These Lemon Blueberry Sweet Rolls are the perfect summer breakfast or brunch featuring fresh blueberries and a sweet cream cheese frosting!
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Is there anything better than fresh fruit in the summertime? If there is, I can’t think of anything! These Lemon Blueberry Sweet Rolls are the BEST idea for any summer breakfast or brunch and I’m thrilled to be sharing this recipe with you today!
If you’ve ever had the opportunity to try my Best Ever Sweet and Sticky Cinnamon Buns, you’ll know that they are pretty much the best homemade cinnamon rolls you’ll ever taste. These Lemon Blueberry Sweet Rolls are a twist on that original recipe. They’re made with the most tender, soft sweet dough, rolled with sweet blueberries, lemon zest and sugar, baked to perfection and then topped with the most creamy and delicious cream cheese frosting and more fresh berries. I mean, what is not to love about these!!??!
Like this recipe? Try my Strawberry Cheesecake Sweet Rolls!
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If you’re looking for a delicious and fresh new recipe for your summer weekend brunch, these Lemon Blueberry Sweet Rolls are the perfect thing! And the best part is, you can even make them the night before, let them rise in the fridge overnight and bake them up fresh first thing in the morning!
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I hope you enjoy these delicious sweet rolls as much as we do! Let me know in the comments below, what’s your favourite summer brunch treat? I’d love to know!
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Looking for more delicious brunch recipes? Here are my favourites:
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Best Ever Sweet and Sticky Cinnamon Rolls
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Apple Cinnamon French Toast Casserole
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Easy Make-Ahead Breakfast Casserole
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Easy Homemade Healthy Matcha Latte (Starbucks Copycat)
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Healthy Homemade Crock Pot Hot Chocolate
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Best Ever Banana Muffins
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Pumpkin Spice Cinnamon Rolls
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Honey Lime Fruit Salad
EASY NO-FAIL HOMEMADE BREAD RECIPES AND BAKING TIPS
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Lemon Blueberry Sweet Rolls
Recipe: Ingredients
For the dough:
- 3 1/2 cups all purpose flour
- 2 1/4 tsp instant dry yeast
- 1 1/4 cups milk
- 1/3 cup sugar
- 1/3 cup butter
- 3/4 tsp salt
- 1 egg
For the filling:
- 1/3 cup butter melted
- 1/3 cup granulated sugar
- 2 1/2 cups fresh blueberries, chopped plus more for after baking
- zest of one lemon
Also Needed:
- 1-2 tsp vegetable oil for rolling out dough
- Butter for greasing the pan
For the frosting:
- 3 ounces full fat cream cheese softened to room temperature
- 3 tablespoons unsalted butter softened to room temperature
- 1/2 teaspoon vanilla extract
- 2/3 cup powdered sugar
- zest of one lemon
Recipe: Instructions
- Into the bowl of your stand mixer, measure out the 3 1/2 cups all purpose flour and the yeast. Mix these two together for a few seconds, just until they're combined.
- Next, melt 1/3 cup butter in a saucepan on the stove over medium heat. If you're thinking to cut a corner here and melt your butter in the microwave instead, don't do it! If the liquid is too hot, it will kill the yeast. Once it's melted and starts to bubble, remove it from the heat and stir in the 1/3 cup sugar and the salt until you can see and feel the grains beginning to dissolve in the hot butter. Add the milk slowly, stirring constantly. You're looking for the milk and butter mixture to be about 105 degrees Fahrenheit, but if it feels only slightly warm to the touch (slightly above room temperature) you're good to go.
- When your wet ingredients have reached the ideal temperature, add in an egg and break it up with a fork into the mixture.
- Pour the wet ingredients into the dry ingredients in the bowl of a stand mixer. Make sure your stand mixer is fitted with the dough hook attachment.
- Turn your mixer on low and watch the ingredients combine. After about a minute you should see a sticky dough starting to come together. If you need to turn the mixer off and scrape down the sides and bottom of the bowl, now's your chance.
- Turn up the mixer speed slightly and allow the mixture to knead the dough for about 3 minutes. The dough should be tacky to the touch, but not so sticky that it's very messy. It should pull away from the sides of the bowl easily and the bowl should appear fairly clean. If the dough appears too sticky, continue kneading and add flour, one tablespoon at a time, until the dough reaches that tacky texture.
- If you don't have a stand mixer, you can knead the dough by hand on a lightly floured work surface for 5 minutes after the wet and dry ingredients are combined. If you're at all serious about cooking and baking, a stand mixer is a great investment. I have had my KitchenAid stand mixer for 10 years and it has paid for itself a few times over I'm sure!
- Cover the bowl with some plastic wrap and move it to a warm place in your kitchen to rise for about 2 hours. It should have doubled in size after about 2 hours.
- Once you notice your dough has risen fully, and before you do anything with it, grease a large rectangular pan (at least 9x13 in size) with some butter.
- Turn the dough out onto a work surface that's been very lightly greased with vegetable oil. Using a rolling pin, roll out the dough evenly until you have a rectangle that's approximately 18 inches wide and 12 inches deep. Brush the dough with the melted butter.
- Add the chopped blueberries to a large bowl and stir them together with the sugar and lemon zest just until combined. Spread the blueberry and sugar mixture evenly over the rectangle of dough.
- Roll up the dough from the long side until you've got one long roll. Cut the long roll in half, then in half again, and then each of those sections into 3 pieces until you have 12 rolls. Try to cut the rolls to an even thickness as this promotes even baking. You don't want some rolls to be overdone and others to be raw in the middle.
- Arrange the 12 pieces in the pan you've greased. An arrangement of 3 rows of 4 works well in a rectangular pan.
- Cover the pan with a clean kitchen towel and set them aside to rise. It's a good idea to preheat your oven at this time, too. Set temperature to 350 degrees Fahrenheit.
- Once the rolls have risen for 20 minutes (no longer), place them in the oven to bake for about 40 minutes, or until they're a nice even light golden brown colour.
- Remove the pan from the oven and let the buns cool in the pan for about 20-25 minutes.
- While the buns are cooling, begin making the frosting by mixing the cream cheese and butter together until creamy and smooth. Add the vanilla, lemon zest and powdered sugar and mix by hand or with a hand mixer until light and fluffy.
- Smooth the frosting over the buns while they're still slightly warm - this will let the frosting drip into the cracks slightly and create a beautiful presentation.
- Sprinkle some additional blueberries and lemon zest over the top, and serve!
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
These are deadly! And by deadly I mean I killed my diet, went to the store for a lemon and blueberries, and made these! I did the fridge version and it was amazing! Because my oven pre-heats on a convection setting, I reduced my bake time to 32 minutes instead of 40, because the pre-heat has extra heat and a fan. But don’t worry about the fridge thing, it works beautifully! 🙂 my kids both love these and the icing is top notch!
So glad you and your kids enjoyed them! Thanks for the positive feedback!
Would love to make these.Could I use frozen blueberries?
Yes!
Hi – I tried this recipe out but my dough doesn’t seem to rise, any tips? Not sure what else I can do? I love your other recipes, especially the banana walnut muffins, and really want to try this one xx
It sounds like maybe something went wrong with your yeast. Be sure your yeast is still good by dissolving it in some water or milk with sugar to see if it still bubbles. Be sure your liquid isn’t too hot (this will kill the yeast and prevent the dough from rising).