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. :D

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!

PrintPrint SaveSave

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!

Yield: 11 rolls

Ingredients:

Rolls

  • 2 and 3/4 cups (345g) all-purpose flour
  • 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

Filling

  • 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)

Directions:

  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.

Overnight instructions: The dough may be made the night before through step 5. Allow the rolls to rise at room temperature for 12 hours. If they rise *too* much overnight, gently press them down a bit before baking the next morning.

*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.

 Yum!

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

 

 

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 sallysbakingaddiction.com

 

Caramel Apple Cinnamon Rolls

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

 

   

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

  1. #
    1
    Kristen @ notsodomesticatedposted June 14, 2013 at 6:22 am

    Oh, breakfast is definitely my favorite, too. It’s the only time of day when you can eat lots of sugar and call it a “meal!” ;)

    Reply

  2. #
    2
    Heather @ Health, Happiness, and Hopeposted June 14, 2013 at 6:36 am

    Lemon and blueberries is the perfect combination! Love this!

    Reply

  3. #
    3
    Stephanie @ Back for Secondsposted June 14, 2013 at 6:47 am

    Ahhhhh, love these! Blueberries are one of my favorite fruits and, like you, I’m also obsessed with cinnamon rolls. These look like fluffy, gooey, breakfast perfection! You do deliver, right?? ;)

    Reply

  4. #
    4
    Colleen @ What's Baking in the Barbershop?!posted June 14, 2013 at 7:16 am

    Beautiful, Sally! Your sweet/cinnamon rolls are always so pretty! But something tells me they are even MORE delicious ;)

    Reply

    • Sallyreplied on June 14th, 2013 at 9:42 am

      Thanks so much Colleen!

      Reply

  5. #
    5
    Averie @ Averie Cooksposted June 14, 2013 at 7:30 am

    Beautiful rolls, Sally! Funny that you should post these today. I am relinking my Strawberry Sweet Rolls tomorrow because I did some recipe development for Pillsbury and have a shortcut version of my rolls that I did for them on their site. And am giving links to both. Was just digging those up RIGHT before I popped over here and had rolls on the brain – and then see these beauties!

    I love that you used blueberries. They’re not as well-represented as strawberries are. And I love that it’s a shortcut recipe but doesn’t sacrifice taste or texture. Great job! :)

    Reply

    • Sallyreplied on June 14th, 2013 at 9:42 am

      I can’t wait to see your recipe tomorrow for Pillsbury, Averie! Love your strawberry version. They are gorgeous!

      Reply

  6. #
    6
    Jess @ The Dreaming Foodieposted June 14, 2013 at 7:50 am

    Wow, these look amazing! I have to give this recipe a try. I don’t have a lot of experience using yeast in baking so starting with this would be perfect. And to get to eat a blueberry sweet roll at the end would be just perfect!

    Reply

    • Sallyreplied on June 14th, 2013 at 9:42 am

      Jess, this is a great beginner’s recipe. You’ll find them very easy to make with only 1 rise. Hope you enjoy!

      Reply

  7. #
    7
    Tieghanposted June 14, 2013 at 7:52 am

    Sally, these are beautiful! I love blueberries so much and I love that this is a quick and easy recipe! Score!

    Reply

  8. #
    8
    Renee Dwyerposted June 14, 2013 at 7:58 am

    I love breakky! Especially pancakes! These look amazing! :)

    Reply

  9. #
    9
    Cate @ Chez CateyLouposted June 14, 2013 at 8:00 am

    The blueberry goo at the bottom of the pan sounds divine!! I love lemon and blueberry together too, it is such a great combo!

    Reply

    • Sallyreplied on June 14th, 2013 at 9:41 am

      Yes! Lemon and blueberry are a match made in heaven. So good!

      Reply

  10. #
    10
    Amandaposted June 14, 2013 at 8:05 am

    Breakfast is my favorite too. Normally, blueberry pancakes top my breakfast list, but these babies may just edge them out! After making your raspberry sweet rolls, I absolutely cannot wait to try these. :)

    Reply

    • Sallyreplied on June 14th, 2013 at 9:41 am

      I love those raspberry rolls. :) And I hope you enjoy these, Amanda!

