Description
These Lemon Blueberry Sweet Rolls are a delightful twist on classic sweet rolls, combining zesty lemon flavor with fresh blueberries for a bright, refreshing treat. Soft, fluffy dough enriched with lemon zest is rolled with blueberries and topped with a luscious lemon-vanilla glaze, perfect for breakfast, brunch, or a sweet snack.
Ingredients
Scale
Dough
- 1 box lemon cake mix
- 2 1/2 cups all-purpose flour
- 2 cups warm water
- 2 1/2 teaspoons active dry yeast
- 1 tablespoon canola oil
- 3 tablespoons lemon zest
Filling
- 1 pound fresh blueberries
- 1/2 cup unsalted sweet cream butter, melted
- 1 cup sugar
Glaze
- 4 cups powdered sugar
- 1 1/2 teaspoons pure vanilla extract
- 5 tablespoons whole milk
- Zest and juice of 1 large lemon
Instructions
- Activate yeast and prepare dough: In a large bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes until frothy. Add the lemon cake mix, flour, canola oil, and lemon zest. Mix thoroughly until a soft dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 – 1.5 hours or until it has doubled in size.
- Prepare filling and assemble rolls: Once the dough has risen, punch it down gently and roll it out into a large rectangle on a floured surface. Brush the melted butter evenly over the dough. Sprinkle sugar and fresh blueberries uniformly across the dough surface. Carefully roll the dough into a tight log starting from one of the long edges. Slice the rolled dough into 16 equal pieces and place them cut side up in a greased baking pan, spacing them slightly apart.
- Second rise: Cover the rolls with a towel and allow them to rise again for 30-45 minutes, or until puffy.
- Bake the rolls: Preheat oven to 350°F (175°C). Bake the sweet rolls for approximately 25-30 minutes, or until golden brown and cooked through. Remove from oven and allow to cool slightly.
- Prepare glaze and finish: In a bowl, whisk together the powdered sugar, vanilla extract, whole milk, lemon zest, and lemon juice until smooth. Drizzle the glaze over the warm rolls generously. Serve warm or at room temperature.
Notes
- Use fresh blueberries for the best flavor and texture; frozen can be used but will release more moisture.
- If the dough feels too sticky, add additional flour one tablespoon at a time.
- The glaze can be adjusted for consistency by adding more powdered sugar to thicken or more milk to thin.
- These rolls can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Reheat rolls briefly in the microwave or oven for a fresh-baked taste before serving.
