Soft, chewy sweet rolls are stuffed with fresh blueberries and drowned in a lemon frosting. These lemon blueberry sweet rolls are easy to make and perfect for a sweet Spring breakfast.
Living in Arizona for almost 13 years makes you take the sun for granted. I never realized how much of a difference the presence of sun can make in your daily life until the temperature drops below zero and the sun is no where to be found for months.
With the temperature reaching almost 50 degrees all week I’ve had this sudden burst of giddy energy because I can not wait for Spring and Summer season to arrive! For the first time in almost 13 years I get to see SEASONS which means flowers and trees in bloom, summer festivals, beach days at the lake, new hobbies, among other outdoor activities.
Speaking of new hobbies, Micah has been obsessing over paddle boarding so that is #1 on the list of Spring and Summer activities to do. New hobby? I think so! We’re hopeful that we can somehow train puma to sit or lay peacefully on the front of the board but I think we are a loooooong way away from that actually coming to fruition.
Enough about random Spring ramblings, let’s talk about these sweet rolls. Probably the reason why you are here, right? These rolls were whipped up in January, back when Spring was a distant idea that I never thought would come. I had a pint of blueberries and a bundle of lemons and Micah and I wanted something sweet for breakfast so these sweet rolls were born.
These do require you to overcome your fear of yeast once again. I promise, yeast is not scary and does not mean you will be throwing three hour dough down the drain because it didn’t rise properly. Make sure the coconut milk is warm, add the yeast, and give the yeast its favorite food sugar. Letting it sit for 10 minutes allows you to travel through time and see if the dough will rise properly. If it bubbles up and increases in volume after 10 minutes you’re good to go! No action? Dump it and start over.
I should mention this recipe uses bread flour. I chose bread flour because I LOVE the texture it gives to sweet rolls. The higher protein content makes the dough a dream to work with and results in a more chewy consistency. It also provides a more stable structure which perfectly supports the plump blueberries that are rolled into the dough. You can substitute all purpose flour but if you do please remember you need to decrease the amount of liquid.
While the rolls are still warm, a thick, tangy, and sweet frosting is spread on the top and allowed to seep inside each layer and crevice. Just try to not eat the frosting with a spoon or finger before it makes it onto the rolls. If you succeed just know you have more willpower than I do.
The best part about these rolls? SMALL BATCH! This recipe makes 8 generously-sized rolls so you don’t have to worry about polishing off more than a dozen or somehow managing to stay away from them.
I hope you love these lemon blueberry sweet rolls as much as Micah and I did. They didn’t last a day so feel free to double the batch.