Hamdi Saidani Pioneer Woman Blueberry Lemon Sweet Rolls Recipe made of soft yeast dough filled with sweet blueberry-lemon filling, and topped with tangy lemon glaze. Serves 10–12 and takes about 2 hours total (including rise time) perfect for breakfast, brunch or dessert.
Try More Pioneer Woman Blueberry Recipes:
💜 Why You’ll Love This Pioneer Woman Blueberry Lemon Sweet Rolls Recipe:
- Fruity and tangy: A delightful combination of sweet blueberries and zesty lemon.
- Soft and fluffy: The dough is light and airy, with a tender texture.
- Perfect for any occasion: Enjoy them for breakfast, dessert, or a special treat.
- Freezer-friendly: Bake ahead and freeze for a quick and easy breakfast or snack.
- Bright flavor: Lemon zest and juice add a refreshing twist.
- Fixable mistakes: The recipe is forgiving and allows for adjustments.
❓ What Is Pioneer Woman Blueberry Lemon Sweet Rolls Recipe?
Pioneer Woman Blueberry Lemon Sweet Rolls Recipe is a homemade roll filled with lemon zest, blueberries, and sugar, rolled up in soft dough, baked until golden, and topped with lemon glaze. A bright twist on classic cinnamon rolls.
🍇 Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1/4 cup sugar
- 1/2 tsp salt
- 3/4 cup warm milk
- 1/4 cup melted butter
- 1 egg
- 1 cup blueberries (fresh or frozen)
- 1/3 cup sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1–2 tbsp milk (as needed for consistency)
🥯 Instructions:
- In a large bowl, mix warm milk, melted butter, sugar, yeast, and egg.
- Gradually add flour and salt. Knead until smooth dough forms (about 8 minutes).
- Cover and let rise in a warm place for 1 hour or until doubled.
- In a saucepan, cook blueberries, sugar, cornstarch, lemon juice, and zest until thickened. Let cool.
- Roll dough into a rectangle on a floured surface. Spread the blueberry filling evenly.
- Roll up tightly and cut into 10–12 pieces. Place in greased baking pan. Cover and let rise again for 30–40 minutes.
- Bake at 350°F (175°C) for 20–25 minutes until golden brown. Whisk glaze ingredients and drizzle over warm rolls.
💭 Recipe Tips:
- Use fresh lemon zest: This will give your glaze and filling a bright, vibrant citrus flavor.
- Don’t overfill the rolls: Too much filling can leak out during rolling and baking, making a mess and potentially impacting the structure of the rolls.
- Allow for proper rising: This will ensure lighter, fluffier rolls with a better texture.
- Cool the filling before spreading: Applying hot filling to the dough can make it soggy. Let the filling cool down slightly before spreading it on the dough.
- Line your pan: This makes cleanup much easier and also helps in serving the rolls neatly.
🥛 What To Serve With Blueberry Lemon Sweet Rolls?
Serve Blueberry Lemon Sweet Rolls with Blueberry Yogurt Smoothie, Blueberry-Basil Limeade or milk pair them with Blueberry Mousse, Blueberry Yogurt Popsicles, fruit salad or even Blueberry Curd for a complete breakfast or brunch spread.
🎚 How To Store Leftovers Blueberry Lemon Sweet Rolls?
- At Room Temperature: Store cooled leftovers blueberry lemon sweet rolls in an airtight container for up to 2 days. Keep in a cool dry spot away from heat.
- In the Refrigerator: Keep leftovers blueberry lemon sweet rolls in a sealed container for up to 5 days. Warm slightly before serving to soften.
🥵 How to Reheat Leftovers Blueberry Lemon Sweet Rolls?
- In The Oven: Wrap leftovers blueberry lemon sweet rolls in foil and heat at 325°F (160°C) for about 10 minutes until warmed through.
- In The Microwave: Place leftovers blueberry lemon sweet rolls on a plate cover with a damp paper towel and heat for 15–20 seconds for a soft, warm result.
