Blueberries and lemons and bread, oh my! For my first batch of sweet rolls, I would say these went pretty well! If big, gooey, yeasty cinnamon rolls are your thing, give this summery version a shot and see which one you like better. I have to say I’m a fall person, but these sweet rolls alone might win me over! If you can get your hands on fresh blueberries, use those–I was lucky enough to go pick a bucket of my own blueberries (that I used in every meal for a week straight!) at an orchard only thirty minutes from home.
Blueberries grow everywhere in Appalachia–they make for sweet little treats when we find them wild on hikes. Mmm, can you imagine these rolls with huckleberries? That would be DELISH! But fresh-picked blueberries from the local orchard are the next best thing. I froze the gallons of extra blueberries we had and used them in this recipe, since they ripen at the beginning of the summer and do just fine going straight from the freezer into sweet rolls. Dollop with tangy lemon frosting, drizzle with sweet blueberry glaze, and enjoy!
- 3 and 1/2 cups unbleached all-purpose flour
- 1 (1/4 oz) package active dry yeast
- 1/2 cup whole milk
- 1/2 cup sour cream or plain Greek yogurt
- 6 tbsp salted butter, cut into cubes
- 1/3 cup granulated sugar
- 1 large egg, lightly beaten
- 1 and 1/3 cups frozen, not thawed blueberries
- 1/3 cup light brown sugar
- 4 tbsp butter, cubed small
- 2 tbsp butter, melted for brushing dough
Lemon Cream Cheese Frosting
- 1 tbsp salted butter, melted
- 1/2 cup cream cheese, softened
- 1/4-1/2 cup powdered sugar (depends on how sweet you want it, I would start with 1/4 and add more)
- 1 tsp fresh lemon juice
- zest of 1 and 1/2 lemons
- 2/3 cup frozen blueberries
- 2 tsp fresh lemon juice
- 2/3 cup powdered sugar
- 1/4 cup light brown sugar
- In the bowl of a stand mixer, whisk flour and yeast. Add milk, sour cream/yogurt, sugar, salt, and butter in a medium saucepan over medium heat, stirring occasionally until warm (the butter may not melt all the way but that’s okay–don’t let it simmer or boil.) Add milk mixture to flour mixture.
- Beat with a dough hook until lumpy, then add the egg and beat until the dough pulls away from the sides of the bowl.
- Place dough in a large oiled bowl and cover with a kitchen towel. Let rise at room temperature for about 90 minutes or until the dough has doubled in size.
- For the filling: combine blueberries, brown sugar, and 4 tbsp butter in a medium bowl. Microwave about 20 seconds, mixing halfway through, so that it makes a delicious, sticky mess. Some clumps of butter are fine, they will melt in baking.
- For the glaze: combine all ingredients in a food processor and process until smooth (trust your food processor, it will chop everything up!)
- For the frosting: place all ingredients in a small bowl and whisk or mix with a hand mixer until combined, add sweetener to taste. You may want to double the recipe if you really want to slather your sweet rolls with the frosting, but I went light on the sugar and used it as a tangy compliment to the glaze, so I only needed about a spoonful per sweet roll.
- Roll the rolls: coat a 10-inch cast-iron skillet with cooking spray and preheat the oven to 350 F. Once the dough has risen, place on a lightly floured work surface. Roll the dough into a roughly 14×10 inch rectangle. Brush with the melted butter, all the way to the edges, and layer the blueberry filling evenly over the top.
- Roll the dough away from you starting from the long edge. Before you finish the roll, seal the edge with some melted butter or water. Cut the long into 10 roughly 1-inch tall slices (I like using unflavored dental floss so they don’t get squashed, but a serrated knife would work just as well.)
- Place the rolls in the prepared skillet in a single layer. Bake for 20-30 minutes, uncovered, until golden brown. Remove from the oven and let cool before topping with the frosting, glaze, and some fresh blueberries, and then enjoy!