Lemon Blueberry Sweet Rolls are a culinary masterpiece that begins with a luxuriously soft, pillowy, and sweet yeast dough. Each roll is generously filled with an aromatic, bright blend of lemon-infused sugar and a vibrant, bursting blueberry filling. To achieve their signature irresistible appeal, they are then lovingly crowned with a bright, sweet-tart lemon glaze that truly awakens your senses with every single bite. This recipe promises a harmonious blend of zesty citrus and juicy berry flavors, making it a perfect indulgence for any occasion.

Scrumptious lemon-blueberry sweet rolls, glistening with a vibrant lemon glaze and bursting with blueberries, perfectly arranged and ready to be enjoyed.

Contents

Lemon Blueberry Sweet Rolls: The Perfect Fusion of Citrus and Berry for Any Occasion

For years, my kitchen was a sanctuary for the classic cinnamon roll. I’d bake them, eat them, and perfect them endlessly, always finding comfort in their warm, spiced embrace. However, a few weeks ago, a craving for something new—something brighter, bolder, and more vibrant—struck with undeniable force. I envisioned a pastry that could capture the lively essence of spring and summer, a treat that was simultaneously comforting and exhilarating. After a dedicated period of experimentation, meticulous testing, and a touch of culinary magic to perfect the recipe, these incredible Lemon Blueberry Sweet Rolls finally graced our table. The verdict from my family, especially my boys, was unanimous: they haven’t let me revert to plain cinnamon rolls since! This recipe has truly transformed our breakfast and dessert routines.

These sweet rolls are not just another baked good; they are a true game-changer. Every element is carefully balanced to create an unforgettable experience. The dough itself is wonderfully sweet and buttery, forming a tender base that melts in your mouth. This richness is perfectly complemented by a delightful tartness from the lemon, while the fresh, juicy blueberries burst with natural sweetness, adding incredible texture and flavor to every swirl. To elevate them to pure perfection, each roll is generously adorned with a glistening, smooth, and irresistibly sweet-tart lemon glaze that makes every mouthful utterly vibrant and incredibly delicious. Get ready to impress your taste buds and loved ones with this spectacular, easy-to-follow recipe that brings sunshine to any day!

Detailed process of creating yeast dough: starting with mixing warm milk, active dry yeast, and sugar in a pot, then combining with melted butter, vanilla, and egg yolk in a stand mixer, followed by incorporating flour and salt for a perfectly pliable dough.

Essential Ingredients for Irresistible Lemon Blueberry Sweet Rolls

Crafting these exceptional sweet rolls begins with selecting the right ingredients. Each component plays a vital role in achieving that perfect fluffy texture, balanced sweetness, vibrant flavor, and signature lemon-blueberry burst. Understanding the purpose of each ingredient will help you achieve consistent, bakery-quality results every time. Here’s a closer look at what you’ll need and why:

