thepioneerwoman5.0
Blueberry Lemon Sweet Rolls
These blueberry lemon sweet rolls are topped with a fresh citrus glaze. Bake this recipe for Mother's Day brunch or a weekend breakfast any time of year.
👥 16 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 45 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●knife
- ●bowl
- ●whisk
📝 Preparation Steps
1
For the dough: In a large saucepan, bring the milk, granulated sugar, and canola oil to a simmer over medium heat. Remove from the heat and set aside to cool slightly (the mixture should be about 110˚F). Sprinkle the yeast evenly over the top and set aside until it begins to bubble and foam, about ⏱️ 5 minutes.
2
Add 4 cups of the flour to the yeast mixture. Stir gently until totally combined. The mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for ⏱️ 1 hour.
3
After ⏱️ 1 hour, add the remaining ½ cup flour, as well as the salt, baking powder, and baking soda. Mix until combined. Refrigerate the dough, covered, until you need it, at least ⏱️ 1 hour. (Refrigerating the dough helps make it easier to handle.)
4
Preheat the oven to 375°F. Grease three 9-inch pie plates (not deep-dish) with oil.
5
For the filling: In a small saucepan, melt the butter over medium heat. Once melted, remove from heat.
6
Turn the dough onto a floured surface. Roll it out into a large rectangle, about 24-by-10-inches. Drizzle the melted butter over the dough, using your fingers to spread it evenly.
7
Combine the granulated sugar, salt, and lemon zest on a plate and use your fingers to rub the zest into the sugar so that it's a nice, light yellow. Sprinkle it evenly over the butter. Sprinkle the blueberries evenly over the surface.
8
Beginning at the long side furthest from you, roll the dough toward you until it’s in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, trim the ends. Slice into 24 rolls (about ½-inch thick). Lay the slices, with a cut side-down, in the prepared pie plates (8 per plate). Allow to rise for ⏱️ 20 minutes, then place in the oven and bake until deep golden brown on top, 20 to ⏱️ 25 minutes.
9
For the glaze: In a medium bowl, combine the lemon zest, lemon juice, powdered sugar, milk, and a dash of salt. Add the melted butter and whisk until smooth. Taste it and add more milk as needed so the glaze is smooth and pourable.
10
Remove the rolls from the oven and drizzle the glaze all over. Be sure to get it all around the edges and to cover the surface so they’ll be nice and moist!
11
Serve warm or at room temperature.
Nutrition Facts
calories
592 Calories
fat Content
17 g
fiber Content
2 g
sugar Content
78 g
sodium Content
382 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
25 mg
carbohydrate Content
107 g
saturated Fat Content
6 g
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