Mixed Berry Sweet Buns

Cutting into the lemon glazed sweet rolls.

I recommend these sweet buns when you want something special for breakfast or brunch. They’re made with a yeast dough filled with lemon and cardamom sugar and topped with mixed berries. These breakfast rolls get an extra sweet surprise with lemon cream cheese glaze. These are the ultimate lemon rolls for spring and summer.

Making soft, fluffy sweet buns from scratch may take some planning, but isn’t it ALWAYS worth the effort? This recipe is a good one because the sweet roll dough is super easy to work with, and after the first rise, you roll it out and sprinkle it with the lemon sugar filling and fresh berries. Gild the lily with a tangy sweet lemon cream cheese glaze. These sweet, tangy, gooey, lemon blueberry sweet rolls are perfect for weekend brunching.

I am mixing the egg and yeast dough for the lemon-sweet rolls.

I’ve got a few go-to recipes for sweet buns that only come out a few times a year, and everyone anticipates them, like these orange rolls or these cinnamon walnut raisin sticky buns. When I make a batch of breakfast rolls, the family knows it’s a special occasion.

Why you’ll love this recipe:

  • These blueberry sweet rolls are like nothing you’ve tried before, loaded with fresh mixed berries and a sweet lemon cardamom filling.
  • The lemon cream cheese glaze is irresistible.
  • The yeast dough is easy to work with.
  • Use any berries you like for the filling.

Nothing makes people happier than when you pull out a big platter of homemade sweet buns. The luscious fillings, the sweet glaze — they’re like a siren call to even the most curmudgeonly folk.

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These tempting lemon rolls with purplish berry filling are perfect for Spring and Summer. I can think of several holidays that call for a showstopper dish like this one. Easter comes to mind… and Mother’s Day. Father’s Day. 4th of July….

Serve them with eggs and bacon with a side of fruit, but I guarantee these lemon sweet rolls will be the show-stopping centerpiece of your breakfast or brunch.

Once the dough comes together, let it rest in a greased bowl.


  • All Purpose Flour
  • Sugar
  • Yeast
  • Nonfat Dry Milk (I used powdered Carnation)
  • Salt
  • Large Egg
  • Water
  • Vanilla
  • Butter
  • Lemon Zest
  • Cardamom
  • Vanilla Powder – optional
  • Mixed Berries

Cardamom is a subtly sweet spice with a floral flavor and aroma, making it the perfect choice for the lemon berry filling in these sweet buns.

Cinnamon would overpower the delicate flavors where cardamom doesn’t.

I also use powdered vanilla in the recipe.  Vanilla extract won’t work in this application, so you can skip it if you don’t have any.  But if you do — you definitely want it.  It adds warmth and roundness to the buns, so they’re not overly tart.

What the sweet roll dough looks like after rising.

The basic sweet roll dough is adapted from the King Arthur Flour Baker’s Companion Cookbook.  What I like about this sweet roll dough is it’s VERY straightforward.  All of the ingredients go into a bowl, it gets mixed and you let it rise. Easy.

Making Sweet Roll Dough

  1. Measure out the dry ingredients and add them to a large bowl or the bowl of your stand mixer.
  2. Crack an egg into a one cup glass measure.
  3. Fill the remainder of the measuring cup with water until it measures one cup.
  4. Add the vanilla and butter to the bowl and mix in the stand mixer or by hand until you have a soft, smooth dough.
  5. Transfer the dough to a lightly oiled bowl and cover with a clean dish towel to rise until doubled in size (about 1 to 1 ½ hours).
Mixing the lemon, sugar and cardamom filling for the sweet buns.

Prepping Lemon Berry Filling

  1. Leave the butter on the counter to come to room temperature. The butter will be spread over the sweet roll dough before adding the lemon sugar.
  2. Make the sweet filling by combining the sugar, lemon zest, cardamom and powdered vanilla in a bowl and mix until you have a sandy-looking mixture. Set aside.
  3. Rinse the berries and cut them into small bite-sized pieces.  Blueberries generally don’t need to be cut, but strawberries can be pretty big. Chop the fruit so they are about equal in size.
Rolling out the dough onto a chilled marble board.

