Lemon Blueberry Sweet Rolls are soft sweet rolls that are bursting with fresh blueberries and covered in lemon cream cheese frosting. They are the perfect treat for breakfast or brunch.
Famous Sweet Rolls
My dad’s Cinnamon Rolls are hands down the BEST cinnamon rolls on the planet. I hope you have all made them. If you haven’t, add them to your to do list NOW! They are our family’s favorite and everyone that tries them falls in love. They are absolute perfection.
My dad came to visit a few weeks ago and we made a spin off of his famous cinnamon rolls, Lemon Blueberry Sweet Rolls. My dad is always up for baking with me. We’ve made Raspberry Sweet Rolls before and they are amazing so we decided it would be a good idea to invite lemon and blueberries to the party. Lemon and blueberry always make a good team and I knew they would be amazing in my dad’s famous roll dough.
I was right, these Lemon Blueberry Sweet Rolls are so divine! We were all swooning over them! They are definitely a new favorite.
Tips for Making Sweet Rolls
My dad’s sweet roll dough is perfect in every way. It comes out perfect every time and the dough is satiny, smooth, sweet, soft, tender, buttery, and melt in your mouth good! The dough was perfect for the lemon and blueberry combo!
- My dad uses active dry yeast for the dough.
- My dad also uses shortening (Crisco). I normally don’t use shortening in any of our recipes, but I stick to my dad’s recipe and use it here because the rolls are so perfect. If you don’t want to use shortening, you can use butter.
- You will need about 9 cups of all-purpose flour for this recipe. You might need to add a little more if the dough is too sticky.
- We use our KitchenAid Mixer with the dough hook to knead the dough at first and then we knead it by hand. If you don’t have a mixer, you can knead it all by hand. You will get a good workout:)
- Let the dough rise in a warm place and allow the dough enough time to rise. You don’t want to rush the dough. The dough needs to rise twice, once before you roll it out and once after you form the rolls.
- Use dental floss or thread to cut the dough into rolls for best results.
- Fresh blueberries are best for this recipe.
- Let the sweet rolls cool for about 10 minutes before you frost them. You want the rolls to be warm, but not hot.
- You can make the sweet rolls in advance. After the rolls are in the pan, cover them with plastic wrap and place them in the fridge overnight. Remove from the refrigerator in the morning and let rise.
Perfect for Breakfast or Brunch
The Lemon Blueberry Sweet Rolls are the perfect treat for breakfast or brunch. They do take some time to make, but they aren’t hard. We like to make them on weekends or for special occasions. Make them for Easter, Mother’s Day, 4th of July, baby showers, bridal showers, birthdays, Christmas, or just because!
Enjoy a Lemon Blueberry Sweet Roll with a cup of coffee, tea, or milk. They are SO good served warm. You will want to lick the plate to get every single bit of that lemon cream cheese frosting. And when you get a bite with a juicy blueberry, you will be in heaven! Enjoy!
If you like these Lemon Blueberry Sweet Rolls, check out:
- Cinnamon Rolls
- Raspberry Sweet Rolls
- Orange Cranberry Rolls
- Easy Mini Pumpkin Cinnamon Rolls
- Easy Cinnamon Roll Knots
- Lemon Blueberry Loaf Cake
- Lemon Blueberry Muffins
Lemon Blueberry Sweet Rolls
- Prep Time
- 2 hours 20 minutes
- Cook Time
- 30 minutes
- Total Time
- 2 hours 50 minutes
- 24 -30 rolls
For the rolls:
- 2 packages active dry yeast 4 1/2 teaspoons, dissolved in 1 cup lukewarm water
- 6 tablespoons shortening Crisco
- 1 cup granulated sugar
- 9 cups unbleached all-purpose flour
- 2 cups hot water
- 2 eggs beaten
- 1 tablespoon salt
For the Filling:
- 1 1/2 cups granulated sugar
- Zest of 2 large lemons
- 1 tablespoon lemon juice
- 2 cups fresh blueberries divided
For the Frosting:
- 1/4 cup unsalted butter softened
- 4 oz cream cheese softened
- 2 cups confectioners' sugar
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
Add yeast to 1 cup of lukewarm water. Stir with a spoon and set aside for about five minutes.
In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
Put the dough in a greased bowl and cover with a towel. Let rise for 30 minutes or until dough doubles in size.
Remove dough from bowl and place on a lightly floured counter. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with 4 tablespoons of softened butter. In a small bowl, combine the sugar, lemon zest, and lemon juice. Rub together with your fingers until fragrant. Sprinkle half of the lemon sugar mixture over the butter. Reserve the other half for the next round of dough. Place 1 cup of the blueberries evenly on the sugary dough.
Gently roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls into a greased 9X13 baking pan, leaving a little space in between each roll so they have room to rise.
Now follow the exact same steps with the other half of the dough, using the remaining ingredients.
Place rolls in a warm spot and cover with a towel. Let rolls rise until double in bulk, about an hour. Bake rolls at 350 degrees F for 25-32 minutes or until golden brown on top. The insides should be soft, but not doughy. Remove pans from oven and let cool until slightly warm on a wire rack.
While the rolls are cooling, make the frosting. In a medium bowl, combine butter, cream cheese, confectioners' sugar, lemon zest, and lemon juice. Using electric mixer, beat until smooth. Spread frosting on rolls and serve.