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Lemon Blueberry Rolls


  • Dough:
  • C. warm milk, about 110°
  • 1 (.25 oz.) pkg. active dry yeast
  • ½ tsp. plus ⅓ C. sugar divided
  • 3 T. unsalted butter, softened
  • ½ tsp. salt
  • 1 egg
  • 1 tsp. lemon zest
  • 2 T. fresh lemon juice
  • 3 - 3¼ C. flour plus more for dusting
  • Filling:
  • ¼ C. unsalted butter, softened
  • ½ C. sugar
  • 2 tsp. lemon zest
  • 2 T. flour
  • ¼ tsp. salt
  • 1 - 2 C. blueberries, fresh or frozen (thawed & drained if frozen)
  • Frosting:
  • 2 T. unsalted butter, melted
  • 2 oz. cream cheese, softened
  • C. powdered sugar
  • Pinch of salt
  • 3 - 4 tsp. fresh lemon juice


  • For the dough, stir together the milk, yeast, and ½ teaspoon of the sugar; set aside for 10 minutes or until foamy.
  • Put the butter, salt, egg, lemon zest, lemon juice, and the remaining ⅓ C. sugar into the bowl of a stand mixer fitted with a paddle attachment. Mix until the butter is evenly distributed, but still a bit chunky. Add the yeast mixture and beat for a few seconds more. Gradually add 3 cups of the flour, mixing until the dough just just begins to stick to the paddle.
  • Replace the paddle with a dough hook and continue mixing on low speed until the dough forms a ball. The dough should be elastic with minimal transfer to your finger when touched. If it's too wet, beat in up to ¼ cup flour, a little at a time.
  • Spray a big bowl with cooking spray, add the dough, and spray the top of the dough. Cover the bowl with plastic wrap and set aside until double in size.
  • For the filling, stir together the butter, sugar, lemon zest, flour, and salt. Roll out the risen dough on a lightly floured surface to a 10 x 14" rectangle; spread the filling evenly over the dough and sprinkle with the blueberries.
  • Roll up the dough tightly, starting from a long end. Slice into 12 equal rounds and arrange in a greased 9 x 13" baking pan. Cover with plastic wrap and set aside for an hour or until they're a little puffy (they can also be refrigerated overnight then brought to room temperature before baking).
  • Preheat the oven to 350°. Uncover the rolls and bake for 25 minutes or until golden brown; don't overbake.
  • For the frosting, stir together the butter, cream cheese, powdered sugar, salt, and lemon juice until smooth. Spread over the rolls and enjoy.