Blueberry Sweet Rolls Recipe
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Blueberry Sweet Rolls Recipe

Recipe – use a scale if you have one 🙂
Ingredients for the rolls
4 cups + 2 tablespoons (500 g) of all-purpose flour
2 1/4 teaspoons (7 g) of active dry yeast
2/3 cup (135 g) of granulated sugar
7 tablespoons (100 g) of unsalted butter (Softened)
2 teaspoon vanilla extract
1 cup (250 ml) of lukewarm milk
1/2 teaspoon of salt

Ingredients for the filling
1 cup and 3/8 cup (140 g) of fresh or frozen blueberries (save some fresh blueberries for decorating the top).
Zest of a big Lemon
7 tablespoons (100 g) of unsalted butter
1/2 cup (90 g) of cane sugar
2 tablespoons of potato starch
1 tablespoon of confectioners’ sugar

1 and 1/2 tablespoons of fresh lemon juice
1-1/4 cups (160 g) of Powdered Sugar
1/4 of a cup (65 g) of Cream cheese
1 tablespoon (15 g) of unsalted butter, at room temperature
1 teaspoon vanilla extract
Decoration (Optional) Lemon Zest and Fresh blueberries

In a medium bowl add the flour and the rest of all the dry ingredients including the dry yeast and set aside.
In another large bowl put together the butter at room temperature, vanilla extract, and lukewarm milk.
Stir 1/3 of the flour mix at a time to the wet ingredients and mix until well combined.
Remove the dough from the bowl and place it on a counter and kneed with your hands for 5-7 min until the dough feels smooth and doesn’t stick to your hands.
Put the dough in a bowl and cover with a kitchen towel. Let rise for 1 hour or until dough doubles in size.

Mix 1 tablespoon of confectioners’ sugar and 2 tablespoons of potato starch and add the mixture to the blueberries and set aside. In another little bowl mix cane sugar, lemon zest, and softened butter and set aside.

Remove dough from the bowl and place it on a counter and with a rolling pin, roll the dough into a rectangular shape. Spread dough evenly with softened butter mixture and the blueberries. Gently roll up the dough into one long roll. Cut about 16 rolls, and place them in a 10 inches (26 cm ) round springform cake tin. Cover with a towel and let them rest for 30 minutes and preheat the oven at 390°F (200°C).
Brush the top of the buns with egg wash (whisk 1 egg with a tablespoon of milk) and sprinkle with 3 tablespoons of cane sugar.
Bake the rolls for about 45-50 minutes (the insides should be soft, but not doughy). if the top gets colored to soon cover with tinfoil and proceed to bake until the rolls are done.

Remove the pan from the oven and let cool until slightly warm on a wire rack.
While the rolls are cooling, make the glaze. In a medium bowl, combine butter, cream cheese, confectioners’ sugar, fresh lemon juice and a dash of vanilla extract. Using a spatula, mix until smooth. Drizzle glaze on rolls, decorate with fresh blueberries and lemon zest, and serve with the remaining glaze.

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