Lemon Blueberry Sweet Rolls
Whip up a batch of these delicious lemon blueberry sweet rolls. Give your morning a boost with this wonderful breakfast or brunch treat.
Servings: 10 rolls
Equipment
- Stand Mixer with Dough Hook
Ingredients
For the Lemon Dough:
- 1¼ Cups whole milk warm
- 3 Tablespoons unsalted butter melted
- 2 Teaspoons instant yeast
- 5 Tablespoons granulated sugar
- 4 1/3 Cups all purpose flour
- 2 eggs room temperature
- 1½ Tablespoons lemon zest
- 1½ Teaspoons salt
For the Blueberry Preserves:
- 16 Ounces blueberries fresh or frozen
- ½ Cup granulated sugar
- 2 Tablespoons lemon juice
- 1 Teaspoon ground cinnamon
- ½ Teaspoon salt
- 2½ Tablespoons cornstarch
For the Lemon Glaze:
- 1½ Cups powdered sugar
- 1½ Tablespoons milk
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice plus more if needed
Instructions
Make the Lemon Dough:
- In the bowl of a stand mixer add the warm milk, butter, yeast, and sugar and stir together. Allow to rest for 5 minutes.
- Add the flour, eggs, lemon zest, and salt.
- Using the dough hook of your mixer, mix on a low speed for 5 minutes.
- Put the dough in bowl and cover with plastic wrap and then a towel.
- Put it somewhere warm and allow to rise for 1 hour or until doubled in size.
Make the Blueberry Filling:
- Put the blueberries in a saucepan and turn the heat up to medium.
- Add the sugar, lemon juice, cinnamon, salt, and cornstarch to the blueberries.
- Cook the mixture, stirring occasionally, until the berries begin to break down and release their juices.
- Continue to cook until the mixture thickens.
- Take it off the heat and transfer the blueberry mixture to a bowl.
- Let it cool to room temperature.
Assemble the Sweet Rolls:
- Preheat the oven to 200°F.
- After the dough has risen, roll it out into a large rectangle.
- Spread the blueberry filling out evenly over the flattened dough.
- Roll the dough into a long roll and then cut it into 1½-inch sections by wrapping it with floss, and pulling the floss together to cut the dough.
- Adjust the size of the sections for whatever size of roll you want.
- Put 8 rolls in a greased 13 x 9-inch baking dish.
- Put any extra rolls in a second, small baking dish.
- Turn the oven off and put the rolls in the warm oven.
- Let them rise uncovered for 20 minutes in there.
- After 20 minutes, leave the rolls in the oven and turn it up to 375°F.
- Bake the rolls for 15 to 22 minutes or until golden brown.
- Let the rolls cool for 10 minutes in the pan while you make the glaze.
Glaze the Rolls:
- Combine the powdered sugar, milk, lemon zest and lemon juice in a bowl.
- Stir until well mixed. The glaze should be pourable, but not too thin.
- Adjust the thickness by adding a little lemon juice, or powdered sugar, to thin or thicken as needed.
- Pour the glaze over the lemon blueberry sweet rolls and serve.
Notes
Time management: Make the preserves filling while the dough's rising and make the glaze while the rolls are cooling.
Not just for teeth! Floss is the easiest way to slice the rolls. If you're using dental floss, it's best to use the unflavored kind not the minty one.
Bigger or smaller rolls: You can make the rolls the size you want by slicing the dough into thicker or thinner pieces to make between 9 and 12 rolls.
Not just for teeth! Floss is the easiest way to slice the rolls. If you're using dental floss, it's best to use the unflavored kind not the minty one.
Bigger or smaller rolls: You can make the rolls the size you want by slicing the dough into thicker or thinner pieces to make between 9 and 12 rolls.
Nutrition
Calories: 435kcal | Carbohydrates: 87g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 494mg | Potassium: 188mg | Fiber: 3g | Sugar: 40g | Vitamin A: 232IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 3mg
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