Lemon Blueberry Sweet Rolls


How does she knowww you love her? How does she knowww she’s yours?

I may or may not be watching Enchanted at the moment.
What can I say?
It’s my second-favorite Disney movie, second only to Beauty and the Beast,
but that’s another story for another time.

Amy Adams is basically my hero. One of the greatest compliments I’ve ever received has been that I remind said compliment-giver of Giselle.

I like to have people thinking I sing in my animal friends to help me cook, clean, etc.
Heck, I like to think I do.

Anyway, I totally felt like Giselle whipping up these lovely sweet rolls.
I feel fairly certain they bake these in Adalasia. The birds would dig them.

It’s a doughy, slightly sweet and lemony roll studded with fresh, sugar-coated blueberries and topped with a stunning lemon glaze.


Got you hungry yet?


The stars of this recipe are the following:


BAM. Blueberries and lemon zest.

Also, I know I’ve already done the whole lemon-berry thing (twice),
but why stop something so good?
And don’t expect me to stop anytime soon, either.

So to make this beautiful breakfast treat, first make your filling.


A little (frozen, but fresh) blueberry, a little zest, a little sugar.

Then, it’s dough time! Heh. Heh. Anyway.

I used a slightly doctored version of the dough recipe that I used in my cinnamon rolls, a miracle one-rise dough recipe invented by super-sweet baking scientist Sally, who also has an awesome lemon blueberry sweet roll recipe, if you want to check it out. I have to interject here, though- I came up with this idea before she blogged about it, a feat I’m most proud of.

So you mix some flour, sugar, salt, and yeast in a bowl. Then add in your warm water-milk-butter (sound delicious?) mixture and stir.


Add in extra flour and knead until your dough is elastic. Let it rest for a few minutes in a greased and covered bowl.

Roll out the dough (sorry, no pictures of this. I made these at night, and nighttime is horrible photo-taking time) and sprinkle dough with your filling. Roll it up, and slice into eleven rolls, and let it rise for 2 hours or overnight (like I did!).


Sigh. Look at that loveliness.

Then you bake! And these are some seriously quick bakers.
A good thing, considering you’ll want to devour the whole pan.

And here they are, fresh-out-of-the-oven, unglazed perfection:


I could stare at that all day.

So now for the glaze!


You’ll mix together a healthy dose of powdered sugar, milk,
lemon extract, and lemon zest. Easy peasy!

Then pour it all over ’em.


And slowly, slowly devour.


Lemon Blueberry Sweet Rolls
makes 11 rolls
Dough: (adapted from Sally’s Baking Addiction)
2 3/4 cups all purpose flour, divided
3 tablespoons granulated sugar
1/2 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1/2 cup water
1/4 cup milk
1 tablespoon butter
juice of one lemon
1 large egg
1 cup blueberries, frozen
zest of one lemon
1 1/2 tablespoons granulated sugar
butter spray (like Pam)
1 cup powdered sugar
3-5 tablespoons milk, depending on your ideal consistency
zest of half a lemon
1/2 teaspoon lemon extract

1. Make the filling. Mix together all ingredients in a small bowl. Stir every few minutes so to marinate the blueberries in the lemon and sugar.
2. Make the dough. In a microwavable measuring cup, melt the butter. Add in milk and water and heat until it is hot to the touch (between 125-135 degrees). Mix together flour, salt, sugar, and yeast. Pour in wet ingredients. Add lemon juice, egg, and enough flour to form a soft dough.
3. Knead the dough for about five minutes, or until elastic. Place in a greased bowl and coat and let it rest for 10 minutes.
4. Preheat oven to 200 degrees. Flatten dough into a large square and spray with butter spray. Sprinkle dough evenly with filling and roll it up tightly. Pinch the rolled dough closed. Slice into eleven even (ha) rounds of dough and place in a greased 9″ baking pan. Turn the oven off and let the rolls rise for 60-90 minutes inside, or ignore the whole preheat thing and let them rise in a warm place.
5. Make the glaze: start with powdered sugar, extract, and zest. Slowly add in milk, tablespoon by tablespoon, until you reach desired consistency.
6. Preheat the oven to 350 degrees and bake the rolls for 15-20 minutes or until slightly brown on top. Let them cool and add glaze liberally. Eat until your heart’s content.


These would make the perfect breakfast for any morning, really, but with The Fourth coming up, these would be stellar! Serve with a side of strawberries and you’ve got your red, white, and blue covered.

July 10, 2013 – I’m linking up with Karly from Buns in Her Oven for What’s Cookin’ Wednesday!

Be sure to check out her awesome blog for more yummy recipes like these!



2 thoughts on “Lemon Blueberry Sweet Rolls

  1. Pingback: Skillet Beach Shrimp with Sauteed Veggies and Rice | Cooking with The King

  2. Pingback: Pumpkin Pecan Cinnamon Rolls with Maple Cinnamon Cream Cheese Glaze | Cooking with The King

What's cookin'?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s