Blueberry Sweet Rolls with Lemon Glaze.


These blueberry sweet rolls only require 1 rise! The dough is very easy and the rolls are covered in lemon glaze!!

Breakfast is my favorite meal of the day. Who’s with me in that?

Pastries, jumbo muffins, buttermilk pancakes, gooey cinnamon rolls, french toast, crumb-filled coffee cake, granola parfaits, buttery croissants, veggie omelets, coffee, coffee, and more coffee. Oh, and these and these. And when it’s breakfast-for-dinner night? Forget about it. It feels like Christmas and my birthday all in one day. Does it get any better?

Most of the time I’m a fruit and yogurt gal. (Did I mention coffee too?) There’s not much time for anything else in the morning as Kevin’s running out the door and I’m catching up with my inbox and planning out the day’s work. However, when we both have time to sit down together, I love to whip up some homemade sweet rolls. You could say… I’m addicted.

These blueberry sweet rolls only require 1 rise! The dough is very easy and the rolls are covered in lemon glaze!!

Today’s fruity sweet roll comes from my Easy Cinnamon Roll recipe. It’s an easy yeasted roll recipe that is perfect for the baker who wants to learn how to bake with yeast for the first time. What makes them so easy? Well, they only require one rise!

You’ll find that the typical sweet roll or homemade bread recipe requires two rises – a first rise of about 1-2 hours, then a second rise for another two hours or overnight. I developed a sweet roll recipe that bypasses the first rise all together.  With a growing to-do list everyday, I am always looking for ways to cut down time on recipes without sacrificing taste or texture.

Let’s discuss the filling.  It’s a simple mixture of frozen blueberries, sugar, and cornstarch. Make the filling before you make the dough so the blueberries have to absorb the sugar and cornstarch.  Using frozen blueberries is important. Fresh blueberries won’t release their juices like frozen blueberries do. If you have a plethora of fresh blueberries to use up, I suggest making these muffins.

Using frozen blueberries means that you can bake these glorious sweet rolls in the dead of winter, too!

These blueberry sweet rolls only require 1 rise! The dough is very easy and the rolls are covered in lemon glaze!!

Since the blueberries are frozen, they will make the dough cold after you fill it, cut into rolls, and allow to rise.  Even though this recipe is developed from my Easy Cinnamon Roll dough, today’s rolls will take longer to rise since the dough is cold as a result of the blueberries. Does that make sense? The rise time is about 2 hours. Still much shorter than most typical recipes.

The rolls need a warm, draft-free environment to rise. Here’s what I do: Heat the oven to 200F. Turn off the oven. Place the rolls inside for 2 hours. That’s it!

When the rolls are rising, the frozen blueberries release their juices and fill the bottom of the pan with a layer of sweet blueberry juice. As the rolls bake, the blueberry juice thickens and bakes up into the bottom of the roll. A layer of thick blueberry goo at the bottom of the pan. I mean, it’s practically heaven.

These blueberry sweet rolls only require 1 rise! The dough is very easy and the rolls are covered in lemon glaze!!

After the rolls have risen and you’ve baked them, it’s time for a glaze.  I made an easy sweet lemon glaze to pair with the fluffy dough and juicy blueberries. A drippy, zesty coating that pairs perfectly with the doughy rolls. I love lemon and blueberry together! The glaze is a simple mix of powdered sugar, a touch of cream, and the juice of a lemon. There’s really no science behind it. You truly can control its lemon flavor and thickness– use more/less lemon juice, more/less sugar, and more/less cream. I use half-and-half, but heavy cream or milk will do the trick.

Completely drench the rolls with the glaze right before serving. 😀

Blueberry Sweet Rolls with Sweet Lemon Glaze

Soft & fluffy homemade sweet rolls filled with juicy blueberries and covered in a sweet lemon glaze. These are unbelievable!



