Blueberry Lemon Sweet Rolls

Ingredients

Equipment Needed

• •9 by 13 inch baking pan
• •Rolling pin
• •Instant-read thermometer
• •Microplane or fine grater
• •Hand mixer or stand mixer
• •Small saucepan

Instructions

1. 1

   Make the dough

   Whisk together the flour, sugar, yeast, and salt in a large bowl. Create a well in the center. Pour in the warm milk, add the softened butter, eggs, and one tablespoon of the lemon zest. Stir with a wooden spoon until a shaggy mass forms. Turn onto a lightly floured surface and knead for 8 to 10 minutes. The dough will transform from sticky and rough to smooth and supple. It should spring back when you poke it with your finger and feel slightly tacky but not stick to your hands.

   If your kitchen is cold, warm your mixing bowl with hot water first, then dry it. Yeast works faster in a warm environment.
2. 2

   First rise

   Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover tightly with plastic wrap or a damp kitchen towel. Let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours. The ideal spot is somewhere around 75°F to 80°F. An oven with just the light on works well. The dough is ready when you press two fingers into it and the indentations remain.

3. 3

   Prepare the filling

   While the dough rises, combine the blueberries, filling sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat, stirring frequently. The berries will release their juice within a few minutes. Continue cooking until the mixture thickens and coats the back of a spoon, about 6 to 8 minutes total. It should look like loose jam. Remove from heat and stir in the remaining tablespoon of lemon zest. Let cool completely. The filling will thicken further as it sits.

   Wild blueberries have more intense flavor than cultivated varieties. If using cultivated berries, add an extra tablespoon of lemon juice to brighten the filling.
4. 4

   Roll and fill

   Punch down the risen dough and turn it onto a lightly floured surface. Roll into a rectangle roughly 16 by 12 inches, with the long side facing you. The dough should be about 1/4 inch thick. Spread the cooled blueberry filling evenly over the surface, leaving a 1-inch border along the far edge. That clean strip will help seal your roll.

5. 5

   Shape the rolls

   Starting from the long edge closest to you, roll the dough into a tight cylinder. Use both hands, keeping even pressure across the length. When you reach the bare edge, pinch the seam to seal. Position the log seam-side down. Using a sharp knife or unflavored dental floss, cut into 12 equal pieces. A gentle sawing motion prevents squishing the delicate dough.

6. 6

   Arrange and proof

   Grease a 9 by 13 inch baking pan. Arrange the rolls cut-side up, spacing them evenly in rows of 3 by 4. They should have about half an inch between them. Cover loosely with plastic wrap and let rise until puffy and the rolls are just touching, about 45 minutes to 1 hour. Preheat your oven to 350°F during the last 15 minutes of rising.

   For an overnight rise, cover the shaped rolls tightly and refrigerate immediately after arranging in the pan. In the morning, let them sit at room temperature for 30 to 45 minutes while the oven preheats.
7. 7

   Bake until golden

   Bake for 25 to 28 minutes, rotating the pan halfway through. The rolls are done when the tops are golden brown and the internal temperature reaches 190°F on an instant-read thermometer. The blueberry filling will bubble slightly where it peeks through the spirals. Remove from the oven and let cool in the pan for 10 minutes. The rolls need this resting time for the structure to set.

8. 8

   Make the glaze

   While the rolls cool, beat the softened cream cheese and butter together until completely smooth, about 2 minutes with a hand mixer. Add the sifted powdered sugar, lemon juice, vanilla, and salt. Beat on low until incorporated, then increase speed and beat until fluffy. Add milk one tablespoon at a time until you reach a thick but pourable consistency. It should ribbon off a spoon.

9. 9

   Glaze and serve

   Drizzle the cream cheese glaze generously over the warm rolls, letting it pool in the crevices and run down the sides. The residual heat will help it settle into every spiral. Serve warm or at room temperature. These are best the day they're made, but will keep covered at room temperature for up to 2 days.

Chef Tips

• •Seek out wild blueberries if you can find them, fresh in July and August or frozen year-round. They're smaller than cultivated berries with a more concentrated, almost wine-like flavor that bakes beautifully into pastries.
• •Use a microplane for the lemon zest. You want only the bright yellow outer layer, never the bitter white pith beneath. Two large lemons should yield plenty.
• •The dough should be soft and slightly tacky after kneading. Resist the urge to add too much flour. A wetter dough produces more tender rolls.
• •Dental floss cuts cleaner than any knife. Slide it under the log, cross the ends over the top, and pull in opposite directions. Clean slices every time.
• •These rolls pair wonderfully with strong coffee or a pot of Earl Grey tea. The bergamot echoes the citrus in the pastry.

Advance Preparation

• •Blueberry filling can be made up to 3 days ahead and stored refrigerated in an airtight container. Bring to room temperature before spreading.
• •Shaped rolls can be refrigerated overnight for a cold proof. Cover tightly with plastic wrap. Add 30 to 45 minutes to the final rise time before baking.
• •Cream cheese glaze can be made 1 day ahead and refrigerated. Let soften at room temperature and whisk until smooth before using.
• •Baked and glazed rolls freeze well for up to 1 month. Thaw at room temperature and warm briefly in a 300°F oven to refresh.

Frequently Asked Questions

Nutrition Information

1 serving (about 75g)