Blueberry Brioche Sweet Rolls with Lemon Cardamom Frosting
 
Prep time
Cook time
Total time
 
The most tender, blueberry-studded sweet roll encircles blueberry pie filling and is topped off with a lemon frosting with a hint of cardamom. These are what a cinnamon roll only dreams to be...
Alison:
Serves: 12 rolls
Grocery List
  • Rolls:
  • 2¼ c. all-purpose flour (have ½ c. additional nearby for later if needed)
  • ¼ c. sugar
  • 1½ tsp. cardamom (or ½ tsp. nutmeg if you're not a cardamom fan)
  • ½ tsp. salt
  • 1 egg
  • 4 T. very soft butter
  • ½ tsp. vanilla
  • 1 c. blueberries
  • Filling:
  • 1 c. blueberries
  • 1 T. cornstarch mixed with 1 T. water
  • ¼ c. water
  • ¼ c. sugar
  • Frosting:
  • 2 c. powdered sugar
  • 2 T. butter
  • ½ tsp. vanilla
  • ½ tsp. lemon extract
  • ⅛ tsp. cardamom
Here's how...
  1. To begin, combine ⅔ c. of barely warm milk with 1 T. yeast and let it sit to get foamy. If it doesn't foam, your yeast isn't fresh and won't help your rolls rise!
  2. In your stand mixer bowl, combine the flour, sugar, cardamom, and salt. Mix well with the paddle.
  3. Add in the egg, butter, and vanilla.
  4. Mix a bit, change to your dough hook, and then add in your milk and foamy yeast combination.
  5. Let your hook mix this for a few minutes and observe. We're looking for the dough to come together JUST enough to pull away from the bowl. We still want it a tiny bit sticky to the touch as it's a soft dough, but if it's still kind of puddling at the base of the hook, add in more flour 2 T. or so at a time until it does pull away from the bowl!
  6. Once it does, let it mix a few minutes and then check it by pulling like this to see if you can almost see through it -- I think of stained glass. This lets you know the gluten has developed enough.
  7. Add in one cup of fresh, dry blueberries and as gently as humanly possible, wrap those little guys without squishing them into the dough to distribute as easily as possible.
  8. Scoop the dough out, and put it into a buttered or oiled bowl and give it a turn to coat it and let it sit in the warmest part of your kitchen covered with a dishtowel until it doubles in size.
  9. For the filling: mix 1 T. cornstarch and 1 T. cold water together and add it to a saucepan with a cup of blueberries, ¼ c. water, ¼ sugar, and heat and stir, stir, stir until thickened! Let it cool.
  10. On a clean, smooth surface, spread a bit of flour and have more nearby. I use a silicone mat with great results. Gently place your risen dough onto the floured surface and use a rolling pin to gently roll it into a rectangle about ¼" thick. Cover the dough with your blueberry filling leaving about ½-1" around all the edges to avoid spillage when you roll. Roll it up starting with the long edge so you have a long log-shape. Arm yourself with a 12-15" piece of plain dental floss and slide the middle of it under the roll. You are looking to make about 12, ½" rolls. So at ½" cross your floss over the top of the log and switch the ends to your other hands to use the floss to cut all the way through the log like a string-scissor! This method is so much better than even a sharp knife as you maintain the circle shape of the rolls. Continue to cut each roll and place them with several inches of space between to allow for the next rise on a parchment paper-lined, or greased baking sheet.
  11. Gently cover your baking sheet with a towel and place it in the warmest place in your kitchen to rise for about a half hour. You'll know when they're ready because they will look just like a beautiful cinnamon roll shape.
  12. Preheat your oven to 350 and when it's ready, bake these lovelies for 22-25 minutes or until golden brown. Watch them closely!
  13. To make the frosting, use a small bowl and sift in the powdered sugar.
  14. Add in the softened butter, vanilla, lemon extract, milk, and cardamom and mix until smooth and creamy.
  15. Spread over completely cooled rolls.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/blueberry-brioche-sweet-rolls-with-lemon-cardamom-frosting/