Ingredients
Method
- Bloom the yeast in the warmed milk for a few minutes or until it bubbles up. Adding a pinch of the sugar helps. You can do this in a large bowl if using a hand mixer or in the bowl of your stand mixer.
- Add the rest of the dough ingredients and mix on low until the dough comes together. Then mix on medium to knead the dough for a few minutes. Or you can turn the dough out onto a floured surface and knead by hand (my preferred method!). Knead until the dough is nice and soft and elastic. If the dough feels sticky while kneading, add a little flour at a time as needed.
- Time to rise! Form a ball with the dough and add to a greased bowl. Cover with a towel or dough cover and let rise until doubled in size. This is best to do in a warm spot. About an 1 hour.
- While the dough is rising get started on the filling. Add blueberries, sugar, lemon, and cornstarch to a saucepan. Give it a mix and bring to a boil on the stove. Once boiling, turn on low and stir. Lightly crush the berries as they soften. Turn off the heat and let cool. The mixture will be pretty thick now. Once slightly cooled add the cream, a little at a time and mix in well. You'll want the mixture to be able to spread without running too much.
- When the dough has doubled in size, punch it down and turn out onto a lightly floured surface. Roll the dough out into a large rectangle. You want it to be about 1/4 an inch thick. Spread the blueberry and cream mixture over the dough, leaving a little space at the edge for sealing. Carefully roll the dough on the long side and pinch the edge to seal the log. Using a dough cutter or knife, I like to cut off the ends and then cut about 1 inch rounds. Place in a greased 9x13 baking and let rise a second time. This rise doesn't take long, so preheat the oven to 350 °F while waiting. Once the oven is preheated and the rolls have filled in more space, go ahead and bake!
- The rolls will bake for about 30 minutes, or until golden brown and the interior of the rolls springs back when pushed down. Go ahead and make the icing. Mix all icing ingredients until well combined and smooth. It may take a little more or less powdered sugar to get it to the consistency you like! You can even add a little lemon juice to the icing if you want! Sometimes I add both zest and juice for extra tang.
- Once the rolls are done and have cooled off slightly, top with your icing! They are best served still warm and topped with some extra blueberries, if you want! Enjoy!
Notes
These rolls are so good and so versatile! You can try different berries in yours, a mix of berries, jams, curds, and see what you like! I use this same dough for my cinnamon rolls so feel free to make a cinnamon roll filling with butter, cinnamon, and sugar.
They make great breakfast treats as well! So it's ok if you have leftovers. Just make sure to cover them so they don't dry out.
If you want perfectly round rolls, after cutting your slices, add them to muffin pans to rise and bake. You can add cupcake liners to make them easier to transport and serve. I did this for a get together and it worked great! I cut the dough in half after the first rise and rolled out 2 smaller rectangles. Then continued the recipe like normal. This made smaller rolls that were easier for kids to enjoy. Plus it made more rolls so more people could try them without grabbing a big roll. Although, who wouldn't want a giant one?!?