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Lemon blueberry cinnamon rolls 🍋🫐 Ingredients: Rolls: ⁃ 1 cup whole milk; warm ⁃ 1 tbsp granulated sugar ⁃ 2 1/2 tsp instant yeast ⁃ 10 tbsp unsalted butter, melted ⁃ 2 eggs ⁃ 1 tbsp vanilla extract ⁃ 1/2 cup granulated sugar ⁃ 4 - 4 1/2 cups all-purpose flour ⁃ 1/2 tsp salt Lemon cream cheese frosting: ⁃ 4 oz cream cheese, softened ⁃ 4 tbsp unsalted butter, softened ⁃ 1 cup powdered sugar ⁃ 1 tsp vanilla extract ⁃ Pinch of salt ⁃ 2 tbsp lemon juice Lemon curd: ⁃ 1 cup granulated sugar ⁃ Zest of 2 large lemons ⁃ 3 eggs + 3 egg yolks ⁃ 1/3 cup lemon juice ⁃ Pinch of salt ⁃ 1 tsp vanilla extract ⁃ 1/2 cup unsalted butter Blueberry compote: ⁃ 1 pint fresh blueberries ⁃ 1/4 cup granulated sugar ⁃ 1 tbsp lemon juice ⁃ Zest of 1 lemon Instructions: In a large bowl, combine the warm milk, 1 tablespoon sugar and instant yeast. Stir and let sit until foamy. Once the yeast has bloomed, add the melted butter, eggs, and vanilla extract. Mix until well combined. Add 4 cups of all purpose flour along with the remaining sugar and salt. Stir until a shaggy dough forms. Turn 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 ½ cup flour a little at a time, just until it’s manageable and no longer sticking. Place the dough in a greased bowl, cover and let rise for about 1 hour or until doubled in size. Once risen, transfer to a clean surface and roll into a 16x20-inch rectangle. Spread an even layer of lemon curd over the dough. Cut into 2 inch strips and roll up tightly. Arrange the rolls in a greased baking dish, cover and let rise again for 15 minutes. Pour 1 tablespoon of heavy cream over each roll. Bake at 350°F for 30 minutes or until golden brown. Let cool slightly before frosting and enjoy! ✨ #lemonblueberry #lemoncinnamonrolls #cinnamonroll #lemoncurd #spring

Lemon blueberry cinnamon rolls 🍋🫐 Ingredients: Rolls: ⁃ 1 cup whole milk; warm ⁃ 1 tbsp granulated sugar ⁃ 2 1/2 tsp instant yeast ⁃ 10 tbsp unsalted butter, melted ⁃ 2 eggs ⁃ 1 tbsp vanilla extract ⁃ 1/2 cup granulated sugar ⁃ 4 - 4 1/2 cups all-purpose flour ⁃ 1/2 tsp salt Lemon cream cheese frosting: ⁃ 4 oz cream cheese, softened ⁃ 4 tbsp unsalted butter, softened ⁃ 1 cup powdered sugar ⁃ 1 tsp vanilla extract ⁃ Pinch of salt ⁃ 2 tbsp lemon juice Lemon curd: ⁃ 1 cup granulated sugar ⁃ Zest of 2 large lemons ⁃ 3 eggs + 3 egg yolks ⁃ 1/3 cup lemon juice ⁃ Pinch of salt ⁃ 1 tsp vanilla extract ⁃ 1/2 cup unsalted butter Blueberry compote: ⁃ 1 pint fresh blueberries ⁃ 1/4 cup granulated sugar ⁃ 1 tbsp lemon juice ⁃ Zest of 1 lemon Instructions: In a large bowl, combine the warm milk, 1 tablespoon sugar and instant yeast. Stir and let sit until foamy. Once the yeast has bloomed, add the melted butter, eggs, and vanilla extract. Mix until well combined. Add 4 cups of all purpose flour along with the remaining sugar and salt. Stir until a shaggy dough forms. Turn 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 ½ cup flour a little at a time, just until it’s manageable and no longer sticking. Place the dough in a greased bowl, cover and let rise for about 1 hour or until doubled in size. Once risen, transfer to a clean surface and roll into a 16x20-inch rectangle. Spread an even layer of lemon curd over the dough. Cut into 2 inch strips and roll up tightly. Arrange the rolls in a greased baking dish, cover and let rise again for 15 minutes. Pour 1 tablespoon of heavy cream over each roll. Bake at 350°F for 30 minutes or until golden brown. Let cool slightly before frosting and enjoy! ✨ #lemonblueberry #lemoncinnamonrolls #cinnamonroll #lemoncurd #spring

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