Homemade Lemon Blueberry Sweet Rolls. Perfect for brunch. Lemon flavored rolls filled with fresh blueberries and a blueberry sauce, topped with a slightly tart lemon glaze while they are still warm. As beautiful as they are delicious!
My daughter, Josie is guest posting her latest recipe creation for Lemon Blueberry Sweet Rolls today! I have been looking forward to this post for over a month.
You may remember me telling you that Josie will be guest posting on my blog every other month throughout 2020. She posted a recipe for French Vinaigrette Pasta Salad in January, and in March, she updated her Homemade Play-Doh, a.k.a. “Josie-Doh.”
But these two posts were not her first. In fact, she guest posted on my blog when she was only 11 years old. Her Red Velvet Truffles have been a fan favorite ever since!
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A note from Josie
Hello, again! A lot has changed since the last time I guest posted on An Affair from the Heart. The world seems to be falling apart, and we have missed out on a lot!
I have always been a big fan of traditions, and I’m not going to lie, celebrating Easter this year was a real bummer! I love setting the table for big gatherings, and since my mom hosts our family’s Easter, it’s typically my job to set the table while my mom is busy in the kitchen. Easter has always been a very special holiday to me.
Unfortunately, Easter 2020 was very different. Since the whole family could not get together, we decided to go a non-traditional route, and we had a Mexican Fiesta instead! We still saw family, but this year it was via a Zoom call, each of us at our own houses where we were staying safe and keeping each other protected.
Speaking of special holidays, there is a very special one coming up that many of us can celebrate, even while quarantined.
Mother’s Day is on Sunday, May 10th this year, and what better way to celebrate than making your Mom, and the rest of the family a breakfast that they will love?
How these Lemon Blueberry Sweet Rolls came to be
I came up with these Lemon Blueberry Sweet Rolls when I was thinking about recipes my mom had made in the past that I absolutely adore!
When I was little, I loved these Lemon Blueberry Crumb Bars, and to put a Mother’s Day brunch twist on this dessert, I remembered a recipe for Cherry Limeade Sweet Rolls that my mom posted a few years back.
I merged the flavors of the crumb bars with the recipe of the sweet rolls, and voila! Like my mother, prior to this recipe, I had never made homemade rolls before.
This was a challenge that I was up for now that I had all the time in the world to master it! I thought this recipe would be very difficult, but it was surprisingly simple.
Ingredients in Lemon Blueberry Sweet Rolls
As I mentioned, I used to be a bit intimidated about making my own dough, and the thought of making my own cinnamon rolls seemed somewhat impossible. Well, I am here to tell you that with these simple ingredients, it’s possible for anyone!
- flour, sugar, salt, cornstarch, powdered sugar
- active dry yeast
- milk, water
- coconut oil (I subbed butter and vegetable oil)
- fresh blueberries, lemon
Making the Sweet Rolls
In the bowl of your stand mixer add the flour, sugar, salt, and yeast, stir to combine.
In a microwave-safe bowl combine the water, milk, and coconut oil, (I used vegetable oil) heat for 1 minute over high power.
Using the dough hook, gradually add the liquid mixture to the flour mixture, add the egg and knead over medium/low speed for 4-5 minutes; the dough will be sticky.
Place the dough on a clean surface and cover with plastic wrap, let sit 10 minutes.
In a saucepan over medium heat cook the blueberries, corn starch, sugar, lemon zest, and lemon juice for a few minutes, until darkened and soft.
Remove from the heat and let cool.
Roll the dough out into a large rectangle (a little extra flour will keep it from sticking to your counter).
Spread coconut oil (I used butter) over the dough and top with the Lemon-Berry mixture.
Starting with the long side roll the dough towards you and pinch the seam to seal.
Slice the log in half and then slice each half into six equal pieces.
Place the rolls into the baking pan, cover with foil, turn the oven off and place the rolls inside to rise for about an hour.
After the rolls have risen, remove from the oven and set the foil aside.
