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!

Ingredients:

Rolls

  • 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

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.

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.

 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

 

   

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

  1. #
    100
    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.

    Reply

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

      Absolutely!

      Reply

  2. #
    101
    Vanessaposted February 7, 2015 at 5:08 pm

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

    Reply

  3. #
    102
    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.

    Reply

  4. #
    103
    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,

    Vanessa

    Reply

  5. #
    104
    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?

    Reply

    • 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.

      Reply

      • 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!

  6. #
    105
    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!

    Reply

  7. #
    106
    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!

    Reply

  8. #
    107
    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.  
    Cheers!

    Reply

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

      That mascarpone glaze sounds out of this WORLD!

      Reply

  9. #
    108
    Nicoleposted July 7, 2015 at 11:02 am

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

    Reply

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

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

      Reply

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