Dessert
Lemon Blueberry Rolls
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A spring twist on classic cinnamon rolls. These delicious fluffy rolls are made with a sweet citrus dough, filled with fresh blueberry preserves & topped with a light lemon glaze. You can make this recipe even easier by using premade blueberry jam for the filling instead of fresh preserves.
Ingredients
Lemon Dough
- ¾ C. warm milk
- 2 Tbsp. butter
- 2¼ tsp. instant yeast
- 3 Tbsp. sugar
- 1 egg
- 1 Tbsp. fresh lemon zest
- 2¾ C. AP flour
- 1 tsp. salt
Filling & Topping
- blueberry preserves — fresh or premade
- lemon glaze
Method
- 1
In the bowl of a stand mixer add the warm milk, sugar, butter & yeast, let rest for 5 minutes.
- 2
Then add the flour, lemon zest, salt & egg.
- 3
Using the dough hook mix on low for 5 minutes.
- 4
Cover & let rise for 1 hour or until doubled in size.
- 5
While the dough is rising make the blueberry preserves & preheat your oven to 200 degrees.
- 6
After the dough has doubled in size punch it down & roll it out into a large rectangle about 12x14.
- 7
Spread half the filling on the dough (add more filling if you'd like) & cut the dough into 6-9 strips. 6 for big rolls & 9 for smaller rolls.
- 8
Roll each strip up & place them into a greased 9inch pan or an 8x8 pan.
- 9
Turn the oven off & place the rolls into the warm oven.
- 10
Let them rise for 20 minutes in the oven.
- 11
After 20 minutes keep the rolls in the oven & turn it to 375 degrees.
- 12
Cook the rolls for 15-20 minutes or until golden brown.
- 13
Let cool 10 mins before adding the glaze & serving.