Lemon Blueberry Sweet Rolls with a Lemon Glaze

Print Recipe

5 from 2 votes

Lemon Blueberry Sweet Rolls with a Lemon Glaze

Soft, yeasty sweet rolls stuffed with blueberries, jam and just a bite of lemon!

Prep Time30

Cook Time45

Rise Time3 30

Total Time4 45

Course: Breakfast or Brunch

Cuisine: American

Keyword: blueberry, lemon, sweet rolls

Servings: large rolls

Calories: 392kcal

Author: Tricia

Ingredients

For the rolls:

3 cups all-purpose flour (378g)
¼ cup granulated sugar (55g)
2 ¼ teaspoons instant or rapid-rise yeast (1 packet - 0.25 oz)
1 teaspoon salt
¾ cup warm whole milk, 105°F to 110°F (6oz)
6 tablespoons unsalted butter, cut into pieces and softened (3oz)
1 large egg, plus 1 egg yolk

For the filling:

1 tablespoon cornstarch
¾ cup wild blueberry jam, room temperature (9oz)
zest and juice of ½ lemon
1 ½ cups fresh blueberries, washed and dried (10oz or 1 pint)

For the glaze:

½ cup powdered sugar (57g)
1 ½ teaspoons fresh lemon juice, more or less as needed for desired consistency

Instructions

To prepare the rolls:

In the bowl of a stand mixer whisk together the flour, sugar, yeast and salt. Add the warm milk, butter, egg and egg yolk. Fit the mixer with the dough hook and knead on medium speed until the dough comes together.
Increase the speed to medium-high and continue kneading until the dough is smooth and elastic, about 6 to 8 minutes more. Don’t add any extra flour! The dough should be a little sticky.
Transfer the dough to a lightly floured clean work surface. The dough will be soft. Knead the dough until a smooth ball forms. Place the dough ball in a large, lightly greased bowl. Cover tightly with plastic wrap and let rise in a warm location until double in size, about 1 ½ to 2 hours.

To prepare the filling:

Combine the cornstarch, jam, lemon juice and zest in a small bowl. Set aside.

To assemble the sweet rolls:

Grease a 9 by 9-inch square baking pan. Line the pan with parchment paper creating a sling. Lightly grease the parchment.
Turn the dough out onto a lightly floured work surface. Roll the dough into an 18 by 12-inch rectangle with the long side parallel to the countertop edge.
Spread the blueberry jam mixture over the dough leaving a 1-inch border on the 18-inch side farthest away from you. Using your finger, lightly dampen the ½-inch border with water. Sprinkle the blueberries over the jam.
Roll the dough up beginning on the 18-inch side with filling, taking care to ensure the roll is in a tight, even log. Try to lift and roll so you're not pushing out all the blueberries. Using two hands, raise a portion of the roll slightly, pull back towards yourself and gently roll over. Repeat until you create a tight cylinder. Pinch the seams to seal.
Position the log with the seam side down. Cut into nine 2-inch thick slices. Place the rolls in the prepared pan with the cut side up and the ends of the seams facing the center of the pan. Cover with plastic wrap and let the rolls rise in a warm location until double in size, 1 to 1 ½ hours.

To bake the sweet rolls:

Preheat oven to 325°F. Remove the plastic wrap and bake the rolls until golden brown, about 40 to 50 minutes. Cool the rolls in the pan for 30 minutes.
Use the parchment sling to remove the rolls from the pan. Slide the rolls onto a platter and discard the parchment paper. Mix the glaze ingredients together and drizzle over the warm sweet rolls.

Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition