I have been on a big blueberry kick lately. This time of year makes me want to bake up a citrus storm so it only made sense that I should combine the two. I’d love to say that I was t...
I have been on a big blueberry kick lately. This time of year makes me want to bake up a citrus storm so it only made sense that I should combine the two. I’d love to say that I was the first blogger to use Rhodes bread to make fun flavored cinnamon roll type treats, but I got the basics from Yvonne when she shared her Caramel Apple Rolls! I simply added a little spring time twist with my flavor combination.
First you are going to gather your supplies… One loaf of Rhodes bread (risen), a few lemons, sugar, blueberries, and butter. Make sure you use fresh blueberries for this recipe. It makes all the difference.
Now we are going to create a lemon sugar. This is so good in any baked good but works especially well in this recipe. Just add zest to some sugar and smash with the back of a spoon until moist and fragrant.
Next you’ll need to roll out your thawed bread dough. Be patient. This part of the recipe is the most time consuming. It seems to want to roll back into it’s original shape. I promise it will slowly come together. Make a decent sized rectangle and spread with a little melted butter.
Sprinkle your sugar mixture and some blueberries. I tried to evenly distribute the berries but when you roll up the edges they shift a bit.
Roll starting at the long end. Pinch together creating a nice seal. Cut into 6-10 rolls and place into a lightly greased pan. Now you are ready to bake! Can you believe how simple that was? Neither could I.
I also made a quick glaze out of powdered sugar, lemon juice, and zest. It added a little more of that citrus flavor and balance out the sweetness of the blueberries.
This treat is definitely worthy of a Mother’s Day breakfast OR a anytime treat.
Lemon Blueberry RollsServings: | Skills: | Prep Time: min (not including thaw time) | Bake Time: min
Lemon Blueberry Rolls
1 loaf Rhodes bread, risen
3/4 cup sugar
zest of 1 lemon
1/2 cup blueberries
3 tablespoons butter, melted
Preheat your oven to 350 degrees. Lightly grease a 9 inch baking pan, Set aside.
Mix together your sugar and lemon zest. Smash together with the back of a spoon until moist and fragrant, Set aside.
Roll your dough into a large rectangle (about 1/4 inch thick). Spread on melted butter. Sprinkle with lemon sugar and blueberries*. Roll into a log starting at the long end. Pinch the sides together and slice into 6-10 pieces. Place in your sprayed pan and bake for 20 minutes or until lightly browned.
For the glaze mix juice and zest of 1/2 lemon & 3/4 cup powdered sugar.
Whisk together and drizzle over your rolls.