  • 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 packet Red Star Platinum Yeast or any instant yeast (1 packet = 2 and 1/4 teaspoons)1
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) milk
  • 2.5 Tablespoons (40g) unsalted butter
  • 1 large egg, at room temperature


  • 1 and 1/3 cups (225g) frozen blueberries, not thawed2
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon cornstarch

Sweet Lemon Glaze

  • Juice from 1 large lemon3
  • 1 cup (120g) confectioners' sugar
  • 1-2 Tablespoons (15-30ml) milk, half-and-half, or heavy cream


  1. Make the filling first: Combine the frozen blueberries, sugar, and cornstarch in a bowl. Gently toss around and let sit while you prepare the dough.
  2. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together. Set aside.
  3. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120 degrees F. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  4. On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
  5. Fill the rolls: After 10 minutes, roll the dough out in a 14x8 inch rectangle. Pour the sugared blueberries on top and gently spread them to cover the dough surface. Roll up the dough tightly. Cut into 11-12 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray.
  6. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 2-3 hours. Here is what I do: heat the oven to 200 degrees F. Turn oven off. Place rolls inside oven and allow to rise.
  7. After the rolls have doubled in size, preheat the oven to 375 degrees F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
  8. Make the glaze: Right before serving, top your blueberry rolls with glaze. Mix all of the glaze ingredients together. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired. If you'd like it thinner, add more lemon juice or cream. Pour over sweet rolls.
  9. Rolls are best enjoyed the same day, but stay fresh in a covered container for 5 days in the refrigerator.

Recipe Notes:

Overnight: This dough can be made the night before through step 5. Cover with plastic wrap or aluminum foil and allow to rest in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour. Continue with step 7.

  1. If you replace Red Star Platinum with an active dry yeast, the rise time may be 50% longer.
  2. You must use frozen (not fresh) blueberries in this recipe. Do not thaw.
  3. Leave out the lemon juice if you do not prefer lemon glaze. Replace with 1 teaspoon of vanilla extract instead.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Can’t get enough! Dare I say better than regular cinnamon rolls??

These blueberry sweet rolls only require 1 rise! The dough is very easy and the rolls are covered in lemon glaze!!

These blueberry sweet rolls only require 1 rise! Easy recipe on


  1. I was reading through your roll recipes and for the Orange rolls, you did a double rise while in this one, banana, and easy rolls you only did a 10 minute rest followed by a longer 60-90 minute rise. What makes you decide between a rest and longer rise and two longer rises?

    • Hi Lys! The two dough recipes are completely different. The Orange Roll recipe is one of my grandmother’s and when I wanted to make cinnamon rolls, I decided to revamp the recipe a little to make them a bit quicker. It took some trial and error to develop a new dough recipe.

  2. Hey there! I have been dying to make these, and I finally happen to have all the ingredients except one.. cornstarch! Will not using cornstarch in the blueberry filling make a big difference? Thanks!

  3. These where so GOOOOOD! Made them tonight for desert, the family loved them. And the daughter and I had fun making them

  4. Hey Sally! I’m OBSESSED with blueberries and as you can imagine I’ve been dying to try this recipe for so long but here in Venezuela where I live it’s impossible to find fresh blueberries. However, it’s barely-possible to find canned blueberries, could I drain them and use them for this recipe?

    By the way, I love your recipes, every single one I’ve tried so far has turned out perfect and your guide steps and tips are really helpful . I’m really looking forward to buy your book 🙂

    • Hi Inga! You may certainly used canned blueberries for this filling. Are they canned in some sort of syrup? I would definitely suggest draining them. I’m so happy that you are excited about my cookbook and love my recipes. That means the world to me, you have no idea!

  5. I’m going to do this and three other things in 3 hours for a catering GCSE exam. Can I just prove the dough for 1 hour? or how can I quicken the proving time? Thank you!.

  6. I typically always refrigerate my cinnamon rolls overnight so I can bake them fresh in the morning. I’ve only ever used regular (not instant) active dry yeast and have never had problems with flavor or rising. Is your emphasis on not refrigerating the dough specific to the instant yeast you’re using?

  7. Just So We’re Clear: Say I Wanted To Make A Triple Batch, Divide It Into Thirds Bake One Now And Put 2 In The Freezer, Wouldn’t Work Right?

