Ingredients

The following ingredients have 13 Servings
  • 2 1/2 tsp yeast
  • 1 cup warm milk
  • 2 eggs
  • 1/3 cup sugar
  • 1/2 cup softened butter ((1 stick))
  • 1 tsp salt
  • 4 cups flour
  • 1 tsp lemon zest ((from 1 medium sized lemon))
  • 2 tsp lemon zest ((from 2 medium sized lemons))
  • 2/3 cup sugar
  • 1/4 cup melted butter
  • 1 1/2 cups blueberries
  • 2 cups powdered sugar
  • 2 TBS lemon juice
  • 2 TBS heavy cream ((or milk, or half and half))
  • 1 tsp lemon zest ((from 1 medium sized lemon))
  • 1 tsp vanilla

Instruction

  • Dissolve your yeast in the warm milk in a large mixing bowl. Allow to proof for about 5 minutes.
  • Add in the eggs, sugar, butter, salt, flour and zest and mix everything together.
  • When the dough begins pulling away from the edges of the bowl, knead it for about 5 minutes (with your hands or a dough hook)
  • Remove the dough from the bowl and spray it with nonstick spray. Return dough to the bowl and cover with a towel.
  • Allow to rise for about 45 minutes until the dough doubles in size.
  • Lightly flour the counter top and roll the dough out into a large rectangle about 1/4 in thick.
  • Preheat your oven to 400 degrees.
  • Mix together your lemon zest and sugar to make your lemon sugar, set aside.
  • Spread your melted butter evenly over the top of your dough.
  • Sprinkle the lemon sugar evenly of the top.
  • Spread blueberries evenly over the top of the dough.
  • Carefully roll the dough from the top edge to the bottom edge to form a long roll.
  • Cut into 1 1/2 in slices.
  • Lightly grease a 9x13in baking pan.
  • Place rolls into the pan and bake for 28-30 minutes until they are a light golden color.
  • Remove rolls from oven and allow to cool for about 5 minutes before covering in glaze.
  • Combine all the ingredients for your lemon glaze until you get a nice frosting consistency. Add more powdered sugar or milk if needed.
  • Apply glaze generously to the top of the rolls evenly and serve.