Ingredients
Method
- In the bowl of a stand mixer fitted with a dough hook, combine warm milk and yeast. Sprinkle in the ⅓ cup granulated sugar and let sit for 5 minutes until foamy.
- Add the softened butter, eggs, flour, and salt. Mix on medium-low for 3 minutes, then increase to medium-high for another 4-5 minutes until dough is smooth and pulls away from the sides of the bowl.
- Turn dough onto a lightly floured surface and knead by hand for 2 minutes until elastic. Place in a greased bowl, cover with damp towel, and let rise for 1 hour or until doubled (about 60-90°F room temperature).
- Punch down the dough and roll out on a floured surface into a 14×18 inch rectangle about ½ inch thick.
- Brush melted butter over the entire surface, then sprinkle evenly with brown sugar and cinnamon. Roll up tightly from one long side and cut into 9-12 equal pieces using dental floss for clean cuts.
- Place rolls in a greased 9×13 baking dish, cover loosely with plastic wrap, and let rise again for 45 minutes until puffy.
- Preheat oven to 375°F. Bake rolls for 20-25 minutes until golden brown on top (internal temperature should reach about 190°F).
- While rolls bake, make the glaze: combine blueberries and lemon juice in a small saucepan over medium heat for 8-10 minutes until berries burst. Mash lightly with a fork, then stir in powdered sugar and lemon zest until smooth.
- Pour warm glaze evenly over hot rolls immediately after removing from oven. Let rest 5 minutes before serving to allow glaze to set slightly.
Nutrition
Notes
I make these when I want something that looks like effort but doesn't require me to babysit the oven. They're sweet enough for brunch but not so heavy they weigh you down before noon. I've learned that letting them rest five minutes after glazing is what keeps the topping from sliding off as they cool.