Preheat your oven to 350º F and bake for 25 minutes, until golden on top.
Remove the rolls from the oven, let cool 5-10 minutes.
In a bowl, stir together the powdered sugar and lemon juice to form the lemon glaze.
Glaze the pan of rolls and top with any extra zest if you desire. Serve.
LOVE THEM? PIN THEM!
Don’t forget where you found this sweet roll recipe! Pin it to your favorite Pinterest board before you go!
Sweet Rolls, a great addition to Mother’s Day Brunch
These Lemon Blueberry Sweet Rolls were fun to make, and I think that they would be a great addition to Mother’s Day Brunch.
When I set out to decide what to post in May, I had one thing in mind. Mother’s Day Brunch.
I sort of struggled to come up with an idea. My Mom has thrown some pretty amazing brunches in the past, and I thought “What could I possibly make that would reach the level of a brunch my mom has made?”
Lucky for me, I’ve grown up making recipes with my mom in the kitchen, and she has this whole website full of recipes to make! I knew when I saw that sweet roll recipe of hers, I had a winner!
My mom is one of the most passionate people I’ve ever met.
She works hard to get you guys all of these delicious recipes, and I’m so proud of how her business has grown from a little blog with some cupcake and party planning posts on it, to this incredible website with a TON of recipes to choose from!
Not only is she good at what she does, but she loves her job. I aspire to be as passionate as my mom is one day.
She is the most caring, funny, and creative person I know, and I am so grateful that she is my momma.
Happy Mother’s Day, everyone! Make sure to make your mom’s day.
I hope you enjoy this recipe!
- 2 3/4 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 2 1/4 teaspoon yeast
- 1/2 cup water
- 1/4 cup milk
- 1/4 cup coconut oil, divided*
- 1 egg, large
- 1 cup blueberries
- 2 teaspoon cornstarch
- 1 teaspoon sugar
- zest of 1 lemon
- juice of 1/2 lemon
- 1/3 cup sugar
- 1 cup powdered sugar
- juice of 1/2 lemon
- In the bowl of your stand mixer add the flour, sugar, salt, and yeast, stir to combine.
- In a microwave-safe bowl combine the water, milk, and 2 Tbs coconut oil, (I used vegetable oil) heat for 1 minute over high power.
- Using the dough hook, gradually add the liquid mixture to the flour mixture, add the egg and knead over medium/low speed for 4-5 minutes; the dough will be sticky.
- Place the dough on a clean surface and cover with plastic wrap, let sit 10 minutes.
- In a saucepan over medium heat cook the blueberries, corn starch, 1 tsp of sugar, lemon zest, and lemon juice for 5-6 minutes, until darkened and soft.
- Remove from the heat and let cool.
- Preheat your oven to 200º F and prepare a rectangular baking dish with cooking spray.
- Roll the dough out into a large rectangle (a little extra flour will keep it from sticking to your counter).
- Stir the 1/3 c sugar into the cooled Lemon-Berry mixture.
- Spread 2 Tbs of coconut oil (I used butter) over the dough and top with the Lemon-Berry mixture.
- Starting with the long side roll the dough towards you and pinch the seam to seal.
- Slice the log in half and then slice each half into six equal pieces.
- Place the rolls into the baking pan, cover with foil, turn the oven off and place the rolls inside to rise for 45 minutes - 1 hour.
- After the rolls have risen, remove from the oven and set the foil aside.
- Preheat your oven to 350º F and bake for 25 minutes, until golden on top.
- Remove the rolls from the oven, let cool 5-10 minutes.
- In a bowl stir together the powdered sugar and lemon juice to form the lemon glaze.
- Glaze the pan of rolls and top with any extra zest if you desire. Serve.
When I made these rolls, I didn't have any coconut oil. So I used vegetable oil for one part and butter for another. It works great both ways!
Serving Size:1 roll
Amount Per Serving: Calories: 264Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 211mgCarbohydrates: 50gFiber: 2gSugar: 25gProtein: 4g
Nutrition isn't guaranteed accurate.