A little over a week ago, I conquered my Everest.. or maybe it was my Kilimanjaro, and I’m totally elated. I made not one…. but TWO different flavor combinations. Yay me! You see, I have been deathly scared of making cinnamon rolls, or any other roll for that matter. There is something about using yeast that intimidates me. I have watched a few shows where they are making cinnamon rolls, and as envious as I was of the outcome, it just looked WAAAYY to intimidating to me. Whenever I use yeast, I am always so nervous that the dough will not rise!
Lemon Blueberry Rolls
- 4 cups Whole Milk
- 1 cup Sugar
- 1 cup Canola Oil
- 2 packages Active Dry Yeast, 0.25 Ounce Packets
- 8 cups All-purpose Flour
- 1 cup (additional) All-purpose Four
- 1 Tablespoon (heaping) Salt
- 1 teaspoon (scant) Baking Soda
- 1 teaspoon (heaping) Baking Powder
- FOR THE FILLING:
- 1 stick Butter
- 3/4 cups Sugar
- 2 whole Lemons, Zested
- 2 cups (Heaping) Fresh Blueberries
- FOR THE GLAZE:
- 1 whole Lemon, Juiced
- 2 whole Lemons, Zested
- 3 cups Powdered Sugar
- 2 cups Whole Milk, Or As Needed
- 1 dash Salt
- 3 Tablespoons Melted Butter
Makes 24 rolls.
For the dough:
Mix milk, 1 cup sugar, and canola oil in a large pot or Dutch oven. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot.
Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.
After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.) I put my in fridge overnight
Preheat oven to 375 F. Butter a large baking dish (or a couple of smaller dishes) generously. you could use a 9×13 or two 9-inch pie pans which is what I did.
Melt 1 stick of butter in a small saucepan over medium heat. Once melted remove from heat.
Divide dough in half. Store one half in the fridge for another use (another batch of these, a batch of cinnamon rolls, a batch of dinner rolls). Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. (Clearly I have issues with shapes. My rectangle leaves a lot to be desired…)Roll as thin as possible! Drizzle melted butter over the dough, using your fingers to spread evenly.
Using your fingers, mix sugar and lemon zest so that it’s a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface.
Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 thick rolls and lay the slices, cut side down, into the buttered baking dishes.
Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.
To make the glaze: Add lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl. Add melted butter and whisk together until smooth. Taste it and add more of whatever it needs.
Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist!
FOR THE ROLLS:
- The other 1/2 of the dough from above.
- 8 Tablespoons Orange Marmalade
- 1/2 cup Melted Butter
- 1 cup Brown Sugar
- 1/2 teaspoon Kosher Salt
- ORANGE GLAZE:
- 2 pounds Powdered Sugar
- 6 Tablespoons Melted Butter
- 1/2 cup Milk
- 1/2 cup Orange Juice
- 1 dash Salt
Roll out dough into a long rectangle. Spread marmalade over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt.
Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal.
Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes.
While baking, mix together the ingredients for the orange glaze, thinning with more milk or orange juice to make mixture thin enough to be pourable.
Immediately drizzle orange glaze over the top. Serve warm or at room temperature.
Devotion for the Day:
A friend of mine shared this chapter with me this week, and it’s been on my mind a lot. Especially with it being the holiday season, family strife sometimes seems to get the best of families. A time that should be filled with love and joy as we spend time with family is sometimes overshadowed by the pain of relationships. This is my prayer for my family as well as yours. That harmony will prevail.
A song for pilgrims ascending to Jerusalem. A psalm of David.
1 How wonderful and pleasant it is
when brothers live together in harmony!
2 For harmony is as precious as the anointing oil
that was poured over Aaron’s head,
that ran down his beard
and onto the border of his robe.
3 Harmony is as refreshing as the dew from Mount Hermon
that falls on the mountains of Zion.
And there the Lord has pronounced his blessing,
even life everlasting.