blueberry lemon sugar brioche rolls
Let’s play with some buns today.
For whatever reason, I’ve pissed off the cinnamon bun gods multiple times in the past. I’m not sure whether my technique is utterly flawed or I’m just unlucky, but I usually have to undergo 3-4 tests of a cinnamon bun-esque recipe before I get it right. The rolls either look moronic, are arranged stupidly, don’t brown, or the icing melts too quickly for me to snap decent photos until it turns to delicious albeit unaesthetic slop.
As with anything, though, I eventually adapt from my errors. I’m learning a few tricks of buns that ultimately aid in these aforementioned woes. This recipe only took two tries to nail down.
We’re home from our 12 day hiatus and while I started mourning the close of our trip towards the end, once I hit my own bed I was happy to have arrived in comfy surrounds. J and I are pursuing some fitness goals in our post-marathon offseason so some recipes forthcoming will reflect a new normal of foods. Don’t be alarmed – I’m not going to share weird protein pancakes or shit with artificial sugars. Same caliber of wholesome, real-ingredient foods, but likely with plenty of adaptation available to lighten up the load.
Spring and summer also demand a fresher cooking style so the new mindsets coincide with seasons during which the ease of brighter dishes amplifies. However, life always demands something sweet, and these Blueberry Lemon Sugar Brioche Rolls meet those demands. Light and fluffy, slathered in a robe of lemon cream cheese icing and speckled with fresh berries. Perfect for weekend brunch, and especially for Mother’s Day on Sunday. Treat mom, and yourself, to some really special foods.
Summon the Dough Boy
Though I do love kneading by hand, a dough hook attachment on a stand mixer is really useful for brioche doughs like this one. Brioche is infused with butter, milk, and eggs to create the fluffiest crumb, but it is typically stickier than a standard bread dough. It is certainly possible to perform the functions of doughmaking by hand here – I’ve done it before and could do it again – but if you’ve a dough hook, use it.
The dough is a cinnamon-infused blend of yeast, milk, honey, eggs, butter, and flour. I start with 3 cups of flour and add more as the mixer churns the dough to and fro. Add flour 1/4 cup at a time until that perfect tacky texture comes forth. You know the dough is ready when it peels from the sides of the bowl and doesn’t smoosh all over your fingers when handled.
I kneaded the dough for a total of 5-10 minutes in the stand mixer, including the flour additions. If doing this by hand, allow about 10-15 minutes to really work the gluten in the flour.
When the dough is ready, set it back into the big bowl, cover, and let rise for around 60-90 minutes until doubled. Humid climes allow for shorter rising times, usually, but if its drier where you are, you may need more.
Sugar, Yes Please
I loathe that damn song, but here we are, using it as a catchphrase.
When the dough has risen, punch the shit out of it (okay, maybe curb the violence, you weirdo) and dump onto a flat, clean, floured surface. Roll into a big rectangle and spread with plenty of softened butter.
Sift some lemon zest into sugar and sprinkle most of it over the butter, then add blueberries. Fresh or frozen works, but if the latter, don’t thaw them first. Roll the dough into a log and slice into 12 buns. Set in a greased baking pan for a second rise.
OR, if you’re not ready to bake today, cover and place the dish in the fridge up to overnight. Just be sure to let it sit on the counter for a bit before baking the next morning.
I’ve seen recipes with oven temperatures from 350-400, and in my experience the sweet 375 middle is perfect to create a golden top without a burning risk. Unless you forget about then, then that’s your doing. 20-25 minutes at this temperature does the trick.
Sweet and Sour
More sweet than sour, though, unlike my disposition.
Let the baked rolls hang on the counter while you make the icing. With many baked goods, waiting for the goodies to cool is imperative, but here the melty icing is the best damn part of the whole thing. Just beat together powdered sugar, cream cheese, butter, lemon juice, and a bit of milk or water if needed to thin.
Dollop the icing over the rolls. Toss some more blueberries in the remaining lemon sugar and sprinkle on top to finish. The glittery blueberries look quite impressive on the rolls and lend a little more lemony pop.
Serve these dudes warm, the morning you plan to host your guests or enjoy your solo brunch. Any leftovers keep decently well, though I’d recommend eating them within a couple days for the best taste.
What are you up to for Mother’s Day? I include any sort of mother figure you may be celebrating in the whole scope of the occasion. Hell, some people acknowledge their fathers if they were raised by a single dad. Whoever you honor, show them some extra love on Sunday.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
blueberry lemon sugar brioche rolls
Ingredients
- 3/4 cup sugar
- 2 tbsp lemon zest
- 2 1/4 tsp active dry yeast
- 1 cup warm whole milk
- 2 tbsp honey
- 2 eggs, at room temperature, lightly beaten
- 2 tsp ground cinnamon
- 4 tbsp butter, melted
- 3 1/2-4 cups all purpose flour
- 6 tbsp butter, at room temperature
- 2 cups blueberries, fresh or frozen
lemon cream cheese icing
- 2 cups powdered sugar
- 6 oz cream cheese, softened
- 4 tbsp butter, softened
- 2 tbsp lemon juice
- additional water or milk, to thin, as needed
Instructions
- In a bowl, toss the sugar with the lemon zest until incorporated.
- In the bowl of a stand mixer with a dough hook attached, combine the yeast, milk, and honey. Let proof for 5-10 minutes, until the mixture froths and bubbles form at the top.
- Beat in the eggs, cinnamon, and melted butter. Add in 3 cups of flour to start and mix until fully incorporated. Add flour 1/4 cup at a time and mix until the dough pulls away from the sides of the bowl and is tacky, but not sticky, about 5 minutes. I used about 3 3/4 cup but you may need up to 4.
- Cover the bowl with plastic wrap or a clean towel. Let rise in a warm, draft-free place for 60-90 minutes, until doubled in size.
- When the dough is doubled, punch down and dump onto a clean, floured surface. Roll the dough into an approximately 16×10 inch rectangle. Spread with the softened butter and sprinkle 1/2 cup of lemon sugar overtop. Dust with 1 1/2 cups of the berries. Roll into a log from the long side. Use a sharp knife or unflavored dental floss to slice into 12 rolls.
- Grease a large baking dish or quarter sheetpan with butter. Set the rolls in the dish cut side up. Cover and let rise 30-45 minutes longer until doubled.
- While the rolls rise, preheat oven to 375 degrees.
- Uncover the rolls and bake for 20-25 minutes until golden brown.
- When the rolls are finished, make the icing. Beat together the powdered sugar, cream cheese, butter, and lemon juice until fluffy and smooth, about 2-3 minutes. If needed, thin with 1 tablespoon of milk or water at a time to achieve the desired consistency.
- Toss the remaining 1/2 cup of blueberries with 2-4 tablespoons of lemon sugar. Spread the icing over the warm rolls and top with the sugared blueberries. Serve warm.
