– All-purpose flour – Granulated sugar – Rapid Rise yeast – Salt – Water – Butter – Eggs – Blueberries – Lemons – Confectioner’s Sugar


Make the sweet rolls dough

Combine the all-purpose flour together with the rapid rise yeast, sugar, and salt into a stand mixer fitted with a dough hook.

Melt the butter and add it to the water that is heated is to 120°F.

Pour the butter mixture into the flour and combine well. Add in the egg.

Add cups of flour a cup at a time to the mixture. The dough should be slightly sticky.

Cover and allow the dough to rest for 10 minutes.

Combine the blueberries and granulated sugar together in a saucepan.

Make the blueberry filling

Heat on medium-low and allow the berries to release their juices and gently smash the berries.

Stir in lemon juice and cornstarch.

Remove the saucepan from the heat and allow the blueberries to cool.

Preheat the oven to 350° Prepare a 13x9 baking dish by spraying with baking spray.

Assemble the sweet rolls

Roll the dough out into a 10x15 rectangle.

Melt the butter and spread it onto the rolled dough using a pastry brush.

Spread the cooled blueberry filling onto the dough and tightly roll up the dough starting at the long size.

Slice into 1-inch slices. Place the rolls cut side down into the baking dish.

Bake in the preheated oven for 25-30 minutes.

Bake and Glaze

Allow the rolls to cool for at least 15 minutes before icing.

Make the glaze by combining lemon zest, lemon juice, and confectioners sugar. Stir until smooth and drizzle over the cooled sweet rolls.