Blueberry Lemon Rolls

If there’s one thing I’m absolutely obsessed with these days, it’s got to be these Blueberry Lemon Rolls. Picture this: pillowy-soft rolls swirled with juicy blueberries and bright lemon zest, all drenched in a tangy lemon glaze. It’s like a burst of sunshine with the comfort of a warm hug. You know those recipes that somehow feel like a ray of hope on a gloomy morning? This is it, folks. These rolls are not only a treat to devour but also to bake—messes and all.

My husband always jokes that our kitchen turns into a mini tornado every time I roll up my sleeves for baking. But, somehow, the chaos is part of the charm, you know? Our little family can’t get enough of these Blueberry Lemon Rolls, and honestly, they’ve become a weekend staple. I distinctly remember that one Saturday when I underestimated the power of blueberries—they exploded gloriously all over the oven, oops. Now, it’s kind of a family legend, and I swear, they taste even better with the memory of that wild cleanup.

How to Make It

First, you’re going to want to grab your favorite mixing bowl, throw in some flour, sugar, and love—definitely love. Meanwhile, watch out for overly enthusiastic children (or husbands) who might want to help, because sticky situations are bound to happen! Then, combine, knead, and let the magic of yeast do its thing. And yes, talking to the dough does make it rise better, just saying. When you roll out the dough, sprinkle those sweet blueberries and the tangy lemon zest generously. Roll, cut, bake… and try not to dive face-first into them when they’re out of the oven!

✔Ingredient Notes

– Blueberries: Fresh is fantastic, but frozen works in a pinch. Just maybe don’t repeat my oven massacre!
– Lemon Zest: Oh, there’s nothing like a zing of lemon to cut through sweetness! Don’t skimp on this.
– Yeast: Moment of truth—expired yeast once fooled me. Check the date, folks.

✔Recipe Steps

1. Combine flour, sugar, and yeast in a large bowl.
2. Pour in warm milk and melted butter, stirring to form a dough.
3. Knead the dough until smooth, cover, and let it rise for an hour.
4. Roll out the dough and sprinkle with blueberries and lemon zest.
5. Roll up tightly, slice into rolls, and arrange in a baking dish.
6. Bake at 375°F for 25 minutes; drizzle with lemon glaze after cooling.

What to Serve It With

Pair these beauties with a steaming cup of coffee or a glass of cold milk if you’re feeling a bit nostalgic. For a fancier twist, serving them with a dollop of whipped cream or vanilla ice cream makes for quite the decadent dessert.

✔Tips & Mistakes

Beware of overstuffing your rolls, or you’ll be scrubbing blueberry lava off your oven soon. Also, don’t rush the rising step—even if you’re impatient like me. Patience (and dough) rewards you with fluffiness.

✔Storage Tips

These rolls can chill out for a couple of days in an airtight container—just reheat them gently. I’m not even gonna lie, indulging in one cold straight from the fridge can be an oddly delightful experience. Breakfast got an upgrade!

✔Variations and Substitutions

Swap blueberries with raspberries for a fun twist. If you’re out of lemons, lime zest works surprisingly well—just a touch zingier. Oh, and a touch of vanilla? Not a bad idea when you’re feeling fancy.

Frequently Asked Questions

Blueberry Lemon Rolls

These Blueberry Lemon Rolls are soft, fluffy, and bursting with fresh blueberries and zesty lemon flavor, perfect for breakfast or a sweet snack.

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Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3.5 cups all-purpose flour
• ▢ 0.75 cup granulated sugar
• ▢ 2 teaspoons active dry yeast instant yeast can be used
• ▢ 1 cup whole milk warmed to 110°F
• ▢ 0.5 cup unsalted butter melted
• ▢ 1 large egg room temperature
• ▢ 2 teaspoons lemon zest freshly grated
• ▢ 1 cup fresh blueberries
• ▢ 0.25 cup powdered sugar for glaze
• ▢ 2 tablespoons lemon juice freshly squeezed

Instructions

Preparation Steps

• In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until foamy.
• Add melted butter, remaining sugar, egg, and lemon zest to the yeast mixture. Stir to combine.
• Gradually add flour, mixing until a soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
• Place dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size.
• Roll dough into a rectangle on a lightly floured surface. Sprinkle blueberries evenly over the dough.
• Roll dough tightly from the long side into a log and cut into 8 equal pieces.
• Place rolls into a greased baking dish, cover, and let rise for another 30 minutes.
• Preheat oven to 350°F (175°C) and bake rolls for 18-20 minutes or until golden brown.
• Mix powdered sugar with lemon juice to make glaze and drizzle over warm rolls before serving.

Notes

These rolls are best enjoyed warm and fresh but can be stored in an airtight container for 2 days.