Lemon Blueberry Sweet Rolls
Ah, the birds are singing their morning tune, the house is full of peace and quiet, and you're sipping on your favorite, warm, sunrise brew. You wouldn't think this moment could get any better, but...
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Cooking tools:
- Stand mixer
- Rolling pin
- Baking pan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Plastic wrap
- Saucepan
- Spatula
- Oven
Ingredients
- 2/3 cup warm non-fat milk, 100-110°F
- 2 1/4 teaspoons active dry yeast
- 1/3 cup plus 1/2 teaspoon granulated sugar, divided
- 3 tablespoons unsalted butter, softened
- 1/2 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 large egg
- 3-3 1/4 cups all-purpose flour, plus more for dusting
- 4 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 2 teaspoons lemon zest
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 cups fresh or frozen blueberries, if frozen, thawed and drained
- 2 tablespoons butter, melted
- 2 ounces cream cheese, very soft
- 2 cups powdered sugar
- 1-2 tablespoons fresh lemon juice
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