Fresh Baked Blueberry Lemon Rolls with Blueberry Glaze

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Cinnamon rolls are one of my favorite treats to eat. There’s something about that delicious cinnamon smell that comes from the warm oven when they’re baking in the Winter.

I wanted to make a Spring/Summer version of this delicious dessert. So, I decided to go with blueberries and lemon. Perfect perfect flavors for this time of the year.

You make these the same why you’d make cinnamon rolls, but just with a different filling and glaze. Instead of brown sugar, I opted for white granulated sugar. I felt it complemented the berries and lemon better. The molasses in brown sugar is better for dark cinnamon counterpart.

You can really add as many blueberries in the rolls as you want. I used 1 1/2 cup frozen blueberries wild blueberries because they are smaller and I feel fit inside the dough better, but the larger fresh blueberries are find as well.

These rolls smell just as delicious as cinnamon rolls as they bake. You’ll be at the oven window anxiously waiting for them to come out too!

INGREDIENTS

• 1/2 cup warm milk

• 1 egg

• ⅓ cup butter, melted

• 2 cups bread flour

• 1/2 teaspoon salt

• 1/4 cup sugar

• 1 packet quick rising yeast

Filling

• 1 cup granulated sugar

1 1/2 cup frozen wild blueberries or fresh blueberries

Zest of 1 lemon

1 tbsp lemon juice

• ⅓ cup butter, softened

Blueberry Glaze

1/2 cup frozen or fresh blueberries

1/2 tsp lemon zest

1 tsp lemon juice

1 tbsp water

1 1/2 cups powdered sugar

1-2 tsp milk

Warm milk in the microwave, then pour in a standing mixer. Sprinkle yeast on top. Let it stand for 10 minutes. Add egg, butter, salt, sugar, and flour. Knead dough with a hook attachment for about 5 minutes. Cover the dough with a plastic wrap and let it rise for an hour. Place bowl in the refrigerator overnight.

The next day, Sprinkle the counter with flour.

Roll the dough into a rectangle.

Spread melted butter on top.

Mix sugar, lemon zest and juice in a bowl. Spread evenly over butter. Roll dough up lengthwise.

Use a pastry cutter (or pizza wheel) to slice dough into 12 equal pieces. Roll each piece up separately.

Place parchment paper in a large round baking pan (or 2 small). Place rolls in the pan.

Let them rise until the rolls have risen to twice their size.

Bake at 400 F for 20 minutes or until brown. Cool slightly.

Spread the glaze on the rolls.

Glaze

In a saucepan add blueberries, lemon zest, juice and water. Cook for about 10 minutes or until blueberries start to burst. Remove from heat and cool slightly. Add mixture to a blender and purée. Add mixture to a bowl with the powdered sugar. Mix and add milk 1 teaspoon at a time. Depending on the texture of the blueberry mixture, that will determine how much milk you need. Add more or less as needed. The glaze should be slightly pourable.