Blueberry Sweet Rolls with Lemon Cream Cheese Frosting

Course Breakfast

Cuisine American

Keyword blueberry, lemon, sweet rolls

Cook Time 25

Total Time 3

Servings large rolls (2 pans)

Calories 891kcal

Author Bruce and Dina Miller

Whisk the yeast into the warm milk and let stand for 3-4 minutes.
1 ½ cup milk, 4 teaspoons instant dry yeast
Mix flour, salt and sugar in a large mixing bowl. Set aside.
6 ½ cups all-purpose flour, 1 ½ teaspoons salt, ¾ cup granulated sugar
Whisk 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.
3 eggs, 9 tablespoons salted butter
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.
1 tsp vegatable oil

Prepare the filling by mixing the sugar and lemon zest in a medium bowl.
2 sticks butter, 1 ½ cups sugar, 2 lemons
Pick thru blueberries to make sure to discard any leaves.
16 ounces blueberries

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.
8 ounces cream cheese, 1/2 cup salted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon lemon juice