  8. I wonder if this would be good as mixed berries using blueberries and raspberries

  9. Hi Sally

    You are amazing! U set something within me alive to pick up some kitchen tool and bake. You inspire me so much. My kids are thankful that they have always something to look forward to ( or rather eat) every weekend!

    Can i give a suggestion though? Do u think you can include step by step pictures as well? It helps especially who me who always wonder if im having the right consistency of the recipes.


    • So happy you are enjoying my blog! When I posted this recipe last year, I wasn’t posting step-by-step photos that much. But these days, I do it for nearly every recipe! Thanks so much.

      • I love that you are doing more step-by-step pictures for your recipes! It really helps them come alive when we (the readers) are just first-looking at the recipe. Also, it helps us realize how easy it really is to make it, which is encouraging to those of us who don’t cook as often as others.. THANKS!

  10. I’m so excited to make these for a brunch potluck this weekend! I just wanted to know, does the milk *need* to be cow’s milk? I often substitute milk in recipes with soymilk because we don’t keep cow’s milk in the house, and if I buy milk for a recipe, usually the rest of it is wasted. Can I use soymilk, or substitute with the half and half used in the glaze for this recipe?

    • Hi Belinda! I took this weekend off, so I am just seeing this comment now. I have never tried these rolls with nondairy milk, so I cannot guarantee the same exact results.

  11. hey there, amazing recipe, can i triple it with no problems?

  12. Thanks so much for this! I pinned this recipe a while back and finally got occasion to use it — prepped them last night (left them in the oven) and baked ’em up for a sweet breakfast surprise for my BF for his birthday! He LOVED them (and so did I!)

    The stickiness of the dough initially threw me off, as I’m not one who works with dough on a regular basis, but everything turned out as expected. Thanks again!

  13. How long do these stay fresh in a container for and would they need to be refrigerated? I am hoping to make these in advance for my sisters baby shower this weekend 🙂

  14. Tried this recipe today, turned out absolutely DELICIOUS!!! Tweaked the sugar levels slightly (less white sugar, added some brown sugar) and the rolls turned out super moist and soft! Shared this with my family and niece and nephews and it got rave reviews 🙂 Thank you!

  15. Hey! Do we use cold or warm water?

  16. WOW. who ARE you?!?!?!
    I am so happy i stumbled upon your website!

    Your recipes are so creative, your writing is so full of character, your pictures are so DESCRIPTIVE, and your recipes are do-able (you don’t have to be a professional, and you don’t need to spend an arm and a leg to afford the ingredients either)

    I am going to try to make the Butterfinger cookies tonight with my 4 year old son, and also we will be making your coconut shrimp. I’m really exited to see how they all turn out….

    I am going to have to try these blueberry sweet rolls too; I can see these being a HUGE hit at a pot luck. OHHH!!! Or for a gift!!!! I live in an appt complex and i bet my neighbors would LOVE me forever if i made them a sweet batch of these puppies!!! aww, i should have my 4 yr old son deliver them personally…. how adorable would THAT be!

    Thanks for blogging!!!
    It’s people like YOU that make the internet worth-while 🙂

  17. Wow, these were incredible. I loved the overnight process. The taste was beyond what i thought it would be. This couldnt be any easier. If i can make these anyone can.

  18. ABSOLUTELY AMAZING! I did the overnight rise method and they are fantastic! We will definitely do these again 🙂 Thank you for posting the recipes

  19. Would it be possible to use frozen bread dough or another faster dough – like cresant rolls or similar? I don’t have time to make from scratch. These look wonderful!

  20. Can I do this with frozen strawberries? This looks amazing, and I have a TON of frozen strawberries.

  21. I love the look of these! Will be making them for family brunch tomorrow!

  22. I made these last night, with regular active dried yeast, rising over night on the counter. I loved the simplicity of the recipe. I am usually hesitant to make yeast rolls due to my lack of counter space to roll out dough. NO worries with this dough or lack of space. My only changes were adding more blueberries, doubling the glaze and making it orange instead of lemon all for family preference.

