Summary

Instructions

1. 1

   Make the dough: In a large bowl, whisk together the flour, granulated sugar, salt, and lemon zest.

2. 2

   Warm the milk and butter together (microwave or stovetop) until the butter melts and the mixture is warm to the touch, about 110°F/43°C. Whisk in the yeast until dissolved.

3. 3

   Pour the milk mixture over the dry ingredients, add the egg, and mix with a sturdy spatula or a stand mixer fitted with a dough hook until a soft dough forms.

4. 4

   Transfer the dough to a lightly floured surface and knead by hand for 3–5 minutes until soft and smooth.

5. 5

   Place the dough in a lightly greased bowl, cover, and let rise until puffy, about 1–2 hours.

6. 6

   Make the blueberry filling: In a small saucepan, combine fresh blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring, until the mixture thickens to a spreadable, jam-like consistency. Remove from heat and cool completely.

7. 7

   Punch down the risen dough and roll it into a 9×14-inch rectangle.

8. 8

   Spread the cooled blueberry filling evenly over the dough.

9. 9

   Tightly roll the dough into a log, then slice into 9 to 12 rolls with a sharp knife.

10. 10

    Arrange the rolls in a lightly greased 9- or 10-inch square or round pan. Loosely cover and let rise until nearly doubled, about 1 hour.

11. 11

    Bake until the rolls are golden brown on top.

12. 12

    Make the icing: Beat the cream cheese, butter, confectioners’ sugar, and lemon juice together until smooth and creamy.

13. 13

    Spread the icing over the warm rolls so it melts slightly into the swirls. Garnish with lemon zest or sliced lemons if desired and serve warm.