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Deliciously Sweet, Soft and Zingy Lemon & Blueberry Sweet Rolls just like you get in a Bakery!


Ever since the sudden rise of the Cinnamon Bun I have been baking and baking new and different Sweet Rolls due to popular demand amongst my family and friends – I have so many recipes that I can’t wait to share with you such as Chocolate Sweet Rolls and even more! These are incredibly easy to make – I can see why people may be scared by even the rolling out of the dough, but its so easy you’d be surprised!


Following my method (and others of course) correctly and weighing out the ingredients correctly then you won’t have an issue! You won’t regret the wait of the bread rising, at first it might seem like a pain and pointless, but its so worth it! Also, you get 12 whereas it probably costs the same for 2 at a bakery!


This recipe makes 12 delicious buns!


– 600g Strong White Bread Flour, plus extra for dusting
– 14g Dried Yeast
– 75g caster sugar
– 90g Unsalted Butter
– Zest of 2 lemons
– 275ml Milk, I use full fat but you can easily use semi skimmed!
– 1 Large Egg

– 45g Butter, Melted
– 150g Caster Sugar
– Zest of 2 lemons
– Seeds of 1/2 Vanilla Pod
– 225g Blueberries

– 200g Icing Sugar
– 1 tbsp lemon juice
– 1 tbsp water



1) Sift the flour into a large bowl, and add the caster sugar and yeast. Mix so they are all even distributed! Rub the butter into the mixture until it resembles fine breadcrumbs – Like when making scones! (If you’re feeling lazy, then whizz these ingredients in a food processor until breadcrumbs)

2) Zest the two lemons and add to the dry mixture.

3) Heat the milk gently until warm, it should just about start steaming in the pan – mix the milk and the egg into dough and mix/knead for 7-10 minutes. I use my KitchenAid with the dough hook, it only takes 5-7 minutes to knead! It should spring back when touched (Like a cake does when cooked!)

4) Move to a lightly oiled bowl and cover with clingfilm – leave in a warm place and leave to rise for 1-2 hours (I made these on a relatively chilly day so it took the full two hours)

5) Whilst the bread is proving you can make the lemon sugar – zest the two lemons and mix this, along with the caster sugar and vanilla pod seeds until a sand like texture is formed. Leave to the side.

6) Once risen, remove the dough from the bowl and roll out onto a lightly floured work surface. I rolled mine to 50cmX30cm. (20″X12″)

7) Gently brush the surface with the melted butter, then sprinkle on the Lemon Sugar, sprinkle on the blueberries so they are even across the dough. Roll from the long side to the long side (so that a 50cm sausage is formed, you roll the 30cm length) Cut this into 12 pieces and place into an oven proof dish. I used a rectangular dish 30cmX24cm (12″X9.5″)

8) Cover again and leave to rise for 1 hour – towards the end of the hour heat the oven to 180C – Once the hour is up, bake in the oven for 20-25 minutes until golden brown on top and cooked through! Leave to cool.

9) Once basically cooled, Mixing the Icing ingredients together and drizzle onto the Sweet Buns. Enjoy!


Tips and Ideas

This recipe is inspired by many different I have tried and read over time, I’ve been baking these for a few years now so they have been tried and tested many a time!

You don’t have to include the blueberries into the rolls, but I love the Lemon & Blueberry combination – You could swap it out for another berry, but remember that some berries produce more water than others!

If you are using frozen fruit then put them in still frozen, thawing them might make them produce too much liquid, but if you do thaw them then make sure they’re dry before they’re put into the dough!

These are best eaten on the day of baking, but they will last covered in the fridge for 3 days – or covered overnight at room temperature!



P.s. These are the perfect fruity sweet breakfast treats, if you can wait for the bread to prove!

Find my other Bread/Breakfast recipes on my Recipes Page!

You can find me on:


J x


  1. Lydia on June 19, 2020 at 3:24 pm

    Hello Jane I love your recipes!! You’re amazing! Is it possible to let these prove overnight or would that ruin it? Thanks

    • Jane's Patisserie on June 19, 2020 at 7:28 pm

      It’s best to do the second prove in the fridge over night as the fridge slows down the process – then they are ready to bake straight away!

  2. Claire on June 18, 2020 at 9:06 pm

    Hi Jane, I made these today and they tasted amazing!!! The only thing was that they were a bit soggy at the bottom from the blueberry juice-is this expected or did I do something wrong? I used fresh blueberries. Thanks!

    • Jane's Patisserie on June 21, 2020 at 3:38 pm

      Hey! It may be that your blueberries sunk a smidge and were extra juicy, but it can be quite soft sometimes yes! X

  3. Annelie on January 31, 2020 at 7:13 am

    Hi! My friend is lactose intolerant, is it possible to swap soy milk for the milk in the recipe, or will it not work due to the lower fat content?
    Thank you:)

    • Jane's Patisserie on February 1, 2020 at 10:01 pm

      I haven’t tried it I’m afraid – but generally a fat whole dairy milk is the only one I would use if it was to contain lactose. It’s definitely worth a try – as I use almond/soy in vegan baking!

  4. Tina Johns on October 8, 2019 at 9:17 pm

    What could I do instead of lemon zest please? Can’t find any lemons on the island at the moment….

