Blueberry and lemon are two of my favorite flavors in the whole wide world. So when I discovered a recipe that combined both of these flavors from www.sallysbakingaddiction.com I had to give it a try. This tempting treat is called blueberry sweet rolls with lemon glaze.
The recipe for this dessert is as follows:
- 2 and 3/4 cups (345g) all-purpose flour
- 3 Tablespoons granulated sugar
- 1 teaspoon salt
- 1 package Red Star Platinum Yeast or any instant yeast* (1 packet = 2 and 1/4 teaspoons)
- 1/2 cup (120ml) water
- 1/4 cup (60ml) milk (cow’s milk – I used skim)
- 2.5 Tablespoons (40g) unsalted butter
- 1 large egg, at room temperature
- 1 and 1/3 cups (225g) frozen* blueberries, not thawed
- 1/4 cup (50g) granulated sugar
- 1 teaspoon cornstarch
SWEET LEMON GLAZE
- Juice from 1 large lemon*
- 1 cup (120g) powdered sugar (or more)
- 1-2 Tablespoons (15-30ml) half-and-half (or heavy cream or milk)
- Make the filling first: Combine the frozen blueberries, sugar, and cornstarch in a bowl. Gently toss around and let sit while you prepare the dough.
- Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
- Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
- Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Pour the sugared blueberries on top and gently spread them to cover the dough surface. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 2-3 hours. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls inside oven and allow to rise. *Do not* refrigerate the rolls at any point during or after rising.
- After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
- Make the glaze: Right before serving, top your blueberry rolls with glaze. Mix all of the glaze ingredients together. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired. If you’d like it thinner, add more lemon juice or cream. Pour over sweet rolls.
- Makes 11 cinnamon rolls. Rolls are best enjoyed the same day, but stay fresh and soft in a covered container for 5 days. Glaze the rolls immediately before serving. The recipe may be made the night before through step 5. Allow the rolls to stay at room temperature before baking.
Oh my goodness, these sweet rolls are insanely good! The combination of the blueberry and lemon is magical. The dough is perfection, in both taste and texture. I will not lie, this is a labor of love and takes a fair amount of time and effort to create. But it is well worth it. I (and everyone else who I fed them to) absolutely adored this dessert.
Baltimore City residents can purchase the ingredients for this dessert at the following locations:
Whole Foods Market
1330 Smith Avenue
Baltimore, MD 21209
1020 41st Street
Baltimore, MD 21211