Blueberry Lemon Rolls
The Spice & Tea Exchange
2 buns
3.5 hours
30 minutes
These Blueberry Lemon Rolls are a delightful, healthier twist on a classic treat, sweetened with our monk fruit sweetener for a lower-calorie option. Topped with a vibrant blue-purple icing made from butterfly pea flower powder and decorated with fragrant lemon-lavender candied slices, they’re as beautiful as they are delicious!
Ingredients
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- 1 cup milk, heated to lukewarm
- 1½ tsp active dry yeast
- 4½ cups all-purpose flour, plus more for dusting + rolling out
- 1/3 cup Classic Monk Fruit Sweetener
- 1¼ tsp kosher salt
- 10 Tbsp unsalted butter, cubed
- 3 ea large eggs
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- 1½ cups blueberries
- 1 Tbsp lemon juice
- pinch kosher salt
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- 2 Tbsp Wild Blueberry Monk Fruit Sweetener
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1 (4.5) oz bag Lavender Lemon Monk Fruit Sweetener
- 1 Tbsp lemon juice
- 1 Tbsp water
- pinch kosher salt
- ¼ tsp Butterfly Pea Flower Powder
- Special Equipment: stand mixer with dough hook attachment, 13x9 inch baking dish
Directions
- Prepare Dough. In a medium bowl, add lukewarm milk then mix in yeast and let sit until foamy (5-10 minutes). In a stand mixer, combine flour, Classic Monk Fruit Sweetener, salt, and butter. Add eggs and yeast mixture, then mix with a dough hook on low to combine, increasing to medium for 5-10 minutes until soft and slightly sticky. If too sticky, gradually add flour. Shape into a ball, cover, and let rise at room temp until 1.5x in size (1-2 hours). Refrigerate for 4-12 hours.
- Prepare Filling. Cook blueberries, lemon juice, and salt over medium heat until berries break down (5 minutes). Create a slurry by stirring together the cornstarch and cold water; add to berries and stir until thickened (2-3 minutes). Remove from heat, mix in Wild Blueberry Monk Fruit Sweetener, and let cool.
- Assembly. Roll chilled dough into a 20x9-inch rectangle. Spread filling, leaving a ½-inch border. Roll into a tight log, seam-side down. Trim ends, cut into 12 even pieces, and arrange in a greased 13x9-inch pan. Cover and let rise until 1.5x in size (1 hour).
- Preheat oven to 350°F. Bake uncovered for 30-35 minutes until golden brown.
- Prepare Icing. Whisk Lavender Lemon Monk Fruit Sweetener, lemon juice, water, and salt until smooth. Add Butterfly Pea Flower Powder to reach the desired color. Let rolls cool 5-10 minutes, then spread icing over the top. Serve and enjoy!