Whole Milk: This is the crucial foundation of our incredibly tender dough. Whole milk provides essential fat content and natural sugars that contribute to a rich, soft, and moist texture that is hard to beat. While lower-fat milk can be used in a pinch, be aware it may result in rolls that are slightly less tender and have a noticeably drier crumb, so whole milk is highly recommended for optimal results.
Active Dry Yeast: This microscopic powerhouse is the leavening agent responsible for the dough’s incredible rise and airy, light structure. Ensuring your yeast is fresh and active is paramount for success. If your yeast is old or inactive, your rolls simply won’t rise. (Always refer to our “Quick Tip” below for a simple method to test your yeast before you begin baking!)
White Granulated Sugar: Granulated sugar serves a dual purpose in this recipe. Firstly, it sweetens the dough itself, providing a delightful base flavor. Secondly, and equally important, it acts as vital food for the yeast, helping it to activate, thrive, and multiply, which in turn ensures a robust and consistent rise for your rolls.
Unsalted Butter: Butter is used generously throughout the recipe, contributing richness and flavor to both the dough and the irresistible filling. For the dough, it needs to be melted and then specifically cooled to room temperature to prevent it from killing the delicate active yeast. In the filling, softened butter creates a luscious, creamy base that perfectly holds the lemon sugar and blueberries in place.
Vanilla Extract: Pure vanilla extract provides a warm, sweet, and wonderfully complementary aroma and flavor that subtly enhances the overall sweetness of the rolls without ever overpowering the bright lemon and juicy blueberry notes. Always opt for pure vanilla extract for the best and most authentic taste experience.
Egg Yolk: The addition of an egg yolk to the dough significantly adds richness, imparts extra moisture, and contributes to a beautiful, golden-yellow hue in the final baked rolls. The extra fat from the yolk contributes significantly to the dough’s unparalleled tenderness and soft crumb. Don’t waste the leftover egg white – it can be used for other delicious recipes like delicate Meringue Cookies or an egg white omelet!
All-Purpose Flour: This is the primary structural component of the dough, providing the necessary gluten to give the rolls their shape and chew. It’s absolutely essential to avoid over-flouring the dough, as adding too much can quickly lead to dense, dry, and tough rolls. We are aiming for a soft, pliable, and just slightly sticky dough.
Fine Sea Salt: A small but mighty ingredient, fine sea salt plays a critical role in balancing the sweetness of the dough and filling. It significantly enhances the overall flavor profile of the rolls and also strengthens the gluten structure in the dough, contributing to a better rise and texture.
Fresh Lemon Zest & Juice: These are the true stars of our Lemon Blueberry Sweet Rolls! Fresh lemon zest, when rubbed into the granulated sugar, releases its aromatic oils, infusing the filling with an intense and bright citrus flavor. Fresh lemon juice, on the other hand, provides the essential tartness that perfectly balances the sweetness in both the filling and the vibrant, glistening glaze.
Fresh Blueberries: These plump, juicy berries are packed with natural sweetness and a delightful slight tartness, providing the irresistible fruity heart of our rolls. Patting them thoroughly dry with a paper towel before adding them to the dough is a crucial step to prevent any excess moisture from making the rolls soggy during baking.
Heavy Cream: This is our secret weapon for achieving ultra-moist and tender rolls. When generously brushed over the rolls just before baking, the heavy cream locks in moisture, contributes to an incredibly soft crumb, and helps create a beautiful, rich golden-brown exterior.
Powdered Sugar: The essential base for our smooth, decadent, and easy-to-make lemon glaze. Its fine, powdery texture dissolves effortlessly, creating a silky-smooth topping that perfectly complements the rolls.

Quick Tip: Testing Your Yeast for Baking Success

Before you dive headfirst into the baking process, it’s absolutely crucial to ensure your active dry yeast is alive and well. There’s nothing more disappointing than putting in all the effort only for your dough not to rise! To test your yeast, simply mix it with the specified warm milk (around 100°F/38°C) and a touch of sugar. Active, healthy yeast will begin to form a visibly bubbly, frothy foam on the surface of the liquid within 5-10 minutes. If, after this time, you don’t observe this foamy action, it’s a clear indication that your yeast isn’t active. This could be due to old yeast or milk that was too hot or too cold, which can kill the yeast. In such a scenario, it’s best to discard the mixture and start over with a fresh batch of yeast to guarantee your rolls will rise properly and achieve that desired light and airy texture. This simple, quick test is a non-negotiable step for guaranteed baking success!

A visual guide to making sweet roll dough: from the initial mixing of ingredients, through the crucial rising period, to rolling out the dough, and finally generously adding the fragrant lemon-sugar filling.

How to Make Perfect Lemon Blueberry Sweet Rolls: A Detailed Step-by-Step Guide

Creating these utterly delightful Lemon Blueberry Sweet Rolls is a rewarding and relatively straightforward experience, even for those new to baking with yeast. Follow these detailed steps carefully to achieve tender, soft, and flavorful rolls that will impress everyone who tastes them!

