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Lemon Blueberry Sweet Rolls

The flavors of lemon and blueberry combine to make this incredible sweet roll.

Skill: Intermediate Prep Time: 20-30 Bake Time: 20 Servings: 12


12 Rhodes Yeast Dinner Rolls, thawed to room temperature
4 tablespoons butter, softened
1/3 cup sugar
zest of one lemon (1 tablespoon)
1 cup fresh blueberries

2 cups powdered sugar
2 tablespoons lemon juice
1 1/2 tablespoons butter, melted
1 tablespoon milk
zest of one lemon


Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 12 x 16 inch rectangle. Cover with plastic and let rest. Combine butter, sugar and lemon zest and mix well. Remove wrap and spread butter mixture evenly over dough. Sprinkle with blueberries.

Begin rolling, on a long side jelly roll style. Pinch the long edge to seal. Cut into 12 equal slices and lay each piece, cut side down in a sprayed muffin cup. Cover with sprayed plastic wrap and let rise until double in size.

Remove wrap and bake at 350°F 15-20 minutes. Cover with foil after 10 minutes if necessary to prevent over browning. Combine all glaze ingredients and brush over warm rolls.