    They were a huge hit! We will be making these again. Next time, I think I will add orange zest to the dough.

  23. I made these rolls today and they came out wonderful!
    I’m currently an Au Pair in Germany and I wanted the kids to be able to eat these with their hands – I cut my rolls thinner (32 rolls) and made the frosting into a lemon a glaze. The kids were able to pick them up like cookies and because of the glaze they were not overly sweet which is more traditional in Germany!

    Thank you for your post,


  24. I love your website! I have been telling everyone about it. I did through step 5 last night, and baked this morning. They had such a strong yeast taste I could not enjoy them. Which was such a let down. I have no idea what I did wrong, I am pretty new to using yeast. I used Fleischmann’s ActiveDry Yeast. Do you have any idea what I did or how I can prevent this from happening again?

    • They may have been left to rise for too long, Tracy. How long did you let them rise? Maybe you can try cutting down that time or preparing in the morning before enjoying.

      • Once the oven was preheated to 200, I turned it off. I placed the rolls in the oven overnight, ( around 7hrs) It did have to push the dough down before baking. I will try this recipe during the day so I can cut down the rise time. Thanks.

        By the way, my husband and I tried your skin glowing smoothie yesterday. It will be made daily from now on!

  25. Sally, what do you think about adding cinnamon to the filling as well? My boyfriend loves blueberries so I was thinking of trying these out today, but wondered if cinnamon might be good too or if it’d be to much. I’d probably do regular cream cheese frosting, you think it’d be any good? Love your blog, and just got your cookbook for my birthday!

  26. Sally, I just made these and I was so pleased with the results.  I had almost resigned myself to only getting to enjoy really good pastries at the bakery, because all of my previous attempts at yeast breads have been mediocre (which I attribute to not having a stand mixer and my stubborn refusal to use white flour).  I used whole wheat pastry flour, the regular Red Star yeast and then followed your recipe exactly.  I did refrigerate the rolls overnight and let them rise for an hour in the morning (I like to boil some water and place that under the rolls in the warm oven to help them rise).  The rolls were huge, perfectly soft and had just the right amount of sweetness.  This will be my go-to recipe from now on!

  27. One more thing I thought I would share – on a whim I decided to make the icing with mascarpone cheese (which doesn’t have the tang of cream cheese – it just tastes like sweet cream).  I just mixed about a tablespoon of mascarpone with a teaspoon of powdered sugar, and then thinned it with a little whole milk.  It turned out really well – it was sweet and yet had very little sugar.  

  28. These look amazing!! Do you think I could make them ahead and freeze them? 

  29. The blueberry sweet rolls look so good,l’m making them in a few minutes,only I am going to use frozen Saskatoon’s. I love the flavour of both berries,my next batch of rolls could be a mix of the two mixed berries.

  30. Thanks for this amazing looking recipe Sally! I know this recipe was posted a number of years ago, but I’m hoping you still might answer a question. I am pumped to make these, and I am a yeast novice and was hoping to prepare it the night before. I saw in one of the comments that someone had bad luck making these through step 5 and leaving on a counter overnight (they said it was too “yeasty”. I also saw that in a note below the recipe, you say you can make through step 4 and then refrigerate over night. I was thinking of going that route – am I reading that right? Knead the dough then stick in the refrigerator? And then when you say let rise 1 hour in the morning, is that after I complete step 5? Sorry I’m probably making this more complicated than it needs to be, I just really don’t want to mess it up!


    • No worries Becky, the recipe directions are a little confusing so I just reworded them in case anyone else gets confused at this point. Complete the rolls through step 5 (filling and rolling) then let rest in the fridge overnight. Then allow to rise in the morning, then continue with step 7.

  31. Yum more wonderful blueberries. I always make a cinnamon bread, this is such a nice change, I love the idea of the fruit in the bread.

  32. I’m highly allergic to cinnamon, so I am happy to see a sweet/breakfast roll recipe that doesn’t include it. I may try to make these this Saturday as a weekend treat.

  33. Can I freeze these and save for later??

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