Lemon Blueberry Sweet Rolls
Confession: I’m not really a blueberry person. In fact, up until recently, I’ve been a very anti-blueberry person.
Despite that, I decided to make a lemon blueberry cake about a week ago (recipe coming soon!). Just because it seemed like an appropriate spring time thing to do I guess. And I’ve had blueberries camped out in my freezer FOREVER, so I thought it might be a good time to bake them up! Plus, my husband likes blueberries, so I figured even if I didn’t like what I made, he would.
Into the cake and into these sweet rolls the frozen blueberries went!
And you know what?
I. LOVED. THEM.
Like, gobbled-it-up-myself loved both the cake and the rolls. As it turns out… baking with frozen blueberries is apparently key for me.
My blueberry aversion has always been mostly a texture thing. I felt like I was eating mushy grapes. Bleh! Eating them frozen is marginally better, but I still thought they tasted weird. But baking with frozen blueberries– apparently that’s a different story! Going from frozen-to-baked seems to take the plumpness right out of them (which I prefer) and totally eliminates the texture issue (at least for me).
Now, of course, if you aren’t weird about blueberries like I am, you can definitely use fresh blueberries in this recipe. It won’t change anything measurement-wise, and the bread-baking will still go the same way. The berries will just be plumper than mine, even after they’re baked. Which you probably like, so that’s not a problem ;)
These sweet rolls were insanely delicious. The bread is tender and buttery and just melts in your mouth. And the lemon and blueberry flavors really come through perfectly, making this a gorgeous and delicious spring time breakfast or treat. The lemony frosting takes this whole thing over the top, and you will be licking the pan once they’re gone!
- 1 tbsp yeast
- 1 tbsp sugar
- 1 cup milk
- 1/2 cup butter, cold
- 3 eggs
- 1/2 cup sugar
- 3/4 tsp salt
- 4-6 cups flour
- 2 tbsp granulated sugar
- 2 cups blueberries (fresh, frozen, or canned)
- zest from 1 lemon
- 1/2 cup melted butter
For the Icing:
- 6 tbsp melted butter
- 2 cup powdered sugar
- 2 tsp vanilla
- 2 tbsp fresh lemon juice
- zest from 1 lemon
Dissolve the yeast into 1/4 cup warm (about 125ºF or the same temp as a warm bath) water with 1 tbsp sugar.
Scald the milk over medium-high heat (milk should be about 180ºF). Stir continually so the milk does not burn. (If you don't have a thermometer, bring the milk to a slow boil and then remove from heat.)
Remove from heat and add cold butter (this will help in bringing the temperature down faster). Stir as the butter melts. Milk needs to cool to 125ºF (think warm bath water).
While the milk is cooling, beat the eggs and 1/2 cup sugar in the bowl of a stand mixer. Add the yeasty water, the cooled milk, and the salt and 4 cups of flour to the mixing bowl. Use the bread hook to mix and knead.
Once a sticky wet dough has formed, add more flour (by 1/4 cup at a time) until the dough is pulling away from the edge of the bowl (but still slightly sticky). Lightly grease the bowl and dough. Cover and let rise until double in size (about 30 minutes in a warm place).
Punch down the dough and divide into two portions. Keep one portion covered while working with the other. Roll the dough into a rectangle approximately 8x14 inches. Brush 1/4 cup melted butter over the rectangle. Sprinkle 1 tbsp granulated sugar, 1 cup of the blueberries, and the lemon zest from half of the lemon on top.
Repeat with the other portion of the dough.
Roll the dough, starting at the long side. Slice into 9-12 pieces. Place them cut side down into a well greased 9x13 baking dish, jelly roll sheet, or into two 9x9 dishes (which is what I like to do).
Cover and let rise until doubled in size. Preheat oven to 375ºF.
Bake for 15-20 minutes until golden brown on top. Use a knife to check that the center-most roll is completely baked and not doughy.
Make the icing: vigorously whisk together the melted butter, powdered sugar, vanilla, and lemon juice until a smooth icing forms. Drizzle over cinnamon rolls before serving warm. Zest a lemon over the icing.
Store covered at room temperature for up to 2-3 days. Dough freezes well, but let thaw completely and rise before baking.
Nutrition information: https://www.somethingswanky.com/nutrition-lemon-blueberry-sweet-rolls/