These Lemon Blueberry Rolls are crammed with a tangy lemon-blueberry compote and topped with a creamy cream cheese frosting. They make a scrumptious addition to any breakfast or brunch unfold, providing a steadiness of candy and tart flavors that may go away everybody asking for extra!
Lemon Blueberry Rolls
These fluffy rolls are crammed with a tangy lemon-blueberry compote and topped with a creamy cream cheese frosting. They make a deliciously candy and tangy addition to any breakfast or brunch unfold!
-
Within the bowl of stand mixer, mix the milk, yeast, and 1/4 cup sugar. Permit to take a seat for five minutes or till foamy.
-
Add the flour, egg and salt. Combine till mixed, then proceed to knead for 5-7 minutes or till the dough is easy and elastic. You can even do that by hand. Permit the dough to rise for an hour or till virtually doubled in dimension.
-
In the meantime, in a small saucepan cook dinner the blueberries, lemon zest, and remaining 1/4 cup sugar over medium warmth. Convey to a simmer and cook dinner for about 5 minutes or till the combination has come to a jam-like consistency. Put aside to chill.
-
As soon as the dough has risen, dump it onto a flippantly floured floor and roll right into a rectangle. Unfold with the blueberry combination, leaving a 1/2 inch border across the edges. Ranging from the lengthy aspect, roll up tightly however rigorously to make sure that the filling stays in place.
-
Lower evenly into 12 rolls, then place right into a greased 9×13-inch baking dish. Cowl flippantly and permit to rise for Half-hour.
-
Preheat the oven to 350 levels. Bake the rolls for 25-Half-hour or till golden brown.
-
In a small bowl, beat collectively the cream cheese, lemon juice and powdered sugar. Unfold over the nice and cozy rolls and serve.
