Description
These Blueberry Rolls are a delightful and easy-to-make breakfast or brunch treat. Flaky dough is filled with a sweet and tangy blueberry lemon filling and topped with a zesty lemon glaze.
Ingredients
Units
Scale
For the Dough:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 teaspoon salt
- 3/4 cup warm milk (110°F/45°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tablespoon lemon zest
For the Filling:
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Activate Yeast: In a large bowl, combine warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5 minutes, or until foamy.
- Make Dough: Add 3 cups flour, remaining sugar, salt, melted butter, egg, and lemon zest to the yeast mixture. Mix until a soft dough forms, adding remaining flour as needed.
- First Rise: Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Make Filling: While the dough is rising, combine blueberries, sugar, lemon zest, and lemon juice in a saucepan. Cook over medium heat until thickened. Let cool slightly.
- Shape Rolls: Punch down dough and roll out into a 15×9 inch rectangle. Brush with melted butter and spread with the blueberry filling. Roll up tightly and cut into 12 slices. Place in a greased 9×13 inch baking dish.
- Second Rise: Cover and let rolls rise until doubled, about 30 minutes.
- Bake: Preheat oven to 375°F (190°C). Bake rolls for 25 minutes, or until golden brown.
- Make Glaze: Whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Glaze and Serve: Drizzle glaze over warm rolls and serve.
Notes
- Yeast: Use warm milk to activate yeast. Substitute instant yeast by mixing it directly with dry ingredients.
- Blueberries: If using frozen blueberries, thaw and drain them first.
- Filling: Let the blueberry filling cool slightly before spreading to prevent a soggy dough.
- Storage: Store leftover rolls at room temperature for 2 days or in the refrigerator for up to a week. Freeze for up to 3 months.
Nutrition
- Serving Size: 1 roll:
- Calories: 250kcal
- Sugar: 20g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
