Print

Blueberry Lemon Sweet Rolls (Make Ahead Breakfast)

Close-up of three soft Blueberry Lemon Sweet Rolls drizzled with white icing, one roll pulled apart to show blueberries inside.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare these bright, bakery-quality blueberry lemon sweet rolls the night before for an easy, special Mother’s Day morning treat.

Ingredients

Scale
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1/2 cup whole milk, warmed to 110°F
  • 1/4 cup granulated sugar, plus 1/2 cup for filling
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened, for filling
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup fresh or frozen blueberries
  • 1/2 cup powdered sugar, for glaze
  • 2 tablespoons fresh lemon juice, for glaze

Instructions

  1. In a small bowl, dissolve the yeast and 1 tablespoon of the sugar in the warm milk. Let stand 5 minutes until foamy.
  2. In a large bowl, whisk together the remaining 1/4 cup sugar, eggs, and melted butter. Add the yeast mixture.
  3. Gradually add the flour and salt. Mix until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. While the dough rises, prepare the filling. In a small bowl, mix the 1/2 cup softened butter, 1/2 cup sugar, lemon zest, and lemon juice until combined.
  6. Gently punch down the risen dough. Roll it out on a lightly floured surface into a 12×18 inch rectangle.
  7. Spread the butter filling evenly over the dough, leaving a 1-inch border on one long edge. Sprinkle the blueberries over the filling.
  8. Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam closed.
  9. Cut the log into 12 equal rolls. Place the rolls, cut side up, in a greased 9×13 inch baking dish.
  10. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
  11. The next morning, preheat your oven to 375°F. Remove the rolls from the refrigerator and let them sit at room temperature for 30 minutes while the oven heats.
  12. Bake for 20 to 25 minutes, until golden brown.
  13. While the rolls cool slightly, whisk together the powdered sugar and 2 tablespoons of lemon juice to create the lemon glaze. Drizzle generously over the warm sweet rolls.

Notes

  • If you use frozen blueberries, do not thaw them first; add them directly to the dough.
  • For an extra bright flavor, use fresh lemon juice in the dough mixture as well as the glaze.
  • This recipe works well as a make ahead breakfast for any gathering.

Nutrition

Find it online: https://daisyrecipe.com/blueberry-lemon-sweet-rolls-make-ahead-breakfast/