Blueberry Sweet Rolls with Lemon Glaze.

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

Easy Blueberry Sweet Rolls with a simple Lemon Glaze.  This recipe only requires 1 rise and is the perfect recipe for anyone scared of yeast! Fluffy and soft dough bursting with juicy blueberries.

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. Couldn’t be happier! 😉

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 obsessed.

See my extensive sweet roll collection at the bottom of this post.

Easy Blueberry Sweet Rolls with a simple Lemon Glaze.  This recipe only requires 1 rise and is the perfect recipe for anyone scared of yeast! Fluffy and soft dough bursting with juicy blueberries.

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.

I use Red Star Platinum Yeast to bake today’s recipe and I highly suggest you do too. While I have been compensated for this post, you must know that I have been using and loving Red Star Platinum even before they knew my blog existed.  Yep, I am an avid Red Star yeast fan and have been ever since I faced my yeast 6 months ago.  Red Star Platinum takes the work out of it for you.  Its careful formula strengthens your dough and makes making working with yeast simple.

And simple is always good, right?

The secret behind the sweet rolls quick rise is Red Star Platinum yeast. Look how puffy they are going into the oven! They grow double the size in a short amount of time.

Easy Blueberry Sweet Rolls with a simple Lemon Glaze.  This recipe only requires 1 rise and is the perfect recipe for anyone scared of yeast! Fluffy and soft dough bursting with juicy blueberries.

And they are just as puffy coming out of the oven, too. :)

Fluffy, soft, and bursting with juicy blueberries.

Easy Blueberry Sweet Rolls with a simple Lemon Glaze.  This recipe only requires 1 rise and is the perfect recipe for anyone scared of yeast! Fluffy and soft dough bursting with juicy blueberries.

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 bars or these muffins.

Blueberry Sweet Rolls

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

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.  The rise time is about 2 hours (using Red Star Platinum yeast).  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!

Easy Blueberry Sweet Rolls with a simple Lemon Glaze.  This recipe only requires 1 rise and is the perfect recipe for anyone scared of yeast! Fluffy and soft dough bursting with juicy blueberries.

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. It’s practically heaven. 

Easy Blueberry Sweet Rolls with a simple Lemon Glaze.  This recipe only requires 1 rise and is the perfect recipe for anyone scared of yeast! Fluffy and soft dough bursting with juicy blueberries.

After the rolls have risen and you’ve baked them, it’s time for a glaze.  Cinnamon rolls and sweet rolls aren’t complete without glaze, right?!

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 used half-and-half, but heavy cream or milk will do the trick.

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

Easy Blueberry Sweet Rolls with a simple Lemon Glaze.  This recipe only requires 1 rise and is the perfect recipe for anyone scared of yeast! Fluffy and soft dough bursting with juicy blueberries.

Easy Blueberry Sweet Rolls with a simple Lemon Glaze.  This recipe only requires 1 rise and is the perfect recipe for anyone scared of yeast! Fluffy and soft dough bursting with juicy blueberries.

I don’t know who could resist digging right into these. They are completely irresistible!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Blueberry Sweet Rolls with Sweet Lemon Glaze

Yield: 11 rolls

Print Recipe

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 (measured correctly)
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package Red Star Platinum Yeast or any instant yeast* (1 packet = 2 and 1/4 teaspoons)
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) milk (cow's milk - I used skim)
  • 2.5 Tablespoons (40g) unsalted butter
  • 1 large egg, at room temperature


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

Sweet Lemon Glaze

  • Juice from 1 large lemon*
  • 1 cup (120g) powdered sugar (or more)
  • 1-2 Tablespoons (15-30ml) half-and-half (or heavy cream or milk)


  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 until evenly dispersed. 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 115-120F degrees. 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 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray. 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 200F degrees. Turn oven off. Place rolls inside oven and allow to rise. *Do not* refrigerate the rolls at any point during or after rising.
  6. After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
  7. 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.
  8. Makes 11 cinnamon rolls. Rolls are best enjoyed the same day, but stay fresh and soft in a covered container for 5 days. Glaze the rolls immediately before serving. The recipe may be made the night before through step 5. Allow the rolls to stay at room temperature before baking.

Additional Notes:

*Overnight: The dough may be made the night before through step 4. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour. 

*If you replace Red Star Platinum with regular active dry yeast, you rise time may be 50% longer.

*You must use frozen (not fresh) blueberries in this recipe.

*Leave out the lemon juice if you do not prefer lemon glaze. Replace with 1 teaspoon of vanilla extract.

© 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.


