Blueberry lemon sweet rolls are semi-homemade, making them quick and easy to make, without all the fuss. Fresh blueberries and real cream cheese make the perfect filling.
Preparing meals that are quick and easy to make are a top priority for me, especially when it comes to breakfast.
Honestly, you could say it’s a top priority for any meal, really. I lead a busy life, so I don’t usually have time for anything other than that.
Eating a sweet first thing in the morning isn’t the norm for me, because all of that sugar tends to give me a food hangover.
I do, however, love a good pastry after I’ve had my eggs and bacon. Just give me a hot cup of coffee and I’m good to go.
Sweet rolls are one of my favorites, and, since I love just about blueberry anything, I thought blueberry lemon sweet rolls were in order.
Because I didn’t want all the fuss of a homemade dough, I simply used packaged crescent rolls.
Combined with the real cream cheese, fresh blueberries, and lemon glaze, you’d never know they were semi-homemade.
This recipe is actually an adaptation of a lemon honey bun recipe from 1980 something.
Believe it or not, I still have my recipe folder from my high school home economics class.
I love skimming through it looking for ideas when I just don’t know what to make.
Tips for Perfect Blueberry Lemon Sweet Rolls
- Use softened cream cheese to make combining easier
- Get uniform sweet rolls by chilling before slicing
- Rinse and dry blueberries completely before using them
- When cutting rolls, use a back and forth motion, rather than a downward motion. This will help keep your rolls from getting squished
Blueberry Lemon sweet rolls are perfect for any breakfast, brunch or even dessert. They reheat easily and are a huge hit with both adults and kids.
My easy blueberry cobbler recipe is also a huge hit with the family and I’ve been making it off an on for over 20 years.
And, if you’re a fan of muffins, be sure to try my recipe for blueberry muffins!
One blueberry recipe I’ve yet to try is this banana and blueberry ice cream. It looks so refreshing!
Making Blueberry Lemon Sweet Rolls
Blueberry lemon sweet rolls are semi-homemade, making them quick and easy to make, without all the fuss. Fresh blueberries and real cream cheese make the perfect filling.
14 minPrep Time
15 minCook Time
29 minTotal Time
Yields 12 Rolls
Save RecipeIngredients
- 3 ounces cream cheese
- 1/4 Cup granulated sugar
- 1 Tablespoon honey
- 1 teaspoon lemon juice
- 1/2 Cup fresh blueberries
- 1- 8 ounce can refrigerated crescent rolls
- 1/2 Cup powdered sugar
- 1 teaspoon butter, softened
- 1 Tablespoon lemon juice
Instructions
- Preheat oven to 350º
- Rinse and dry blueberries; set aside
- In a small bowl, combine softened cream cheese, granulated sugar, honey, and lemon juice until smooth; set aside
- Unroll crescent rolls
- Pinch perforated seams to seal
- Spread cream cheese mixture evenly over dough
- Top with blueberries
- Starting at the long edge, carefully roll up; press edges to seal
- Wrap in plastic wrap and refrigerate for about 30 minutes before slicing, if desired ( I skipped this step and mine turned out fine)
- Using a sharp knife, slice log into 12 rolls (remove plastic wrap first if you let them chill)
- Bake on greased cookie sheet 15-20 minutes or until edges are golden brown
- While sweet rolls are baking, combine powdered sugar, butter and lemon juice in a small bowl
- Spread over warm sweet rolls
Notes
Refrigerate leftovers. To reheat, wrap in foli and heat at 350º for 10 minutes
- Calories 1016
- Total Fat: 38 g 58.46%
- Saturated Fat: 21 g 105%
- Cholesterol: 93 mg 31%
- Sodium: 515 mg 21.46%
- Potassium: 193 mg 5.51%
- Total Carbohydrate: 169 g %
- Sugar: 147 g
- Protein: 8 g
- Vitamin A: 21.38%
- Calcium: 90 mg 9%
- Iron: 1 mg 5.56%
Click Here For Full Nutrition, Exchanges, and MyPlate Info
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