When the sweet roll dough has risen, punch it down and roll it out on a lightly floured surface.

You want to get it to about 11″ x 20″ or if you’re limited on counter space, like I am, you can roll out two sheets of dough into 11″ x 10″.

Note: if you’re new to working with pastry, this might be easier to manage, anyway.

Topping the dough with the lemon sugar filling.

Filling the lemon sweet rolls

  1. Spread the softened butter in an even layer over the pastry, leaving one inch uncovered on the long side facing you. {I use a large, offset spatula for this.}
  2. Sprinkle the lemon sugar filling evenly over the butter layer.
  3. Evenly distribute the berries over the sugar.
  4. Carefully fold the long side over and roll the dough into a cylinder. Finish with the seam side down.
  5. Use a sharp knife to cut the dough into equal-sized pieces.  {The easiest method is to cut the dough in half, then cut each half in half and so on. Each piece should be about 1 to 1 ½” wide.
Adding blueberries and strawberries and rolling the dough into a cylinder.

Baking The Sweet Rolls

  1. Place the lemon berry sweet buns into a prepared baking pan (works well in a 13″ x 9″ pan or two 9″ cake pans).
  2. Cover with a dish towel to rise for an hour.
  3. Bake until lightly golden brown. If your oven has hot spots, rotate the rolls halfway through baking to ensure even cooking.
Placing sliced sweet rolls in the pan to proof.

For the glaze

While the breakfast rolls are in the oven, make the lemon cream cheese glaze. This sweet-tart topping is the perfect gooey crown for the rolls. Lightly sweet with just enough tang to know that “it’s lemon,” this glaze is thick, but not too thick. It’s pourable and spreadable.

  1. Use a hand mixer to beat the room-temperature cream cheese until it’s smooth and creamy.
  2. Add the lemon juice and powdered sugar and beat again until smooth. Set aside.
Making lemon cream cheese glaze.

When the blueberry breakfast rolls have cooled, turn them onto a serving or cake platter and pour the lemon cream cheese glaze evenly over the top.  Use an offset spatula to gently spread the topping over the rolls so that it oozes over the sides.

Glazing the blueberry sweet rolls with lemon cream cheese glaze.


  • Use other fresh berries like raspberries or blackberries.
  • Skip the fruit and make lemon rolls for a bright citrus-forward flavor.
  • Substitute lemon for lime or calamondin for a fun twist.

These breakfast rolls won’t last once they’re served. Guaranteed.

I shared this batch with my landscapers, who installed a new Sylvester palm tree in my front yard (it took a heavy piece of construction equipment and five guys to get the behemoth into the spot). During a break, I set out a platter with the sticky buns and asked for their honest feedback.  There wasn’t a crumb left on the plate, if that tells you anything.

Lemon glaze dripping over the sweet roll recipe.


What are breakfast rolls called?

They are also known as sweet rolls, sweet buns, sticky rolls or sticky buns.

What are sweet buns made of?

Typically, sweet buns are made from yeast dough and a combination of warm spices, sugar, fruits or nuts and some glaze or icing.

Can I make them in advance?

You can make and bake the sweet buns a day ahead of time, then glaze them the next day for serving.

Can I freeze the lemon sweet rolls?

Yes, you can freeze them after baking and cooling to room temperature. Do not add the lemon cream cheese icing until you’re ready to serve.

lemon sweet rolls with blueberries and strawberries on the plate.

More sweet bun recipes you’ll love:

Cutting into a blueberry sweet roll with a fork.

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A pedestal cake plate with sweet glazed berry sweet rolls.
Print Pin
5 from 4 votes

Lemon Berry Sticky Buns

A lemon scented sweet roll with bits of fresh berry sprinkled throughout.  Great for spring and summer brunching.
Author: Lisa Lotts
Course Breakfast, Side Dish
Cuisine American
Keyword bread, breakfast, brunch, sweet rolls
Dietary Restrictions Vegetarian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12



  • cups all purpose flour
  • 2 teaspoons Instant Yeast
  • 3 tablespoons sugar
  • 2 tablespoons nonfat dry milk
  • teaspoons salt
  • 1 large egg + water to measure 1 cup
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter softened to room temperature.


