Lemon Berry Sweet Rolls Recipe

Much obliged to you to Silk for supporting the present post. As usual, conclusions are 100% my own.

One of my preferred breakfast treats is cinnamon rolls. I have a profound, long-standing relationship with this cinnamony sweet roll.

In any case, I have just posted a couple of plans inclining toward the cinnamon side of sweet rolls and I needed to blend it up! Whenever I got the chance to work with Silk Oat Yeah Oatmilk, I seized the opportunity to share this EPIC sweet move batter formula with all of you.

Lemon Berry Sweet Rolls

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Recipe by thissillygirlskitchen Course: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

1

hour 
Cooking time

35

minutes
Total time

1

hour 

35

minutes

These Lemon Blueberry Sweet Rolls are a twist on that original recipe. They’re made with the most tender, soft sweet dough, rolled with sweet blueberries, lemon zest and sugar, baked to perfection and then topped with the most creamy and delicious

Ingredients

  • For the dough
  • 1 cup Silk Oat Yeah Oatmilk in plain*

  • 1 package rapid-rise yeast

  • 1 large egg beaten

  • 1/2 teaspoon vanilla extract

  • 3 & 1/2 cups all-purpose flour

  • 3 tablespoons sugar

  • pinch kosher salt

  • 1/2 pound unsalted butter** divided, softened

  • For the filling
  • 1 cup granulated sugar

  • zest of one lemon

  • 1/2 cup strawberry jam

  • 1/2 pint fresh blueberries

  • For the glaze
  • 3 cups powdered sugar

  • 1/4 cup Silk Oat Yeah Oatmilk in plain (or vanilla!)

  • 2 tablespoons lemon juice*** fresh squeezed

Directions

  • For the dough
  • Place the milk in a medium-sized bowl, microwave in 15-second intervals until it reaches 110°F, you will know it is at the correct temperature when a meat thermometer placed into the milk reaches 110°F, do not heat for longer. Sprinkle the yeast on top, and let sit 5 minutes. Add the egg and vanilla, mix to combine.
  • In a large bowl, add the flour, sugar, and salt. Whisk to combine. Melt 1 & 1/2 tablespoons of the butter and mix into the wet ingredients. Pour the wet ingredients into the dry and stir with a wooden spoon until a loose dough starts to form.
  • On a clean, lightly floured work surface, turn out the dough and knead by hand until the dough comes together with no dry spots, but do not overwork. The dough will still be slightly wet/tacky.
  • Form the dough into a rough rectangle. Place onto a baking sheet that is lightly floured, and lightly flour the top of the dough. Cover with plastic wrap and place in the fridge for one hour.
  • On a lightly floured work surface, roll out the dough into a 10×17 inch rectangle. Make sure it is not sticking to the work surface, add more flour if necessary.
  • With a short side of the dough facing you spread the softened butter (it should be very soft but not melty, just easy to spread) over the dough on the lower two-thirds. Leave a 1/2 inch border around all the sides and do not butter that area.
  • Now, we are going to make a three-way fold. Fold the upper 1/3 of the dough over onto the buttered side, towards the center of the dough. Next, fold the lower 1/3 of the dough on top, making a rectangle. No butter should be exposed, it is sealed completely. Pinch all the edges on the seams so no butter escapes.
  • Gently roll out the dough into a 10×17 rectangle. Keeping the surfaces lightly floured. Brush off any excess flour, and again, take the top 1/3 of the dough and fold in toward the center, take the bottom 1/3 of the dough and fold on top to form a rectangle. Place back on the baking sheet and cover with plastic wrap and refrigerate for 45 minutes. Repeat this same folding process three more times with 30 minutes in the fridge between each interval.
  • After the last fold, place it back on the sheet tray, cover with plastic wrap and place in the fridge for 5 hours, preferably overnight.
  • When you are ready to prepare the rolls, roll out the dough onto a lightly floured, clean work surface into a 20×12 inch rectangle. Have the longer side facing you. Next, add the fillings.
  • For the filling
  • Mix together the sugar and lemon zest, set aside. Place the strawberry jam into a microwave safe bowl and microwave in 15-second intervals until jam is warm and easy to spread. Spread the jam evenly over the dough, leaving a 1/2 inch border along the bottom edge.
  • Sprinkle the dough evenly with the lemon sugar – use all of it! Next, evenly distribute the fresh blueberries. Roll the dough into a tight log, starting at the top and working your way down, tuck in the blueberries as you go. Crimp the edges with your fingers so nothing escapes.
  • Cut the log into 12 even pieces. A serrated knife is the easiest way to do this. In a greased 9×13 baking dish, place the rolls cut side up, evenly spaced. Cover with plastic wrap or a clean kitchen towel and place in a warm place until the dough is about doubled in size. Depending on the temperature of your home, this can take about an hour and a half.
  • Once doubled in size, preheat the oven to 350°F, and let heat for 30 minutes. Bake the sweet rolls for 30-35 minutes until golden brown on top and cooked thoroughly. Place baking dish on a wired rack to cool.
  • For the glaze
  • Place the powdered sugar in a medium-sized bowl. Add the milk and lemon juice, whisk to combine. Pour the glaze on top of the cooled rolls, or drizzle on top of each individual serving.

Notes

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