blueberry lemon sweet rolls

Whenever I come home to Kansas I know exactly what I'm expected to bake for the men in my family. For dad, anything with chocolate, peanut butter, and/or cinnamon sugar. He is particularly fond of a certain stacked cinnamon sugar bread that he requests every time I am home. That reminds me, I really need to bake some of that before I head back to the Baby State or else deal with dad's wrath for the next few months.

For brother bear, on the other hand, it's anything with blueberries and/or lemon. I can appreciate both of these things, but my brother is truly obsessed with all things lemon blueberry. So, when I saw this variation of Pioneer Woman's cinnamon rolls, I knew that little Rick would approve. And so they happened immediately upon my return to the Midwest.

I swear by Pioneer Woman's cinnamon rolls in every way, shape, and form. The original is hard to beat with its maple glaze. My mouth is watering just thinking about those rolls. However, the orange marmalade version is just as ridiculously good, filled with orange marmalade and brown sugar. Delish.

This version did not disappoint either. It's like a cinnamon roll in spring attire. These rolls are filled with lemon zest-infused sugar and blueberries, then topped with a lemon glaze. They're good any time, but these rolls taste like spring to me. And that's definitely a good thing.

Blueberry Lemon Sweet Rolls

For the Dough:
2 cups milk
1/2 cup sugar
1/2 cup canola oil
1 packages active dry yeast, 0.25 ounce packet
4 cups all-purpose flour
1/2 cup (additional) all-purpose four
1/2 Tbsp (heaping) salt
1/2 tsp (scant) baking soda
1 tsp (heaping) baking powder

For the Filling:
1 stick butter
3/4 cups sugar
2 whole lemons, zested
1 cup (heaping) fresh blueberries

For the Glaze:
2 whole lemons, juiced
1 whole lemons, zested
3 cups powdered sugar
2 Tbsp milk, or as needed
1 dash salt
2 Tbsp melted butter

Directions:
For the dough: Mix milk, sugar, and canola oil in a large pot or Dutch oven. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot.

Sprinkle yeast over the surface of the liquid, then add in 4 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.

After 1 hour, add in an additional 1/2 cup flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)

Preheat oven to 375 F. Butter a large baking dish (or a couple of smaller dishes) generously. You could use a 9x13 or two 9-inch pie pans.

Melt 1 stick of butter in a small saucepan over medium heat. Once melted remove from heat.

Turn the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible! Drizzle melted butter over the dough, using your fingers to spread evenly.

Using your fingers, mix sugar and lemon zest so that it's a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface.

Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1-inch thick rolls and lay the slices, cut side down, into the buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 20 to 25 minutes, or until deep golden brown on top.

To make the glaze: Add lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl. Add melted butter and whisk together until smooth. Taste it and add more of whatever it needs.

Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist!

Serve warm or at room temperature.

Yield: ~20 rolls

Source: The Pioneer Woman