A few weekends ago, I asked Bruce if he would make blueberry sweet rolls with the zest of lemon in them. He had already made so many other blueberry and lemon treats for me! And we all know he knows how to make the best sweet rolls. When Bruce gets up early on a Sunday (earlier than normal) to smoke a pork butt, you can be assured we will also get sweet rolls. As he says, he is up anyway, so he may as well make a special breakfast. That is exactly how making sweet rolls was born. BBQ.
Bruce makes these super-sized rolls, perfect for sharing! But who would want to?
Bruce makes a double batch of dough. Does that surprise you? Nope. He is a big double batch fan. So not only do we get these blueberry sweet rolls, but he gets a pan of his cinnamon rolls. We end up with leftovers of both and the neighbors are always happy. We save the lemon cream cheese frosting in a separate container, so we can warm up the blueberry sweet rolls later in the week and smear them with a generous amount of frosting. Okay, our son does that. Sunday is our treat day!
These rolls can raise while you do a load of laundry, or run to the grocery store. Just pop them into the oven once they are raised! You will have the yummiest breakfast for the whole family!
We hope you give these blueberry sweet rolls a try. If you love blueberries, you will love making these, and eating these! Give us a rating and a comment if you make them. We would love to hear from y’all!
For the Dough:
- 1 1/2 cup warm milk (about 110 degrees F)
- 4 teaspoons instant dry yeast
- 3 eggs at room temperature
- 9 tablespoons salted butter melted and cooled
- 6 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 3/4 cup granulated sugar
For the Filling:
- 2 sticks butter softened
- 1 1/2 cups sugar
- Zest from 2 lemons
- 16 oz container of fresh blueberries
For the Frosting:
- 16 ounces cream cheese (softened)
- 1 cup salted butter (softened)
- 4 cups powdered sugar
- 2 teaspoon vanilla extract
- 2 tablespoon fresh lemon juice
Instructions for blueberry sweet rolls:
Wisk the yeast into the warm milk and let stand for 3-4 minutes. Mix flour, salt and sugar in a large mixing bowl. Wisk eggs and butter into milk mixture. Pour the wet ingredients over the dry and blend until the dough comes together. A firm rubber spatula or plastic bench scraper works well. Turn dough out onto lightly floured counter and gently knead until the dough is firm but still a little sticky. This should take about 3-4 minutes.
Lightly coat a large bowl with vegetable oil. Place the dough into the oiled bowl and cover with a moist dish towel. Set the bowl in a warm place until the dough has doubled in size about 1 hour. Prepare the filling by mixing the sugar and lemon zest in a medium bowl.
Turn the dough out onto a lightly floured counter. Using a rolling pin, roll the dough out into a rectangle. Spread the softened butter onto the dough. I like to use my hands. Sprinkle the sugar mixture over the butter. Make sure that coverage is even. Spread the blueberries evenly over the sugar mixture. Starting on the long end, roll the dough up firmly, tucking the ends in as you go. Cut into 12 even slices and place in a greased 9×13 baking pan. Cover the pan with plastic wrap and allow the rolls to rise for 1 hour or until nearly double.
Preheat the oven to 375 degrees.Bake for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Rotate the rolls at 10 minutes. If they are getting too brown, cover loosely with foil for the remaining baking time.
Make the cream cheese frosting. In a medium mixing bowl blend the softened cream cheese and butter until smooth using a hand mixer. Slowly add powdered sugar. Add vanilla and lemon juice. Spread the frosting over the cooled rolls.
- Category: breakfast
- Method: baking
- Cuisine: american
Keywords: blueberry sweet rolls, lemon cream cheese frosting