Blueberry Sweet Rolls with Lemon Glaze

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Or try my glazed lemon blueberry scones.

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. 😀

Other sweet rolls you’ll love:

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!

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 and 1/2 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.

Recipe Notes:

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

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

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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

188 Comments

  1. 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 🙂

  2. 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.

    1. 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?

  3. 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

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

  4. 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

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

  5. 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.

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

      1. 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. 🙂

  6. 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.

  7. 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…..

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

  9. 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?

    1. 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!

  10. 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!

  11. 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 🙂

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

  12. 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.

    1. 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.

      1. 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.

  13. 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?

    1. 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.

  14. 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!

    1. 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!

  15. 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 🙂

    1. 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!

  16. 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!.

  17. 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?

  18. 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?

  19. 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.

    🙂

    1. 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.

      1. 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!

  20. 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?

    1. 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.

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