Blueberry Lemon Rolls

INGREDIENTS

For the Blueberry Compote

* 12 oz (340 g) frozen blueberries 

* ⅓ cup (66 g) granulated white sugar

* 1 teaspoon corn starch

For the Lemon Rolls

* 1 ¼ cups (300 ml) whole milk, warmed to about 110 degrees F

* 2 ¼ teaspoon active dry yeast

* 1 teaspoon granulated white sugar (to bloom the yeast)

* 4 ¾ cups (593 g) all-purpose flour, spooned and leveled

* 1 ½ teaspoon salt

* 2 tablespoon (25 g) granulated white sugar

* 2 eggs, whisked

* ½ cup (112 g) unsalted butter, very softened

* ½ tablespoon vanilla

* 2 tablespoon (20 g) lemon zest (about 2 lemons zested)

For the Lemon Blueberry Cream Cheese Frosting

* 6 tablespoon (84 g) unsalted butter, very softened

* 6 oz (170 g) cream cheese, softened

* ¾ cup (97 g) powdered sugar

* ½ tablespoon lemon juice

* 2 tablespoon blueberry jam from above

INSTRUCTIONS

For the Blueberry Compote

* Add the blueberries, sugar and cornstarch to a medium pot.

* Cook over medium heat for 20-25 minutes until thick.

* Remove from the heat, transfer to a bowl and let the jam cool. Set aside 2 tablespoon of jam for the frosting.

For the Lemon Rolls

* To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.

* Next, in a large bowl mix flour, salt and sugar together.

* In a separate bowl add the whisked eggs, vanilla, lemon zest and softened butter and mix. Add this to the dry mixture and mix.

* Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.

(If the dough is still looking very sticky halfway through, add 1 tablespoon (8 g) of flour at a time until it pulls away from the sides of the bowl.)

* Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.

Assembling and Baking the Lemon Blueberry Rolls

* Grease a 9x13 inch casserole dish and set aside.

* Once the dough has had a chance to rise, punch the dough to release the air, remove it from the bowl and roll it out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about ¼ inch thick.

* Next, spoon the prepared blueberry compote over the dough and spread it evenly.

* Roll up the dough tightly into a long log shape starting from the end closest to you. Cut off a bit of the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.

* Place the rolls in the greased 9x13 inch casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for 20-30 minutes or until they have doubled in size.

* Preheat the oven to 350 degrees F (175 degrees C.)

* Once the rolls have proofed, bake for 22-25 minutes, or until a light golden color.

For the Lemon Blueberry Cream Cheese Frosting

* In a bowl, cream together the softened butter and softened cream cheese until fluffy.

* Add some lemon juice and the blueberry compote and mix until fully incorporated.

* Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.

* Let the rolls cool for 5 minutes, then cover the warm rolls with the cream cheese icing. Then serve!

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