Ingredients
Scale
- 2 ½ cups (320g) frozen blueberries
- 6 tbsp (80g) granulated sugar
- 1 ½ tbsp (22ml) lemon juice
- 1 ½ tbsp (12g) corn starch
- 1 tablespoon (15ml) water
- ⅓ cup (65g) granulated sugar
- 1 tbsp lemon zest
- 4 cups (568g) unbleached bread flour, (plus more as needed for rolling and shaping)
- 3 teaspoon (11g) instant quick-rise dry yeast
- 1 ¼ teaspoon (10g) fine table salt*
- 1 large egg (at room temperature)
- 2 tablespoon (24g) liquid oil such as vegetable, canola, sunflower or olive oil
- 2 tablespoon (28g) salted butter, softened
- 1 ¼ cups (300ml) milk (whole milk or 2% preferred)
- more water as necessary for the dough if baking in drier months
- 1 cup (120g) powdered sugar
- 2 tbsp (30ml) full fat plain yogurt
- 1 tbsp (15ml) reserved blueberry sauce
- ¼ teaspoon pure vanilla extract
- fresh lemon zest for topping
Instructions
- Make the blueberry filling by combining blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5-8 minutes until the blueberries thaw and release their juices.
- Mix water with cornstarch in a small bowl. Once the berries are simmering, add the cornstarch mixture and stir it in.
- Cook and stir until the mixture bubbles and thickens, then cook for an additional 15 seconds and transfer to a bowl to cool. Refrigerate until chilled for at least 1 hour.
- In a medium bowl, combine sugar and lemon zest, rubbing them together until fragrant. Add flour, lemon sugar, yeast, and salt into the bowl of a stand mixer.
- Add in the egg, oil, milk, and softened butter. Mix on medium-low for 10-15 minutes, scraping down the sides as necessary until the dough is uniform and slightly wet.
- Transfer the dough to a floured surface and stretch and fold it to develop gluten until smooth. Shape into a ball and let rise in an oiled bowl covered with plastic wrap until nearly tripled in size, approximately 1-2 hours.
- Prepare a baking pan by greasing it with cooking spray or butter and lining the base with parchment paper.
- Chill the dough in the fridge for 20 minutes before rolling it out into a 13×16 inch rectangle. Spread on the filling, leaving a ½ inch border.
- Roll up the dough tightly into a log and cut into 12 equal portions. Place each spiral-side-up in the prepared baking pan and cover loosely to proof for 30 minutes to 1 hour until slightly risen.
- Preheat the oven to 350°F while the rolls rise, then bake for 23-27 minutes until golden brown and cooked through.
- Let cool on a wire rack for at least 20 minutes before making the icing by combining powdered sugar, yogurt, blueberry sauce, vanilla, and salt until smooth. Drizzle over the rolls.
Notes
For a less sweet option, reduce the sugar in the icing.
Ensure the dough is not over-proofed by checking it gently with your finger; if it doesn’t spring back, it has risen too much.
These rolls can be made ahead of time and stored in the fridge before baking.
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 15g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.