Prepare the Dough (Activate Yeast & Mix Ingredients): Begin by gently heating the whole milk in a medium pot over low heat until it reaches a lukewarm temperature, ideally between 100°F and 110°F (38°C-43°C). This temperature range is crucial for effectively activating the yeast without killing it. Once the milk is warm, remove it from the heat and stir in the active dry yeast along with 1/2 teaspoon of the granulated sugar. Give it a quick stir to combine and let this mixture rest undisturbed for about 5-10 minutes. You are looking for a bubbly, frothy layer to form on top – this is your clear indication that the yeast is active and ready to work its magic! While the yeast is proofing, melt your unsalted butter and set it aside to cool completely to room temperature. Once cooled, whisk the melted butter with the vanilla extract and the egg yolk until completely smooth. Pour this mixture into the bowl of your stand mixer, along with the remaining 1/3 cup of granulated sugar. Now, gently pour in the activated yeast and milk mixture into the stand mixer bowl. Mix everything on low speed until just combined. Finally, add the all-purpose flour and fine sea salt on top of these wet ingredients.
Knead & Rise (First Proof for Fluffy Texture): Attach the dough hook to your stand mixer. Begin mixing on low speed until all the ingredients are well incorporated and the dough starts to come together, appearing thick and slightly sticky (this usually takes about 2 minutes). Be sure to scrape down the sides of the bowl with a spatula as needed to ensure everything is evenly mixed. Increase the mixer speed to medium and continue kneading the dough for approximately 5-6 minutes, or until the dough forms a cohesive, smooth ball that gathers around the hook. The goal is for the dough to be soft, elastic, and just a little tacky to the touch, but it should not stick persistently to your fingers. If your dough feels excessively wet and isn’t gathering around the hook, you can slowly add additional all-purpose flour, one tablespoon at a time (you may need anywhere from 1/4 cup up to 3/4 cup extra), until the desired consistency is achieved. Resist the temptation to add too much flour, as this is the most common reason for dense, tough rolls. Lightly grease a clean mixing bowl with cooking spray or a pat of butter. Remove the dough from the mixer, gently shape it into a ball, and transfer it to the greased bowl, turning to coat it completely with the spray or butter. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm, draft-free place until it has visibly doubled in size. This first rise typically takes roughly 45 minutes to 1 hour 15 minutes, depending on the warmth of your kitchen environment. A slightly warmer spot (but not hot) will encourage a faster rise.
Prepare the Filling & Roll Out the Dough: While your dough is on its first rise, prepare the incredibly flavorful lemon-blueberry filling. In a small bowl, combine the granulated sugar with the fresh lemon zest from one large lemon (approximately 1 tablespoon). Use your fingertips to rub the lemon zest directly into the sugar; this technique is crucial as it releases the lemon’s vibrant essential oils, intensifying the citrus flavor and aroma within the filling. Stir in 1/2 tablespoon of fresh lemon juice and mix until well combined. Once your dough has beautifully doubled in size, lightly flour a clean work surface (such as a large counter or pastry mat) and gently roll the dough out into an approximate 15×12-inch rectangle. Position the dough so the longer, 15-inch side is facing you. Spread the softened unsalted butter evenly over the entire surface of the rolled-out dough, ensuring you leave a small 1-inch border clear around all the edges. Generously sprinkle the prepared lemon-infused sugar mixture evenly over the butter. Finally, evenly distribute the fresh blueberries over the lemon sugar mixture, gently pressing them down slightly to adhere.
Roll, Slice & Rise (Second Proof for Fluffiness): Carefully and tightly roll the dough from the 15-inch side into a snug log. Aim for an even, firm roll to ensure beautiful, uniform spirals in your finished rolls. Using a very sharp knife (a serrated bread knife or even unflavored dental floss works wonderfully for clean cuts), cut the dough log into 12 equal slices. Arrange these slices, cut-side up, in a well-greased 9×13-inch ceramic or glass baking pan. It’s highly recommended to avoid metal pans when baking with lemon-based fillings, as the acidity from the lemon can sometimes react with the metal, imparting an undesirable metallic taste to your delicious rolls. Once the rolls are arranged, cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm, draft-free spot until they are nearly doubled in size. This second rise typically takes about 20-30 minutes and is essential for achieving extra fluffiness. During the last 10 minutes of this second rise, preheat your oven to 375°F (190°C).
Bake to Golden Perfection: Just before placing the rolls into the oven, prepare the heavy cream. Slightly warm the heavy cream for about 15-20 seconds in the microwave (it should be just slightly warm to the touch, not hot, and definitely not cold straight from the fridge). Using a pastry brush, generously brush the warm heavy cream over the risen rolls. Allow it a moment to soak into and around the rolls – this crucial step is the secret to achieving an incredibly moist, tender crumb and a beautiful golden-brown exterior. Bake the sweet rolls in your preheated oven at 375°F (190°C) for 30-35 minutes, or until the edges are lightly golden brown and the centers are cooked through and feel firm yet springy to the touch. Keep a close eye on them during the last few minutes to prevent any overbaking.
Glaze & Serve (The Finishing Touch): While the baked rolls are cooling slightly (they should still be wonderfully warm), prepare the luscious, bright lemon glaze. In a medium bowl, whisk together the fresh lemon zest of one large lemon (approximately 1 tablespoon), 3 tablespoons of fresh lemon juice, the melted unsalted butter, the powdered sugar, and a tiny pinch of salt until the mixture is completely smooth and free of any lumps. If you prefer a thinner glaze, you can add a tiny bit more lemon juice, a teaspoon at a time. For a thicker glaze, add a bit more powdered sugar. Allow the baked sweet rolls to cool in the pan at room temperature for about 5-10 minutes. This brief cooling period allows them to set slightly and ensures the glaze adheres beautifully without melting completely. Then, generously spread the prepared lemon glaze evenly over the warm rolls. Serve immediately and savor every single zesty, berry-filled, and utterly delicious bite!

