These incredibly decadent blueberry rolls with lemon glaze make a wonderful addition to any spread for a family breakfast or friends’ brunch. I love having something sweet first thing in the morning, and this is a great example of something that would be wonderful for just that!
While I know that a huge number of people out there might tend to opt more for cereal or toast on those busy weekday mornings, we’re sure that you’ll find something delicious in these rolls. They’re delicious, easy to make, and a real crowd pleaser!
For the filling:
- 1 ⅓ cups frozen blueberries - do not thaw them first.
- Zest of one lemon.
- ¼ cup granulated sugar.
- 1 teaspoon cornstarch.
For the dough:
- 1 packet Instant Yeast.
- ½ cup water.
- ¼ cup milk.
- 2 ½ tablespoons unsalted butter.
- 1 large egg, at room temperature.
- 4 cups all-purpose flour, scooped and leveled.
- 3 tablespoons granulated sugar.
- 1 teaspoon salt.
For the glaze:
- Juice of one large lemon.
- 1 cup (120g) confectioners’ sugar.
- 1-2 tablespoons (15-30ml) milk, half-and-half, or heavy cream.
How To Make Blueberry Lemon Rolls
Begin by making the filling:
- Combine the blueberries, sugar, cornstarch and lemon zest in a bowl. Make sure that the blueberries are frozen.
- Gently toss the contents of the bowl, and then let it sit while you prepare the dough.
Make the dough:
- Set aside a cup of flour from your total amount - it’s best to put the flour quite a way away when baking, otherwise, you’re likely to drop something in it while you’re doing something else.
- In a large bowl, gently combine the remaining flour, sugar, salt, and yeast. Set aside this bowl too.
- Melt the butter, either in a small pan on the stove or in the microwave. To melt butter use the highest heat of your microwave.
- Warm the milk and water in the microwave for sixty seconds.
- Combine the butter, water, and milk. Make sure that the mixture is warm to the touch, but not hot. You want to ensure that the temperature is ideal for promoting growth in the yeast that you’ll soon add, while not hot enough to outright kill the yeast.
- Stir the butter mixture into the flour mixture. Add the egg, and only just enough of the reserved flour to make a soft dough.
This next step is affected by how hot or cold the climate you’re in is. A warmer climate might need more flour, while a cooler climate might need less. Feel the consistency of the dough, and go from there.
- Add the reserved one to two cups of flour a little at a time.
- The dough that you’re making will be ready when it gently pulls away from the side of the bowl and has an elastic consistency - when you’ve reached that point you must stop adding flour! As we said above, this point will be with different amounts of flour depending on the climate that you’re in.
- On a lightly floured surface, knead the dough for five to six minutes.
- Place the dough in a lightly greased bowl (olive oil will work), and let it rest for about ten minutes.
Next, you’ll need to fill the rolls:
- After ten minutes have passed, roll the dough out into a fourteen-by-eight-inch rectangle.
- Pour the sugared blueberry mixture on top, and gently spread it around to cover the dough surface. If you’re using particularly small blueberries, then you may need additional ones to fill in any gaps that you might get.
- Roll the dough up tightly.
- Cut the long, rolled-up piece of dough into twelve to fourteen even pieces, and place them in a lightly greased baking dish.
- Cover the rolls with a damp towel, and allow them to rise in a warm draft-free place for one hour.
- After the rolls have doubled in size, preheat the oven to 375˚F.
- Bake for twenty-five to thirty minutes, until they’re lightly browned.
- If your oven runs a little hot, cover the rolls with a small amount of foil after fifteen minutes of baking. This will prevent heavy browning to the tops of the rolls.
Finally, you need to make the glaze!
- Mix all of the glaze ingredients together.
- If you’d like your glaze to be a little thicker, then add in some more powdered sugar.
- If you’d like your glaze to be a little thinner, add more lemon juice or cream. We’d recommend going for more lemon juice rather than more cream, as it will lead to a more interesting overall flavor.
- Right before you serve the rolls, top them generously with the glaze. Simply pour it over the top, and try to go for a roughly even layer with few to no gaps whatsoever.
Tips For The Best Blueberry Lemon Rolls
Why do the blueberries need to be frozen?
Well, the blueberries need to be frozen because this will mean that they’ll release liquid while you’re making the other parts of the rolls. Therefore, when they’re finally stirred just before being used to fill the rolls, they’ll be deliciously juicy and ideal for a wonderful filling.
Could I use another type of flour?
You could, but some types of flours may have unintended consequences.
If you’re avoiding gluten, then you can go straight ahead and use whatever gluten-free flour is your personal favorite, there shouldn’t be any real difference to the consistency.
If you’ve only got bread flour (which has a lot of gluten) or pastry flour (which has very little gluten) then you might experience some textural changes to the rolls.
Generally, gluten is responsible for making something chewy. Therefore, using bread flour may result in chewy rolls, and using pastry flour may result in crumbly rolls.
Why does the egg need to be at room temperature?
Good question, especially since most people keep their eggs in the fridge.
Keeping your egg at room temperature means that the mix of wet ingredients won’t be passively cooled by a cold egg being added. This would lead to the yeast having less of an effect, leading to your bake being less great overall.
Blueberry Rolls With Lemon Glaze
- 1⅓ cups frozen blueberries
- zest of one lemon
- ¼ cup granulated sugar
- 1 tsp cornstarch
Blueberry Roll Dough
- 1 packet instant yeast
- ½ cup water
- ¼ cup milk
- 2½ tbsp unsalted butter
- 1 large egg room temperature
- 4 cups all purpose flour
- 3 tbsp granulated sugar
- 1 tsp salt
- 1 juice from one large lemon
- 1 cup confectioners sugar
- 1-2 tbsp milk or half and half or heavy cream
- Prepare the filling first. Combine the frozen blueberries, sugar, cornstarch and lemon zest in a bowl. Gently toss and set aside.
Blueberry Roll Dough
- Set aside 1 cup of flour.
- In a seperate bowl, mix the remaning flour, sugar, salt and yeast together. Set aside.
- Melt the butter.
- Warm the milk and water in the microwave for 1 minute. Combine the butter with the water and milk.
- Stir the butter mixture into the flour mixture. Add the egg and just enough of the reserved flour to make a soft dough.
- Knead the dough on a lightly floured surface for 5-6 minutes.
- Place the dough in a lightly greased bowl and let it rest for 10 minutes.
Filling and Baking The Rolls
- After the dough has rested, roll out into a large 14 x 18 rectangle.
- Pour the sugared blueberries on top and cover the entire dough surface.
- Roll the dough tightly. Cut into 12-14 even pieces and place into a lightly greased baking dish.
- Cover the rolls with a towel and allow to rise in a warm draft free place for an hour.
- Once the rolls have doubled in size, preheat the oveh to 375.
- Bake for 25-30 minutes.
- Mix all the glaze ingredients together. Before serving, top the blueberry rolls with glaze.
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