Skip to content
Wild Blueberry Lemon Sweet Rolls

Wild Blueberry Lemon Sweet Rolls

Recipe by Nicole Masson for Wyman's

Prep Time: 35 minutes 

Inactive Time: 1 hour 45 minutes 

Cook Time: 25 minutes 

Yield:  12 rolls 


For the Filling:

  • 1 ¾ cup Wyman’s Frozen Wild Blueberries, thawed, rinsed, and drained
  • ½ cup granulated sugar 
  • zest of 1 lemon 
  • 1 teaspoon lemon juice 
  • ¼ cup butter, softened 

For the Dough:

  • 1 cup milk 
  • ¼ cup unsalted butter 
  • 3 ¼ cups all-purpose flour 
  • ¼ cup granulated sugar 
  • 2 ¼ teaspoons instant yeast 
  • ½ teaspoon fine sea salt 
  • 1 egg, slightly beaten 

For the Cream Cheese Icing:

  • 4 ounces cream cheese, softened 
  • 2 tablespoons unsalted butter, softened 
  • ½ cup powdered sugar 
  • 1 teaspoon vanilla extract 
  • 1-2 teaspoons milk (optional) 


  1. In a small saucepan, heat the milk and butter over medium heat until the butter is melted and milk is lukewarm. (This should be around 110°F) 
  2. In a large bowl, whisk together the flour, sugar, instant yeast, salt, and cardamom until combined. Add the milk mixture and beaten egg. Using a silicone spatula or wooden spoon, stir until a dough forms. 
  3. Turn out the dough onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and soft, adding flour as needed up to ¼ cup. Place the ball of dough into a lightly grease bowl and cover with a damp towel. Let the dough rise for 45-60 minutes, or until it has doubled in size. 
  4. While the dough rises, prepare the filling. In a small bowl, mix together the granulated sugar, lemon zest and lemon juice. Set aside. 
  5. Prepare the baking dish. Lightly grease a 13-inch x 9-inch baking dish and set aside. 
  6. Once the dough has doubled in size, turn it out onto a lightly floured surface. Using a rolling pin, roll it out to a 10-inch x 14-inch rectangle. Using a silicone spatula or butter knife, gently spread the butter evenly over the dough. Sprinkle the lemon sugar mixture evenly over the buttered dough, leaving ½” border along the edge. Sprinkle the blueberries evenly over the lemon sugar mixture. 
  7. From the longer end, roll up the dough and lightly pinch the seam to seal. Using a sharp knife, slice off the ends to make it even. Slice into 12 equal pieces and place into the prepared baking dish, swirl side up. Cover with a damp towel or plastic wrap and let rise for 30 minutes. 
  8. Preheat the oven to 350°F and prepare the cream cheese icing. In a small bowl, whisk together the cream cheese and butter until combined. Add the powdered sugar and vanilla extract, and whisk until smooth. If the mixture is too thin, you can add a little more powdered sugar. If it is too thick, add 1-2 teaspoons of milk. Set aside. 
  9. Bake the rolls for 25-30 minutes or until golden on top and cooked through. 
  10. Let the sweet rolls cool for 5 minutes, then drizzle or spread the icing on top. Serve warm and enjoy!