Monday, August 18, 2014

Lemon Blueberry Sticky Buns

Let's start this week with a smile and a delicious sticky roll!

It is Monday and Monday's require an extra dose of motivation to get up and get the week started. My motivation today happens to be Lemon Blueberry Sticky Buns. Let me tell you, these little rolls are absolutely AMAZING.

I am not typically a fan of making any kind of rolls just because I can never get my dough to rise properly (mostly because I am impatient), but this dough was fool proof. It came out perfectly with little work.

Lemon Blueberry Sticky Buns
10-12 rolls

1 cup warm milk (100 F)
1/2 cup sugar
1 1/2 tsp. rapid rise yeast
1/4 cup unsalted butter, melted
2 large eggs
1 tbsp. sour cream or greek yogurt
2 oz. cream cheese, room temperature
1 tsp. vanilla extract
1/4 tsp. salt
3 1/2 - 4 cups all-purpose flour

Egg Wash:
1 egg
1 tbsp. water

1 lemon, zested
1 1/4 cup sugar
1 cup all-purpose flour
1/2 cup unsalted butter, melted
1 tsp. vanilla extract
1 tbsp. lemon juice
1 1/2 cups blueberries (or more)
1/4 cup unsalted butter, melted

2 cups powdered sugar
1 lemon, juiced & zested

In bowl of stand mixer, combine warm milk and sugar. Stir to combine. Pour in yeast. Allow mixture to set for 15-30 minutes, until yeast is dissolved and mixture has become foamy.

Grease a 9x13 inch baking dish. Preheat oven to 350.

Once the yeast mixture has become foamy, mix in butter, eggs, sour cream, cream cheese, vanilla, and salt. Mix until just combined. Add flour in 2 parts, mixing between additions. Mix until just combined.

Turn dough out onto a floured surface and knead until dough comes together. Allow to rise in a warm place for 15-30 minutes.

Meanwhile, in a large bowl mix together all fill ingredients, except for blueberries and 1/4 cup melted butter. Set aside.

Roll dough into approximately 20x12 inch rectange. Brush dough with 1/4 cup melted butter. Sprinkle filling over the dough, pressing gently to adhere filling to the dough. Evenly spread blueberries over the dough.

Roll dough, starting from long edge. Roll tightly, pressing gently to make sure filling stays sealed inside.

Using a sharp knife, slice roll into approximately 2-inch pieces. Place in center of prepared baking pan. They will more than double in size while baking and fill the entire pan.

Brush top of rolls with egg wash.

Bake at 350 for 20-30 minutes, until tops are golden brown. Allow to cool for 15 minutes before adding the glaze.

For the glaze, whisk together powdered sugar and lemon juice.

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