      Reply

  11. #
    11
    Caleyposted June 14, 2013 at 8:26 am

    Sally, you are officially my favorite person EVER! ;) I saw the little thumbnail for this recipe on facebook, did the conga, and then raced to your website to check it out! It looks INCREDIBLE. At first glance I was kind of bummed because I haven’t been able to find good fresh blueberries yet this summer, but then you said to use frozen. Awesome! I have a sort of embarrassing love of frozen blueberries (meaning my mouth is dyed purple much of the time after I go through an entire bag in one sitting). And the lemon glaze is about the best idea in the world. :D I’m SO excited! All the photographs are stellar, but that last one with the blueberry goo and the perfect puffy roll is my favorite.

    Reply

    • Sallyreplied on June 14th, 2013 at 9:40 am

      You did the conga! I officially love you Caley lol. So glad you love these already! And that last photograph – I love it too, I dug right into that plate after shooting!

      Reply

  12. #
    12
    Yaseminposted June 14, 2013 at 8:27 am

    They look delicious! I obviously will try this recipe. I can only use frozen berries here in Germany because of the supply problem:) Thanks for sharing this step explicitly.

    Greetings,

    Yasemin from breadpassion.com

    Reply

    • Sallyreplied on June 14th, 2013 at 9:36 am

      Let me know how you like them Yasemin! Thank you!

      Reply

  13. #
    13
    Eva @ Eva Bakesposted June 14, 2013 at 8:53 am

    I don’t know about anybody else, but I am ready to lick the blueberry goo from the bottom of that pan!

    Reply

    • Sallyreplied on June 14th, 2013 at 9:36 am

      I like where you’re going with that! The goo was the best :)

      Reply

  14. #
    14
    Natasha @ The Cake Merchantposted June 14, 2013 at 9:28 am

    I want one of these for breakfast!!! You should make a cookbook of just sweet roll recipes. I would buy it!

    Reply

    • Sallyreplied on June 14th, 2013 at 9:36 am

      I love that suggestion! :)

      Reply

  15. #
    15
    Sarah K. @ The Pajama Chefposted June 14, 2013 at 9:44 am

    i’m a big breakfast girl too–these look awesome sally! love all your creative ideas :)

    Reply

  16. #
    16
    Vesnaposted June 14, 2013 at 9:53 am

    Sally, I love, love, love your website and recipes. You’re the best!!!!

    Reply

    • Sallyreplied on June 14th, 2013 at 2:36 pm

      Thank you very much, Vesna!

      Reply

  17. #
    17
    Jennifer @ Peanut Butter and Peppersposted June 14, 2013 at 9:59 am

    Yum! What beautful cinnamon rolls! Love the combo of bluberry and lemon! I want one or two rolls right now!

    Reply

  18. #
    18
    Erin @ The Spiffy Cookieposted June 14, 2013 at 10:02 am

    Holy sweet gloriousness I must have these. I wish I cooked for more than myself most of the time! Making rolls always leaves me with so many leftover.

    Reply

  19. #
    19
    Sarah @ Making Thyme for Healthposted June 14, 2013 at 10:18 am

    Girl, you did it again! These look incredible! I love the combo of blueberry and lemon, so perfect. Have a great weekend!

    Reply

    • Sallyreplied on June 14th, 2013 at 2:24 pm

      Thanks Sarah! Hope you have a great weekend too!

      Reply

  20. #
    20
    Kelly @ Life made Sweeterposted June 14, 2013 at 10:33 am

    Oh Sally, these blueberry rolls looks fantastic! This sounds the perfect breakfast right now – I am loving everything blueberry right now and what a perfect combination with the lemon glaze – yum!

    Reply

  21. #
    21
    Lisa @ Wine & Glueposted June 14, 2013 at 11:18 am

    These look amazing, Sally! I love reading your posts! They always teach me so much! I’m only just beginning to feel confident with creating my own baking recipes, and your smarts always help!

    Reply

    • Sallyreplied on June 14th, 2013 at 2:17 pm

      I’m so glad you are gaining confidence in the kitchen Lisa, that’s wonderful!

      Reply

  22. #
    22
    Ikhlasposted June 14, 2013 at 11:36 am

    Yum, these look positively divine, Sally! Love the gorgeous purply-blue colour bursting through when you pull ‘em open. What a great shot!

