These are the best lemon blueberry rolls! They’re soft and fluffy lemon rolls, with gooey lemon sugar filling and blueberry jam, topped with lemon blueberry cream cheese frosting.

These lemon blueberry rolls are the perfect thing to bake for Easter morning breakfast or for a indulgent Mother’s Day treat. Nothing beats the smell of fresh rolls baking in the oven!

If you’re looking for other spring recipes, check out my lemon rolls, lemon curd cookies, lemon cheesecake cookies, lemon brownies, lemon tiramisu cake, pistachio cake, strawberry cupcakes, strawberry shortcake cake, carrot cake or carrot cake cupcakes!

Why These are The Best Lemon Blueberry Rolls

They’re full of lemon blueberry flavor. The sweet roll dough is flavored with lemon zest and the rolls are filled with a lemon sugar filling and blueberry jam. They’re soaked in cream while they rise to make them extra gooey and delicious. After baking, lemon blueberry cream cheese frosting is spread on top of the rolls.

They are extremely soft. Seriously like little pillows of doughy, buttery, sweet lemon blueberry goodness.

They are really fun to make! They do take a little time, but making them is half the fun. There’s something about working with yeast dough that makes making the dessert even more exciting. I love to see the dough rise, and transform into a delicious treat. It really makes you feel like you’ve accomplished something!

Ingredients for Homemade Lemon Blueberry Sweet Rolls

  • Active Dry Yeast– this is crucial for these rolls to rise properly, not an optional ingredient, use active dry yeast, not instant yeast
  • Whole Milk– makes these rolls extra soft and pillowy
  • Flour– all purpose flour will be used to make the dough
  • Eggs– make sure they’re room temperature
  • Unsalted Butter– make sure it’s very soft, will be used in the dough, filling and frosting
  • Granulated White Sugar– used to make the dough and filling, and helps to bloom the yeast
  • Light Brown Sugar-used in the lemon filling
  • Vanilla Extract– adds a sweet note to the rolls
  • Cream Cheese– used to make the amazing icing for the rolls
  • Lemon Juice– used in the filling
  • Lemon Zest– used to make the rolls extra lemony (about 5 lemons are used in total)
  • Frozen Blueberries- used to make the blueberry jam
  • Corn Starch- used to thicken the jam
  • Heavy Cream– used for soaking the rolls while they proof
  • Rolling pin
  • 9×13 casserole baking dish
  • Unflavored dental floss for cutting the rolls

Step by Step Instructions

Please see the recipe card below for complete measurements and baking time.

STEP ONE: Make the blueberry jam.

Add the blueberries, sugar and cornstarch to a medium pot. Cook over medium heat for 20-25 minutes until thick and the jam measures out to about 3/4 cup. Remove from the heat, transfer to a bowl and let the jam cool. Set aside 2 tbsp of jam for the frosting.

STEP TWO: Make your dough.

To start, bloom your yeast. Mix your active dry yeast, little bit of sugar, and warm milk together and let sit for 10 minutes.

Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together. To the dry ingredients add the whisked eggs, vanilla, lemon zest and softened butter and mix. Add the yeast mixture to the flour mixture and mix until everything is blended.

Switch to the dough hook attachment and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.

STEP THREE: Let it rise.

Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 1/2 hours, or until the dough doubles in size.

STEP FOUR: Make your lemon filling.

While the dough rises, make the filling by mixing butter, brown sugar, white sugar, lemon zest and salt together in a small bowl.

STEP FIVE: Roll out your dough and spread filling.

Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about 1/4 inch thick. Next, sprinkle the prepared filling over the dough and spread it evenly with an offset spatula. Then, spoon the blueberry jam over the lemon filling and spread it evenly with an offset spatula. 

STEP SIX: Roll up dough and cut rolls.

Roll up the dough tightly into a long log shape starting from the end closest to you. Cut off a bit of the ends to make the log even. Cut 12 rolls about 1 1/2 inches wide using unflavored floss or a very sharp knife.

STEP SEVEN: Let the rolls proof.

Place the rolls in a greased 9×13 inch casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.

STEP EIGHT: Bake the rolls and make the lemon cream cheese icing.

Once the rolls have completed their second rise, bake until a light golden color. While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing on high speed with an electric mixer until pale and fluffy. Add in the cream cheese and mix until combined on medium speed. Sift the powdered sugar into the mixture a little at a time until all is combined. Then add in the lemon zest and blueberry jam and combine on low then high speed until the frosting is fluffy.

Let the rolls cool for 5 minutes, then cover the warm rolls with the cream cheese icing. Then serve! 

FAQs

Why didn’t my dough rise? Check that your yeast is not expired. Secondly, perhaps the dough just needed more time. Some times it can take up to 1 1/2 hours for the dough to proof all the way to “doubled in size”.

Can the dough be prepared the day before? Yes. To prepare ahead of time follow recipe up until you are about to proof the buns for the second time. Cover the prepared buns and place in the fridge. The next morning when ready to bake, take the buns out of the fridge, pour room temperature cream in between them and allow them to proof somewhere warm until they’ve doubled in size. Keep in mind it will take longer than an hour because the dough is cold and has to come all the way to room temperature and then proof. Once they’ve doubled in size bake according to the recipe.

How do I store the rolls? Keep left over lemon rolls in an airtight container for up to three days, but I have a feeling they’ll be gone before that!

Pro Tips

Lightly grease plastic wrap for covering the dough while it proofs. This will help it not to stick to the rolls.

Use unflavored dental floss to cut the dough into rolls. This will allow for really pretty, clean cuts that a knife really can’t give you.

Let your dough proof outside if it’s warm enough, or in a cold oven with the light on.

