Blueberry Lemon Sweet Rolls with Lemon Cream Cheese Glaze

Servings 12 rolls


For the dough:

  • 2 cups milk warmed to about 100F
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 1 .25 ounce package active-dry yeast
  • 4 cups flour plus more for dusting
  • 1 teaspoon salt

For the filling:

  • 1/4 cup 1/2 stick butter, softened
  • 1/3 cup sugar
  • 1 lemon zested
  • 1 cup fresh or frozen blueberries

For the glaze:

  • 4 ounces cream cheese softened
  • juice of 1 lemon
  • 1 cup powdered sugar
  • 1 lemon zested


  1. In the bowl of a stand mixer fitted with a paddle attachment, combine milk, sugar, canola oil, and yeast. Let sit until bubbly, about 5 minutes. Add flour slowly and beat until combined. Switch to dough hook and knead for about 5 minutes until the dough is smooth and stretchy.
  2. Spray a large bowl with oil and transfer the dough into it, turning to coat. Cover with a towel and allow to rise until doubled, about an hour.
  3. Transfer dough to a lightly floured surface and roll into a 10x15" rectangle. Spread softened butter over top. Sprinkle sugar and lemon zest over the butter and top with the blueberries. Roll it up jelly roll style, pinching to seal. Slice into 12 rolls and place in a greased 9x13" pan. Cover and let rise until doubled, about 30 minutes.
  4. Preheat oven to 375F. Bake rolls for 15 to 20 minutes or until golden brown and cooked through.
  5. While they are baking, beat together the softened cream cheese, lemon juice, powdered sugar, and lemon zest until smooth.
  6. Once the rolls come out of the oven, spread the glaze over top.