    Reply

  23. #
    23
    cassie - bake your dayposted June 14, 2013 at 11:42 am

    I love all of the blueberries sticking out of these. Lovely!

    Reply

  24. #
    24
    Georgia @ The Comfort of Cookingposted June 14, 2013 at 11:44 am

    First of all, Sally, I am so sorry to hear of you and your family’s loss. That is just heartbreaking to hear and I hope you take the time you need to cope. These gorgeous cinnamon rolls look perfect for comforting you during this tough time. Thank you for sharing the recipe, and all of your other gorgeous rolls!

    Reply

    • Sallyreplied on June 14th, 2013 at 2:16 pm

      Georgia, thank you so much for your kind words. She was my mom’s best friend – seeing a parent so sad is heartbreaking. I really appreciate you being so thoughtful and kind!

      Reply

  25. #
    25
    Michelle @ My Gluten-free Kitchenposted June 14, 2013 at 12:16 pm

    Sally, you just do this again and again – post the most amazing looking recipes! Not only does the recipe sound incredible, your photos are so appealing! It makes me wish I could be there sharing breakfast with you (even though I couldn’t eat these rolls!)
    Blueberry and lemon? Killer combo!!

    Reply

    • Sallyreplied on June 14th, 2013 at 2:14 pm

      Thank you Michelle – that is so sweet of you to say about the photos and recipe!

      Reply

  26. #
    26
    Heidi @ Food Doodlesposted June 14, 2013 at 12:29 pm

    Your rolls always look the best! Seriously! These blueberry ones look to die for. Plus my hubbys favorite berries are blueberries so I think these would be a hit at our house :)

    Reply

    • Sallyreplied on June 14th, 2013 at 2:14 pm

      You should make these for your hubs, Heidi! Have a great weekend. =)

      Reply

  27. #
    27
    Julianne @ Beyond Frostingposted June 14, 2013 at 12:31 pm

    how dang amazing do these look!

    Reply

    • Sallyreplied on June 14th, 2013 at 2:13 pm

      Thanks Julianne!!

      Reply

  28. #
    28
    Ashley @ Wishes and Dishesposted June 14, 2013 at 12:35 pm

    Yet another amazing sweet roll recipe from you!!!!

    Reply

  29. #
    29
    Jamie @lifelovelemonsposted June 14, 2013 at 12:39 pm

    Gorgeous, Sally! And your pictures are amazing!

    Reply

    • Sallyreplied on June 14th, 2013 at 2:11 pm

      Thanks Jamie! Have a great weekend!

      Reply

  30. #
    30
    Emilyposted June 14, 2013 at 1:09 pm

    Oh my goodness, these look delicious! I love that you posted this on a Friday because this looks like the perfect Saturday morning breakfast :)

    Reply

    • Sallyreplied on June 14th, 2013 at 2:11 pm

      That was my mindset for the post. :) Thanks Emily!

      Reply

  31. #
    31
    Zainab @ Blahnik Bakerposted June 14, 2013 at 1:20 pm

    Sally your pictures are beautiful! I keep drooling over the first one of the post.

    Reply

    • Sallyreplied on June 14th, 2013 at 2:10 pm

      Thank you Zainab!

      Reply

  32. #
    32
    Liz (Little Bitty Bakes)posted June 14, 2013 at 1:29 pm

    Lemon + blueberry is one of my favorite fruit flavor combinations. These look perfect, as usual! I’m hoping to go blueberry picking sometime in the next couple weeks and will definitely be incorporating some of the berries into a good breakfast recipe. :)

    Reply

    • Sallyreplied on June 14th, 2013 at 2:04 pm

      Wish I could go blueberry picking with you Liz!

      Reply

  33. #
    33
    Katy @ Katy's Kitchenposted June 14, 2013 at 1:43 pm

    I’m totally with you on the breakfast thing. I could eat breakfast all day. I love the blueberries in these rolls, can’t go a breakfast without fruit!

    Reply

  34. #
    34
    marcie@flavorthemomentsposted June 14, 2013 at 1:47 pm

    Breakfast is my thing, too. I can’t go without it, and I don’t want to. These look incredible with all that blueberry oozing all over…and I haven’t even gotten to the glaze yet! I love that they’re low in butter and sugar. Less guilt. Very yummy.

