Blueberry Lemon Rolls

 These rolls are a delicious twist on an original cinnamon roll recipe. The dough is extra fluffy, the filling is just the right amount of fruity, and a thick layer of lemon frosting covers them. YUM! The bread dough is very forgiving; if you can't get to after the first hour of rising, just punch it down and let it rise again. These are the perfect rolls to enjoy this summer!

Blueberry Lemon Rolls

Serves: 24    Prep Time: 2+ Hours    Baking Time: 20 minutes

Ingredients: 

Sweet Rolls

2 cups warm whole milk (95-110 degrees)

2 1/4-ounch packet active dry yeast

4 tablespoons granulated sugar

6 tablespoons unsalted butter at room temperature

2 large eggs

6 cups all purpose flour, plus more for rolling

2 teaspoons kosher salt 

Blueberry Filling

2 cups frozen blueberries

2/3 cup granulated sugar

2 tablespoons cornstarch

Lemon Frosting

4 tablespoons unsalted butter at room temperature

3 cups powdered sugar (more or less, depending on desired consistency)

1-2 tablespoons milk (more or less, depending on desired consistency)

Zest of 2 lemons

2 tablespoons freshly squeezed lemon juice 

3 drops yellow food coloring (optional)

Directions: 

In the bowl of a stand mixer fitted with a dough hook attachment, mix your warm milk, yeast, sugar, butter, and eggs. Mix until combined, add your salt, and then add one cup of flour at a time. Beat on medium speed until dough is elastic, but slightly sticky. This step will take about 3-5 minutes. While your dough is mixing, spray a stainless steel mixing bowl with cooking spray. Place your dough into the bowl, then turn it once so each side of the dough is coated with the cooking spray. Cover the dough and let it rise in a warm place for at least an hour. After an hour, punch the dough down, re-cover, and let rise another hour. 

While your dough is rising, mix your frozen blueberries, granulated sugar and cornstarch in a saucepan. Cook over medium heat until the berries start to release their juices and the mixture begins to boil. Boil while stirring constantly until the mixture is syrup-y and thick. Transfer the mixture to a bowl and place in the fridge to cool. 

When the second rise is complete, divide your bread dough in half so it will be easier to work with. Place half of the dough onto a heavily floured surface and roll until the mixture resembles a rectangle and is about 1/4 inch thick. Spread 1/2 of the cooled blueberry filling over the dough leaving a 1 inch border. Tuck and roll the dough, beginning on the long side. Roll until it has all been rolled, then place seam side down. Cut into 1 inch slices using a sharp knife, and place 7-9 rolls into a lightly greased  round pie pan. This recipe will make enough rolls to fill 3 round pie pans. Repeat this step with the remaining dough and blueberry filling. 

Place the pans of rolls in a warm place and let rise for an additional hour. The longer they rise, the fluffier your rolls will be. :) As your rolls are completing their last rise, make your frosting. In a stand mixer fitted with the paddle attachment, beat your softened butter, lemon juice and lemon zest together. Add one cup of powdered sugar at at a time, adding your milk when needed to make your frosting the desired consistency. I added the yellow food coloring to make the frosting look more lemon-y. 

Bake your rolls for 20 minutes at 350 degrees, or until rolls are lightly browned and cooked through. Allow the rolls to cool for 15-20 minutes before frosting. YUM!

A pan for your family to enjoy, and 2 pans to give away. Who wouldn't enjoy a blueberry lemon roll in the springtime?