread the filling over the dough, ensuring to reach the sides so the outer rolls have enough filling.

Step 14 –Sprinkle the filling with the blueberries.

Step 15 –Tightly roll the dough up from the long end and then slice it into 12 equal rounds.

Step 16 –Place the rounds in the prepared baking pan, cover with plastic wrap, and let them rise in a warm place until they have doubled in size, about 1 hour.

Step 17 –Preheat the oven to 350 degrees F.

Step 18 –Discard the plastic wrap and bake the rolls until they are golden-brown, about 23-30 minutes.

Step 19 –While the rolls are baking, mix the remaining butter and the cream cheese in a bowl until it is mostly smooth.

Step 20 –Beat the powdered sugar, 1 tablespoon of the lemon juice, and the remaining salt into the frosting mixture, adding more of the powdered sugar as desired to reach the preferred thickness and adding the remaining lemon juice for more flavor if desired.

Step 21 –Spread the frosting over the warm rolls.

Step 22 –Serve.