Lemon blueberry morning rolls make for memorable start to Mother’s Day

I celebrated my first Mother’s Day last year, and it was such a special experience. Being a mom is incredible, and I love having the opportunity to share in that joy! Last year, my sister threw an epic Mother’s Day brunch with incredible treats, tea cakes and a mimosa bar. And while I was supposed to just be a participant, I couldn’t come empty-handed. 

Cinnamon rolls are typically my signature item to bring to brunch. Everyone loves them, and they are the perfect sweet treat to go with a delicious quiche or an eggs-and-bacon board. But last year, I wanted to do a twist on my classic cinnamon roll recipe. Since it was Mother’s Day, I wanted the flavors to feel bright, like spring, so I came up with these lemon blueberry morning rolls. They are made with a brioche dough that is incredibly fluffy and rich, and a brightness that is enhanced by the perfection of lemon zest. The filling is a delicious mix of brown sugar and blueberries, which add a tartness to these sweet rolls that creates the perfect bite.

I know that anything with an enriched dough can take a bit of time to come together, so for all of the partners out there who want to impress the moms, I would budget at least four hours for these. I promise that time will be worth it. There is nothing better than enjoying a day that is dedicated to moms than doing it with a perfectly baked, perfectly sweet morning roll.

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Lemon Blueberry Morning Rolls

Preparation time: About 3 hours

Cook time: 30 minutes

Total time: About 4 hours

Servings: 12

INGREDIENTS

Dough

• 22.5 ounces all-purpose flour (about 4 cups)
• ½ cup sugar
• ½ cup powdered sugar
• Pinch of salt
• ¾ cup whole milk (warmed to 110 degrees)
• 2¼ teaspoons rapid-rise or instant yeast
• 3 eggs, room temperature
• 1 teaspoon vanilla bean paste
• 1 tablespoon lemon zest
• 12 tablespoons salted butter, room temperature, divided

Filling

• 2 cups fresh blueberries
• ½ lemon, juiced
• ½ cup butter, softened
• 1 cup light brown sugar
• ⅛ teaspoon nutmeg

Frosting

• 4 ounces salted butter, slightly chilled, but softened
• 4 ounces cream cheese
• ½ to 1 cup powdered sugar
• ¼ cup whipping cream
• 1 teaspoon vanilla extract

STEPS

Dough and filling

1. In the bowl of a stand mixer fitted with the dough hook, add flour, sugar, powdered sugar and salt. Mix to combine.
2. In the measuring cup used to measure the milk, add yeast to warm milk. Stir to combine. Let sit for about 2 minutes until foamy.
3. In a separate small bowl, whisk together eggs, vanilla bean paste, and lemon zest. Add milk and yeast mixture.
4. With the stand mixer on low, slowly drizzle the egg mixture into the flour mixture
5. Add 1 tablespoon of butter at a time, allowing the mixer to incorporate the butter between each addition. 
6. Once all of the butter has been added, increase the speed to medium and continue mixing until the dough no longer sticks to the side of the bowl and has a smooth texture. Note: This process will take from 8 to 10 minutes, and the dough will look like it’s not going to come together, but trust the process — it will come together. If after 10 minutes the dough is still too sticky to handle, add 1 tablespoon of flour and mix until smooth.
7. Place the dough into a lightly greased bowl, cover with cling wrap or a tea towel, and let rise until doubled in size, about 2 hours.
8. Once dough has risen, turn dough out onto a lightly floured surface, and roll into a large rectangle about ¼-inch thick, with the long side of the rectangle facing you.
9. In a medium bowl, combine the blueberries, lemon juice, butter, brown sugar and nutmeg. Mash the blueberries and mix everything together until combined. This should have a pastelike consistency.
10. Spread the blueberry mixture over the rolled-out dough, leaving about ½ inch of space around the edges.
11. Roll the long way, away from you, tucking between each roll.
12. Slice into 12 equal-sized pieces, using a sharp knife or unscented dental floss.
13. Preheat the oven to 375 degrees.
14. Place in a 9-inch-by-13-inch baking dish, cover with a tea towel or cling wrap, and let rise for 45 minutes to an hour.
15. Remove tea towel/cling wrap, and bake uncovered for 20 to 30 minutes, depending on your oven.
16. While rolls cool, make the whipped cream cheese frosting.

Frosting

1. Combine the butter and cream cheese frosting in a bowl.
2. Using either a stand mixer, fitted with the paddle attachment, or hand mixer, mix until completely combined and fluffy.
3. Sift the powdered sugar, and add to the bow, mixing on low until incorporated.
4. Add whipping cream and vanilla extract. Mix on medium-high speed until light in color and fluffy in texture, about 2 minutes.
5. Spread over rolls and serve immediately.

Enjoy!