Lemon Blueberry Sweet Rolls
These are like cinnamon rolls without cinnamon but with TONS of lemon and blueberry! Lemon sweet roll dough with a sweet lemon filling and blueberries, and lemon cream cheese icing. The perfect breakfast or brunch recipe!
Printable recipe:
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FOR THE DOUGH:
⅔ cup (158ml) warm non-fat milk think hot bath water, about 45 seconds in the microwave (100-110°F)
1 package active dry yeast (about 2 ¼ teaspoons)
⅓ cup + ½ teaspoon (67g + 2g) granulated sugar , divided
3 tablespoons (42g) unsalted butter , softened
½ teaspoon salt
1 large egg
1 tablespoon lemon zest , from 1 medium lemon
2 tablespoons (20ml) fresh lemon juice , from 1 medium lemon
3 - 3 ¼ cups (372-403g) all-purpose flour , plus more for dusting
FOR THE FILLING:
4 tablespoons (57g) unsalted butter softened
½ cup (100g) granulated sugar
2 teaspoons lemon zest
2 tablespoons (8g) all-purpose flour
¼ teaspoon salt
2 cups blueberries fresh or frozen (if frozen, make sure they are thawed and drained), see note
FOR THE FROSTING:
2 tablespoons (28g) butter , melted
2 ounces (57g) cream cheese , very soft
2 cups (226g) powdered sugar
¼ teaspoon salt
1-2 tablespoons (15-30ml) fresh lemon juice
INSTRUCTIONS
MAKE THE DOUGH:
Place milk in a microwave safe measuring cup. Heat for 45 seconds in the microwave, until it’s between 100-110°F, think hot bathwater. (The time you heat it will need to be adjusted depending on your microwave. You can use a candy or a meat thermometer to test the temperature.) Add yeast and ½ teaspoon sugar and stir. Let it sit for a few minutes until frothy.
Place ⅓ cup sugar, butter, salt, lemon juice, lemon zest, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds.
Add 3 cups flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. The dough will be slightly sticky and elastic. There will be minimal transfer to your finger if you poke it. If it’s still very wet, add up to ¼ cup more flour, 1 tablespoon at a time.
Spray a large bowl with cooking spray and place the dough in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 2-4 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.
PREPARE YOUR ROLLS:
Mix together butter, sugar, lemon zest, salt and flour until it forms a paste.
Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling. Sprinkle with blueberries.
Roll the dough up tightly from the long end. Slice it into 12 equal rounds. Place the rolls into a 9x13” pan that has been sprayed with cooking spray.
Preheat oven to 350°F. Let rolls rise until doubled in size, about 1 hour. I like to place them on the stove top while the oven is preheating so that helps them rise faster.
Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown.
Make ahead instructions: Cover the rolls with plastic wrap and refrigerate overnight. When ready to bake, preheat oven to 350°F. Remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown. Note: the blueberries will drain to the bottom of the pan if it sits overnight. That’s not a problem.
MAKE THE FROSTING:
Mix the melted butter and softened cream cheese until mostly smooth. Beat in powdered sugar and 1 tablespoon lemon juice, adding more as desired for thickness. Spread over warm rolls and serve.
RECIPE NOTES
Milk: use nonfat, 2%, whole or nondairy
Blueberries: Fresh, frozen or canned can be used, regular or wild. Just make sure they are thawed and well drained before using.
Use fresh lemon juice for best results.
Make sure your yeast is not expired.
These are no knead rolls if you're making them using a stand mixer. If doing this by hand, mix until you can't anymore then turn out onto a floured surface and knead until the dough is smooth and elastic. This will take several minutes.
To use salted butter, omit salt in filling and frosting and reduce to ¼ teaspoon in dough.
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4 *NEW* Canned Dough Recipes You'll LOVE!
I love getting a little help with recipes by using pre-made dough from time to time! Today I'm bringing you 4 recipes using various canned doughs that I think you'll love! Let me know if you've ever tried these before or if you have a favorite recipe using canned dough.
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Best Blueberry Cinnamon Rolls (Blueberry Sweet Rolls)
The Best Blueberry Cinnamon Rolls or Blueberry Buns are soft, filled with fresh blueberries and covered in cream cheese frosting, a must have blueberry recipe! Perfect for breakfast, brunch or dessert!
HOMEMADE BLUEBERRY CINNAMON ROLLS & PUDDING POPS! | AFTERNOON IN THE KITCHEN
Hey family!!! Today's I'm bringing y'all along with me for an afternoon in the kitchen! We're making some amazing homemade blueberry cinnamon rolls, pudding pops, and stained glass jello!
All Recipes will be here shortly! ????????????
Pudding Pops:
1 box chocolate cook and serve jello pudding
2 cups milk
1 cup cool whip
Cook jello with 2 cups milk until it boils and begins to thicken. Remove from heat and mix in 1 cup coo whip. When the mixture has cooled pour into molds or popsicle makers and freeze for 5-6 hours.
Stained Glass Jello
Ingredients:
1 box 6 ounces red jello mix
1 box 6 ounces blue jello mix (I used green this time.)
14 ounces sweetened condensed milk
2 ounces unflavored gelatin 2 (1 ounce) packets
water
Instructions:
For each flavor, dissolve one box of Jello in 2 cups of boiling water. Pour into two separate 9×13 pans and chill for at least 3 hours, or overnight.
After chilling the flavors, cut them into small squares. Mix both colors of Jello squares in one 9×13 pan. In a separate bowl, sprinkle 2 envelopes of unflavored gelatin into 1/2 cup cold water. Let the gelatin expand in the water for a few minutes, then add 1 1/2 cups boiling water and whisk together until the unflavored gelatin dissolves.
Mix in the can of sweetened condensed milk, stir and let cool at room temperature. Once the milk mixture has cooled, pour over Jello squares in the 9×13 pan. Chill for a few hours until set up. Cut into blocks or shapes and serve.
Blueberry Cinnamon Rolls:
Ingredients:
Blueberry Sauce:
2 cups frozen or fresh blueberries
2 TB Orange Juice
1/4 cup sugar
Dough:
1 cup milk, warmed
1/4 cup butter at room temperature
3 1/2 cups all purpose flour
1 package yeast
1/4 cup sugar