Ok, summer is days away from starting, it’s finally warm and I have seen the sun a few times, so I think we can all agree cinnamon rolls need to be left on the side until autumn. So for that reason, I have decided to give them a summer twist by adding blueberries and lemon (one of my favourite combinations).
These rolls are super easy to make, I added some lemon zest to the dough, filled them up with blueberry jam and finally drizzled some lemon drizzle over them. I know I am biased, but they are honestly SO GOOD!
Lemon Drizzle Blueberry Breakfast Rolls
Ingredients (makes around 13-15 rolls).
For the rolls:
- 260 ml of whole milk
- 60 gr of butter
- 500 gr of bread flour
- 15 gr of dry active instant yeast
- 100 gr of sugar
- A pinch of salt
- The zest of 1 large lemon
- 100 gr of blueberry jam (this is approximate)
For the lemon drizzle icing:
- 100 gr of icing sugar
- 2 tbsp of milk
- The juice of 1/2 a large lemon
- Warm up the milk and let the butter melt in it. In the meantime, mix the dry ingredients (including the lemon zest) together in a large bowl.
- Pour the milk and butter into the dry ingredients and mix them well until you get a dough. Knead it over a floured surface for 5 minutes, then, put the dough in a lightly greased bowl and let it rest for at least an hour or until doubled in size.
- Once the dough has risen, punch it to get rid of the air and in a floured surface roll it until you have the shape of a rectangle. If you are struggling to get that shape, just cut the edges so it acquires that shape.
- Have the shortest edge of the rectangle closer to you and spread the blueberry jam over it leaving some empty space very close to the edges. Be as generous as you want with it, I did mine without really measuring it, I just made sure it was well covered.
- Grab one of the long edges (to your left or right) and start rolling the dough until you get a long log. Cut the top and bottom edge if those edges seem uneven.
- Cut the rolls into 2.5-3 cm sections using either a very sharp serrated edge knife or dental floss (I used floss and found it extremely satisfying).
- Place the rolls into a greased baking tray or skillet or cover the tray/skillet with parchment paper. Don’t squeeze them together, leave some space between them to allow them to grow.
- Let the rolls rise for another hour.
- Once ready, pop them in a preheated oven at 170 degrees for 15-20 minutes, until they start getting brown on top.
- Once the rolls are ready, allow them to cool down and then prepare the drizzle by mixing all the ingredients in a bowl, I’d advise you to try the drizzle and add more lemon if you feel like you want your drizzle to taste more citrus-y. Drizzle your drizzle over your rolls and enjoy!
- These keep nice and fresh on the tray covered with cling film or in a container!