Description

These Lemon Blueberry Sweet Rolls are a delightful combination of sweet blueberries and zesty lemon, wrapped in soft, fluffy dough. Perfect for a comforting breakfast or a sweet afternoon treat, they are easy to make and sure to impress anyone looking for a homemade dessert.

Ingredients

Scale

2 ½ cups (320g) frozen blueberries
6 tbsp (80g) granulated sugar
1 ½ tbsp (22ml) lemon juice
1 ½ tbsp (12g) corn starch
1 tablespoon (15ml) water
⅓ cup (65g) granulated sugar
1 tbsp lemon zest
4 cups (568g) unbleached bread flour, (plus more as needed for rolling and shaping)
3 teaspoon (11g) instant quick-rise dry yeast
1 ¼ teaspoon (10g) fine table salt*
1 large egg (at room temperature)
2 tablespoon (24g) liquid oil such as vegetable, canola, sunflower or olive oil
2 tablespoon (28g) salted butter, softened
1 ¼ cups (300ml) milk (whole milk or 2% preferred)
more water as necessary for the dough if baking in drier months
1 cup (120g) powdered sugar
2 tbsp (30ml) full fat plain yogurt
1 tbsp (15ml) reserved blueberry sauce
¼ teaspoon pure vanilla extract
fresh lemon zest for topping

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Instructions

In a saucepan, combine blueberries, 6 tbsp sugar, and lemon juice over medium heat. Cook for 5-8 minutes, stirring until juices are released.
Mix water and cornstarch in a small bowl. Add to the bubbling blueberry mixture and stir until thickened. Cook briefly then transfer to a bowl to cool completely, refrigerate for 1 hour.
In a medium bowl, rub remaining sugar with lemon zest until fragrant. In a stand mixer, combine flour, lemon sugar, yeast, and salt. Add these ingredients without letting them touch each other.
Add egg, oil, milk, and butter to the mixer. Mix on medium-low for 10-15 minutes, scraping sides as necessary. If dough is dry, adjust with water.
Transfer dough to a floured surface. Stretch and fold to develop gluten, then shape into a ball. Oil lightly, cover, and let rise in a warm place for 1-2 hours until nearly tripled in size.
Prepare a greased baking pan lined with parchment paper. After dough rises, refrigerate for 15 minutes.
Roll out the dough on a floured surface into a 13×16 inch rectangle. Spread the blueberry filling over the dough, leaving a border. Roll into a log and cut into 12 portions or cut into strips and roll each individually. Place in pan.
Cover loosely with plastic and proof again for 30 minutes to 1 hour until rolls rise slightly. Preheat oven to 350°F.
Bake for 23-27 minutes until golden and cooked through. Let cool for 20 minutes.
Prepare icing by mixing powdered sugar, yogurt, reserved blueberry sauce, vanilla and salt until smooth. Drizzle over cooled rolls.

Notes

For a richer flavor, use whole milk in the dough.
Make the blueberry sauce ahead of time and store in the fridge for easier prep.
These rolls can be frozen after baking for a delicious treat later.

Nutrition

Serving Size: 1 roll
Calories: 270
Sugar: 15g
Sodium: 180mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg