Blueberry Rolls: A Hug to the Heart

Blueberry Rolls: A Hug to the Heart

There’s something magical about the combination of soft, pillowy dough and bursts of sweet, juicy blueberries that makes blueberry rolls the perfect comfort treat. Whether you’re a seasoned baker or a novice in the kitchen, creating these blueberr...

Author

Lehman's

Ingredients

• 1 2/3 cup warm milk
• 1 tbsp active dry yeast
• 1/3 cup sugar
• 2 tbsp sour cream
• 1/2 tsp salt
• 4 cups all-purpose flour
• 1/2 cup of unsalted butter
• 1/2 cup flour
• 1 tsp baking powder
• 2 cup blueberries
• 2 tsp sugar
• 2 tsp lemon juice
• 1 cup + 2 tsp flour
• 1 tsp cinnamon
• 1/3 cup sugar
• 1/3 cup light brown sugar
• 1/2 cup melted butter
• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2–3 tablespoons heavy cream
• 3–4 tbsp blueberry filling

Directions

1. In a bowl, combine warm milk, active dry yeast, and sugar. Let it sit for 5 minutes until it becomes frothy.
2. Add sour cream, salt, and softened butter to the yeast mixture.
3. Gradually mix in the flour until a soft dough forms. Knead on a floured surface until smooth.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 30 minutes–1 hour or until doubled in size. While your dough is rising, make your filling and crumble.
5. In a small saucepan, mix blueberries, sugar, and lemon juice and simmer on low for 15–20 minutes until a jam-like consistency forms. Stir occasionally.
6. Set the filling into the fridge to cool slightly before spreading onto rolls.
7. In a separate bowl, combine flour, cinnamon, sugar, light brown sugar, and melted butter. Mix until crumbly, breaking apart with your hands.
8. Preheat your oven to 350°F. Combine flour and baking powder on your countertop. Roll out the risen dough on a floured surface to a rectangle.
9. Spread out the blueberry filling evenly across the dough. Leave 3–4 tbsp of filling for the glaze.
10. Sprinkle the crumble topping over the blueberry-filled dough. Leave 3–4 tbsp of crumble for garnish.
11. Roll the dough tightly into a log and cut into equal-sized rolls.
12. Place your rolls into your Lodge Dutch Oven on their side and cover. (Optional: You can let rise in the dish for an additional 20–30 minutes if you feel your rolls aren’t fluffy enough).
13. Bake for 25–30 minutes or until golden brown.
14. While the rolls are baking, make the glaze by mixing softened cream cheese, powdered sugar, vanilla extract, heavy cream, and blueberry filling until smooth. I find a stand mixer is the easiest way to do this.
15. Once the rolls are out of the oven, let them cool slightly before drizzling the cream cheese blueberry glaze over the top. Sprinkle remaining crumble on top of the rolls.