BLUEBERRY LEMON CINNAMON ROLL
8 Min
6 Portions
Easy level
Ingredients
For blueberry jam:
2 cups blueberries
¼ cup refined sugar
1 tap cornstarch
For lemon rolls:
1 ¼ cups whole milk
2 ¼ tsp active dry yeast
1 tsp refined sugar
4 ¾ cups all-purpose flour
1 ½ tsp salt
2 tbsp refined sugar
2 beaten eggs
½ cup unsalted butter, very soft
A splash of Vainilla Molina Clear
2 tbsp lemon zest
For lemon filling:
½ cup unsalted butter, very soft
½ cup brown sugar
½ cup refined sugar
2 tbsp lemon zest
2 tbsp fresh lemon juice.
¼ tsp salt
For frosting:
6 tbsp unsalted butter, very soft
½ cup cream cheese, cold
¾ cup powdered sugar
½ tbsp lemon zest
2 tbsp blueberry jam from previous preparation
Directions
For blueberry jam:
1. Add blueberries, sugar, and cornstarch to a medium saucepan.
2. Cook over medium heat for 20-25 minutes, until thickened and jam goes 3/4 of the way up pot.
3. Remove from heat, transfer to a bowl, and let cool. Reserve 2 tbsp jam for glaze.
For lemon rolls:
1. Mix active dry yeast, refined sugar, and warm whole milk. Let sit for 10 minutes, until foamy on top.
2. In a large bowl, using a whisk, beat all-purpose flour, salt, and refined sugar.
3. Add beaten egg, very soft unsalted butter, lemon zest and a splash of Vainilla Molina Clear to dry ingredients and mix well.
4. Add yeast mixture and beat until well combined. Switch to dough hook and knead on medium speed for 7-10 minutes, until dough pulls away from edges of bowl and forms a ball.
5. Shape dough into a ball and place in a large, greased bowl. Cover with plastic wrap or a kitchen towel and leave in a warm place for dough to double in size.
For lemon filling:
1. Mix butter, brown sugar, refined sugar, lemon zest, lemon juice and salt in a small bowl.
2. Grease a baking pan and set aside.
3. Once dough has risen, punch it down to release air. Remove from bowl and roll out on a lightly floured surface, forming a rectangle.
4. Spread prepared lemon filling over dough evenly with a spatula.
5. Next, pour blueberry jam over lemon filling evenly.
6. Roll dough tightly into a log shape and cut sides so it lays evenly. Cut 12 rolls about 4 cm wide using unflavored dental floss or a very sharp knife.
7. Place rolls in greased pan and pour room temperature heavy cream between each roll. Cover with plastic wrap and let rise in a warm place for about an hour, or until doubled in size.
8. Preheat oven to 175 °C / 347 °F about 15 minutes before rolls are finished rising.
9. Once rolls have risen, bake for 22-25 minutes, or until golden brown.
For frosting:
1. Beat butter until pale and fluffy. Add cold cream cheese and mix until combined on medium speed.
2. Gradually add powdered sugar and beat on low speed until everything is combined.
3. Add lemon zest and tbsp of blueberry jam, beat on low speed and then on high speed until frosting is fluffy.
4. Let rolls cool for 5 minutes, then cover with frosting while still warm.
5. Serve and enjoy!
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