When the rolls are rising, the frozen blueberries release their juices and fill the bottom of the pan with a layer of sweet blueberry juice. As the rolls bake, the blueberry juice thickens and bakes up into the bottom of the roll. A layer of thick blueberry goo at the bottom of the pan. I mean, it’s practically heaven.
After the rolls have risen and you’ve baked them, it’s time for a glaze. I made an easy sweet lemon glaze to pair with the fluffy dough and juicy blueberries. A drippy, zesty coating that pairs perfectly with the doughy rolls. I love lemon and blueberry together! The glaze is a simple mix of powdered sugar, a touch of cream, and the juice of a lemon. There’s really no science behind it. You truly can control its lemon flavor and thickness– use more/less lemon juice, more/less sugar, and more/less cream. I use half-and-half, but heavy cream or milk will do the trick.
Blueberry Sweet Rolls with Lemon Glaze
