Blueberry Lemon Sweet Rolls

I find any reason to make sweet rolls.

Snowed in?

Let’s make sweet rolls!

It’s a Sunday?

It’s sweet rolls time!

I’m awake?

Say it with me…SWEET ROLLS!!

blueberry lemon sweet rolls

I used to make plain boring cinnamon rolls every week, but like I just stated, they are boring!!! So, I started experimenting with different flavors. I tried cherry rolls, orange rolls, and even chocolate rolls.

Ya can’t forget about chocolate, come on…

But, I couldn’t believe that I had’nt thought about doing a blueberry roll. I love blueberries about as much as I do chocolate.

I think.

Anyway, I wanted to add a little zest to them, so since I’ve been on a lemon kick (I’ll tell you about that in another post), I added lemon to boot. I’ll tell you, they kicked plain and boring cinnamon roll’s butt.

And, just to let you know, as I write this, it’s Sunday AND a snow storm. So, of course I had to make twice as many!

Blueberry Lemon Sweet Rolls
Serves: 12
Ingredients
  • Your favorite sweet roll dough
  • For the Filling
  • 24 oz fresh blueberries
  • 1 cup plus 6 Tbsp sugar
  • 1½ tsp cornstarch
  • 2 Tbsp lemon juice
  • 10 Tbsp butter, melted
Instructions
  1. Preheat oven to 375º.Grease 9×13 pan with butter-very important! In a large mixing bowl, combine blueberries, 6 Tbsp sugar, cornstarch, 2 Tbsp lemon juice. Carefully stir to coat berries well. Set aside. For the sweet roll dough, divide the dough in half, place it on a floured surface and roll out two long rectangles, 30×10 inches. Brush the dough generously with the melted butter. Sprinkle 1 cup of sugar over top the melted butter on both rectangles. Spoon the blueberries out evenly over the top of the buttered/sugared dough. Roll the dough tightly toward you to form your dough logs. Once the log is rolled up, press the seam into the dough to seal.Slice rolls in 1-1½ inch slices. Make three rows of three if you are using a 9×13 baker. Cover them with a towel and let sit for a half of an hour. Bake until golden. About 18 to 20 minutes.
  2. For the glaze, mix all ingredients until smooth. Slather over sweet rolls as soon as they come out of the oven.
  3. This recipe makes a lot. Two full 9×13 pans when sliced in 1½ inch slices.

 

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