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These blueberry sweet rolls are absolutely amazing, and the lemon glaze makes them pure heaven! I love making cinnamon rolls, but I have never made sweet rolls with a fruit filling before….crazy right? What is wrong with me you’re wondering? Well now I can say that I have! 🙂 Seriously, they are that good. Just look at all of the blueberry yumminess…..
To be honest, I wasn’t even planning on make these rolls…they just sort of happened.I was planning on making Julie’s “thisgalcooks” Blueberry Coffee Cake Muffins, but forgot to buy one of the ingredients. Next thing I know, the bread machine is coming out and I am making sweet dough. I am so glad that I did!!! I do believe you will be seeing all different kinds of sweet rolls popping up on the blog in the future…..and I’m pretty sure that you won’t mind 🙂
How to make Blueberry Sweet Rolls with Lemon Glaze:
As always, I start by pouring the water, milk, butter, egg into the pan of my trusty bread machine…..
Next pour in the sugar, salt, flour, and yeast…..
Place into the bread machine, set to the DOUGH cycle and wait. 😉
When the dough is ready, roll out on a well floured work surface into a 15 x 18 inch rectangle…..
Spread the blueberry preserves on the dough…..
If you have never made Blueberry Preserves, you have to try this recipe. It was so easy, and absolutely delicious!
Roll the dough, lengthwise…..
Slice into (12) 1 1/2-inch slices and place in a 9 x 13 baking dish that has been sprayed with baking spray…..
Cover with a dish towel and set aside to double, about an hour…..
Bake in a preheated 350 degree oven for 15 to 25 minutes until golden brown and cooked thoroughly.
In my mind, blueberry and lemon go hand in hand. I used Simply Organic’s Lemon Flavor for the glaze. It is strong and flavorful, and does not taste fake! No one wants food that tastes like Pledge 😉
Mix powdered sugar, extract, and milk together in a small bowl and pour over baked sweet rolls…..
More delicious sweet roll recipes:
Enjoy!!
Blueberry Sweet Rolls with Lemon Glaze
Ingredients
For the Rolls
- 1/2 cup hot water
- 3/4 cups warm milk
- 1/2 cup unsalted butter very soft or melted
- 1 large egg at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour
- 2 Tablespoons instant yeast
- 1/2 cup blueberry preserves
For the Glaze
- 1 cup powdered sugar
- 1/4 teaspoon organic lemon flavoring
- 3 - 4 Tablespoons milk I use cashew or coconut
Instructions
- Place hot water, warm milk, softened butter, egg, and sugar in the pan of your bread machine.
- Add the salt and flour. Make a well in the center of the flour.
- Add yeast to center of flour. Place in bread machine and set to "dough" cycle.
- Remove dough from machine once it has completely risen. Depending on temperatures, it may take longer than the actual cycle.
- Place dough on a flour covered work surface.
- Roll dough into a 15" x 18" rectangle.
- Spread blueberry preserves over the dough.
- Start rolling dough from the left (long side) to the right. You will need to lift as you roll, or all of your filling will be pushed out.
- Slice into 12 - 1 1/2" slices.
- Place in a 9 x 13 baking dish that has been lightly sprayed with cooking spray, or buttered.
- Cover and allow to rise until doubled in size, about an hour. Preheat oven to 350 degrees.
- Place in oven and bake for 15 - 25 minutes, or until golden brown and cooked thru in the center.
For the Glaze:
- Whisk ingredients together in a small bowl. Add additional milk to achieve desired consistency.
- Drizzle glaze over rolls in the pan.
Nutrition
Chandra@The Plaid and Paisley Kitchen says
July 6, 2013 at 4:54 pmThanks for linking on Tasty Tuesdays! I am one of the co-hosts this month and I love this recipe!!! The rolls are so ooey gooey good!!!
Karyn - Pint Sized Baker says
July 6, 2013 at 7:19 pmThese sound wonderful! Pinned! Thanks for sharing on Two Cup Tuesday!
Christie - Food Done Light says
July 7, 2013 at 12:37 pmThese are perfect for me. I just adore blueberries. I have to make them soon! Thanks for sharing on Thursdays Treasures. This will be a feature.
