Tangy lemon curd and sweet blueberries make up the filling of this delicious breakfast treat. Lemon Blueberry Sweet Rolls are fluffy, creamy and perfectly comforting.
Introducing July’s Sweet Roll Recipe: The Ones with Blueberries. And this one is my favorite so far.
Often when we try new twists on classic recipes (such as all of our sweet roll variations), I still prefer the original recipe. But this blueberry sweet roll changes everything.
This is the one sweet roll that I now crave…many times over the traditional cinnamon roll recipe. If you love blueberries, it will quickly become your favorite too!
Why this recipe works:
- same soft, sweet dough you’ve already worked with in our other cinnamon roll recipes
- tangy lemon curd in the filling
- fresh, sweet blueberries that taste like blueberry pie in the middle of each roll
- heavy cream bath for extra gooeyness
- beautiful golden brown color
- sweet and tangy lemon glaze
Do blueberries and lemon go together?
Yes! You’ll often find recipes for lemon blueberry cupcakes and cakes. And have you ever had a blueberry lemonade? It’s so so good.
Blueberries are sweet and sometimes slightly tangy, so they pair well with citrus fruits such as lemon.
Tips for making lemon blueberry sweet rolls:
- Start by tossing the fresh blueberries with a bit of sugar and cornstarch. This will help the berries create a thickened juice while baking…almost like a blueberry pie filling. There’s no need to let these sit for hours. Just while the dough is rising is fine.
- Can you use frozen blueberries? Yes. Although we’ve not tried it specifically in this recipe, you can almost always swap fresh berries for frozen berries. No need to let them thaw…just toss them with sugar and cornstarch and add to the rolled out dough.
- You can use bread flour or all-purpose flour in this recipe. Bread flour will give you a sturdier roll and normally a really nice rise. All-purpose flour will often lead to a softer roll.
- Do you have a different type of yeast than instant dry yeast? Read our yeast guide to see how to use them. Any yeast will work in this recipe!
- Why do you pour heavy cream over the rolls before baking? This is our trick for cinnabon style gooey cinnamon rolls. It may sound strange, but ya’ll have loved it! If you don’t have heavy cream, use half and half, coffee creamer, evaporated milk, whole milk or coconut cream. Any of these will work. Even 2% milk will work, but we prefer a higher fat milk.
Overnight Sweet Rolls
We often make the sweet rolls and get them to the point of the second rise (when they are rolled out, cut up and put in the pan). Cover and refrigerate until morning.
The morning you want to bake them, pull them out of the refrigerator. They may have doubled in size in the fridge overnight. If they have, let them sit for 30 minutes to get the chill off, then bake.
If they did not rise in the fridge overnight, allow them to rise at room temperature. Plan about at least an hour for this. Then pour on the cream and let them bake.
Other Sweet Roll Frosting Ideas:
We thought a simple lemon glaze was best for these pastry-like breakfast rolls. If you’d like something different, try one of these:
Lemon Blueberry Sweet Rolls
For the blueberries:
- 16 ounces fresh blueberries
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon cornstarch
For the dough:
- 1 cup warm milk about 115 degrees F
- 2 1/4 teaspoons instant dry yeast* I like Red Star Platinum Baking Yeast
- 2 large eggs at room temperature
- 1/2 cup salted butter (Melted, but make sure it isn't super hot. Just barely melted, or even softened, is fine.)
- 4 1/2 cups all-purpose flour** divided
- 1 teaspoon salt
- 1/2 cup granulated sugar
For the filling:
- 10 ounces lemon curd
For the cream bath:
- 1/2 cup heavy cream** for pouring over the risen rolls
For the frosting:
- 1 1/2 cups powdered sugar
- 1 tablespoon salted butter (melted)
- 2 tablespoons fresh lemon juice
- 1-2 tablespoons heavy cream
Prepare the blueberries:
- Place the blueberries in a bowl. Sprinkle sugar and cornstarch over the top. Mix and then set aside.
Make the dough:
- Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
- Add the eggs, butter, salt and sugar.
- Add in 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
- Scrape the dough off the beater blade and remove it. Attach the dough hook.
- Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That’s ok! Don’t be tempted to add more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups.
- Spray a large bowl with cooking spray.
- Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
- Cover the bowl with a towel or wax paper.
- Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
Roll the dough:
- Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
- Flour a rolling pin and roll the dough to about a 24×15″ rectangle. (the size of the rectangle can vary…it does not have to be exact!)
- Use a rubber spatula to smooth the lemon curd over the whole dough rectangle. Then sprinkle the blueberries evenly over the filling.
- Starting on the long end, roll the dough up tightly jelly roll style.
- Cut into 15 slices and place in a greased 10×15" baking pan.****
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
- Preheat the oven to 375 degrees.
- Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
- Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake at 375 degrees for 25-27 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 30 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
- While the rolls are cooling, prepare the icing.
- In a bowl, combine the powdered sugar, melted butter and lemon juice. Add the heavy cream a tablespoon at a time until the glaze at a drizzling consistency.
- Drizzle the icing over the rolls. You can do this either while the rolls are warm or cold. If the rolls are warm, the glaze will melt in.
- Store in an airtight container in the refrigerator.