I am not sure many people know my love for a cinnamon roll. The cinnamon, ooey gooey center, and the cream cheese frosting gets me every. single. time. I also have an unnatural obsession with blueberries. When they are in season it is pretty much all I will eat really at any time. So! I married two of my most favorite things and made a pretty special sweet treat.
Meyer Lemon Infused Sweet Rolls with Blueberry Filling
Sweet Rolls
2 3/4 Cups All Purpose Flour
3 Tbsp Sugar
1 tsp Salt
2 1/4 tsp Active Dry Yeast
1/2 cup warm water
1/4 cup milk (warm)
2 1/2 Tbsp Unsalted Butter
1 Large Egg
Zest of a Lemon
** Adapted from Sallys Baking Blog
Filling
2 Cups Blueberries (fresh or frozen)
1/2 Cup Sugar
Zest of a Lemon
2 Tbsp Lemon Juice
1 Tbsp Cornstarch
Glaze
1 Cup Confectioners Sugar
1 Tbsp Lemon Juice
Zest of One Lemon
1-2 Tbsp Water
Active Prep Time: 25 Minutes
Total Prep Time: 4 Hours
Servings: 12 Rolls
Directions
Pour the milk and water into a small saucepan and put over medium low heat until it reaches 115 degrees. Add the butter to the mixture and set aside. Meanwhile put the 2 1/4 cups of flour, sugar, salt, lemon zest and yeast into the bowl of a mixer with the dough hook attachment. Turn the mixer on low and slowly stream in the milk mixture. Mix on medium low, until the dough comes together, is sticky and comes together in a ball.
Oil a bowl - I prefer plastic for better rising results. Flour your hands and take the dough out of the bowl of the mixer. Form into a ball and place in the bottom of the bowl. Cover with plastic wrap tightly and place somewhere warm until it doubles in size. About 2 hours.
Meanwhile, Put the blueberries, sugar, lemon juice, and lemon zest in a small saucepan. Place on medium heat and let it come to a simmer. Stir the mixture a bit to break up the fruit.Add the cornstarch and mix until you no longer see lumps. Set aside and let it cool completely.
When the dough has risen twice its size - approx 2 hours. Flour a clean, flat surface, and put the dough in the center. Roll is out to a large square, approximately 1/4 inch thick. The dough will spring back a bit so take your time and be patient.
Take a pastry brush and use room temperature butter along all four edges. Then pour the blueberry mixture in to the center of the dough. I use my hand to evenly spread out the mixture. It is messy, but kind of fun! Spread it all the way out to a 1/4-1/2 an inch from the edges. From the bottom - the side closest to you begin rolling. This is a messy affair. The tighter you can get it the better. It really makes for an easier and prettier roll in the end. Roll it all the way to the end and seal with more room temp butter.
Take a serrated knife and cut the large roll in half, then half again, then half again, until you have 1 inch rolls. Place them swirl side up in a buttered and floured baking pan. I prefer a rectangular one, but you can use a circle as well. Place the rolls in the pan touching each other ever so slightly. Cover with a dish towel and let rise until they double in size - about 1 1/2 - 2 hours.
Preheat the oven to 350 degrees. Place the buns in the oven - ha! - and let bake for 30 - 45 minutes. They will start smelling sensational right away, but be patient you want them to be doughy in the center and not raw - about 200 F in the center. Cover the with a tin foil tent at about the 20 minute mark.
Take the rolls out and let them cool. Meanwhile, make the frosting by combining the confectioners sugar, lemon juice, and lemon zest. Mix until thick, spreadable, and smooth.
When the rolls have cooled off for about 30 minutes, frost them and serve warm!
Meyer Lemon Infused Sweet Rolls with Blueberry Filling
Sweet Rolls
2 3/4 Cups All Purpose Flour
3 Tbsp Sugar
1 tsp Salt
2 1/4 tsp Active Dry Yeast
1/2 cup warm water
1/4 cup milk (warm)
2 1/2 Tbsp Unsalted Butter
1 Large Egg
Zest of a Lemon
** Adapted from Sallys Baking Blog
Filling
2 Cups Blueberries (fresh or frozen)
1/2 Cup Sugar
Zest of a Lemon
2 Tbsp Lemon Juice
1 Tbsp Cornstarch
Glaze
1 Cup Confectioners Sugar
1 Tbsp Lemon Juice
Zest of One Lemon
1-2 Tbsp Water
Active Prep Time: 25 Minutes
Total Prep Time: 4 Hours
Servings: 12 Rolls
Directions
Pour the milk and water into a small saucepan and put over medium low heat until it reaches 115 degrees. Add the butter to the mixture and set aside. Meanwhile put the 2 1/4 cups of flour, sugar, salt, lemon zest and yeast into the bowl of a mixer with the dough hook attachment. Turn the mixer on low and slowly stream in the milk mixture. Mix on medium low, until the dough comes together, is sticky and comes together in a ball.
Oil a bowl - I prefer plastic for better rising results. Flour your hands and take the dough out of the bowl of the mixer. Form into a ball and place in the bottom of the bowl. Cover with plastic wrap tightly and place somewhere warm until it doubles in size. About 2 hours.
Meanwhile, Put the blueberries, sugar, lemon juice, and lemon zest in a small saucepan. Place on medium heat and let it come to a simmer. Stir the mixture a bit to break up the fruit.Add the cornstarch and mix until you no longer see lumps. Set aside and let it cool completely.
When the dough has risen twice its size - approx 2 hours. Flour a clean, flat surface, and put the dough in the center. Roll is out to a large square, approximately 1/4 inch thick. The dough will spring back a bit so take your time and be patient.
Take a pastry brush and use room temperature butter along all four edges. Then pour the blueberry mixture in to the center of the dough. I use my hand to evenly spread out the mixture. It is messy, but kind of fun! Spread it all the way out to a 1/4-1/2 an inch from the edges. From the bottom - the side closest to you begin rolling. This is a messy affair. The tighter you can get it the better. It really makes for an easier and prettier roll in the end. Roll it all the way to the end and seal with more room temp butter.
Take a serrated knife and cut the large roll in half, then half again, then half again, until you have 1 inch rolls. Place them swirl side up in a buttered and floured baking pan. I prefer a rectangular one, but you can use a circle as well. Place the rolls in the pan touching each other ever so slightly. Cover with a dish towel and let rise until they double in size - about 1 1/2 - 2 hours.
Preheat the oven to 350 degrees. Place the buns in the oven - ha! - and let bake for 30 - 45 minutes. They will start smelling sensational right away, but be patient you want them to be doughy in the center and not raw - about 200 F in the center. Cover the with a tin foil tent at about the 20 minute mark.
Take the rolls out and let them cool. Meanwhile, make the frosting by combining the confectioners sugar, lemon juice, and lemon zest. Mix until thick, spreadable, and smooth.
When the rolls have cooled off for about 30 minutes, frost them and serve warm!
0 Comments