Our Knotted Lemon-Blueberry Rolls Will Steal The Spotlight At Any Springtime Brunch

Makinze Gore
·3 min read

Soft, pillowy yeasted rolls are swirled with a lemon-blueberry compote for a sweet springtime treat. A simple twist gives you this intricate knotted top landing these rolls somewhere between a babka and a cinnamon roll. A simple lemon glaze is the perfect topping for a bit of extra sweetness and tartness. These are perfect to make for a springtime party, and we won't judge if you eat them for both breakfast and dessert. The fun shape is surprisingly easy to pull off, and we'll walk you through it step by step.

The compote:
The blueberry compote, a mixture of blueberries, sugar, and lemon juice boiled down, comes together quickly and should be completely cool before using. This can be made and kept in the refrigerator for up to 3 days ahead of time.

Storage:
These rolls are best the same day they are made. Any rolls you don’t plan to serve the same day would be best stored before being glazed and then rewarmed before serving.

Did you try making these? Let us know how it went in the comments!

Yields: 12 servings

Prep Time: 20 mins

Total Time: 3 hours

Ingredients

Dough

  • Cooking spray

  • 1 (1/2-oz.)  packet active dry yeast (2 1/4 tsp.)

  • 3/4 c.

    whole milk, heated to 110°

  • 4 1/2 c.

    (540 g.) all-purpose flour

  • 1/2 c.

    (100 g.) granulated sugar

  • Zest of 1 lemon

  • 1 tsp.

    kosher salt

  • 2

    large eggs

  • 4 tbsp.

    unsalted butter, softened, divided

Filling

  • 3/4 c.

    fresh or frozen blueberries

  • 2 tbsp.

    granulated sugar

  • 1 tbsp.

    fresh lemon juice

Lemon Glaze & Assembly

  • Cooking spray

  • All-purpose flour, for dusting

  • 3/4 c.

    (85 g.) confectioners' sugar

  • Zest of 1/2 lemon

  • 1 tbsp.

    fresh lemon juice

Directions

Dough

  1. Grease a large bowl with cooking spray. In a large glass measuring cup, sprinkle yeast on top of milk. Let sit until foamy, about 5 minutes.

  2. In the large bowl of a stand mixer fitted with the dough hook, whisk flour, granulated sugar, lemon zest, and salt until combined. Add yeast mixture and eggs. Beat on medium speed until dough starts to form. Add butter, 1 tablespoon at a time, and continue to beat until a smooth dough forms and butter is incorporated, about 5 minutes.

  3. Place dough in prepared bowl and cover with a clean kitchen towel. Let rise until doubled in size, 1 to 2 hours, depending on how warm your kitchen is.

Filling

In a small pot over medium heat, cook blueberries, sugar, and lemon juice, stirring often, until blueberries are broken down and starting to thicken, 8 to 10 minutes. Let cool.

Lemon Glaze & Assembly

  1. Grease a standard 12-cup muffin tin with cooking spray. On a lightly floured surface, turn out dough. Lightly dust dough with more flour. Roll to an 18" x 12" rectangle.

  2. Spread blueberry filling all over in an even layer. With the long end facing you, fold bottom third up toward center of dough, then fold top third down on top, like folding a letter.

  3. Cut dough crosswise into 12 strips about 1 1/2" wide. Leaving the top 1/4" of strip uncut, cut strip in half lengthwise, then twist 2 halves together. Starting from the top that is still attached, roll strip into a spiral. Transfer to prepared tin. Cover with a kitchen towel and let rise until proofed and dough feels relaxed when gently poked, 45 minutes to 1 hour.

  4. Preheat oven to 375°. Bake rolls until golden on top, 15 to 18 minutes. Let cool at least 15 minutes before glazing.

  5. In a medium bowl, whisk confectioners’ sugar, lemon zest, and lemon juice, adding more lemon juice as needed to loosen, until smooth. Drizzle over rolls.

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