Treat mom to a special breakfast in bed with these easy, tasty homemade lemon blueberry sweet rolls.
Christmas used to be my favorite holiday. Valentine’s Day was runner up. But since becoming a mom, Mother’s Day has become my favorite holiday of the whole year. Don’t get me wrong, I still love Christmas and all of the music and decorations that come with it… 
Food is life. Food is love. Food can be beauty and share so many of these qualities we associate with our mothers. Our mothers gave us life. They raised us on love. And mom is always one of the most beautiful people in your world!
I usually don’t get the royal breakfast in bed treatment on Mother’s Day morning because our church throws a fun breakfast potluck for the moms. All the men and children the night before have made (…or bought…) breakfast items and bring them to church the next day and while we moms get a moment to put up our feet while our guys and kids serve us. It’s a beautiful thing to look forward to each year.
You or your family can make these delicious sweet rolls made with Bonne Maman Wild Blueberry Preserves and fresh lemon zest, enjoy one together as a family, and give another panful to your mom or another deserving mom you know.
Lemon Blueberry Sweet Rolls
Description
Treat mom to a special breakfast in bed with these easy, tasty homemade lemon blueberry sweet rolls.
Ingredients
Sweet Roll Dough
- 2 cups warm water
- 1 TBSP yeast
- 1 TBSP sugar
- 1 TBSP oil (olive oil or vegetable oil are fine)
- 1 egg
- 6 cups flour
Filling
- 1 cup divided Bonne Maman Wild Blueberry Preserves
- 1 lemon (zested and divided)
Glaze
- 2 TBSP unsalted butter (melted)
- 2 ounces cream cheese (softened)
- 1 1/2 cups powdered sugar
- Pinch of salt
- 3–4 tsp fresh lemon juice
Instructions
- For the dough: Grease two 8-9 inch pie pans with non-stick cooking spray. Add yeast, sugar, salt, and oil to water to a large mixing bowl (like a KitchenAid bowl) and let sit until yeast starts to bubble, about 5 minutes. Once mixture is bubbly, add egg and flour to the same bowl. Using a dough hook, mix dough until a ball forms and ingredients are incorporated. Let the dough sit for another 5 minutes. Divide dough into two balls. Roll out one ball onto a floured surface and into a rectangle, about 19 inches long or the length of your rolling pin.
- For the filling: With a basting brush, spread 1/2 cup of the wild blueberry preserves over the dough, leaving about an inch- 1 1/2 inches of a border of dough. Zest about half of the lemon over the preserves. Roll the dough up and pinch seams together. Slice the sweet rolls into rounds about the space of your pointer finger and thumb extended in an L shape. Place in a prepared pan and allow to sit covered for about 25 minutes. Repeat the same steps with the second batch of dough.
- Bake at 350 degrees for about 25 minutes.
- For the glaze: while the sweet rolls are baking, combine in a mixing bowl using the whisk attachment or an electric mixer and combine the melted butter, cream cheese, powdered sugar, salt, and lemon juice. If the glaze is too thick, add a bit more lemon juice to thin it out to your liking.
- Once the sweet rolls have finished baking, let sit for a few minutes before spreading the glaze over the top. Enjoy warm.
- Category: Baking, Breakfast