These Blueberry Sweet Rolls are amazing! Get the easy recipe at



Check out my collection of favorite sweet rolls recipes!

Easy Cinnamon Rolls from Scratch

Easy Cinnamon Rolls from Scratch


Raspberry Swirl Sweet Rolls

Raspberry Sweet Rolls


Homemade Orange Sweet Rolls (Pillsbury Copycat Recipe)

Copycat Pillsbury Orange Sweet Rolls. Gooey, fluffy, and dipping with orange glaze


Mini (no yeast) Cinnamon Buns – 20 minute recipe!

Mini Cinnamon buns


Cake Batter Cinnamon Rolls (without cake mix)

Cake Batter Cinnamon Rolls (without cake mix)


Chocolate Chip Cherry Sweet Rolls

Chocolate Chip Cherry Sweet Rolls by


Caramel Apple Cinnamon Rolls

Easy Caramel Apple Cinnamon Rolls, stuffed with brown sugar & apples and drenched in homemade caramel. Recipe by



171 Responses to “Blueberry Sweet Rolls with Lemon Glaze.”

  1. #
    Dinaposted June 17, 2013 at 5:21 pm

    these look yummy! i love blueberries!


  2. #
    Sarahposted June 17, 2013 at 8:16 pm

    These look TO DIE FOR! I must confess I’ve never actually made any kind of sweet rolls. These look like a good jumping off point :)


  3. #
    Alexis @ deliciousfoodideas.netposted June 18, 2013 at 1:41 am

    OMG! Consider me a fan of your extensive sweet roll collection! Breakfast is my favourite meal as well, but usually don’t have time for anything other than toast or porridge.


  4. #
    Mercedesposted June 18, 2013 at 12:43 pm

    I cannot think of a better flavor combination to incorporate into rolls!


  5. #
    Amyposted June 19, 2013 at 11:01 am

    These looked so good I had to make them for someone! I made these for my grandfather for father’s and he said they were so good. phew! I was nervous because the grocery store didn’t have the platinum yeast so I used red star active dry which is my go to yeast. They ended up getting HUGE! A lot larger than yours in the picture. They ended up needing to bake longer and turned out browner than I would like. Do you know what type of yeast the red star platinum is? So, maybe I could use something comparable until my grocery store starts selling it.


    • Sallyreplied on June 19th, 2013 at 6:25 pm

      So glad you made these, Amy! Red Star Platinum is instant dry yeast – the kind you used is just fine though. Platinum is their premium yeast. Perhaps you can cover the rolls int eh oven with aluminum foil so they don’t brown as much?


  6. #
    Stacy | Wicked Good Kitchenposted June 19, 2013 at 11:03 pm

    Sally, your Blueberry Sweet Rolls look absolutely divine! Fluffy and yet still moist and not dried out like so many other recipes. Lemon Glaze is the perfect flavor, of course, and I am just drooling! Great tips, too, for new bakers never having worked with yeast before. Don’t know I managed to miss this post in my feed, but I am so glad I double-checked it to make sure I am current. I must bake these yummy berry rolls soon…while blueberries are at their peak! Thanks SO MUCH for sharing! xo


    • Sallyreplied on June 20th, 2013 at 7:57 am

      You have to try them, Stacy! I love lemon and blueberries together. And yes – these are so fluffy and moist. SO good!


  7. #
    Lenaposted June 20, 2013 at 8:39 am

    These are great Sally!!! I made ur cinamon rolls about three times now and I legit eat half the yield. I just don’t have strong enoigh willpower to eat only one :(
    I can’t wait to make these tomorrow! Except I only have self raising flour left.
    I was wondering if I was able to sub this instead of regular plain flour?
    Hope you respond :) xx


    • Sallyreplied on June 20th, 2013 at 8:54 am

      Hi Lena! So glad you love these rolls. Self rising flour may not be used to replace the all-purpose flour unfortunately.


  8. #
    Chelseaposted June 20, 2013 at 9:06 am

    Hi there! Just wanted to let you know that I featured these gorgeous rolls on my blog!


    • Sallyreplied on June 20th, 2013 at 10:07 am

      Yum! Thanks Chelsea!


  9. #
    Danielleposted June 20, 2013 at 10:35 pm

    I don’t understand why I MUST use frozen blue berries. Using fresh because I don’t buy frozen anything. I’ll let you know how it goes.


    • Sallyreplied on June 21st, 2013 at 5:58 am

      Because fresh blueberries won’t release their juices at room temperature, resulting in a less fruity filling. And a more solid blueberry filling.


