Blueberry Lemon Cinnamon Rolls: Fluffy Spring Treats with Fresh Berry Flavor

By Ethan ParkerAug 11, 2026

These Blueberry Lemon Cinnamon Rolls are the perfect spring treat, featuring fluffy dough infused with lemon and filled with a homemade blueberry compote. They offer a delightful balance of sweet and tangy flavors, making them ideal for brunch or dessert. Finished with a light lemon glaze, these rolls are both decadent and bright, ideal for celebrating the season.

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Prep 90 minCook 25 minTotal 115 minMedium12 servings

Instructions

Whisk together the buttermilk and sugar in a heat-safe measuring cup. Microwave in 15-20 second increments until the temperature reads between 100-110°F.

Sprinkle the yeast over the surface of the milk and allow it to sit until foamy, about 5 minutes.

Pour the mixture into the bowl of a stand mixer, then add the egg, egg yolk, and melted butter. Whisk to combine.

Stir in the flour, salt, and lemon zest and mix with the dough hook until a thick and sticky dough forms.

Lightly flour your countertop and turn the dough out from the bowl. Knead until elastic and smooth.

Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Meanwhile, make the blueberry filling by combining blueberries, lemon juice, cornstarch, and sugar in a saucepan. Cook over medium heat until thickened, about 5 minutes.

In a small bowl, combine softened butter, brown sugar, and cinnamon until smooth.

Roll the dough out to ¼-inch thickness in a large rectangle, about 13 x 16 inches.

Spread the cinnamon-butter mixture evenly over the dough, then spread the blueberry filling over it.

Gently roll the dough into a log from the longest end and pinch the seam closed.

Cut the log into 12 even pieces and place them cut-side up in a buttered 9 x 13-inch baking dish.

Cover with a towel and let rise for another 20 minutes.

Preheat the oven to 375°F.

Bake the rolls for 20-25 minutes until puffed and golden.

While baking, whisk together lemon juice, zest, and powdered sugar to make the glaze.

Generously glaze the rolls when they come out of the oven.

Blueberry Lemon Cinnamon Rolls: Fluffy Spring Treats with Fresh Berry Flavor

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Desserts Baking

Blueberry Lemon Cinnamon Rolls: Fluffy Spring Treats with Fresh Berry Flavor

Name: Blueberry Lemon Cinnamon Rolls: Fluffy Spring Treats with Fresh Berry Flavor
Prep time: 90 min
Cook time: 25 min
Total time: 115 min
Yield: 12 servings
Ingredients: 1 cup buttermilk (or 2% or whole milk); 0.25 cup granulated sugar; 2 packets dry active yeast; 4 tablespoons unsalted butter (melted); 1 large egg; 1 large egg yolk; 4 cups all-purpose flour; 1 teaspoon kosher salt; 1 tablespoon lemon zest (about 1 lemon); 1.5 cups fresh or frozen blueberries (no need to defrost if using frozen); 1 tablespoon fresh lemon juice; 1 tablespoon cornstarch; 0.25 cup granulated sugar; 4 tablespoons softened butter; 0.33 cup light brown sugar; 2 teaspoons ground cinnamon; 1 cup powdered sugar; 1 lemon zest and juice; fresh blueberries (for garnish)

By Ethan ParkerAug 11, 2026

0(0)

Prep 90 minCook 25 minTotal 115 minMedium12 servings

Ingredients

Servings12

•1 cup buttermilk (or 2% or whole milk)
•0.25 cup granulated sugar
•2 packets dry active yeast
•4 tablespoons unsalted butter (melted)
•1 large egg
•1 large egg yolk
•4 cups all-purpose flour
•1 teaspoon kosher salt
•1 tablespoon lemon zest (about 1 lemon)
•1.5 cups fresh or frozen blueberries (no need to defrost if using frozen)
•1 tablespoon fresh lemon juice
•1 tablespoon cornstarch
•0.25 cup granulated sugar
•4 tablespoons softened butter
•0.33 cup light brown sugar
•2 teaspoons ground cinnamon
•1 cup powdered sugar
•1 lemon zest and juice
•fresh blueberries (for garnish)

Instructions

1
Whisk together the buttermilk and sugar in a heat-safe measuring cup. Microwave in 15-20 second increments until the temperature reads between 100-110°F.
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, then add 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 and sticky dough forms.
5
Lightly flour your countertop and turn the dough out from the bowl. Knead until elastic and smooth.
6
Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
7
Meanwhile, make the blueberry filling by combining blueberries, lemon juice, cornstarch, and sugar in a saucepan. Cook over medium heat until thickened, about 5 minutes.
8
In a small bowl, combine softened butter, brown sugar, and cinnamon until smooth.
9
Roll the dough out to ¼-inch thickness in a large rectangle, about 13 x 16 inches.
10
Spread the cinnamon-butter mixture evenly over the dough, then spread the blueberry filling over it.
11
Gently roll the dough into a log from the longest end and pinch the seam closed.
12
Cut the log into 12 even pieces and place them cut-side up in a buttered 9 x 13-inch baking dish.
13
Cover with a towel and let rise for another 20 minutes.
14
Preheat the oven to 375°F.
15
Bake the rolls for 20-25 minutes until puffed and golden.
16
While baking, whisk together lemon juice, zest, and powdered sugar to make the glaze.
17
Generously glaze the rolls when they come out of the oven.