Lemon Blueberry Sweet Rolls

For the dough:

In a medium bowl, whisk together the pudding mix and milk for 2 minutes or until well combined. Then set the mixture aside and allow the pudding to thicken.

In a large bowl, dissolve the yeast in the warm water and let it sit until foamy, about 5 minutes. Add 1/2 cup butter, eggs, 2 tablespoons granulated sugar, salt, lemon extract, butter extract, lemon zest, lemon oil (if using) and 2 cups flour. Beat on medium speed using an electric mixer for 3 minutes.

Add the pudding mixture and beat until smooth. Add enough of the remaining flour to form a soft dough (dough will be sticky).

Turn the dough onto a floured surface and knead in enough of the remaining flour until the dough is smooth and elastic, about 6-8 minutes.

Place the dough in a greased bowl. Turn to grease the top and the bottom of the dough. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, 1-1 1/2 hours.

Punch down the dough. Turn the dough onto a floured surface and divide it in half.

Roll one portion of the dough into an 18×15-inch rectangle. Spread the top of it with 1 tablespoon of the melted butter.

For the filling:

In a small bowl, combine 1/2 cup granulated sugar, 2 teaspoons cinnamon, 1 teaspoon grated lemon zest and 1 tablespoon flour. Mix well. Spread this mixture evenly the over the dough (if the sugar/cinnamon mixture looks a little dry, lightly mist the surface of it with water). Sprinkle evenly with 2 cups blueberries.

Starting with a long side, roll the dough up jelly-roll style, then pinch the seam to seal. Slice the roll into 14 slices. Place into two greased 9″ round cake pans OR slice the dough into 15 slices and place in a greased 13×9-inch pan.

Repeat this process with remaining dough and filling ingredients.

Cover the pans and let the rolls rise in a warm place until doubled, about 30-45 minutes.

Uncover the pans and bake in a preheated 350 F oven for 20-25 minutes until golden brown.

Lightly brush the tops of the rolls with a little melted butter. Run a knife around the edge of the pans and remove the rolls. I invert the rolls onto a wire rack and allow them to cool slightly, then transfer them to a plate as the bottom of them is somewhat sticky with the fruit and the butter/sugar combo—that has a tendency to stick to the wire racks.

For the glaze:

Combine confectioners’ sugar and extract in a medium sized bowl, then add just enough milk to make the desired drizzling consistency. Drizzle or spread glaze over the cooled rolls.

Makes 28-30 rolls.

If you’re going to freeze some of these rolls, don’t add the glaze. Wrap them in heavy-duty aluminum foil for the freezer. Let the rolls thaw, then glaze them.

Adapted from Taste of Home.