Baking Adjustments for Perfect Dough Consistency

Baking is often described as both a science and an art, and the consistency of your dough can be influenced by a myriad of environmental factors. Elements such as the humidity in your kitchen, your geographical altitude, and even the specific brand or type of flour you use can significantly affect how your dough behaves. If, after the initial kneading process, your dough feels excessively sticky and isn’t quite forming a cohesive ball, do not despair! This is a common occurrence. The solution is to gradually add an extra 1/4 to 3/4 cup of all-purpose flour, incorporating it one tablespoon at a time, until the dough achieves the perfect consistency. You are aiming for a dough that is still wonderfully soft and slightly tacky to the touch but no longer excessively sticky, and it should gracefully gather around the stand mixer’s hook. Trust your instincts and make these small, gradual adjustments as needed to ensure a perfect dough texture, which is fundamental to achieving light, fluffy sweet rolls.

The full delightful assembly process of blueberry lemon sweet rolls, showcasing from adding fresh blueberries, to carefully rolling and slicing, baking until golden brown, and finally drizzling with a decadent sweet lemon glaze.

Expert Tips for Baking Your Best Lemon Blueberry Sweet Rolls

Achieving bakery-quality sweet rolls right in your own kitchen is entirely possible with a few insider tips and tricks. These helpful suggestions will ensure your Lemon Blueberry Sweet Rolls turn out perfectly delicious, soft, and flavorful every single time you bake them:

Patience is Key in Yeast Baking: Remember that baking sweet rolls is a labor of love that inherently requires time, especially when working with yeast dough. While many steps involve hands-off waiting, don’t be tempted to rush the rising periods. These proofing stages are absolutely crucial for developing the dough’s complex flavors and achieving that wonderfully light, airy, and tender texture that defines a perfect sweet roll. Be aware that actual rising and baking times can vary based on external factors such as your kitchen’s ambient temperature, humidity levels, and even your altitude.
Dough Consistency is Paramount: As highlighted in our quick tip, the amount of flour needed can be variable. Always aim for a dough that is soft, pliable, and just slightly tacky to the touch, but never overtly sticky. If the dough is too wet, add flour very slowly, a tablespoon at a time. Conversely, if your dough feels too stiff or dry, it will ultimately result in tough and unappealing rolls. Trust the feel of the dough.
Choose the Right Baking Pan: For any recipes featuring citrus, particularly those with a lemon filling or glaze like these sweet rolls, it is highly recommended to opt for a ceramic or glass baking pan. Metal pans can sometimes react chemically with the lemon’s acidity during baking, potentially imparting an undesirable metallic flavor to your otherwise delicious rolls, which you definitely want to avoid.
A Stand Mixer is Your Best Friend: While a truly determined and passionate home baker might attempt this recipe by hand, a stand mixer equipped with a dough hook attachment is unequivocally highly recommended. It significantly eases the intensive kneading process, ensuring uniform development of gluten in the dough, which is essential for achieving that perfect chewy-yet-tender crumb that characterizes exceptional sweet rolls. A hand mixer simply will not possess the necessary power or the correct functionality needed for proper yeast dough development.
Avoid Overbaking at All Costs: Keep a very close eye on your rolls while they are in the oven. Overbaking is a common pitfall that can quickly transform wonderfully soft rolls into dry, tough, and unappetizing ones. Your Lemon Blueberry Sweet Rolls are done when they are a beautiful light golden brown around the edges, and the centers feel cooked through yet springy to the touch, typically within the 30-35 minute range.
Fresh vs. Frozen Blueberries: While plump, fresh blueberries are always ideal for their vibrant burst of flavor and superior texture, you can certainly use frozen blueberries as a convenient alternative. If you opt for frozen berries, do not thaw them beforehand; toss them directly into the filling from their frozen state. Be prepared that you might need to add an extra minute or two to the overall baking time, as frozen berries can introduce more moisture. Remember, if using fresh blueberries, always pat them thoroughly dry to prevent any excess moisture from making the rolls soggy.
Customize Your Glaze to Perfection: The provided glaze recipe offers a perfectly balanced blend of sweet and tart. However, don’t hesitate to adjust the amount of fresh lemon juice to suit your personal preference. Add a little less for a thicker, slightly sweeter glaze that creates a more opaque coating, or add a bit more for a thinner, more tart finish that elegantly drizzles over the rolls. Taste and adjust until it’s just right for you!

