Knotted Lemon-Blueberry Rolls Recipe

Introduction

These knotted lemon-blueberry rolls offer a delightful twist on classic sweet rolls, combining zesty lemon and juicy blueberries in a soft, tender dough. Perfect for a weekend brunch or a special breakfast treat, they’re as beautiful as they are delicious.

Ingredients

• Cooking spray
• 1 (1/2-oz.) packet active dry yeast (2 1/4 tsp.)
• 3/4 cup whole milk, heated to 110°F
• 4 1/2 cups (540 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• Zest of 1 lemon
• 1 tsp kosher salt
• 2 large eggs
• 4 tbsp unsalted butter, softened, divided
• 3/4 cup fresh or frozen blueberries
• 2 tbsp granulated sugar
• 1 tbsp fresh lemon juice
• All-purpose flour, for dusting
• 3/4 cup (85 g) confectioners’ sugar
• Zest of 1/2 lemon

Instructions

1. Step 1: Grease a large bowl with cooking spray. In a large glass measuring cup, sprinkle the yeast on top of the warm milk and let it sit until foamy, about 5 minutes.
2. Step 2: In the bowl of a stand mixer fitted with a dough hook, whisk together the flour, granulated sugar, lemon zest, and salt. Add the yeast mixture and eggs. Beat on medium speed until a dough starts to form.
3. Step 3: Add softened butter one tablespoon at a time, continuing to beat until a smooth dough forms and the butter is fully incorporated, about 5 minutes.
4. Step 4: Place the dough in the prepared bowl and cover with a clean kitchen towel. Let it rise until doubled in size, 1 to 2 hours, depending on your kitchen temperature.
5. Step 5: Meanwhile, combine blueberries with 2 tablespoons granulated sugar and 1 tablespoon lemon juice to create the filling.
6. Step 6: Grease a 12-cup muffin tin with cooking spray. On a lightly floured surface, turn out the dough and dust lightly with flour. Roll dough into an 18″ x 12″ rectangle.
7. Step 7: Spread the blueberry filling evenly over the dough. Fold the bottom third of the dough up toward the center, then fold the top third down over it, like folding a letter.
8. Step 8: Cut the dough crosswise into 12 strips about 1 1/2″ wide. Leave the top 1/4″ uncut, then cut each strip lengthwise in half. Twist the two halves together, starting from the attached top, then roll the twisted strip into a spiral. Place each roll into the prepared muffin tin cups.
9. Step 9: Cover the rolls with a kitchen towel and let rise until proofed and relaxed when gently poked, about 45 minutes to 1 hour.
10. Step 10: Preheat the oven to 375°F. Bake the rolls for 15 to 18 minutes or until golden on top. Let them cool at least 15 minutes before glazing.
11. Step 11: To make the glaze, whisk together confectioners’ sugar, lemon zest, and lemon juice in a medium bowl, adding more lemon juice as needed to achieve a smooth, drizzle-able consistency. Drizzle over the cooled rolls before serving.

Tips & Variations

• Use fresh blueberries for best flavor, but frozen berries work well too; just thaw and drain any excess liquid before using.
• For a richer dough, replace half the milk with cream or add an extra egg yolk.
• If you prefer a less tart lemon flavor, reduce the lemon zest and juice slightly in the filling and glaze.
• Try adding a pinch of cinnamon or nutmeg to the dough for a warm spice note.

Storage

Store remaining rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for 15 to 20 seconds or in a low oven to refresh before serving. Rolls can also be frozen before glazing; thaw completely before baking and glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated overnight after the first rise. Let it come to room temperature before shaping and continuing with the recipe.

Can I substitute frozen blueberries?

Absolutely. Use frozen blueberries, but make sure to thaw and drain any excess liquid to prevent the dough from becoming soggy.