  • ¼ cup unsalted butter softened to room temperature
  • ¾ cup white sugar
  • 2 lemons zested
  • ¼ teaspoon powdered vanilla (optional)
  • ¼ teaspoon ground cardamom
  • ½ cup strawberries cut into a small dice
  • ½ cup blueberries


  • ½ cup cream cheese softened to room temperature
  • 1 cup confectioner’s sugar
  • 2 lemons juiced


  • In the bowl of a stand mixer or large bowl, combine all the ingredients for the dough and mix and knead until the dough is soft and smooth. Lightly oil a large bowl and shape the dough into a ball. Place it in the bowl and cover with a clean dish towel for 1 1/2 hours to rise, or until the dough is almost doubled.
  • While the dough is proofing, make the filling: Take the butter out of the refrigerator to soften.  Set aside.
  • In a small bowl, combine the sugar, lemon zest, powdered vanilla (if using) and cardamom.  Stir together until it’s well combined and is the consistency of wet sand.  Set aside.
  • Cut a piece of parchment paper to fit the bottom of a 13 x 9″ pan or two 8″ cake pans. Spray the pans with vegetable spray and place the parchment on the bottom of the pan, pressing so it sticks.  Spray the bottom of the parchment with vegetable spray and set aside.
  • When the dough has proofed, roll it out into a rectangle measuring 11 x 20 inches. Spread the softened butter over all of the dough except for one inch running along the long edge. 
  • Sprinkle the lemon sugar over the butter and spread over the dough evenly. Spread the lemon sugar evenly with the strawberries and blueberries. 
  • Starting with the long edge that Is buttered and sugared, roll the dough into a pinwheel. Use a sharp serrated knife to cut the dough in half at the center.  Divide each of those halves into 6 to 8 equal pieces. Do the same with the other half of dough and transfer the buns to the prepared pan 
  • If there’s any lemon sugar that falls out of the dough while rolling and shaping, sprinkle it over the rolls. Let the rolls rise a second time, about an hour or until they are very light and puffy. 
  • Preheat the oven to 350°. Bake the rolls for 20-25 minutes or until lightly golden brown.


  • In a medium bowl, beat the cream cheese until smooth and creamy, add the lemon juice and confectioner’s sugar and beat until very smooth. Set aside.
  • When the rolls are done, let them cool in the pan for 10-15 minutes, then top with cream cheese glaze, spreading evenly over the rolls. Enjoy!


For metric conversion use one large egg + enough water to measure 236 ml.


Calories: 349kcal | Carbohydrates: 59g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 289mg | Potassium: 163mg | Fiber: 2g | Sugar: 28g | Vitamin A: 355IU | Vitamin C: 23.3mg | Calcium: 45mg | Iron: 2.1mg

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Jazz up your next brunch and serve Lemon Berry Sweet Buns with Lemon Cream Cheese Glaze. The sweet roll dough is easy to work with & the buns are heavenly. #sweetrolls #breakfastbuns

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  1. What a beautiful combination!! Lemon and berries sounds so delicious ? it’s perfect for a family weekend brunch!

  2. 5 stars
    So much flavor in these rolls. You could serve these for breakfast, Easter or Mother’s Day brunch, or just because you want a sweet roll.

  3. Jessica Formicola says:

    5 stars
    This looks like the perfect recipe for brunch! I can’t wait to try it!

  4. 5 stars
    Such gorgeous sweet buns! I love the combination of cardamom with the berries. Perfect for brunch.

    1. Thank you, Tara! I think cardamom is an underused spice and I love it in sweet things.

  5. Tayler Ross says:

    5 stars
    I love the combination of lemon and berries together! Definitely making these again for Easter brunch!