Smart Storage Solutions for Your Sweet Roll Leftovers

Enjoying Leftovers & Freezing for Future Treats

These Lemon Blueberry Sweet Rolls are undeniably at their absolute best when enjoyed fresh and warm, straight from the oven. However, they are also wonderfully versatile and store beautifully, allowing you to savor their deliciousness for days or even months to come!

For short-term storage, any leftover glazed rolls should be placed in an airtight container at room temperature. They will remain wonderfully fresh and soft for approximately 1-2 days. If you need them to last a bit longer, transfer the sealed container to the refrigerator, where they will stay fresh for up to 5 days. To bring them back to their warm, tender glory, simply microwave individual rolls for 10-15 seconds until they are heated through and soft again. You can also warm them gently in a preheated oven at 250°F (120°C) for about 5-10 minutes.

Planning ahead for future cravings? You can easily freeze unglazed rolls for a delightful treat whenever the mood strikes! Once your baked rolls have cooled completely to room temperature, wrap each individual roll tightly in plastic wrap, then wrap them again securely in aluminum foil. Alternatively, you can place the individually wrapped rolls into a freezer-safe sealed container or a heavy-duty freezer bag. They will keep exceptionally well in the freezer for up to 2 months without losing their quality. When you’re ready to enjoy them, simply transfer the frozen rolls to the refrigerator to thaw overnight. Once thawed, warm them gently in the microwave or in a low oven (around 250°F/120°C for 10-15 minutes) until they are soft and heated through. Then, prepare a fresh batch of the vibrant lemon glaze and spread it generously over the warm rolls before serving. This convenient method ensures you always have a delicious batch of homemade sweet rolls ready to enjoy with minimal effort!

Explore More Irresistible Baked Treats from Our Kitchen

If you’ve thoroughly enjoyed baking and devouring these sensational Lemon Blueberry Sweet Rolls, you’ll undoubtedly love exploring other delicious and satisfying baked goods from our extensive collection. From rich, decadent brownies to comforting, fluffy muffins, and unique twists on classic desserts, there’s a perfect treat to satisfy every single craving and occasion in our recipe archives.

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Copycat Costco Chocolate Muffins – Recreate the beloved, oversized, and incredibly moist chocolate muffins from your favorite warehouse club right in your own kitchen.
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Safe and Delicious Edible Cookie Dough – Satisfy your raw cookie dough cravings safely with this specially crafted recipe, featuring heat-treated, food-safe flour and no raw eggs.
Simple Hawaiian Roll Cinnamon Rolls – An incredibly easy and delightful way to enjoy a classic cinnamon roll, utilizing the convenience and slight sweetness of soft Hawaiian rolls for a quick breakfast or dessert.

Scrumptious lemon-blueberry sweet rolls, a delectable pastry treat.

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5 from 1 vote

Lemon-Blueberry Sweet Rolls

By

Chelsea Lords

These incredibly soft and sweet rolls feature a zesty lemon-sugar and juicy blueberry filling, finished with a delightful lemon glaze—pure deliciousness in every bite!

Prep Time:

40 minutes

Cook Time:

30 minutes

Rising Time:

1 hour
30 minutes

Total Time:

2 hours
40 minutes

Servings:

12 lemon blueberry sweet rolls

Equipment

Medium pot
Stand mixer
9 x 13-inch baking pan glass or ceramic

Ingredients

For the Dough

1 cup whole milk I wouldn’t recommend a lower fat
2-1/2 teaspoons active dry yeast not instant
1/3 cup + 1/2 teaspoon granulated sugar divided
4 tablespoons unsalted butter melted and cooled to room temperature
1/2 tablespoon vanilla extract
1 large egg yolk
2-3/4 cups all-purpose flour plus additional flour if needed
3/4 teaspoon salt

For the Filling

4 tablespoons unsalted butter softened
3/4 cup granulated sugar
1 large lemon
1 cup fresh blueberries
1/3 cup heavy cream slightly warmed

