Blueberry Sweet Rolls with Lemon Glaze.

 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Blueberry Sweet Rolls with Sweet Lemon Glaze

Yield: 11-12 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 (spoon & leveled)
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 packet Red Star Platinum Yeast or any instant yeast (1 packet = 2 and 1/4 teaspoons)1
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) milk
  • 2.5 Tablespoons (40g) unsalted butter
  • 1 large egg, at room temperature

Filling

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

Sweet Lemon Glaze

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

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

Additional Notes:

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

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

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

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

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

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

   

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

  1. #
    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

  2. #
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    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!!

  3. #
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    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

  4. #
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    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

  5. #
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    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

  6. #
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    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

  7. #
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    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

  8. #
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    sammyposted March 29, 2014 at 3:52 pm

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

    Reply

  9. #
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    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!

  10. #
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    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

  11. #
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    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

  12. #
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    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

  13. #
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    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

  14. #
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    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

  15. #
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    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

  16. #
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    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

  17. #
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    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.

    Reply

  18. #
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    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

    Reply

  19. #
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    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!

    Reply

  20. #
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    Busy Darlingposted January 25, 2015 at 1:51 pm

    This was delish!

    Reply

  21. #
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    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

  22. #
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    Vanessaposted February 7, 2015 at 5:08 pm

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

    Reply

  23. #
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    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

  24. #
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    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

  25. #
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    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!

  26. #
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    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

  27. #
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    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

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    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

  29. #
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    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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    Carolposted March 7, 2016 at 10:58 pm

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

    Reply

  31. #
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    Beckyposted April 7, 2016 at 8:37 pm

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

    Thanks!

    Reply

    • Sallyreplied on April 9th, 2016 at 7:02 am

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

      Reply

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    Sophia @ Little Box Brownieposted June 23, 2016 at 10:32 pm

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

    Reply

  33. #
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    Aliceposted August 9, 2016 at 3:20 pm

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

    Reply

  34. #
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    Amandaposted September 1, 2016 at 12:51 pm

    Can I freeze these and save for later??

    Reply

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