FAQ’S
Can I use frozen blueberries in Blueberry Lemon Sweet Rolls?
Yes, frozen blueberries work great in Blueberry Lemon Sweet Rolls. You don’t need to thaw them before cooking the filling. Simply add them to a saucepan with sugar and lemon juice and cook until thickened before spreading over the dough.
Can I make Blueberry Lemon Sweet Rolls ahead of time?
Absolutely! You can prepare Blueberry Lemon Sweet Rolls the night before, refrigerate them before the final rise, then let them come to room temperature in the morning and bake. This makes them ideal for stress-free mornings or holidays.
What is the best glaze for Blueberry Lemon Sweet Rolls?
A simple lemon glaze made with powdered sugar, lemon juice, and lemon zest is perfect for Blueberry Lemon Sweet Rolls. It complements the fruity filling and adds a fresh citrus finish to each bite.
Why is my Blueberry Lemon Sweet Rolls filling leaking out?
Filling leaks in Blueberry Lemon Sweet Rolls can happen if the dough is rolled too thin or overfilled. To prevent this, let the filling cool completely and don’t spread it too close to the edges of the dough.
How long do Blueberry Lemon Sweet Rolls take to bake?
Blueberry Lemon Sweet Rolls typically bake for 20–25 minutes at 350°F (175°C) until they are golden brown on top and cooked through in the center. Adjust time based on your oven and pan size.
Can I add cream cheese frosting to Blueberry Lemon Sweet Rolls?
Yes, cream cheese frosting is a delicious alternative to lemon glaze on Blueberry Lemon Sweet Rolls. It adds a rich, creamy element that pairs wonderfully with the fruity filling.
More Pioneer Woman Blueberry Recipes:
- Pioneer Woman Blueberry Baked French Toast
- Pioneer Woman Blueberry-Basil Limeade
- Pioneer Woman Blueberry Ice Cream
Nutrition Facts
Serving Size: 1 serving
- Calories: 290 kcal
- Carbohydrates: 45 g
- Protein: 4 g
- Fat: 10 g
- Saturated Fat: 5 g
- Cholesterol: 30 mg
- Sodium: 130 mg
- Sugar: 20 g
- Fiber: 1 g
- Vitamin C: 3 mg
- Calcium: 25 mg
- Iron: 1.2 mg
Pioneer Woman Blueberry Lemon Sweet Rolls
Description
Pioneer Woman Blueberry Lemon Sweet Rolls Recipe made of soft yeast dough filled with sweet blueberry-lemon filling, and topped with tangy lemon glaze. Serves 10–12 and takes about 2 hours total (including rise time) perfect for breakfast, brunch or dessert.
Ingredients
Instructions
- In a large bowl, mix warm milk, melted butter, sugar, yeast, and egg.
- Gradually add flour and salt. Knead until smooth dough forms (about 8 minutes).
- Cover and let rise in a warm place for 1 hour or until doubled.
- In a saucepan, cook blueberries, sugar, cornstarch, lemon juice, and zest until thickened. Let cool.
- Roll dough into a rectangle on a floured surface. Spread the blueberry filling evenly.
- Roll up tightly and cut into 10–12 pieces. Place in greased baking pan. Cover and let rise again for 30–40 minutes.
- Bake at 350°F (175°C) for 20–25 minutes until golden brown. Whisk glaze ingredients and drizzle over warm rolls.
Notes
- Use fresh lemon zest: This will give your glaze and filling a bright, vibrant citrus flavor.
Don’t overfill the rolls: Too much filling can leak out during rolling and baking, making a mess and potentially impacting the structure of the rolls.
Allow for proper rising: This will ensure lighter, fluffier rolls with a better texture.
Cool the filling before spreading: Applying hot filling to the dough can make it soggy.Let the filling cool down slightly before spreading it on the dough.
Line your pan: This makes cleanup much easier and also helps in serving the rolls neatly.
