After our adventures in blueberry picking, I have about 15 bags of blueberries in my freezer right now. Blueberries are probably my favorite fruit, and I absolutely love baking with them.
I came across this recipe for Blueberry Lemon Sweet Rolls by the Pioneer Woman, and seriously, they are AMAZING. I love pairing lemon and blueberry together. The lemon adds such a brightness to the rolls. I recommend eating these warmed up. The glaze gets so gooey and delicious and now my mouth is watering.
I did make some changes to the recipe, but I will link you to the original on the Pioneer Woman’s website!
Blueberry Lemon Sweet Rolls (adapted from original HERE)
- 2 cups 2% Milk
- 1/2 cup Sugar
- 1/2 cup Canola Oil
- 1 package Active Dry Yeast, 0.25 Ounce Packet
- 4 cups All-purpose Flour
- 1/2 cup (additional) All-purpose Four
- 1/2 Tablespoon (heaping) Salt
- 1/2 teaspoon (scant) Baking Soda
- 1/2 teaspoon (heaping) Baking Powder
FOR THE FILLING:
- 1 stick Butter
- 3/4 cups Sugar
- 2 whole Lemons, Zested
- 2 cups (Heaping) Fresh Blueberries
FOR THE GLAZE:
- 1 whole Lemon, Juiced
- 2 whole Lemons, Zested
- 3 cups Powdered Sugar
- 1 cup 2% Milk, Or As Needed
- 1 dash Salt
For the dough: Mix milk, 1/2 cup sugar, and canola oil in a large pot. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warm but not hot.
Sprinkle yeast over the surface of the liquid, then add in 4 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.
After 1 hour, add in an additional 1/2 cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)
Preheat oven to 375 F. Butter a 9×13 baking dish generously.
Melt 1 stick of butter (I melted mine in the microwave.)
Roll out the dough into a large rectangle. Roll as thin as possible! Drizzle melted butter over the dough. I used a pastry brush to evenly distribute the melted butter.
Using your fingers, mix sugar and lemon zest so that it’s a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface.
Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 thick hick rolls and lay the slices, cut side down, into the buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.
To make the glaze: Add lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl. Taste it and add more of whatever it needs.
Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist!
Serve warm or at room temperature.