Knotted Lemon-Blueberry Rolls Recipe

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★★★★★

5 from 105 reviews

These Knotted Lemon-Blueberry Rolls are a delightful twist on classic sweet rolls, featuring a tender, buttery dough infused with lemon zest and a vibrant blueberry filling. Each roll is beautifully twisted and baked to golden perfection, then topped with a tangy lemon glaze that enhances their fresh, fruity flavor. Perfect for breakfast, brunch, or an elegant snack.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 3 hours 20 minutes
• Yield: 12 rolls 1x
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• Cooking spray, for greasing
• 1 (1/2-oz.) packet active dry yeast (2 1/4 tsp.)
• 3/4 cup whole milk, heated to 110°F
• 4 1/2 cups (540 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• Zest of 1 lemon
• 1 tsp kosher salt
• 2 large eggs
• 4 tbsp unsalted butter, softened, divided

Filling

• 3/4 cup fresh or frozen blueberries
• 2 tbsp granulated sugar
• 1 tbsp fresh lemon juice

Lemon Glaze

• 3/4 cup (85 g) confectioners’ sugar
• Zest of 1/2 lemon
• 1 to 2 tbsp fresh lemon juice (to loosen glaze)

Additional

• All-purpose flour, for dusting
• Cooking spray, for greasing muffin tin

Instructions

1. Activate yeast: Grease a large bowl with cooking spray. In a large glass measuring cup, sprinkle the active dry yeast over the heated whole milk (110°F). Let it sit until it becomes foamy, about 5 minutes, indicating the yeast is active.
2. Mix dough ingredients: In the bowl of a stand mixer fitted with a dough hook, whisk together the flour, granulated sugar, lemon zest, and kosher salt until combined. Add the foamy yeast mixture and eggs, then beat on medium speed until dough begins to form.
3. Incorporate butter and knead dough: Gradually add the softened butter one tablespoon at a time while continuing to beat the dough. Continue mixing until a smooth, cohesive dough forms and all the butter is incorporated, about 5 minutes.
4. First rise: Transfer the dough to the greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot until doubled in size, about 1 to 2 hours depending on temperature.
5. Prepare blueberry filling: In a small bowl, combine fresh or frozen blueberries, granulated sugar, and fresh lemon juice. Mix gently to create a juicy filling.
6. Shape the rolls: Grease a 12-cup muffin tin with cooking spray. Lightly flour a clean surface and turn the risen dough out onto it. Dust the dough lightly with more flour and roll it into an 18-inch by 12-inch rectangle.
7. Layer filling and fold: Spread the blueberry filling evenly over the dough rectangle. With the long side facing you, fold the bottom third of the dough up toward the center, then fold the top third down over it, like folding a letter.
8. Cut and twist rolls: Cut the folded dough crosswise into 12 strips about 1 1/2 inches wide, leaving the top 1/4 inch uncut. Cut each strip in half lengthwise, then twist the two halves together. Starting from the still-attached top, roll each twisted strip into a spiral and place them in the prepared muffin tin cups.
9. Second rise: Cover the rolls with a kitchen towel and let them proof until relaxed and puffy, about 45 minutes to 1 hour.
10. Bake the rolls: Preheat your oven to 375°F. Bake the rolls for 15 to 18 minutes, or until the tops are golden brown. Remove from the oven and let cool for at least 15 minutes.
11. Prepare lemon glaze: In a medium bowl, whisk together confectioners’ sugar, lemon zest, and fresh lemon juice, adding more lemon juice a little at a time until the glaze reaches a smooth, drizzling consistency.
12. Glaze and serve: Drizzle the lemon glaze over the cooled rolls before serving to add a bright, flavorful finish.

Notes

• For best results, make sure milk is warmed to about 110°F to properly activate the yeast without killing it.
• Frozen blueberries can be used if fresh are not available; do not thaw before using to prevent excess moisture.
• Ensure the rolls have fully cooled before glazing to prevent the glaze from melting off.
• You can prepare the dough the night before by refrigerating it after the first rise to enhance flavor development.
• Substitute all-purpose flour with a gluten-free blend if needed, but texture may vary.

Keywords: lemon blueberry rolls, knotted rolls, sweet rolls, lemon glaze, blueberry pastry, homemade breakfast rolls