Merry Christmas! On the table today for our Christmas Eve Brunch are these delicious Blueberry Sweet Rolls with Lemon Glaze (recipe by The Pioneer Woman, one of my very favorite food bloggers).
This recipe was my first attempt with “from scratch” yeast rolls — bread in the bread machine doesn’t count!
My father-in-law gave us blueberries from his backyard bushes this summer, so I’m excited to make these rolls to share with him today. Thanks, Cecil!
Tips: The recipe says to bake in 9-inch round pans, but 12 rolls fit perfectly in a 9 x 13 inch baking dish. I made these the night before (through step 5-see recipe) and baked them on Christmas Eve morning.
Makes 12 cinnamon rolls. Rolls are best enjoyed the same day, but stay fresh and soft in a covered container for 5 days. Glaze the rolls immediately before serving. The recipe may be made the night before through step 5. Allow the rolls to stay at room temperature before baking.
- 2 and 3/4 cup all-purpose flour
- 3 Tablespoons granulated sugar
- 1 teaspoon salt
- 1 package Red Star Platinum Yeast (1 packet = 2 and 1/4 teaspoons)
- 1/2 cup water
- 1/4 cup milk (cow's milk - I used skim)
- 2 and 1/2 Tablespoons unsalted butter
- 1 large egg
- 1 and 1/3 cup frozen* blueberries, not thawed
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- Juice from 1 large lemon*
- 1 cup powdered sugar (or more)
- 1-2 Tablespoons half-and-half (or heavy cream or milk)
- Make the filling first: Combine the frozen blueberries, sugar, and cornstarch in a bowl. Gently toss around and let sit while you prepare the dough.
- Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
- Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 125F-130F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
- Fill the rolls: After 10 minutes, roll the dough out in a 14x8 inch rectangle. Pour the sugared blueberries on top and gently spread them to cover the dough surface. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 2-3 hours. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls inside oven and allow to rise. Do not refrigerate the rolls at any point during or after rising.
- After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
- Make the glaze: Right before serving, top your blueberry rolls with glaze. Mix all of the glaze ingredients together. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired. If you'd like it thinner, add more lemon juice or cream. Pour over sweet rolls.
*You must use frozen (not fresh) blueberries in this recipe. br]*Leave out the lemon juice if you do not prefer lemon glaze. Replace with 1 teaspoon of vanilla extract.
Recipe by [The Pioneer Woman , Ree Drummond.