My husband is not a breakfast, sweets, or breads kind of person. Not sure how we’ve been married for over a decade given the fact that there is something obviously wrong with him! ha! However, these Blueberry Lemon Sweet Rolls cause him to throw all of his objections to these food groups out of the window. The sweetness of the blueberries and the tartness of the lemon glaze will have him eating the bread all day long!
Blueberry Lemon Sweet Rolls are a delicious treat for breakfast. Fresh blueberries, lemon, and a sweet icing will certainly start your day off right! Or you can have them as a sweet treat after dinner to end your day as great as it started!
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Blueberry Lemon Sweet Rolls
Course: BrunchCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutesIngredients
- Dough:
4 cups 4 whole milk
1 cup 1 sugar
1 cup 1 canola oil
2 (0.25 oz) packets 2 active dry yeast
8 cups 8 all purpose flour
1 cup 1 all-purpose flour
1 tbsp 1 salt
1 tsp 1 baking soda
1 tsp 1 baking powder
- Filling:
1 stick 1 butter
3/4 cup 3/4 sugar
2 2 lemons, zested
2 cups 2 fresh blueberries
- Glaze:
1 1 lemon, juiced
2 2 lemons, zested
3 cups 3 powdered sugar
2 cups 2 whole milk
1 dash 1 salt
3 tbsp 3 melted butter
Directions
- Dough:
- Mix milk, 1 cup sugar, and canola oil in a large pot or Dutch oven. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot.
- Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.
- After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)
- Preheat oven to 375°F. Butter a large baking dish (or a couple of smaller dishes) generously.
- Melt 1 stick of butter in a small saucepan over medium heat. Once melted remove from heat.
- Divide dough in half. Store one half in the fridge for another use (another batch of these, a batch of cinnamon rolls, a batch of dinner rolls). Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible! Drizzle melted butter over the dough, using your fingers to spread evenly.
- Using your fingers, mix sugar and lemon zest so that it’s a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface.
- Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 thick hick rolls and lay the slices, cut side down, into the buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.
- Glaze:
- Add lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl. Add melted butter and whisk together until smooth. Taste it and add more of whatever it needs.
- Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist!
- Serve warm or at room temperature.
Inspired by The Pioneer Woman
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