Blueberry Sweet Rolls with Lemon Glaze

pouring lemon glaze onto blueberry sweet rolls

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.

blueberry sweet rolls with lemon glaze in a glass pie dish

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

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!

blueberry sweet rolls in a glass baking dish

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.

blueberry sweet rolls with lemon glaze in a glass pie dish

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:

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collage of 3 blueberry sweet rolls images

Blueberry Sweet Rolls with Sweet Lemon Glaze

  • Author: Sally
  • Prep Time: 3 hours, 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours
  • Yield: 11-12 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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



  • 2 and 3/4 cups (345g) all-purpose flour (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)*
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) milk
  • 2 and 1/2 Tablespoons (40g) unsalted butter
  • 1 large egg, at room temperature


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

Sweet Lemon Glaze

  • juice from 1 large lemon*
  • 1 cup (120g) confectioners’ sugar
  • 12 Tablespoons (15-30ml) milk, half-and-half, or heavy cream


  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°F (46°C)-120°F (49°C). 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 14×8 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°F (93°C). Turn oven off. Place rolls inside oven and allow to rise.
  7. After the rolls have doubled in size, preheat the oven to 375°F (191°C). 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.


  1. Overnight Instructions: 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.
  2. Yeast: If you replace Red Star Platinum with an active dry yeast, the rise time may be 50% longer.
  3. Blueberries: You must use frozen (not fresh) blueberries in this recipe. Do not thaw.
  4. Lemon Glaze: Leave out the lemon juice if you do not prefer lemon glaze. Replace with 1 teaspoon of vanilla extract instead.
  5. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: blueberry sweet rolls

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

blueberry sweet rolls with lemon glaze on a cream plate with a fork


Comments are closed.

  1. 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!

  2. 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 🙂

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

  3. 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!

  4. Hey! Do we use cold or warm water?

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

  5. 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 🙂

  6. 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.

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

  8. 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!

  9. This was delish!

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

    1. Absolutely!

  11. 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.

  12. Vanessa Cleary says:

    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,


  13. 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?

    1. 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.

      1. 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!

  14. 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!

    1. Hi Alex! You can certainly sprinkle cinnamon on the dough with the blueberries. Here is a cream cheese frosting you can use:

  15. 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!

  16. 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.  

    1. That mascarpone glaze sounds out of this WORLD!

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

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

      1. Would I bake them before freezing or after?

  18. 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.

  19. 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!


    1. 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.

  20. Sophia @ Little Box Brownie says:

    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.

  21. 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.

  22. Can I freeze these and save for later??

  23. We have an egg allergy in the family, what would you suggest using to replace the egg?

  24. DELISH!!! Bookmarked! Thanks.

  25. Love the recipe!! Once you toss the blueberries with sugar and cornstarch, are you supposed to set them aside in the freezer to keep them frozen? Mine thawed while sitting on the side. You mentioned to not use thawed blueberries. 
    Thanks for your help!

    1. You can place them back in the freezer if you find they’re thawing quickly 🙂

  26. Hello Sally,
    I love your recipes!!
    I do have a question to ask in regards to the blueberry buns.. is it alright to use the kitchenaid mixer or is it just not neccessary?
    Do you use the mixer for these or do you do it all by hand?

    1. You can absolutely use a mixer if it’s easier for you!

  27. Diana Foggia says:

    Hello Sally,
    I absolutely love your recipes!! Having said that I need some expert advise. I made your rolls several times, especially these blueberry rolls.
    But I always have a problem with too much liquid from the berries, so what happens when I’m rolling, is the juices spill over, and lots of it. Should I strain all that liquid so I don’t get pooling when rolling up? Do you have this problem? Please tell me what to do.
    Thank you

    1. Hi Diana! The blueberries should be frozen when sprinkled on the dough. Then the dough should be rolled up immediately after. Are the blueberries melting/letting off their juice that quickly? I’m so sorry you’re having trouble! If you notice a lot of liquid, though, strain as much as you can.

  28. Hi Sally!
    I heated the oven to 200 degrees and then turned it off. I covered the rolls with aluminum foil and then placed them in the oven to rise. I noticed the rolls looked twice their size after about 30mins but I was too nervous to take them out. After an hour of of being in the, they had risen so much they started looking like one big roll. Should I have taken them out after I noticed them rise after 30min?

    1. Hi Teresa! Yes, when you notice they’re double in size– they’re ready and done rising!

  29. Joyce Kruger says:

    Hello Sally,
    I love you web site. I have made so many of your baked goods.
    If i freeze your Blueberry Sweet Rolls with Lemon Glaze Do i leave off the glaze and add when defrosted.Also when defrosted what is the best way to reheat them.

    1. Hi Joyce! You can freeze these sweet rolls with or without the icing on top. To reheat, I simply place them in the microwave until warm. If you want to reheat in the oven, it’s probably best to not freeze with the icing on top as we don’t want to bake/cook the icing too much. Heat them at 300F for about 15 minutes.

  30. Hi Sally! I found this recipe yesterday and made it all the way to step 5. Hoping to bake them for breakfast this morning! I just got confused because in your extra tips it says I should leave to rest over night covered with foil and next day take them out & let rise for 1 hour. But then I found a comment of somebody asking and you replied to leave outside at room temperature over night, not on the fridge.. So now I’m not sure what is right (on fridge or room temperature over night?). If mine were already in the fridge , will they still be good to bake?

    1. Hi Sam! In the refrigerator overnight is best– so sorry for the confusion! The rolls will bake just fine after being in the refrigerator.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally