This post may contain affiliate links. For more information, read my disclosure policy.
Lemon Blueberry Cinnamon Rolls are cinnamon rolls without the cinnamon – and TONS of lemon in the dough, the filling and the lemon glaze on top. These are the fluffiest sweet rolls I’ve ever made. And? When you open the oven? All you smell is lemon.
Sweet rolls are like cinnamon rolls, but they don’t have any cinnamon. Can you believe I didn’t use to like lemon? Or blueberry? And I thought the combination was weird? I was SO wrong for so many years – years I could have spent devouring Lemon Blueberry Cinnamon Rolls. You will LOVE them because:
- Homemade easy sweet yeasted dough – from scratch!
- LEMON in the dough, the filling, AND glaze
- Fresh or Frozen blueberries in every bite
- They’re fluffy, soft, sweet – the best blueberry rolls you’ll ever eat!
Ingredient Notes
- Yeast: This recipe is written for Active Dry Yeast, so make sure you use the correct one. Learn more about working with yeast.
- Milk: Instead of water, we use milk to make the dough. You can use whole, skim, nonfat or nondairy.
- Sugar: You’ll need granulated to help the yeast activate, for in the dough, and for in the filling. You’ll want powdered sugar for the glaze.
- Lemon: You’ll want lemon zest for the dough and filling, and juice for the dough and frosting. Learn how to zest a lemon.
- Blueberries: You can use fresh or frozen berries. Be sure frozen berries are thawed and completely drained. You can also use wild blueberries (the tiny ones) if you like.
How to make Cinnamon Roll Dough
- To activate the yeast, heat milk to between 100-110°F and add the yeast with a bit of sugar. The sugar yelps proof the yeast. This is for active dry yeast only!
- While the yeast is proofing, add the sugar, butter, egg, lemon juice and zest, and salt to a mixer.
- Once the yeast is nice and foamy you’ll mix it into the butter mixture with all-purpose flour. I like to use my stand mixer with the dough hook for this.
- The dough is done when it comes together in a ball and there is only a little transfer when you touch it.
- Transfer to a bowl and let the dough sit until doubled in size.
Filling and Rolling Tips
- I mix my filling together with softened butter, lemon zest, sugar, and a bit of flour. It’ll be a thick paste.
- Roll your dough into a rectangle about 10×14-inches using a rolling pin.
- Spread the filling all over the dough. Top with blueberries and roll it up tightly.
- Slice the cinnamon rolls with a sharp knife (serrated is best) or use unflavored dental floss.
- Let rise again, until doubled in size, 1-2 hours. Then bake and frost.
Tips for making Blueberry Cinnamon Rolls
- Use fresh or frozen or canned blueberries. Just make sure they’re thawed and drained well.
- Don’t skip the rising steps or your sweet roll dough won’t be fluffy.
- Use an oven thermometer to test the temperature of your milk for best results. I love my thermapen most!
- Feel free to make these actual cinnamon rolls by adding 1 tablespoon cinnamon to the filling.
- I love frosting these with Lemon Cream Cheese Frosting made with very soft cream cheese, butter, lemon juice, and powdered sugar. You can also use lemon buttercream or cream cheese frosting.
Blueberry Sweet Roll FAQ
What yeast is best for cinnamon rolls?
This recipe was written for Active Dry Yeast, so be sure to use that.
Why didn’t my milk yeast mixture foam?
Your yeast might not activate if the water is not hot enough (100-110°F) or if it’s too hot it will kill the yeast. Also make sure your yeast is not expired.
Can I make sweet rolls ahead?
You can make the rolls through the filling step (place in the 9×13 pan) and then cover tightly and refrigerate overnight. Let come to room temperature and rise in a warm area while the oven is preheating the next morning.
Lemon Blueberry Sweet Rolls Recipe
I used my favorite cinnamon roll recipe and turned it into a lemon sweet roll with blueberries! This is the perfect recipe to use up your lemon stash and it’ll make the cold morning feel like spring!
Recipe Video
Prep Time 45 minutes
Cook Time 25 minutes
Rise Time 4 hours
Total Time 5 hours 10 minutes
Ingredients
For the Dough:
- ⅔ cup (158ml) warm non-fat milk think hot bath water, about 45 seconds in the microwave (100-110°F)
- 1 package active dry yeast (about 2 1/4 teaspoons)
- ⅓ cup + 1/2 teaspoon (67g + 2g) granulated sugar , divided
- 3 tablespoons (42g) unsalted butter , softened
- ½ teaspoon salt
- 1 large egg
- 1 tablespoon lemon zest , from 1 medium lemon
- 2 tablespoons (20ml) fresh lemon juice , from 1 medium lemon
- 3 – 3 ¼ cups (372-403g) all-purpose flour , plus more for dusting
For the Filling:
- 4 tablespoons (57g) unsalted butter softened
- ½ cup (100g) granulated sugar
- 2 teaspoons lemon zest
- 2 tablespoons (8g) all-purpose flour
- ¼ teaspoon salt
- 2 cups blueberries fresh or frozen (if frozen, make sure they are thawed and drained), see note
For the Frosting:
- 2 tablespoons (28g) butter , melted
- 2 ounces (57g) cream cheese , very soft
- 2 cups (226g) powdered sugar
- ¼ teaspoon salt
- 1-2 tablespoons (15-30ml) fresh lemon juice
Instructions
Make the Dough:
- Place milk in a microwave safe measuring cup. Heat for 45 seconds in the microwave, until it’s between 100-110°F, think hot bathwater. (The time you heat it will need to be adjusted depending on your microwave. You can use a candy or a meat thermometer to test the temperature.) Add yeast and 1/2 teaspoon sugar and stir. Let it sit for a few minutes until frothy.
- Place 1/3 cup sugar, butter, salt, lemon juice, lemon zest, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds.
- Add 3 cups flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. The dough will be slightly sticky and elastic. There will be minimal transfer to your finger if you poke it. If it’s still very wet, add up to 1/4 cup more flour, 1 tablespoon at a time.
- Spray a large bowl with cooking spray and place the dough in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 2-4 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.
Prepare your rolls:
- Mix together butter, sugar, lemon zest, salt and flour until it forms a paste.
- Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling. Sprinkle with blueberries.
- Roll the dough up tightly from the long end. Slice it into 12 equal rounds. Place the rolls into a 9×13” pan that has been sprayed with cooking spray.
- Preheat oven to 350°F. Let rolls rise until doubled in size, about 1 hour. I like to place them on the stove top while the oven is preheating so that helps them rise faster.
- Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown.
- Make ahead instructions: Cover the rolls with plastic wrap and refrigerate overnight. When ready to bake, preheat oven to 350°F. Remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown. Note: the blueberries will drain to the bottom of the pan if it sits overnight. That’s not a problem.
Make the frosting:
- Mix the melted butter and softened cream cheese until mostly smooth. Beat in powdered sugar and 1 tablespoon lemon juice, adding more as desired for thickness. Spread over warm rolls and serve.
Recipe Notes
- Milk: use nonfat, 2%, whole or nondairy
- Blueberries: Fresh, frozen or canned can be used, regular or wild. Just make sure they are thawed and well drained before using.
- Use fresh lemon juice for best results.
- Make sure your yeast is not expired.
- These are no knead rolls if you’re making them using a stand mixer. If doing this by hand, mix until you can’t anymore then turn out onto a floured surface and knead until the dough is smooth and elastic. This will take several minutes.
- To use salted butter, omit salt in filling and frosting and reduce to 1/4 teaspoon in dough.
Recipe Nutrition
Serving: 1roll | Calories: 463kcal | Carbohydrates: 83g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 191mg | Potassium: 122mg | Fiber: 2g | Sugar: 31g | Vitamin A: 381IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 3mg
Nutritional information not guaranteed to be accurate
Dorothy,i just made these lemon blueberry yeast yummies.i am absolutely in love (and a pound heavier) thank you for sharing.i have always loved lemon blueberry cake. I ate one at my neices birthday party a few years ago and have made that but these are way better! I had seen that sister schubert makes these and sold at Kroger and Publix near me here in NC but making my own makes it that much more appreciated. Thanks again! Cant wait for my family to try!
So glad you liked it!
It made nice rolls, but I would suggest putting instructions for making the filling. Mine turned out like pie filling, and was a nightmare to roll. They still turned out nice, but would’ve loved some guidance with the filling.
If you look at the recipe card, the filling ingredients and directions are there.
I had the these great rolls at a function and they were loved by everyone there. They were simply delicious.
Is there instructions foe the filling?
Yes, in the recipe card.
These rolls were absolutely incredible—-perfect flavor & texture. I can’t wait to make these again. My dad loved them!!
Featured In
Rate This Recipe
Recipe Ratings without Comment