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Blueberry Lemon Cinnamon Rolls

  • Author: Molly
  • Total Time: 2 hours
  • Yield: 12 servings 1x


These Blueberry Lemon Cinnamon Rolls are the ideal spring treat. Bursting with the flavors of fresh blueberry compote and lemon, these sweet rolls are decadent yet light. Fluffy dough is flavored with lemon, filled with blueberry compote, and then finished with a light lemon glaze! A taste of spring in every bite!



For the Dough:

  • 1 cup buttermilk (or 2% or whole milk)
  • 1/4 cup granulated sugar
  • 2 (1/4-oz) packets dry active yeast
  • 4 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 large egg yolk
  • 4 cups all-purpose flour
  • 1 teaspoons kosher salt
  • Zest of 1 lemon (about 1 tablespoon of zest)
  • Additional flour, for rolling out dough

For the Blueberry Filling:

  • 1 1/2 cups fresh or frozen blueberries (no need to defrost if using frozen)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1/4 cup granulated sugar

For the Cinnamon Layer:

  • 4 tablespoons softened butter
  • 1/3 cup light brown sugar
  • 2 teaspoons ground cinnamon

For the Glaze:

  • Zest and juice of 1 lemon
  • 1 cup powdered sugar
  • Fresh blueberries, for garnish


For the Dough:

  1. Whisk together the buttermilk and sugar in a heat-safe glass measuring cup (you can also do this in a small pan on the stove). Microwave in 15-20 second increments until the temperature reads between 100-110°F on an instant-read thermometer – you do not want it any hotter than 115°F or it will kill the yeast.
  2. Sprinkle the yeast over the surface of the milk and allow it to sit until foamy, about 5 minutes.
  3. Pour the mixture into the bowl of a stand mixer and then add in the egg, egg yolk, and melted butter. Whisk to combine.
  4. Stir in the flour, salt, and lemon zest and mix with the dough hook until a thick, shaggy, and somewhat sticky dough forms (alternatively, this can be done by hand).
  5. Lightly flour your countertop and turn the dough out from the bowl. Knead the dough for a few minutes with your hands until it is elastic and smooth.
  6. Place the kneaded dough ball into a greased bowl.
  7. Cover the bowl and set in a warm place to rise for 1 hour or until it has doubled in size.

For the Blueberry Filling:

  1. While the dough is rising, make the filling by combining all the ingredients in a small saucepan and setting over medium heat.
  2. Bring to a simmer and cook, stirring constantly, until the mixture is thickened and the blueberries start to break down, about 5 minutes. Remove from heat to cool completely.

For the Cinnamon Layer:

In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix well until smooth. Set aside.


To Assemble:

  1. Roll the dough out to ¼-inch thickness on a well-floured surface; you want a large rectangular shape roughly 13 x 16 inches.
  2. Spread the cinnamon-butter mixture evenly over the surface of the dough.
  3. Spread the blueberry filling evenly over the butter mixture.
  4. Gently roll the dough into a log, working from the longest end of the rectangle. Pinch the seam closed with your fingers.
  5. Using a knife or a piece of dental floss, cut the log into 12 even pieces and place cut-side up in a buttered 9 x 13-inch baking dish.
  6. For the Final Rise & Baking:
  7. Cover the baking dish with a towel and set aside to rise again for 20 minutes (at this point, you can also refrigerate the rolls overnight to use the next day. See recipe notes). Preheat the oven to 375°F during this time.
  8. After the rolls have risen the second time, transfer them to the oven and bake for 20-25 minutes or until puffed, golden, and bubbly in the centers.

For the Glaze:

  1. While the rolls are baking, whisk together the lemon juice, zest, and powdered sugar until smooth and creamy. Add more lemon juice (or water) or powdered sugar, as needed, to achieve a drizzling consistency.
  2. Generously glaze the rolls when they come out of the oven.


To make these ahead, prep the dough, let it rise, and then fully form the rolls and place in your baking dish. Store the formed rolls, well wrapped, in the fridge for up to 24 hours. Allow them to come to room temperature for about 45 minutes before baking as directed above. I recommend making the glaze just before serving.

  • Prep Time: 1 hour 30 minutes (mostly inactive time)
  • Cook Time: 30 minutes
  • Category: sweet rolls

Keywords: blueberry lemon cinnamon rolls, blueberry cinnamon rolls, blueberry lemon sweet rolls, blueberry rolls with lemon glaze