These blueberry rolls are so good you cannot even imagine. They are simple and easy to make using the standard cinnamon dough which works so well. Start by activating the yeast, add the yeast to the warm milk and water mixture then add little sugar and give it a whisk then set it aside for a few minutes or until it starts to foam up. Once the yeast has activated, add an egg in then mixed together with melted butter and vanilla extract then pour the mixture over the mixing bowl with the dry ingredients.

Get it mixing for about 7 minutes or until nice and smooth then place the dough in a large oiled bowl. Cover it with a plastic wrap and place somewhere warm and let it rise for about an hour and a half or until it has doubled in size. Once the dough has risen, place the dough on a lightly floured surface and just lightly roll, it then brushes with melted or softened butter to the entire surface of the dough.

Take your powder sugar and sprinkle over the surface then you will need the zest of two lemons and cover the surface with fresh blueberries. Roll the dough from one end to the other then you will slice the depending on how you want them to be they can be as many as you want or as few as you want them to be. Take each of the cut rolls and place them on a well-buttered and lightly floured round, square, or rectangle baking pan.

Do not overcrowd then pan because of the rolls with rising when chilled the rise again in the oven. Brush the top of the rolls with melted butter then cover and let them chill for about 30 minutes until they double in size. Get your oven preheated to 350 degrees Fahrenheit then bake them for about 30 to 40 minutes or until they are golden brown.

Let them cool down while preparing the glaze, once the glaze is done, you can pour it rough on the rolls or you can invert it on a big cake stand and pour the glaze on top and pull the rolls apart. When eating, the blueberries will explode in your mouth, it is not overly lemony and it is full of goodness. You need to make these to believe this.


  • 2-1/4 tsp of Active Dry Yeast
  • 3/4 cup of Whole Milk
  • 1/4 cup of water, warmed up to 115 degrees
  • 1/4 cup of Granulated Sugar
  • 1/4 cup of Unsalted Butter, melted
  • 1/4 tsp of Vanilla Extract
  • 1 Egg
  • 1 tsp of Salt
  • 4 cups of All-Purpose Flour
  • 2 Tbsp of Melted Butter, to brush over the top before baking

For the Filling:

  • 1/4 cup of Unsalted Butter, at room temperature
  • 1/2 cup of Granulated Sugar
  • Zest of 2 Large Lemons
  • 2 cups of Fresh Blueberries

For the Glaze:

  • 1/4 cup of Cream Cheese, at room temperature
  • 1 Tbsp of Butter, at room temperature
  • 1-1/4 cups of Powdered Sugar
  • 1/2 tsp of Vanilla Extract
  • 1 Tbsp of Lemon Juice
  • 2 Tbsp of Milk


  1. In a small bowl, combine the water and milk, warm it up either in a small saucepan or the microwave just be careful not to heat it over 115 degrees F. Sprinkle 1 tsp of sugar over the milk mixture along with the yeast and set it aside for a few minutes.
  2. In the bowl of a standing mixer fitted with a dough hook, add the flour, sugar, and salt. To the yeast and milk mixture, add the melted butter, egg and vanilla, mix briefly and add it to the bowl with the dry ingredients.
  3. On medium speed, let the dough knead for about 5 to 7 minutes or until it looks smooth.
  4. Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball.
  5. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about an hour and a half or so.
  6. When doubled in size, punch the dough down and roll it out onto a floured surface into a 15×9” rectangle. Spread the soft butter over the top and sprinkle the sugar, lemon zest, and blueberries evenly over the butter.
  7. Starting from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 16 slices (make sure they are even) and place them cut-side down in a well-buttered 9×13″ baking pan or large round pan.
  8. Cover with plastic wrap and put them back into a warm spot to rise for another 45 minutes or until doubled.
  9. Meanwhile, preheat your oven to 350 degrees.
  10. Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.
  11. While the rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk and mix until you get a runny glaze consistency.
  12. Immediately pour the glaze over the rolls and enjoy.