For the Frosting/Glaze

1 large lemon
1 tablespoon unsalted butter melted
1-3/4 cups powdered sugar
1/8 teaspoon salt

Instructions

Make the Dough

Heat the milk in a medium pot over low heat until it reaches 100°F (38°C). Remove from heat and add the yeast and 1/2 teaspoon sugar. Give it a quick stir. Let sit until foamy, about 5–10 minutes. (If the mixture doesn’t foam, you may need new yeast, or too-hot milk could have killed the yeast. Start over or the rolls won’t rise).
While the yeast is proofing, melt the butter and let it return to room temperature. Once cooled, whisk in vanilla extract and egg yolk until smooth. Pour this mixture into the base of a stand mixer along with the remaining 1/3 cup sugar. Pour the activated yeast and milk mixture into the bowl of the stand mixer. Mix everything until combined. Add flour and salt on top.
Mix on low speed with the dough hook until thick and slightly sticky (~2 minutes), scraping the sides with a spatula as needed. Knead on medium speed until the dough gathers around the hook, (~5–6 minutes). If the dough is not gathering around the hook, you can slowly add additional flour (1/4 cup up to 3/4 cup extra). You want the dough to be slightly sticky and tacky. Resist the urge to add too much additional flour, as this will take away from the softness of the dough, but the dough should gather around the dough hook and not stick to your fingers.
Remove the dough and shape it into a ball (it will be a little sticky!). Grease the mixing bowl with cooking spray or butter and return the dough to the bowl, turning to coat with the spray or butter. Cover with plastic wrap or a towel and let rise until doubled. This takes roughly 45 mins to 1 hour 15 minutes. Placing the dough in a warm (but not too warm) environment will make it rise a bit faster.
Lightly flour a clean surface and roll out the dough. Try to get a rectangle shape that is approximately 15 x 12 inches (with the 15-inch side facing you). Avoid overworking the dough.

For the Filling

With a table knife, spread the softened butter evenly over the dough (leaving a 1-inch border on the dough). In a small bowl, combine sugar and lemon zest of 1 lemon (about 1 tablespoon). Rub together with your fingers until fragrant and zest is broken down. Add 1/2 tablespoon lemon juice and mix. Sprinkle this lemon sugar over the butter. Sprinkle and gently press the fresh blueberries evenly over the lemon sugar mixture.
Using a very sharp knife (I use a bread knife for best results), cut the rolled dough into 12 equal slices. Carefully place these slices (cut side up) in a well-greased 9×13-inch ceramic or glass pan (avoid metal pans if possible; metal pans will sometimes make the sweet rolls taste metallic and react with the acid).
Preheat oven to 375°F (190°C). Cover the rolls in the pan and allow them to rise until nearly doubled, about 20–30 minutes. This second rise ensures extra fluffiness.
Warm the heavy cream for 15–20 seconds in the microwave (it should be slightly warm, not hot, and not cold/straight from the fridge).
Using a pastry brush, generously brush the warm heavy cream over the risen rolls. Allow it to soak into and around the rolls – this is key for a super moist crumb.
Bake the sweet rolls at 375°F (190°C) for 30–35 minutes, until the rolls are lightly golden brown at the edges and the centers are cooked through. Keep an eye on them to prevent overbaking.

For the Frosting/Glaze

While the rolls are cooling slightly (they should still be warm), prepare the luscious lemon glaze. In a medium bowl, whisk together the lemon zest of one lemon (about 1 tablespoon), 3 tablespoons fresh lemon juice, melted butter, powdered sugar, and a pinch of salt until completely smooth and free of lumps. Adjust lemon juice for desired consistency.
Allow the baked sweet rolls to cool at room temperature for 5–10 minutes in the pan. This brief cooling period helps the glaze set beautifully. Then, generously spread the prepared lemon glaze evenly over the warm rolls. Enjoy warm for the ultimate taste experience!

Recipe Notes

Storage: Store any leftover glazed rolls in a sealed container on the counter for 1–2 days. For longer freshness, refrigerate for up to 5 days; microwave for 10-15 seconds to warm. To freeze, bake and cool rolls without glazing. Wrap individually in plastic and foil, then freeze in a sealed container for up to 2 months. Thaw in the fridge overnight, then warm and glaze fresh before serving.

Nutrition Information

Nutrition information is automatically calculated, so should only be used as an approximation.

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