If you make these delicious lemon blueberry rolls please leave a star rating! Tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!

Other Cinnamon Roll Recipes to Try

Lemon Rolls

Best Cinnamon Rolls EVER

​Christmas Cinnamon Rolls

Pina Colada Rolls

​Apple Cider Cinnamon Rolls

Halloween Cinnamon Rolls

Pumpkin Cinnamon Rolls

4.85 from 33 ratings

Lemon Blueberry Rolls

Yield: 12 rolls
Prep: 1 hour
Cook: 25 minutes
Proofing Time: 2 hours 30 minutes
Total: 3 hours 55 minutes
These are the best lemon blueberry rolls! They're soft and fluffy lemon rolls, with gooey lemon sugar filling and blueberry jam, topped with lemon blueberry cream cheese frosting.
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Ingredients

For the Blueberry Jam

  • 12 oz (340 g) frozen blueberries 
  • 1/3 cup (66 g) granulated white sugar
  • 1 tsp corn starch

For the Lemon Rolls

  • 1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees F
  • 2 1/4 tsp active dry yeast
  • 1 tsp granulated white sugar (to bloom the yeast)
  • 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
  • 1 1/2 tsp salt
  • 2 tbsp (25 g) granulated white sugar
  • 2 eggs, whisked
  • 1/2 cup (112 g) unsalted butter, very softened
  • 1/2 tbsp vanilla
  • 2 tbsp (20 g) lemon zest (about 2 lemons zested)

For the Lemon Filling

  • 1/2 cup (112 g) unsalted butter, very softened
  • 1/2 cup (110 g) brown sugar
  • 1/2 cup (100 g) granulated white sugar
  • 2 tbsp (20 g) lemon zest (about 2 lemons zested)
  • 2 tbsp (30 ml) fresh lemon juice
  • 1/4 tsp salt
  • 1/4 cup (60 ml) heavy cream, at room temperature (for pouring in between the rolls)

For the Lemon Blueberry Cream Cheese Frosting

  • 6 tbsp (84 g) unsalted butter, very softened
  • 6 oz (170 g) cream cheese, cold
  • 3/4 cup (97 g) powdered sugar
  • 1/2 tbsp (5 g) lemon zest (about ½ lemon zested)
  • 2 tbsp blueberry jam from above

Instructions
 

For the Blueberry Jam

  • Add the blueberries, sugar and cornstarch to a medium pot.
    12 oz (340 g) frozen blueberries , 1/3 cup (66 g) granulated white sugar, 1 tsp corn starch
  • Cook over medium heat for 20-25 minutes until thick and the jam measures out to about 3/4 cup (180 ml) (going for volume, not weight.)
  • Remove from the heat, transfer to a bowl and let the jam cool. Set aside 2 tbsp of jam for the frosting.

For the Lemon Rolls

  • To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.
    1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees F, 2 1/4 tsp active dry yeast, 1 tsp granulated white sugar (to bloom the yeast)
  • Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together.
    4 3/4 cups (593 g) all-purpose flour, spooned and leveled, 1 1/2 tsp salt, 2 tbsp (25 g) granulated white sugar
  • To the dry ingredients add the whisked eggs, vanilla, lemon zest and softened butter and mix.
    2 eggs, whisked, 1/2 cup (112 g) unsalted butter, very softened, 1/2 tbsp vanilla, 2 tbsp (20 g) lemon zest (about 2 lemons zested)
  • Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
    (If the dough is still looking very sticky halfway through, add 1 tbsp (8 g) of flour at a time until it pulls away from the sides of the bowl.)
  • Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.

For the Lemon Filling

  • While the dough rises, make the filling by mixing butter, brown sugar, white sugar, lemon zest, lemon juice and salt together in a small bowl.
    1/2 cup (112 g) unsalted butter, very softened, 1/2 cup (110 g) brown sugar, 1/2 cup (100 g) granulated white sugar, 2 tbsp (20 g) lemon zest (about 2 lemons zested), 2 tbsp (30 ml) fresh lemon juice, 1/4 tsp salt

Assembling and Baking the Lemon Blueberry Rolls

  • Grease a 9×13 inch casserole dish and set aside.
  • Once the dough has had a chance to rise, punch the dough to release the air, remove it from the bowl and roll it out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about ¼ inch thick.
  • Next, spoon the prepared lemon filling over the dough and spread it evenly with an offset spatula.
  • Then, spoon the blueberry jam over the lemon filling and spread it evenly with an offset spatula. 
  • Roll up the dough tightly into a long log shape starting from the end closest to you. Cut off a bit of the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.
  • Place the rolls in the greased 9×13 inch casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
    1/4 cup (60 ml) heavy cream, at room temperature (for pouring in between the rolls)
  • Preheat the oven to 350 degrees F (175 degrees C) about 15 minutes before the rolls are done proofing.
  • Once the rolls have proofed, bake for 22-25 minutes, or until a light golden color.

For the Lemon Blueberry Cream Cheese Frosting

  • While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.
    6 tbsp (84 g) unsalted butter, very softened
  • Add in the cream cheese and mix until combined on medium speed.
    6 oz (170 g) cream cheese, cold
  • Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.
    3/4 cup (97 g) powdered sugar
  • Then add in the lemon zest and blueberry jam and combine on low then high speed until the frosting is fluffy.
    1/2 tbsp (5 g) lemon zest (about ½ lemon zested), 2 tbsp blueberry jam from above
  • Let the rolls cool for 5 minutes, then cover the warm rolls with the cream cheese icing. Then serve! 
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberry lemon, blueberry lemon rolls, Lemon, lemon rolls, rolls
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