I’m a stress baker. I really am. When I just can’t seem to get a handle on things, or when something stressful comes my way, I feel like I just need a sweet victory. Baking gives me a double reward because I always feel great accomplishing it and then I get to eat it. Win-win.
Well, I had a tough go at it last week. There was loss and sadness for those I love and a little for myself and I felt pretty helpless to change any of it.
I had been tossing around the idea for this Lemon Blueberry Sweet Rolls with Lemon Thyme Cream Cheese Frosting recipe in my head for a while and I decided it was time to see if it was super weird or super delicious.
Guys. It was super delicious. It tasted like a divine combination of pie, blueberry muffins, cinnamon rolls, fruit loops, and coffee cake. I mean, come on. This one was a total win.
I posted a picture on my instagram and Facebook page with the tentative name in place and you guys seemed to love it, so I’m going to share it with you because I love you back. Also, I want you to make a lot of friends and baking treats is a great way to do that. So, here we go.
- 1 cup warm milk
- 2 1/2 teaspoons yeast
- 2 room eggs at room temp
- 1/3 cup melted unsalted butter
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 4- 4 1/2 cups flour
- 1 tsp salt
- 1/2 cup coconut sugar (optional, you may use all white sugar)
- 1/2 cup white sugar
- zest of one lemon
- a pinch of salt
- 2 cups fresh blueberries (tossed in 1 tsp flour and 1 tsp sugar to coat)
- 1/2 cup softened butter
- 8 oz. softened cream cheese
- 2 tbs softened butter
- a pinch of salt
- zest of one lemon
- 1-2 tsp lemon juice (to taste)
- 2 tsp fresh thyme leaves (plus more for garnish)
- 2-3 cups of powdered sugar
- 1. Start by stirring your yeast together with your warm milk in a separate bowl and let that sit and sponge for 10 min while you gather your other ingredients. In the bowl of your mixer (this can all be done by hand too) beat the eggs a bit and slowly add the melted butter, sugar, vanilla and the yeast mixture. Switch to your dough hook and add the flour and salt. Don't add all of the flour at first, add it about a cup at a time. You may not need all of it. Your dough is ready when it forms a ball and cleans the sides of the bowl. Continue to knead it either in your mixer or by hand for 5 min and then put it in a greased bowl with a cloth over it until it doubles in size. (1 hr)
- 2. After it's ready, punch it down, turn it out onto a lightly floured surface and let it rest for a few minutes while you mix together your lemon zest, sugars and salt in a separate bowl.
- 3. Roll your dough out into a large rectangle (about 16 inches/21 inches. With your hands, rub the 1/2 cup butter all over the surface and then cover it with the sugar mix and place a relatively even layer of blueberries across the whole thing.
- 4. Roll it so it's a 21 in log. Cut in half, cut each half in half again, and then cut each quarter into thirds. This will leave you with 12 pretty equal rolls. That you can arrange in either 2 greased pie dishes, or one 9/13 dish.
- 5. Cover and let rise until doubled in size (about another hour)
- 6. Place your rolls in a preheated oven (350 degrees) for about 20 min. Meanwhile, make your frosting by creaming your butter, cream cheese, salt, and lemon zest and lemon juice together. Slowly add your powdered sugar, cup by cup, until you reach a nice creamy constancy
- 7. Take your rolls out when they are golden brown on top and seem firm to the touch. If for some reason it seems they browned before they cooked through, cover them with foil and put them back in until they feel done.
- 8. Allow them to cool slightly before absolutely slathering them with tons of frosting. Burry them. garnish each roll with a few more thyme leaves. Then they are ready. Devour and be happy.