Ingredients

The following ingredients have 4 Servings
  • 3 1/2 cups all purpose flour
  • 2 teaspoons Instant Yeast
  • 3 tablespoons sugar
  • 2 tablespoons nonfat dry milk
  • 1 1/4 teaspoons salt
  • 1 large egg + water to measure 1 cup
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter (softened to room temperature.)
  • 1/4 cup unsalted butter (softened to room temperature)
  • 3/4 cup white sugar
  • 2 lemons (zested)
  • 1/4 teaspoon powdered vanilla ((optional))
  • 1/4 teaspoon ground cardamom
  • 1/2 cup strawberries (cut into a small dice)
  • 1/2 cup blueberries
  • 1/2 cup cream cheese (softened to room temperature)
  • 1 cup confectioner's sugar
  • 2 lemons (juiced)

Instruction

  • In the bowl of a stand mixer or large bowl, combine all the ingredients for the dough and mix and knead until the dough is soft and smooth. Lightly oil a large bowl and shape the dough into a ball. Place it in the bowl and cover with a clean dish towel for 1 1/2 hours to rise, or until the dough is almost doubled.
  • While the dough is proofing, make the filling: Take the butter out of the refrigerator to soften.  Set aside.
  • In a small bowl, combine the sugar, lemon zest, powdered vanilla (if using) and cardamom.  Stir together until it's well combined and is the consistency of wet sand.  Set aside.
  • Cut a piece of parchment paper to fit the bottom of a 13 x 9" pan or two 8" cake pans. Spray the pans with vegetable spray and place the parchment on the bottom of the pan, pressing so it sticks.  Spray the bottom of the parchment with vegetable spray and set aside.
  • When the dough has proofed, roll it out into a rectangle measuring 11 x 20 inches. Spread the softened butter over all of the dough except for one inch running along the long edge. 
  • Sprinkle the lemon sugar over the butter and spread over the dough evenly. Spread the lemon sugar evenly with the strawberries and blueberries. 
  • Starting with the long edge that Is buttered and sugared, roll the dough into a pinwheel. Use a sharp serrated knife to cut the dough in half at the center.  Divide each of those halves into 6 to 8 equal pieces. Do the same with the other half of dough and transfer the buns to the prepared pan 
  • If there's any lemon sugar that falls out of the dough while rolling and shaping, sprinkle it over the rolls. Let the rolls rise a second time, about an hour or until they are very light and puffy. 
  • Preheat the oven to 350°. Bake the rolls for 20-25 minutes or until lightly golden brown.