blueberry lemon sugar brioche rolls
Just in time to treat mom, or mom figure, on her special day.
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 16x10 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.
Notes
*To store: Rolls keep well, covered, at room temperature for up to 3 days, or in the fridge for up to 5 days.
*Overnight option: Prepare the rolls through step 6, but instead of a 30-45 minute rise, cover and place the dish in the fridge for up to 24 hours. When ready to bake, let the rolls come to room temperature for about 30-40 minutes. Proceed with the remaining steps.
*To hand mix: Prepare the dough as directed in a large bowl. Dump onto a clean, floured surface and hand-knead for 10-15 minutes until a smooth, tacky ball forms. Proceed with the remaining steps.