    Reply

    • Sallyreplied on June 14th, 2013 at 2:02 pm

      Low butter – yep! Got away with as little as I could. Thanks Marcie! Have a great weekend.

      Reply

  35. #
    35
    Anne ~ Uni Homemakerposted June 14, 2013 at 2:30 pm

    I love how creative you can get with these rolls. Blueberry with lemon glaze is such a great idea and they look absolutely delicious! Have a great weekend Sally!

    Reply

  36. #
    36
    Elizabeth @ Confessions of a Baking Queenposted June 14, 2013 at 2:39 pm

    MM best combo ever! Love me some lemon and blueberry. I can only imagine the blueberries squished in between that beautiful sweet roll, then to be topped off witha lemon glaze!? I think I NEED these!!

    Reply

  37. #
    37
    Karissa K. @ Sweet As A Cookieposted June 14, 2013 at 2:53 pm

    These look so perfect!
    That flavor combination is to die for, YUM!

    Reply

    • Sallyreplied on June 14th, 2013 at 6:32 pm

      Thanks Karissa!

      Reply

  38. #
    38
    Rachel @ Baked by Rachelposted June 14, 2013 at 3:28 pm

    Beautiful! I could eat this for every meal of the day!

    Reply

  39. #
    39
    Pamela @ Brooklyn Farm Girlposted June 14, 2013 at 4:07 pm

    I say breakfast is every meal, it’s my favorite too! Kinda craving breakfast for dinner now… mmmm!

    Loving these rolls, only imagining the taste and smells!

    Reply

  40. #
    40
    Jennie @themessybakerblogposted June 14, 2013 at 4:07 pm

    My breakfast loving husband is with you. He could live on breakfast food–all day, every day. You did it again, Sally. These rolls look amazing.

    Reply

  41. #
    41
    Alex (Veggin' Out in the Kitchen)posted June 14, 2013 at 5:22 pm

    Breakfast is already my favorite meal of the day, but you have just made me love it anymore! This recipe is being added to my many other recipes of yours I want to make! The only thing I could see myself changing is making it a lemon cream cheese frosting :) I’m not a huge fan of cream cheese by itself, but I think I could eat a bowl of cream cheese frosting by itself. I guess I could like almost anything if enough sugar is involved ;)

    Reply

  42. #
    42
    Katrina @ Warm Vanilla Sugarposted June 14, 2013 at 5:40 pm

    These look truly perfect! Lovely recipe!

    Reply

  43. #
    43
    Chung-Ah | Damn Deliciousposted June 14, 2013 at 7:44 pm

    I honestly love ALL of your cinnamon roll-type recipes! I bookmark all of them but I just don’t have the time to make them with all of my deadlines! Ugh. One of these days I will make it. Promise. And then I will eat every last one of them.

    Bring on the fat pants!

    Reply

  44. #
    44
    Courtney@BakeMeBetterposted June 14, 2013 at 8:06 pm

    I love the blueberries with the lemon!

    Reply

  45. #
    45
    Jenn@eatcakefordinnerposted June 14, 2013 at 8:39 pm

    I love blueberry sweet rolls and I bet they are amazing with a lemon glaze. Yum!

    Reply

  46. #
    46
    Faith @ Pixie Dust Kitchenposted June 14, 2013 at 10:32 pm

    I love all of your sweet rolls recipes! They’re so easy to do and sound absolutely wonderful.

    Reply

    • Sallyreplied on June 15th, 2013 at 1:54 pm

      Thanks, Faith!

      Reply

  47. #
    47
    Amyposted June 15, 2013 at 12:41 am

    I’m not sure if I like breakfast or dessert better… But seeing as half of what we consider “breakfast” dishes (cinnamon rolls, muffins with glaze, coffee cake, donuts, chocolate croissants, and so much more) could actually be considered dessert, I might not have to choose!

    And your blueberry rolls… Oh. My. Goodness. I LOVE anything with blueberry for breakfast! My family adores blueberry coffee cake, so I wonder if you could use a crumb topping instead of the glaze to make a hybrid of the two? Just my crazy brain hard at work! ;)

    Reply

    • Sallyreplied on June 15th, 2013 at 1:52 pm

      breakfast and dessert are synonymous to me sometimes. ;)I’m sure turning these into blueberry crumb cake rolls would be delish, Amy!