  5. Shazia A on October 7, 2018 at 10:56 pm

    Hi! These look amazing. My sister in law made them for us and were simply amazing.
    Can i make these the night before? As have friends staying the night?

    Many thanks


    • Jane's Patisserie on October 8, 2018 at 9:30 am

      Hiya! Awh yay! I always say with these that eating the same day is best, but as long as they’re baked and left at room temperature they should be alright the next day! x

  6. Sarah on July 12, 2018 at 10:56 am

    Hi Jane,

    Going to try this recipe on the weekend, but just have one quick question. You say to preheat the oven to 180C, but is that fan or conventional?
    Thanks in advance!

  7. Ros McGill on May 24, 2018 at 12:03 pm

    Made these for friends at work, they were delicious and so easy to make. Well done Jane, another super recipe x

  8. […] Lemon with other fruits is always delicious, such as with my Lemon & Blueberry Sweet Rolls. However, in Cake form, it is just that much better. It’s so fresh, and somehow you feel less […]

  9. Emma on August 2, 2017 at 5:54 pm

    Hi Jayne
    Could you used vanilla extract instead of vanilla pod…if so how much? Thanks x

    • Jane's Patisserie on August 3, 2017 at 11:36 am

      Use 1tsp if its a good quality one x

  10. Meadow Brown Bakery on April 22, 2017 at 7:55 pm

    Looks like a nice cinnamon roll alternative

  11. […] Lemon and Blueberry Sweet Rolls!. […]

  12. sweetartisan on May 9, 2015 at 6:59 am

    They look simply delicious….I can’t wait to try them. Since baking Focaccia last month I am hooked on to baking bread. Thanks for the recipe. 🙂

    • Jane's Patisserie on May 9, 2015 at 10:05 am

      Thank you so much! I love baking bread, it’s so much nicer fresh out of the oven!!

  13. jane on May 6, 2015 at 5:17 pm

    These look amazing! Making them for work (they may not make it there!). But how much butter in the dough? I can’t see it on the recipe? Thaaaanks! 🙂

    • Jane's Patisserie on May 6, 2015 at 8:43 pm

      Oh noo! I am so sorry! I went on to edit the post and it has published an older version! I have corrected it now though! 🙂

  14. Whisked Away on May 6, 2015 at 9:12 am

    I love cinnamon rolls, and I’m thinking that since these have fruit in them I can justify eating like five :). They really do look delicious!!

    • Jane's Patisserie on May 6, 2015 at 9:29 am

      That’s exactly my thinking!! Haha and thank you!

  15. robbylicious on May 6, 2015 at 6:37 am

    Thank you very much for the recipe and the beautiful pictures.
    Now I have one more on my to-do-list 🙂

    • Jane's Patisserie on May 6, 2015 at 8:33 am

      Thanks, Robby! Let me know how they go if you do try them ☺️

    • robbylicious on May 6, 2015 at 8:46 am

      I will! ?

  16. arlingwoman on May 6, 2015 at 2:04 am

    Oh, I’ll be making these. What a nice change of season from cinnamon rolls. And blueberries will be rolling in for the next few weeks!

    • Jane's Patisserie on May 6, 2015 at 8:33 am

      Oh that makes me so happy!! And yes just in time for the perfect season ☺️

  17. Jess on May 5, 2015 at 10:06 pm

    These look simply GREAT. I’m very impressed….I’m also very hungry now lol

    • Jane's Patisserie on May 5, 2015 at 10:06 pm

      Thanks, Jess!! That’s so sweet 🙂 haha and sorry about that…!!

  18. kristenchan0921 on May 5, 2015 at 5:57 pm

    These look heavenly! Defined on my list of things to try 😉

    • Jane's Patisserie on May 5, 2015 at 6:05 pm

      Thank you!! And yay please let me know how they go!! X

  19. heycakes on May 5, 2015 at 5:26 pm

    Yum! They look delicious!

  20. apuginthekitchen on May 5, 2015 at 2:09 pm

    Those sweet rolls are just beautiful, never thought of adding blueberries. Great idea!

    • Jane's Patisserie on May 5, 2015 at 2:21 pm

      Thank you! And it makes them so fruity and delicious 🙂

  21. skd on May 5, 2015 at 1:11 pm

    You are amazing Jane. Your food makes me hungry ?

  22. Ema Jones on May 5, 2015 at 12:26 pm

    Can I use coconut sugar instead of this sugar?

    • Jane's Patisserie on May 5, 2015 at 2:14 pm

      I would assume so as not much is used? I haven’t personally tried it however 🙂

    • Ema Jones on May 6, 2015 at 12:14 pm

      Coconut sugar takes more time to blend than normal sugar, its texture is coarse, but it enhances the flavor and people fond of the coconut flavor, enjoy it to the fullest, that is what my learning says.

  23. maryambakes on May 5, 2015 at 11:35 am

    Oh em gee! Those will make the best brekkie ever! And mid afternoon snack. And after lunch snack. Good job the recipe makes 12.

    • Jane's Patisserie on May 5, 2015 at 11:38 am

      Thank you Mary! I can’t stop eating them!!

  24. elyann14 on May 5, 2015 at 10:12 am

    Now I’m hungry! These must be so tasty!

    • Jane's Patisserie on May 5, 2015 at 10:13 am

      Thank you!! And they really are if I can say so myself! Prefect breakfast! 🙂

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