Published: January 20, 2026

These Wild Blueberry Sweet Rolls are soft, fluffy and made with lemon zest mixed right into the dough. They’re filled with a homemade wild blueberry jam and finished with a cream cheese frosting colored naturally with more jam. Sweet, slightly tangy and delicious!

Blueberries are my current fixation and obsession, especially wild blueberries. When I get into something, I really get into it and that can last weeks or even months. So yes, you’ll be seeing a lot of wild blueberry recipes here over the next few weeks and months.

This isn’t new for me. Last year I was completely fixated on anything S’mores and ended up making a whole series of S’mores desserts. This year feels different though. Right now I’m really into creamy vanilla desserts, fruity and tangy desserts; or a mix of both.

These Wild Blueberry Sweet Rolls ended up absolutely delicious and so beautiful. The colors are just gorgeous, especially with the deep purple jam and frosting. I really hope you try them and enjoy them the same way I did.

WHY YOU’LL LOVE THIS RECIPE

💙Wild blueberry flavor - The homemade jam gives these rolls a deep, real blueberry flavor you don’t get from store bought fillings.

💙Soft and fluffy rolls - The dough bakes up tender and light, just the way a sweet roll should be.

💙Lemon zest in the dough - Adds a subtle freshness to the dough.

💙Creamy cream cheese frosting - Smooth, rich and not overly sweet, with extra blueberry jam mixed in.

💙Naturally beautiful color - The purple color comes from real wild blueberries, no food coloring needed.

💙Perfect balance of flavors - Sweet, creamy and slightly tangy all in one bite.

💙Impressive but approachable - They look bakery worthy but are totally doable at home.

Tools you will need for this recipe

Rolling pin - Helps roll out the dough evenly.

Stand mixer (optional) - Makes kneading the dough easier and quicker, but you can absolutely do it by hand.

Kitchen scale - Perfect for accurate measurements and consistent results every time.

Ceramic or metal baking dish - An oven-safe dish to bake the rolls in.

Pizza cutter - To cut the dough into even pieces quick and easy.

SHOP THE TOOLS

17.5" Wooden Rolling Pin Buy Now →	Small Rolling Pin with Handle Buy Now →	10kg Digital Kitchen Scale Buy Now →
9x13 Ceramic Baking Dish Buy Now →	Ultra Sharp Pizza Slicer Buy Now →	KitchenAid Artisan Mixer Buy Now →

Tips and tricks

￫ Do not skip the second proofing - Letting the rolls rise a second time is key for soft, fluffy sweet rolls.

￫ Reserve 150g of blueberry jam for the frosting - You’ll use this later to make the cream cheese frosting extra flavorful and naturally purple.

￫ Blend the reserved blueberry jam for the frosting - Blending makes it smooth and easy to mix into the cream cheese without lumps.

￫ Try not to overbake - Keep an eye on them so they stay soft and don’t dry out.

￫ Cut the dough into strips before rolling up - The jam is thick, so it’s much easier to cut the dough first and then roll each strip.

￫ Adjust baking time depending on your pan - Dark or metal pans cook faster, while ceramic pans might need a few extra minutes.

￫ Bake them covered and then uncovered - Covering first helps them rise evenly, then uncovering gives a lightly golden top.

￫ Add two lemon zests for more lemony flavor - If you love that fresh citrus taste, extra zest makes the rolls even brighter.

￫ Pour heavy cream over the rolls before baking - This adds moisture and helps create a soft, tender rolls.

Frequently asked questions

How should I store the rolls?
Keep them in an airtight container in the fridge for 2-3 days. Reheat before serving.
Can I use regular blueberries instead of wild?
Regular blueberries will work, though wild blueberries give a slightly more intense flavor and color.
Can I make the blueberry jam ahead of time?
Yes, you can make it a few days ahead and store it in the fridge until you’re ready to use.
Can I make smaller or larger rolls?
Yes! Just adjust the baking time slightly depending on the size. Smaller rolls will bake faster, larger ones might need a few extra minutes.
How thick should I cut the dough?
I cut the dough about 5 cm thick before rolling it up.

Ingredients you will need for this recipe

For the dough

All purpose flour: You can also use bread flour for slightly chewier rolls.
Granulated sugar: Adds sweetness and helps the dough rise nicely.
Instant dry yeast: Makes the dough rise and gives the rolls their fluffy texture. Active dry yeast works too, it just needs to be dissolved first.
Salt: Balances the sweetness and brings out all the flavors.
Melted butter: Adds richness and softness to the dough. Make sure it’s not hot.
Egg + egg yolk: If you’re short one yolk, a whole egg will still work.
Warm milk: Keeps the dough soft and helps everything come together smoothly.
Vanilla bean paste or ground vanilla bean powder
Lemon zest: Brings a fresh, bright flavor that pairs perfectly with the blueberries.

For the filling

Wild blueberries: Regular blueberries work as well.
Granulated sugar: You can adjust the amount depending on how sweet your berries are.
Lemon juice: Adds brightness and balances the sweetness of the blueberries. Lime juice is a good substitute.
Vanilla extract
Cornstarch mixed with water: Thickens the blueberry filling.

For the topping

Unsalted butter
Cream cheese: Gives the frosting its creamy, slightly tangy flavor.
Granulated sugar: Sweetens the frosting.
Blended wild blueberry jam: Adds flavor and that beautiful natural purple color.

Extras

Butter (for greasing): Prevents the rolls from sticking to the baking dish.
Heavy cream: Poured over the rolls before baking to keep them extra soft and rich.

Step by step instructions with photos

1. Prepare the dough.

2. In a large bowl whisk together the flour, sugar, instant dry yeast, lemon zest and salt.

3. Add the warm milk, melted butter, egg, egg yolk and vanilla bean paste.

4. Knead the dough for about 8 minutes, until smooth and elastic.

5. Place the dough in a clean, lightly oiled bowl, cover and let it rise for about 2 hours, or until doubled in size.

6. While the dough is proofing, prepare the jam.

7. In a deep saucepan, mix together the blueberries, sugar, lemon juice and vanilla extract.

8. Cook over medium heat for 15-20 minutes, until most of the liquid has evaporated but the mixture is still slightly juicy.

9. Once the blueberries are soft, mix in the cornstarch slurry and cook for another 3-5 minutes, whisking constantly until thickened.

10. Transfer the jam to a bowl and let it cool completely in the fridge.

11. Once the dough has doubled in size, punch it down, place it on a lightly floured surface and roll it out to about 45×35 cm.

12. Spread the cooled jam evenly over the dough, reserving 150g for the frosting.

13. Cut the dough into 5 cm wide strips and roll each strip into a sweet roll.

14. Place them in a buttered baking dish, cover and let them proof for another 30 minutes.

15. Preheat the oven to 180°C.

16. After proofing, pour a bit if heavy cream over the rolls and bake them covered with foil, for about 25 minutes, then uncover and bake for an additional 5 minutes. Baking time may vary depending on the dish. I used a deep ceramic dish. Metal pans heat up faster, so baking time is shorter, so keep an eye on the rolls!

17. While the rolls are baking, prepare the frosting.

18. In a large bowl mix the cream cheese, softened butter and sugar until smooth.

19. Add the reserved jam and mix until fully combined.

20. Once the sweet rolls are baked, let them cool for about 5 minutes, then spread the frosting over the top. Enjoy 💙

Yield: 8-10

Author: Angie