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Lemon Blueberry Rolls

Lemon Blueberry Rolls Recipe

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup warm whole milk (about 110°F)
  • 2 1/4 tsp active dry yeast
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 3 1/2 to 4 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup very soft unsalted butter
  • 1/2 cup granulated sugar
  • 2 tbsp lemon zest
  • 1 tbsp all-purpose flour (optional)
  • 1 1/2 cups fresh blueberries
  • 1 cup powdered sugar
  • 2 to 3 tbsp fresh lemon juice
  • 1 tsp lemon zest

Method
 

  1. Combine warm milk, yeast, and 1 tbsp sugar; let foam 5-10 minutes. Stir in remaining sugar, egg, melted butter, 3 1/2 cups flour, and salt. Knead 8-10 minutes until smooth. Cover and let rise until doubled, about 1-1 1/2 hours.
  2. Stir soft butter, sugar, lemon zest, and flour (if using) into a smooth paste.
  3. Punch down dough; roll into a 12x16-inch rectangle. Spread filling, scatter blueberries, then roll up tightly. Cut into 12 slices; place in greased 9x13-inch pan. Cover and let rise 30-45 minutes. Bake at 350°F (175°C) for 25-30 minutes until deep golden. Cool 10 minutes.
  4. Whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over warm rolls and serve.

Notes

Hands-on time is about 30 minutes, but plan for roughly 2 hours total with rising. The rolls are best the day they are baked; they keep well at room temperature for a day stored in a covered container.