      • Daniellereplied on June 23rd, 2013 at 11:10 am

        I just wanted to let you know, I used fresh blueberries and they worked wonderfully.
        They aren’t cold, so you don’t have to wait as long for the dough to rise. The blueberries (when properly ripe) did secrete their juices and made a lovely soft blueberry caramel on the bottoms of the rolls, as well as a jam-like inside. This recipe was wonderful. The only things I changed were the blueberries, and I used raw sugar and whole wheat flour. :)

        • Sallyreplied on June 23rd, 2013 at 12:07 pm

          Glad to know you loved them with whole wheat flour! Thanks Danielle!

  10. #
    Nutmeg Nannyposted June 20, 2013 at 11:18 pm

    I am in love with the blueberry & lemon combination! This looks wonderful :)


  11. #
    Laura Dembowskiposted June 21, 2013 at 9:48 pm

    i love breakfast and breakfast for dinner too, Sally! These rolls look amazing!


  12. #
    Yii-Hueiposted June 22, 2013 at 3:26 am

    Your sweet rolls always look to die for (like the apple caramel ones)! The texture of these rolls look amazing, and I am a huge fan of blueberries.


  13. #
    SHIRLEY REEDposted July 6, 2013 at 11:02 pm

    I have been baking for years and when I make my rolls, I put the dough into a tupperware tub and set it in warm water in the sink……about 20 minutes, punch it down, heat water
    let it rise…then,when I put them in pans, I warm my oven just a bit and set them in there
    to rise…I can do rolls in less than 3 hours…..


  14. #
    Burgundeeposted July 10, 2013 at 1:54 pm

    Is it possible to put blueberry extract in the glaze instead of the lemon or vanilla? I’m mad about blueberries. :)


    • Sallyreplied on July 10th, 2013 at 1:58 pm

      Yes, you can use blueberry extract instead. Yum!


  15. #
    Tonyposted July 14, 2013 at 8:17 pm

    This is IDEAL!!!…I would LOVE to serve these to our Resident’s at the Lodge…


  16. #
    Lorieposted July 21, 2013 at 6:59 pm

    This recipe sounds so good and I can’t wait to try it for a Saturday morning breakfast. I have some fresh blueberries, but since the recipe calls for frozen bluberries, would I just need to freeze the fresh ones overnight to make them work better for this recipe or is there another step I need to do to them to make them ready for this recipe?


    • Sallyreplied on July 21st, 2013 at 7:00 pm

      Hi Lorie – yes, I would freeze your berries overnight. I like to use frozen because the berries release their juices making the filling much… juicier. :) Enjoy!


  17. #
    Caitlinposted July 25, 2013 at 10:56 pm

    I am a yeast-using newbie! I am excited to expand my baking horizon beyond cupcakes!

    Quick question though, if I plan to prepare these the night before, how do I go about storing them overnight? After taking them out of the oven in step five, do I just cover them and leave them on the counter since I cannot refrigerate?

    Thank you for looking at this silly question! I cannot wait to try this recipe, I absolutely LOVE this blog….and breakfast…and dessert for breakfast!


    • Sallyreplied on July 26th, 2013 at 7:46 am

      Hi Caitlin! Yep, always store these at room temperature before baking. Do not put in the refrigerator. Enjoy!! So glad you love my blog. Thanks Caitlin!


  18. #
    Vanessaposted July 30, 2013 at 3:30 am

    Hi Sally,
    I’m a novice baker and I’d like to try your recipe. Quick question, I can’t find Red Star Platinum Yeast where I’m from. Am I able to use what’s available in stores, and if so, how many times should I let the dough rise? Thanks for your help :-)


    • Sallyreplied on July 30th, 2013 at 12:21 pm

      Hi Vanessa! Try to find another instant active yeast instead. The dough may take another 30 minutes or so during the rise.


  19. #
    Dollyposted August 12, 2013 at 1:35 am

    Thanks for the recipe. I love how they are so easy to follow and so yummy. I put this together yesterday and baked it this morning. It tasted great but looked terrible. All the rolls kind of gooed together to make an uber roll. Is there a way to stop this happening? I stored it in the pantry overnight covered in foil.


    • Sallyreplied on August 12th, 2013 at 9:01 am

      Hi Dolly – that’s strange. Did you roll the rolls properly? If they were rolled individually, I’m not sure how they could morph together.


      • Sherylreplied on July 3rd, 2015 at 6:22 pm

        This happened to me too.  I followed directions exactly and after 1 hour or rising (oven method) the rolls had morphed together and they were so tall that the foil was floating!  I’m sure they will still taste great as I plan to remove from the pan once baked and cut into wedges.

