Lemon Blueberry Cinnamon Rolls

Ingredients

• 11 cup whole milk(240g)
• 21 tablespoon granulated sugar(12.5g)
• 32.5 teaspoon instant yeast(8g)
• 410 tablespoon unsalted butter, melted(142g)
• 52 eggs(100g)
• 61 tablespoon vanilla extract(13g)
• 70.5 cup granulated sugar(100g)
• 84.25 cup all-purpose flour(531g)
• 90.5 teaspoon salt(3g)
• 104 oz cream cheese, softened(113g)
• 114 tablespoon unsalted butter, softened(57g)
• 121 cup powdered sugar(120g)
• 131 teaspoon vanilla extract(4g)
• 140.1 teaspoon salt(1g)
• 152 tablespoon lemon juice(30g)
• 161 cup granulated sugar(200g)
• 172 lemon lemon zest(6g)
• 183 eggs(150g)
• 193 egg yolks(51g)
• 200.33 cup lemon juice(80g)
• 210.1 teaspoon salt(1g)
• 221 teaspoon vanilla extract(4g)
• 230.5 cup unsalted butter(113g)
• 241 pint fresh blueberries(300g)
• 250.25 cup granulated sugar(50g)
• 261 tablespoon lemon juice(15g)
• 271 lemon lemon zest(3g)
• 2812 tablespoon heavy cream(180g)

Instructions

1. 1In a large bowl, combine the warm milk, 1 tablespoon sugar, and instant yeast. Stir and let sit until foamy.
2. 2Once the yeast has bloomed, add the melted butter, eggs, and vanilla extract. Mix until well combined.
3. 3Add 4 cups of all-purpose flour along with the remaining sugar and salt. Stir until a shaggy dough forms.
4. 4Turn the dough out onto a clean surface and knead by hand for 10–15 minutes, until smooth and elastic. If the dough feels too sticky, add up to 1/2 cup flour a little at a time, just until it’s manageable and no longer sticking.
5. 5Place the dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
6. 6While the dough rises, prepare the lemon curd: In a saucepan, combine 1 cup sugar, lemon zest, eggs, egg yolks, lemon juice, salt, and vanilla extract. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter until melted. Let cool.
7. 7Prepare the blueberry compote: In a saucepan, combine blueberries, 1/4 cup sugar, 1 tablespoon lemon juice, and lemon zest. Cook over medium heat until berries burst and mixture thickens. Let cool.
8. 8Prepare the lemon cream cheese frosting: Beat together cream cheese, butter, powdered sugar, vanilla extract, salt, and lemon juice until smooth.
9. 9Once the dough has risen, transfer to a clean surface and roll into a 16x20-inch rectangle.
10. 10Spread an even layer of lemon curd over the dough, then spoon blueberry compote over the curd.
11. 11Cut into 2-inch strips and roll up tightly.
12. 12Arrange the rolls in a greased baking dish, cover, and let rise again for 15 minutes.
13. 13Pour 1 tablespoon of heavy cream over each roll.
14. 14Bake at 350°F (175°C) for 30 minutes or until golden brown.
15. 15Let cool slightly before frosting with lemon cream cheese frosting. Enjoy!