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Blueberry and lemon rolled up in tender pastry. The flavors of summer wrapped up into a sweet roll.
Preheat oven to 375ºF.
Generously grease whatever pans you are using with butter (I used 9×13 bakers). You don’t want to be spartan here. The butter is half the magic of these sweet rolls. Slather the pan.
In a large mixing bowl, combine blueberries, 6 tablespoons sugar, cornstarch, lemon juice and zest. Gently stir to coat berries well. Set aside.
For the sweet roll dough, I divide the dough in half, place it on a floured surface and roll out 2 long rectangles. In Ree’s recipe she suggests 30×10 inches. I just sort of eyeball it and roll it quite thin.
Brush the dough generously with the melted butter. Sprinkle the remaining 1 cup of sugar over top the melted butter on both rectangles ( ½ cup sugar over each separate rectangle). Spoon the blueberries out evenly over the top of the buttered/sugared dough.
Roll the dough tightly toward you to form your dough logs. Once the log is rolled up, gently press the seam into the dough to seal.
I like my sweet rolls to be on the taller side, so I slice my rolls in 1½ inch slices. Make 3 rows of 3 if you are using a 9×13 baker. You need to give them room to spread. Cover them with a towel and let sit for 1/2 hour.
Bake in a 375ºF oven until golden, about 18 to 20 minutes.
For the glaze, mix all ingredients until smooth. Slather over sweet rolls as soon as they come out of the oven.
This recipe makes a lot: two full 9×13 pans when sliced in 1½ inch slices.
Note: For the sweet dough recipe, I used Ree Drummond’s recipe (the dough she uses for her cinnamon rolls), which is pretty darn perfect. You can find the recipe here in Tasty Kitchen or in her blog, The Pioneer Woman.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!