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Blueberry Rolls with Lemon Glaze

Ingredients:
Dough:
• 3 cups (360 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tsp (5 g) salt
• 1 packet (7 g) active dry yeast
• 3/4 cup (180 ml) milk
• 1/4 cup (57 g) unsalted butter, melted
• 2 large eggs

Filling:
• 2 cups fresh or frozen blueberries
• 1/4 cup (50 g) granulated sugar
• 1 tbsp lemon juice
• 8 oz (225 g) cream cheese
• 2 tbsp (25 g) sugar

Lemon Glaze & Topping:
• 1 cup (120 g) powdered sugar
• 2–3 tbsp lemon juice (for a thin glaze)
• Frozen blueberries, crushed into small pieces (topping)

Instructions:
1. In a large bowl, whisk together 2 cups (240 g) of the flour, the granulated sugar, salt, and yeast.
2. Warm the milk and melted butter to 110–115°F (43–46°C).
3. Pour the warm milk mixture into the dry ingredients and mix on low with the flat beater until combined.
4. Add the eggs and the remaining 1 cup (120 g) flour.
5. Switch to the dough hook and knead until smooth and elastic, 7–8 minutes.
6. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, 60–90 minutes.
7. While the dough rises, prepare the blueberry filling: add blueberries, 1/4 cup sugar, and lemon juice to a saucepan.
8. Cook over medium heat, stirring, until the berries break down and the mixture thickens, 10–15 minutes.
9. Let cool completely.
Note: I like to prepare this ahead (the day before or at least a few hours earlier) and chill it in the fridge. When cold, the filling is thicker and less runny, which makes rolling the dough much easier.
10. In a small bowl, beat the cream cheese with 2 tbsp sugar until smooth.
11. Punch down the risen dough and transfer to a lightly floured surface.
12. Roll into a 16×12 in (40×30 cm) rectangle.
13. Spread the cream cheese mixture evenly over the dough.
14. Spread the cooled blueberry filling on top of the cream cheese.
15. Roll up tightly from the long side and pinch the seam to seal.
16. Slice into 12 rolls and place cut-side down in a greased or parchment-lined pan. Let rise until puffy, about 30 minutes.
17. Preheat oven to 375°F (190°C).
18. Bake the rolls for 25–30 minutes, until golden brown.
19. While they bake, whisk together the powdered sugar and lemon juice to make a thin glaze.
20. Once slightly cooled, drizzle the glaze over the warm rolls.
21. Crush some frozen blueberries with a knife and sprinkle them on top.
22. Serve and enjoy!

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