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Lemon-Blueberry-Sweet-Rolls-Recipe

Lemon Blueberry Sweet Rolls

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These Lemon Blueberry Sweet Rolls combine the sweet-tart flavor of blueberries with zesty lemon, resulting in a delightful treat. Perfect for breakfast or dessert, they’re simple to prepare and incredibly satisfying for any occasion.

  • Total Time: 1 hour 7 minutes
  • Yield: 12 rolls 1x

Ingredients

Scale
  • 2 ½ cups (320g) frozen blueberries
  • 6 tablespoon (80g) granulated sugar
  • 1 ½ tablespoon (22ml) lemon juice
  • 1 ½ tablespoon (12g) corn starch
  • 1 tablespoon (15ml) water
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon 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 tablespoon (30ml) full fat plain yogurt
  • 1 tablespoon (15ml) reserved blueberry sauce
  • ¼ teaspoon pure vanilla extract
  • fresh lemon zest for topping

Instructions

  1. Begin by preparing the blueberry filling. Heat blueberries, granulated sugar, and lemon juice in a saucepan over medium heat for 5-8 minutes until thawed and juicy.
  2. Mix water with cornstarch in a small bowl, then stir into the simmering berries until thickened, cooking for an additional 15 seconds after bubbling.
  3. Transfer the filling to a bowl to cool completely, then refrigerate for about 1 hour until set.
  4. For the dough, mix lemon zest with granulated sugar in a bowl, then add flour into the bowl of a stand mixer with the lemon sugar, yeast, and salt, avoiding direct contact between the salt and yeast.
  5. Add the egg, oil, milk, and soft butter. Mix using a dough hook for 10-15 minutes, scraping down as needed, until the dough is smooth and sticky, adjusting with water if necessary.
  6. Move the dough to a floured surface and stretch and fold it to develop gluten, then shape it into a ball and let rise in a greased bowl for 1-2 hours, until tripled in size.
  7. Once risen, place in the fridge for 15 minutes to firm up for rolling, if needed. Meanwhile, prepare a greased baking pan lined with parchment.
  8. Roll the dough on a floured surface into a rectangle and spread the cooled filling. Roll into a log or cut strips to form individual rolls, placing them in the baking pan.
  9. Cover and let proof for 30-60 minutes until slightly risen. Preheat the oven to 350°F while waiting.
  10. Bake for 23-27 minutes until golden and the center is fully cooked, then cool for at least 20 minutes on a wire rack.
  11. Prepare the icing by mixing powdered sugar, yogurt, reserved blueberry sauce, vanilla, and salt, then drizzle over the cooled rolls.

Last Step:

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Notes

For best results, ensure water is added gradually to avoid overly sticky dough if conditions are dry.
Allow rolls to cool slightly before icing to prevent melting.
Can store leftovers in an airtight container at room temperature for up to 3 days.

  • Author: Marry
  • Prep Time: 40 minutes
  • Cook Time: 27 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 250
  • Sugar: 14g
  • Sodium: 180mg
  • Fat: 7g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 30mg

Find it online: https://www.deliciousrecipesblog.com/lemon-blueberry-sweet-rolls/