Lemon Blueberry Sweet Rolls with Glaze

Lemon Blueberry Rolls are soft, sweet, and delightfully tangy. They’re easy to prepare using store-bought bread dough, a lemon-scented sweet filling, fresh blueberries, and a bright lemon cream cheese frosting. These sticky rolls are perfect for breakfast, brunch, or dessert.

Sweet rolls are a classic comfort food that fills the kitchen with warm, bakery-like aromas. The combination of soft yeast dough and a sugary lemon filling is irresistible.

This Lemon Blueberry Rolls recipe builds on a simple lemon sticky-roll approach and adds juicy fresh blueberries for a fruity contrast. Using thawed, pre-made bread dough makes the process straightforward without sacrificing flavor.

Easy to Make (Semi-Homemade)

Homemade yeast dough can be time-consuming for many home bakers. Using a frozen loaf of ready-to-use bread dough saves time while still delivering soft, fresh-tasting rolls.

Allow about 2–3 hours at room temperature for the frozen dough to thaw and rise before shaping. If the dough is rising too quickly, you can slow the process by placing it in the refrigerator. For convenience, plan ahead and thaw overnight in the fridge if you want rolls for breakfast or brunch the next day.

How to Make Lemon Blueberry Rolls

1. Roll the thawed dough into a rectangle roughly 10 inches wide by 15 inches long. Spread softened butter across the surface, leaving one long edge bare.
2. Mix the sugar, cornstarch, ground ginger, ground nutmeg, and lemon zest. Add enough lemon juice to create a slightly damp, sandy texture. Sprinkle this lemon sugar evenly over the butter, then scatter fresh blueberries across the filling.
3. Starting from the long side closest to you, roll the dough toward the bare edge, tucking blueberries in as you go. Pinch the seam to seal and place the roll seam-side down. Slice into 12 even rolls.
4. Arrange the rolls in a greased 13×9-inch baking dish. Cover with greased plastic wrap and let them rest 15–20 minutes to relax and begin to rise. Some blueberry juices may seep out—this is normal.
5. Preheat the oven to 350°F (175°C). Bake the rolls 20–25 minutes, until golden brown and cooked through. Let them cool slightly before frosting.
6. For the lemon cream cheese frosting, beat cream cheese, softened butter, and lemon zest until smooth. Add powdered sugar and 1–2 tablespoons lemon juice, adjusting the amount for a thicker or thinner frosting. Spread over the warm rolls and serve.

As the rolls bake, the blueberries break down and form a sticky, fruity sauce that keeps each bite juicy and flavorful. These rolls are best enjoyed warm; reheat leftovers for about 10 seconds in the microwave to refresh them.

The lemon-and-blueberry pairing is bright and balanced—zesty lemon cuts through the sweetness and complements the berries. If you enjoy lemon desserts, try other variations like raspberry-lemon rolls or lemon cream cheese sweet rolls for more citrus-baked treats.

Lemon Blueberry Rolls

Prep: 30 mins

Cook: 20 mins

Thaw Time: 2 hrs

Total: 2 hrs 50 mins

Lemon Blueberry Rolls are soft, sweet, and tangy. They’re simple to make with store-bought bread dough, a lemon-scented filling, fresh blueberries, and a lemon cream cheese frosting.

12 servings

Ingredients

Dough:

• 1 loaf Rhodes White Bread, thawed and slightly risen

Filling:

• 1/4 cup (57 g) butter, softened
• 1 cup (200 g) granulated sugar
• 1 Tbsp cornstarch
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• zest of 1 lemon
• 2–4 Tbsp lemon juice
• 1 1/2 cups (210 g) fresh blueberries

Lemon Cream Cheese Frosting:

• 2 oz cream cheese
• 2 Tbsp (57 g) butter, softened
• zest of 1 lemon
• 1–2 Tbsp lemon juice
• 1/2 cup (60 g) powdered sugar

Equipment

• Rolling pin
• 13×9-inch pan
• Zester
• Juicer (optional)

Instructions

1. Place frozen dough on a greased baking sheet. Cover with greased plastic wrap. Thaw and rise about 2–3 hours at room temperature, or overnight in the refrigerator.
2. Roll the dough into a rectangle about 10×15 inches. Spread softened butter across the surface, leaving one long edge bare.
3. Combine sugar, cornstarch, ginger, nutmeg, and lemon zest. Add lemon juice a little at a time until the mixture resembles damp sand. Sprinkle the lemon sugar over the butter, then scatter blueberries on top.
4. Roll the dough from the long side toward the bare edge, tucking blueberries in as you roll. Pinch the seam closed, place seam-side down, and cut into 12 even pieces.
5. Arrange rolls in a greased 13×9-inch pan. Cover with greased plastic wrap and let rest 15–20 minutes. Some blueberry juice may leak out—this is fine.
6. Preheat oven to 350°F (175°C). Bake 20–25 minutes until golden and cooked through. Let cool slightly.
7. Make the frosting by beating cream cheese, butter, and lemon zest until smooth. Add powdered sugar and 1–2 Tbsp lemon juice to reach desired consistency. Spread over warm rolls and serve.

Notes

• Store leftovers covered at room temperature or in the refrigerator for up to 3 days.
• Warm leftovers in the microwave for about 10 seconds to refresh.

Nutrition

Serving: 1 roll | Calories: 171 kcal | Carbohydrates: 27 g | Protein: 1 g | Fat: 8 g | Sugar: 24 g

Disclaimer: Nutritional values are estimates only.