      Reply

      • Amyreplied on June 15th, 2013 at 7:19 pm

        I’m glad I’m not alone! :)

  48. #
    48
    Jessposted June 15, 2013 at 2:45 am

    I’m with you on loving breakfast, but particularly if it involves something like this! What is it about the blueberry-lemon combination that’s so great – tart+sweet….yum.

    Reply

  49. #
    49
    Cookie1posted June 15, 2013 at 3:59 am

    Sally I love yeast cooking and all these scrolls. We don’t have your type of yeast here so I just use my usual one.
    Perth, Western Australia

    Reply

  50. #
    50
    Dorothy @ Crazy for Crustposted June 15, 2013 at 10:27 am

    These are so gorg! I’m a cereal girl, but I’d make an exception for these babies!

    Reply

  51. #
    51
    Gloria @ Simply Gloriaposted June 15, 2013 at 11:05 am

    These are so pretty with the blueberries! And oh my…lemon glaze…YUM! I love using your Easy Cinnamon Roll recipe…super easy! (especially compared to the technical recipe my mother taught me growing up.) Now yours is my go to recipe…now, I’m going to have to get some blueberries! Gorgeous, Sally.

    Reply

    • Sallyreplied on June 15th, 2013 at 1:48 pm

      So glad my recipe is your go-to, Gloria! It’s honestly the easiest recipe for the best results. Thank you!

      Reply

  52. #
    52
    Nora @ Buttercream Fanaticposted June 15, 2013 at 12:37 pm

    Sally, all of your cinnamon bun recipes look just amazing! I have never tried Red Star Yeast, but will give it a shot after your glowing reviews lately. It sure looks like it works wonders. I’m afraid to make any of these sweet rolls – because I have no self control around breakfast pastries – but I might have to make an exception for these, given how much I love berries and lemon together.

    Reply

    • Sallyreplied on June 15th, 2013 at 1:46 pm

      Please make an exception! And buy that Red Star Platinum – the results are exceptional!

      Reply

  53. #
    53
    Mary Frances @ The Sweet {Tooth} Lifeposted June 15, 2013 at 1:01 pm

    Oh my goodness – lemon and blueberry in a cinnamon roll sounds delicious to the next level. Sweet and tart and fluffy? My problem with cinnamon rolls and self control just got bigger! Wonderful pictures, too!

    Reply

    • Sallyreplied on June 15th, 2013 at 1:44 pm

      I have no self control with cinnamon rolls – any flavor! Thanks Mary Frances!

      Reply

  54. #
    54
    Wendyposted June 15, 2013 at 3:03 pm

    Sally, these look delicious! The colors, flavors, fluffy texture….I need these. :) I have yeast questions for you. Is the yeast you use instant yeast? I have an instant yeast that I got from King Arthur that is especially for sweet breads/rolls and I would love to try it in this recipe. You don’t say” instant” in the ingredients, but I thought (and I am completely a yeast novice) that regular yeast had to be activated (like in warm liquid) and instant is the kind that gets mixed right in (like in this recipe). Baking can be tricky business! :)

    Reply

    • Sallyreplied on June 16th, 2013 at 8:39 am

      Yes, Red Star Platinum is instant yeast. And I hear you – baking IS tricky business, especially working with yeast. Enjoy!

      Reply

  55. #
    55
    pamelaposted June 15, 2013 at 10:49 pm

    Hi there,
    Dying to make these. But I’m a make them the night before an bake in the AM kinda girl, with a toddler and pregnant. Blah! Anyway, am I reading it right that I would prepare them through step 5 and then just leave them out until the morning? Thank you in advance for the answer if possible. Best to you! Great blog!

    Reply

    • Sallyreplied on June 16th, 2013 at 8:36 am

      Yes – leave them out overnight (covered tightly) at room temperature and bake in the morning. Do not refrigerate! Enjoy, Pamela!

      Reply

  56. #
    56
    Nicole @ Young, Broke and Hungryposted June 15, 2013 at 11:10 pm

    Gah! I want these for dinner tonight! Blueberries bursting with sweetness wrapped in a fluffy dough and drizzled with a lemony glaze, its like everything is right in the world.

