Blueberry Sweet Rolls Recipe
Jul 31, 2018 1:00:32 GMT -5
Post by maybetoday on Jul 31, 2018 1:00:32 GMT -5
Blueberry Sweet Rolls Recipe
DOUGH:
2/3 cup warm milk
2 1/4 tsp yeast
1/3 cup + 1/2 teaspoon sugar, divided
3 tbsp salted butter, room temperature
1/2 teaspoon salt
1 egg
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
3 – 3 1/4 cups flour
FILLING:
4 tablespoons butter room temp
1/2 cup sugar
2 teaspoons lemon zest (from 1-2 medium lemons)
2 tablespoons flour
1/4 teaspoon salt
2 cups blueberries, fresh or frozen. I used frozen and defrosted and drained them first.
FOR THE FROSTING:
2 tablespoons butter, melted
2 ounces cream cheese room temperature
1 1/2 cups icing sugar
Pinch salt
3-4 teaspoon lemon juice
Mix the yeast and 1/2 tsp of sugar together and set aside for about 5 minutes.
In a large mixing bowl place the butter, egg, salt, 2 tbsp lemon zest and 1/3 cup sugar. Blend together and then add in the yeast/milk mixture.
Blend for a couple of minutes and then start adding in the flour, moving from the paddle attachment to the dough hook, mixing until the dough comes together in a ball.
Grease a large bowl and put the dough ball in it. Cover and let rise in a warm place until doubled (1-2 hours depending on the temperature in your kitchen)
Place dough ball on counter and roll or pat into a 10x14 inch rectangle.
In a separate bowl combine the 4 tbsp butter, 1/2 cup sugar, 2 tsp lemon zest, 2 tbsp flour, 1/4 tsp salt. Mix until you get a thick paste.
Take this paste and spread it evenly on the dough rectangle.
Spread blueberries over the dough.
Roll up from the long side.
Seal edges and ends.
Cut into 12 rolls and place them in a greased 9x13 inch pan.
Cover and allow to rise until they are about 50% bigger.
Bake at 350F for about 25 minutes until golden, try not to overbake.
Allow to cool slightly.
Mix the frosting recipe ingredients together adding enough lemon juice until you get the texture you want. You can make it thick like frosting or thin like glaze (like I did).
Frost or glaze rolls and serve!
Best served warm out of the oven.
DOUGH:
2/3 cup warm milk
2 1/4 tsp yeast
1/3 cup + 1/2 teaspoon sugar, divided
3 tbsp salted butter, room temperature
1/2 teaspoon salt
1 egg
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
3 – 3 1/4 cups flour
FILLING:
4 tablespoons butter room temp
1/2 cup sugar
2 teaspoons lemon zest (from 1-2 medium lemons)
2 tablespoons flour
1/4 teaspoon salt
2 cups blueberries, fresh or frozen. I used frozen and defrosted and drained them first.
FOR THE FROSTING:
2 tablespoons butter, melted
2 ounces cream cheese room temperature
1 1/2 cups icing sugar
Pinch salt
3-4 teaspoon lemon juice
Mix the yeast and 1/2 tsp of sugar together and set aside for about 5 minutes.
In a large mixing bowl place the butter, egg, salt, 2 tbsp lemon zest and 1/3 cup sugar. Blend together and then add in the yeast/milk mixture.
Blend for a couple of minutes and then start adding in the flour, moving from the paddle attachment to the dough hook, mixing until the dough comes together in a ball.
Grease a large bowl and put the dough ball in it. Cover and let rise in a warm place until doubled (1-2 hours depending on the temperature in your kitchen)
Place dough ball on counter and roll or pat into a 10x14 inch rectangle.
In a separate bowl combine the 4 tbsp butter, 1/2 cup sugar, 2 tsp lemon zest, 2 tbsp flour, 1/4 tsp salt. Mix until you get a thick paste.
Take this paste and spread it evenly on the dough rectangle.
Spread blueberries over the dough.
Roll up from the long side.
Seal edges and ends.
Cut into 12 rolls and place them in a greased 9x13 inch pan.
Cover and allow to rise until they are about 50% bigger.
Bake at 350F for about 25 minutes until golden, try not to overbake.
Allow to cool slightly.
Mix the frosting recipe ingredients together adding enough lemon juice until you get the texture you want. You can make it thick like frosting or thin like glaze (like I did).
Frost or glaze rolls and serve!
Best served warm out of the oven.
