Lemon blueberry cinnamon rolls

Serves 1
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Directions

  1. 1In a large bowl, combine the warm milk, 1 tablespoon sugar and instant yeast.
  2. 2In a large bowl, combine the warm milk, 1 tablespoon sugar and instant yeast.
  3. 3In a large bowl, combine the warm milk, 1 tablespoon sugar and instant yeast.
  4. 4Stir and let sit until foamy.
  5. 5Stir and let sit until foamy.
  6. 6Stir and let sit until foamy.
  7. 7Once the yeast has bloomed, add the melted butter, eggs, and vanilla extract.
  8. 8Once the yeast has bloomed, add the melted butter, eggs, and vanilla extract.
  9. 9Once the yeast has bloomed, add the melted butter, eggs, and vanilla extract.
  10. 10Mix until well combined.
  11. 11Mix until well combined.
  12. 12Mix until well combined.
  13. 13Add 4 cups of all purpose flour along with the remaining sugar and salt.
  14. 14Add 4 cups of all purpose flour along with the remaining sugar and salt.
  15. 15Add 4 cups of all purpose flour along with the remaining sugar and salt.
  16. 16Stir until a shaggy dough forms.
  17. 17Stir until a shaggy dough forms.
  18. 18Stir until a shaggy dough forms.
  19. 19Turn the dough out onto a clean surface and knead by hand for 10–15 minutes, until smooth and elastic.
  20. 20Turn the dough out onto a clean surface and knead by hand for 10–15 minutes, until smooth and elastic.
  21. 21Turn the dough out onto a clean surface and knead by hand for 10–15 minutes, until smooth and elastic.
  22. 22If the dough feels too sticky, add up to ½ cup flour a little at a time, just until it’s manageable and no longer sticking.
  23. 23If the dough feels too sticky, add up to ½ cup flour a little at a time, just until it’s manageable and no longer sticking.
  24. 24If the dough feels too sticky, add up to ½ cup flour a little at a time, just until it’s manageable and no longer sticking.
  25. 25Place the dough in a greased bowl, cover and let rise for about 1 hour or until doubled in size.
  26. 26Place the dough in a greased bowl, cover and let rise for about 1 hour or until doubled in size.
  27. 27Place the dough in a greased bowl, cover and let rise for about 1 hour or until doubled in size.
  28. 28Once risen, transfer to a clean surface and roll into a 16x20-inch rectangle.
  29. 29Once risen, transfer to a clean surface and roll into a 16x20-inch rectangle.
  30. 30Once risen, transfer to a clean surface and roll into a 16x20-inch rectangle.
  31. 31Spread an even layer of lemon curd over the dough.
  32. 32Spread an even layer of lemon curd over the dough.
  33. 33Spread an even layer of lemon curd over the dough.
  34. 34Cut into 2 inch strips and roll up tightly.
  35. 35Cut into 2 inch strips and roll up tightly.
  36. 36Cut into 2 inch strips and roll up tightly.
  37. 37Arrange the rolls in a greased baking dish, cover and let rise again for 15 minutes.
  38. 38Arrange the rolls in a greased baking dish, cover and let rise again for 15 minutes.
  39. 39Arrange the rolls in a greased baking dish, cover and let rise again for 15 minutes.
  40. 40Pour 1 tablespoon of heavy cream over each roll.
  41. 41Pour 1 tablespoon of heavy cream over each roll.
  42. 42Pour 1 tablespoon of heavy cream over each roll.
  43. 43Bake at 350°F for 30 minutes or until golden brown.
  44. 44Bake at 350°F for 30 minutes or until golden brown.
  45. 45Bake at 350°F for 30 minutes or until golden brown.
  46. 46Let cool slightly before frosting and enjoy!
  47. 47Let cool slightly before frosting and enjoy!
  48. 48Let cool slightly before frosting and enjoy!

Ingredients

  • 1 cup whole milk, warm
  • 1 cup whole milk, warm
  • 1 cup whole milk, warm
  • 1 tbsp granulated sugar
  • 1 tbsp granulated sugar
  • 1 tbsp granulated sugar
  • 2.5 tsp instant yeast
  • 2.5 tsp instant yeast
  • 2.5 tsp instant yeast
  • 10 tbsp unsalted butter, melted
  • 10 tbsp unsalted butter, melted
  • 10 tbsp unsalted butter, melted
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 4 cups all-purpose flour
  • 4 cups all-purpose flour
  • 4 cups all-purpose flour
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 4 oz cream cheese, softened
  • 4 oz cream cheese, softened
  • 4 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 4 tbsp unsalted butter, softened
  • 4 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 2 zest of large lemons
  • 2 zest of large lemons
  • 2 zest of large lemons
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 3 egg yolks
  • 3 egg yolks
  • 3 egg yolks
  • 0.33 cup lemon juice
  • 0.33 cup lemon juice
  • 0.33 cup lemon juice
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 1 pint fresh blueberries
  • 1 pint fresh blueberries
  • 1 pint fresh blueberries
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 zest of lemon
  • 1 zest of lemon
  • 1 zest of lemon
  • 1 tbsp heavy cream
  • 1 tbsp heavy cream
  • 1 tbsp heavy cream

Equipment

large bowlgreased bowlbaking dish