    Reply

  57. #
    57
    Deannaposted June 16, 2013 at 2:29 pm

    This great! I am going to showcase this on my Facebook page https://www.facebook.com/SeductionInTheKitchen you are welcome anytime to post your photo and post like on it!

    Reply

  58. #
    58
    Jess @ On Sugar Mountainposted June 17, 2013 at 9:25 am

    Breakfast is TOTES my favorite meal of the day, especially if it can include these sweet rolls! Dude, Sally, the blueberry and lemon combo sounds like the absolutely best way to wake up in the morning :D

    Reply

  59. #
    59
    Ari @ Ari's Menuposted June 17, 2013 at 9:52 am

    First of all the colors in these photos–uggghhhh, so pretty. The blueberries look so bright and vibrant! Also I’m dying over the lemon glaze. Lemon + blueberry is one of my fav combos! These look amazing, girl!

    Reply

  60. #
    60
    angela @ another bite pleaseposted June 17, 2013 at 1:20 pm

    oh goodness these look soooo good…and i love your blue table you are photographing on..that blue color just love…makes your food just pop.

    Reply

  61. #
    61
    Dinaposted June 17, 2013 at 5:21 pm

    these look yummy! i love blueberries!

    Reply

  62. #
    62
    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 :)

    Reply

  63. #
    63
    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.

    Reply

  64. #
    64
    Mercedesposted June 18, 2013 at 12:43 pm

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

    Reply

  65. #
    65
    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.

    Reply

    • 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?

      Reply

  66. #
    66
    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

    Reply

    • 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!

      Reply

  67. #
    67
    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

    Reply

    • 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.

      Reply

  68. #
    68
    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! http://www.ourlittlenestblog.com/2013/06/blueberry-picking-bucket-list.html?m=1

    Reply

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

      Yum! Thanks Chelsea!

      Reply

  69. #
    69
    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.

    Reply

    • 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.

      Reply

      • 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!

  70. #
    70
    Nutmeg Nannyposted June 20, 2013 at 11:18 pm

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

    Reply

  71. #
    71
    Laura Dembowskiposted June 21, 2013 at 9:48 pm

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

    Reply

  72. #
    72
    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.

    Reply

  73. #
    73
    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…..

    Reply

  74. #
    74
    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. :)

    Reply

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

      Yes, you can use blueberry extract instead. Yum!

      Reply

  75. #
    75
    Tonyposted July 14, 2013 at 8:17 pm

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

    Reply

  76. #
    76
    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?

    Reply

    • 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!

      Reply

  77. #
    77
    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!

    Reply

    • 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!

      Reply

  78. #
    78
    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 :-)

    Reply

    • 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.

      Reply

  79. #
    79
    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.

    Reply

    • 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.

      Reply

  80. #
    80
    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?

    Reply

    • 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.

      Reply

  81. #
    81
    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!

    Reply

    • 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!

      Reply

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

        Thank you so much!!

  82. #
    82
    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

    Reply

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

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

      Reply

  83. #
    83
    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 :)

    Reply

    • 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!

      Reply

  84. #
    84
    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!.

    Reply

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

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

      Reply

  85. #
    85
    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?

    Reply

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

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

      Reply

  86. #
    86
    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?

    Reply

  87. #
    87
    sammyposted March 29, 2014 at 3:52 pm

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

    Reply

  88. #
    88
    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.

    :)

    Reply

    • 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.

      Reply

      • 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!

  89. #
    89
    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?

    Reply

    • 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.

      Reply

  90. #
    90
    erin carterposted May 4, 2014 at 6:03 pm

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

    Reply

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

      Definitely. Enjoy!

      Reply

  91. #
    91
    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!

    Reply

  92. #
    92
    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 :)

    Reply

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

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

      Reply

  93. #
    93
    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!

    Reply

  94. #
    94
    Allyposted August 10, 2014 at 9:50 pm

    Hey! Do we use cold or warm water?

    Reply

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

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

      Reply

  95. #
    95
    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 :)

    Reply

Trackbacks/Pingbacks

  1. Pingback: 40 Delicious Blueberry Recipes - Three Loud Kids

Leave a Comment