  20. #
    Lysposted August 31, 2013 at 8:19 am

    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?


    • Sallyreplied on September 1st, 2013 at 1:49 pm

      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.


  21. #
    Shanell Boysterposted November 5, 2013 at 3:12 pm

    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!


    • Sallyreplied on November 5th, 2013 at 8:30 pm

      Hi Shanell! The filling for these rolls won’t really stick together, if you know what I mean. The cornstarch binds the berries together. You can use flour instead though!


      • Shanell Boysterreplied on November 7th, 2013 at 1:39 pm

        Thank you so much!!

  22. #
    Kandisposted January 10, 2014 at 11:17 pm

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


    • Sallyreplied on January 11th, 2014 at 6:47 am

      I’m very glad to hear that. These rolls are one of my favorite breakfasts!


  23. #
    Ingaposted January 16, 2014 at 10:35 am

    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 :)


    • Sallyreplied on January 16th, 2014 at 10:57 am

      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!


  24. #
    Bishposted February 26, 2014 at 2:21 pm

    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!.


    • Sallyreplied on February 26th, 2014 at 8:22 pm

      No shortcuts here, make sure to follow the recipe! Good luck on your exam!


  25. #
    Lindseyposted March 2, 2014 at 7:02 pm

    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?


    • Sallyreplied on March 3rd, 2014 at 3:24 pm

      Specific to the instant yeast, yes. Very sorry that was unclear Lindsey!


  26. #
    Winter Warrposted March 27, 2014 at 11:16 pm

    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?


  27. #
    sammyposted March 29, 2014 at 3:52 pm

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


  28. #
    hhposted April 1, 2014 at 12:12 am

    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.



    • Sallyreplied on April 1st, 2014 at 10:20 am

      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.


      • Jeanette Leereplied on September 28th, 2014 at 9:28 pm

        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!

  29. #
    Belindaposted April 25, 2014 at 5:40 pm

    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?


    • Sallyreplied on April 27th, 2014 at 5:01 pm

      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.


  30. #
    erin carterposted May 4, 2014 at 6:03 pm

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


    • Sallyreplied on May 5th, 2014 at 9:09 am

      Definitely. Enjoy!


  31. #
    Nicoleposted June 17, 2014 at 10:10 am

    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!


  32. #
    Nadineposted June 22, 2014 at 6:48 pm

    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 :)


    • Sallyreplied on June 22nd, 2014 at 7:52 pm

      Hi Nadine – those instructions are in the last step of the recipe. Enjoy!


  33. #
    Beatriceposted July 26, 2014 at 11:26 am

    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!


  34. #
    Allyposted August 10, 2014 at 9:50 pm

    Hey! Do we use cold or warm water?


    • Sallyreplied on August 11th, 2014 at 5:48 am

      It doesn’t matter since it will be warmed in the microwave.


  35. #
    Jeanette Leeposted September 28, 2014 at 9:22 pm

    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 :)


  36. #
    Ybposted January 10, 2015 at 4:59 pm

    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.


  37. #
    Brittneyposted January 18, 2015 at 9:03 am

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


  38. #
    Marieposted January 18, 2015 at 8:39 pm

    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!


  39. #
    Busy Darlingposted January 25, 2015 at 1:51 pm

    This was delish!


  40. #
    Ashleyposted January 30, 2015 at 7:48 pm

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


    • Sallyreplied on February 1st, 2015 at 8:48 am



  41. #
    Vanessaposted February 7, 2015 at 5:08 pm

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


  42. #
    Andiposted February 8, 2015 at 11:49 am

    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.


  43. #
    Vanessa Clearyposted February 10, 2015 at 10:33 am

    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,



  44. #
    Tracyposted February 26, 2015 at 10:42 am

    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?


    • Sallyreplied on February 27th, 2015 at 6:01 pm

      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.


      • Tracyreplied on February 28th, 2015 at 4:06 am

        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!

  45. #
    Alex Vacekposted April 11, 2015 at 11:47 am

    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!


  46. #
    Claireposted May 17, 2015 at 12:27 pm

    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!


  47. #
    Claireposted May 17, 2015 at 12:35 pm

    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.  


    • Sallyreplied on May 17th, 2015 at 5:26 pm

      That mascarpone glaze sounds out of this WORLD!


  48. #
    Nicoleposted July 7, 2015 at 11:02 am

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


    • Sallyreplied on July 7th, 2015 at 3:49 pm

      Yes, definitely! Freeze up to 2-3 months. Thaw overnight in the refrigerator.



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