Anyonita says
July 7, 2013 at 5:50 pmSeriously?! How INCREDIBLE does those blueberry sweet rolls look???? Holy Moly! I love the sexy curve in the pastry, the deep gleaming bluish purple hue and that sweet yet tart glaze. *sigh* This is pure foodie bliss, Lisa. Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!
Mary@Back to the Basics! says
July 9, 2013 at 6:05 amYUM!!! Looks like a very popular post. Sweets are always welcome.
Thanks so much for sharing at Tuesdays with a Twist!
Winnie says
July 10, 2013 at 4:54 amLisa – I’m drooling!!
These roll are absolutely amazing 🙂
Debi @ Recipes For My Boys says
July 10, 2013 at 2:45 pmThese look wonderful and looking forward to making them! Thank you for sharing on Thursday’s Treasures. I’m featuring them on Week 94.
Cathy says
July 11, 2013 at 5:00 pmThanks so much for sharing at A Peek Into My Paradise TGIF Link Party! I just wanted to let you know I am featuring you this week. I would love for you to grab my button to add to the post or your sidebar. I would love for you to share your news of being featured on your social media. I can’t wait to see what you link up next week!
Have a great week!
Hugs! Cathy
Mackenzie @ Cheerios and Lattes says
July 12, 2013 at 10:43 pmLisa these sound amazing! I love that you combined blueberry and lemon; awesome! Featuring you this week on Saturday Show & Tell! 🙂
Linda says
July 21, 2013 at 7:36 pmThanks for Sharing at Saturday Dishes.
Linda @ Tumbleweed Contessa
Alice @ Mums Make Lists says
August 5, 2013 at 7:24 pmWhat a wonderful welcome back Lisa! We were on Chicken Pox quarantine last week so went a bit breakfast crazy but didn’t get round to sweet rolls – must give yours a try. I quite fancy trying some blackberry ones as the blackberries are just starting to ripen over here.
I’ve pinned this and will be featuring it at this week’s Empty Your Archive, Alice @ Mums Make Lists xx
Linda Maynard says
August 6, 2013 at 8:44 pmThese are in the oven now. They smell amazing. I changed it up a bit. I had fresh peaches and made a filling with them. I used splenda instead of sugar and will omit the glaze. My husband is a diabetic so try to cut out the sugar. I did use sugar in the dough though.
Lucy says
December 18, 2013 at 10:03 amYou’re right no one wants food that tastes like pledge!! This looks absolutely delicious! Thanks for linking it up to Saturday Dishes.
Joy @ Yesterfood says
August 22, 2014 at 9:17 amThese are gorgeous, and I’m really glad to know about the kind of lemon flavoring that you used- the stuff I have does have a kind of chemical-y taste to it! Pinned those sweet rolls!
Cathy@LemonTreeDwelling says
August 25, 2014 at 2:05 pmI love lemon and blueberry together! I’ve never made homemade cinnamon rolls but these look awesome!
Ray says
April 15, 2015 at 8:35 pmHow could you show this to me? I am ready to eat my computer screen. Darn it woman! It looks so good. I will be trying this soon.
andi says
April 16, 2015 at 8:11 pmBTW, forgot to tell you I made this for Easter, and they were amazeballs!!!!!
-andi
Lisa Johnson says
April 20, 2015 at 5:23 pmHahaha, I seriously love it when you stop by Andi, you always make me laugh!!! I’m so glad you like them, that makes me so happy. 🙂
Sara says
March 9, 2016 at 9:47 amI don’t have a bread machine.. Can I make this without one or won’t it turn out? Really would like to make these but not really willing to go buy a machine just for this.
Lisa Johnson says
March 9, 2016 at 11:02 pmYes, you can make them without a bread machine Sara! The only other way that I know how to make them is with a stand mixer, the instructions are in this post: https://cookingwithcurls.com/2014/02/17/lemon-curd-sweet-rolls-paint/ I hope that helps. 🙂
denise says
September 1, 2016 at 6:22 pmCan you put these in the fridge before the final rise? Let them rise in the fridge then cook in the morning? May be my go-to recipe if so!!!
Lisa Johnson says
September 3, 2016 at 5:59 pmI do not see why not, Denise. I have done that in the past with regular cinnamon rolls, which are pretty much the same recipe, and they turned out great.