Ingredients:

  • 1 cup Whole Milk, warmed to 105°F (40°C)
  • 2 ¼ teaspoons Active Dry Yeast
  • ¼ cup plus 1 teaspoon Granulated Sugar (divided)
  • 2 Large Eggs, room temperature
  • ½ cup (1 stick) Unsalted Butter, melted and cooled (for dough)
  • 4 to 4 ½ cups All-Purpose Flour
  • 1 teaspoon Fine Sea Salt
  • 4 tablespoons Unsalted Butter, very soft (for filling)
  • ½ cup Granulated Sugar (for filling)
  • 1 tablespoon Lemon Zest, finely grated
  • 1 tablespoon Cornstarch (Maizena)
  • 1 ½ cups Fresh or Frozen Blueberries
  • ½ teaspoon Ground Cinnamon (optional)
  • 4 oz Cream Cheese, softened (for glaze)
  • 2 tablespoons Unsalted Butter, softened (for glaze)
  • 1 ½ cups Powdered Sugar (Icing Sugar), sifted
  • 1 tablespoon Fresh Lemon Juice
  • 1 - 2 tablespoons Milk or Heavy Cream (to thin)

Instructions:

  1. Activate the Yeast: In a small bowl, combine the warm milk, 1 teaspoon sugar, and the yeast. Stir gently and allow to sit for 5-10 minutes until foamy (the ‘bloom’).
  2. Mix Wet Ingredients: In the bowl of the stand mixer, whisk together the remaining sugar, salt, melted butter, and eggs.
  3. Combine: Add the yeast mixture to the wet ingredients. Gradually add 4 cups of flour.
  4. Knead: Using the dough hook, mix on low speed for 8-10 minutes until the dough pulls away from the sides of the bowl. Add the remaining flour gradually if the dough is still excessively sticky.
  5. First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover tightly with cling film and place in a warm, draught-free spot for 60-90 minutes, or until doubled in size.
  6. Prep the Filling: While the dough proofs, mix the ½ cup sugar, lemon zest, cornstarch, and cinnamon in a medium bowl. Set aside.
  7. Roll Out: Punch down the risen dough gently. Turn it out onto a lightly floured surface and roll it into a large rectangle, roughly 12 inches by 18 inches (30cm x 45cm).
  8. Spread Butter: Evenly spread the 4 tablespoons of very soft butter over the entire surface of the dough rectangle, leaving a small 1/2-inch border bare along one long edge.
  9. Add Filling: Evenly scatter the sugar mixture and then the blueberries over the butter.
  10. Roll: Starting from the long edge opposite the bare border, roll the dough tightly into a log. Pinch the seam closed.
  11. Slice: Using a sharp knife or floss, slice the log into 12 equal Blueberry Rolls (about 1 ½ inches thick). Place the rolls cut-side up into the greased 9x13 inch baking dish.
  12. Second Proof: Cover the baking dish lightly with a tea towel and allow the rolls to proof again for 30 minutes. They should look puffy, but not necessarily doubled.
  13. Preheat: Preheat oven to 375°F (190°C).
  14. Bake: Bake for 25-28 minutes, or until the tops are golden brown and the internal temperature reaches 200°F (93°C).
  15. Cool: Remove from oven and let the rolls cool in the pan for 5-10 minutes.
  16. Make Glaze: While the rolls cool slightly, cream together the softened cream cheese and butter until smooth. Gradually beat in the sifted powdered sugar and lemon juice. Add milk or cream until the glaze reaches a smooth, pourable consistency.
  17. Finish: Drizzle or spread the glaze liberally over the warm rolls. Serve immediately.