Blueberry Sweet Rolls with Lemon Glaze

Soft and fluffy sweet rolls filled with juicy blueberries

drizzled with an easy-to-make lemon glaze

I take breakfast seriously. VERY seriously :)
I really believe that breakfast is the most important meal of the day. It should be wholesome and nutritious to kickstart your day in the right direction.
So how about one of these oven-warm, homemade sweet rolls for breakfast tomorrow?! You are going to love the juicy blueberries, and sweet and sour lemony glaze. These rolls are sticky and gooey. Soft and fluffy. All in one lick-your-fingers delicious roll.

This recipe is so simple and doesn't require any kneading. You can let your food processor do all the hard work. Push the button and watch the magic happen!
Let the dough rise in two phases for a better result.
The first rise happens after you first mix the dough.
You then roll it out, sprinkle with the blueberry filling, roll it up and cut in slices. And that's when we want the dough to rise for the second time.
Every step is there to make the rolls as soft and as fluffy as possible.
Believe me. All the wait is well worth it!

The glaze is a lemon and powdered sugar mix. So simple, yet so good.

You can add a little glaze as you wish, or A LOT. Your choice.

But we all know that when glaze is involved, more is always best :)

INGREDIENTS:

YIELD: 12 rolls

- For the rolls:
  - 3/4 cup (175 ml) of milk
  - 1/4 cup plus 1 tablespoon (65 gr) of sugar
  - 1/4 oz (7 gr - 1 packet) of active dry yeast
  - 1 egg
  - 2 3/4 cups (400 gr) of all-purpose flour
  - 4 oz (115 gr) of unsalted butter
  - 1 teaspoon of vanilla extract
  - 1 teaspoon salt
  For the filling:

For the glaze:

juice of one lemon

1 cup (120 gr) of powdered sugar

PREPARATION:

TIME: Preparation: 20 minutes. Waiting: 2 hours. Baking: 30 minutes.

Prepare the dough:

Heat the milk in a small pan or in the microwave (about 60 seconds on high) until almost boiling.

Add 1 tablespoon of sugar and the yeast. Whisk and let sit for about 5 minutes until the yeast is foamy.

Add the egg and whisk until smooth.

Using a stand mixer or a processor, mix the flour, salt and the remaining sugar (1/4 cup).

Add the milk mixture to the flour, and half of the butter (2 oz) cut in pieces.

Blend well, and add the rest of the butter cut in small pieces.

Kneed/mix for about 5 minutes, until the dough is smooth and soft.

Place the dough in a bowl, cover with plastic wrap and a kitchen towel.

Let rise in an draft-free space (inside the oven turned off) for about 1 hour, or until doubled in size.
To make the filling: Combine the blueberries, sugar, cornstarch and lemon zest in a bowl. An mix.

Roll out the dough into about a 12x18 inches rectangle on a lightly flowered surface.

Add the blueberries on top and cover the surface.

Roll up the dough tightly starting from the long end closest to you.

Slice into about 12 slices.

Place the slices sideways on a 10 or 11 inch round pan, greased or covered with parchment paper. Rolls should not be touching.

Place the pan back in the oven (off) and let the roll rise for another hour or longer.

Remove the rolls from the oven. Preheat the oven to 375° F (190° C).

Bake for 25-30 minutes until lightly brown on top

Cover with aluminum foil after 15 minutes if they get too dark.