MAKES APPROX. 10 ROLLS PER PAN
FOR THE SWEET ROLL DOUGH
FOR THE FILLING
FOR THE GLAZE
Prep Time: 35 mins
Cook Time: 25 mins
Total Time: 60 mins
For the Dough
Grease two 8-9 inch pie pans with non-stick cooking spray. Add yeast, sugar, salt, and oil to water to a large mixing bowl (like a KitchenAid bowl) and let sit until yeast starts to bubble, about 5 minutes. One mixture is bubbly, add egg and flour to the same bowl. Using a dough hook, mix dough until a ball forms and ingredients are incorporated. Let the dough sit for another 5 minutes. Divide dough into two balls. Roll out one ball onto a floured surface and into a rectangle, about 19 inches long or the length of your rolling pin.
For the Filling
With a basting brush, spread 1/2 cup of the wild blueberry preserves over the dough, leaving about an inch- 1 1/2 inches of a border of dough. Zest about half of the lemon over the preserves. Roll the dough up and pinch seams together. Slice the sweet rolls into rounds about the space of your pointer finger and thumb extended in an L shape. Place in a prepared pan and allow to sit covered for about 25 minutes. Repeat the same steps with the second batch of dough.
Bake at 350 degrees for about 25 minutes.
For the Glaze:
While the sweet rolls are baking, combine in a mixing bowl using the whisk attachment or an electric mixer and combine the melted butter, cream cheese, powdered sugar, salt, and lemon juice. If the glaze is too thick, add a bit more lemon juice to thin it out to your liking.
Once the sweet rolls have finished baking, let sit for a few minutes before spreading the glaze over the top. Enjoy warm.
Recipe by / Author: Chelsia Rief