Blueberry Lemon Sweet Rolls

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.