I’ve written an update to this recipe where I’ve provided measurements to make one batch of 12 scrolls. You can find that post here.
For a very very long time I’ve wanted to make The Pioneer Women’s Cinnamon Scrolls. But then Mr Fussy dropped on me that he doesn’t like Cinnamon. Bugger.
As luck would have it, recently The Pioneer Woman posted these Blueberry & Lemon Sweet Rolls (I’m calling them scrolls), which are based on the same recipe I’d long ago bookmarked.
Now all I needed was a weekend that wasn’t crammed with other baking so I could get on with these without multi tasking in the kitchen.
Anything that is made with bread requires me to give total focus to it. Dough itself isn’t difficult, but using it typically means there’s a good few steps and I just need to concentrate a little more.
Anyway, you can pop on over to The Pioneer Woman’s own post (for which this is based on), or follow along for an overload of photos (less than Ree has on her own post I might add).
If you’re anything like me, the photos help. They’re my visual guide that I’m on the right track, or that the dough is, more to the point.
Whenever I make anything new that’s based on a dough I know it’s going to take me longer than I think. I now add 30 minutes, that’s my “fluffing about” time.
I can not stress enough the use of the yellow lidded Edmonds Yeast. Take my word for it, if you only have the red lidded yeast, don’t make these. It’s not going to work as well and you’ll be disappointed. I’ve been there, done that and while I don’t have a huge amount of experience with dough, I know from trying the red lidded Edmonds yeast this dough wont work properly. It’s no good for this recipe, or for anything other than the bread machine (which it’s GREAT for).
The yellow lidded yeast is little balls of yeast. It looks like it will never incorporate, and it sort of doesn’t, but it works wonders.
Going from top left to bottom right. The flour has now been added and we’re ready to wait an hour. You can see in the 2nd photo how much rising has taken place. In the 3rd photo it’s the last of the flour, baking powder and baking soda, yes you read right. Even though there’s yeast in here, there’s also BP and BS. It takes a bit of patience to get that last lot of flour etc incorporated. I started out with the wooden spoon and ended up using my hands. Nice finger indentation going on there.
Here comes the fun bit.
The recipe says to roll this as thin as you can. I found the dough so easy to work with. It didn’t get all defiant on me and pull back. It was easy to roll. I floured the bench to just a little more than the 30” x 10” that Ree suggested. It was a good guide to work out the size the dough should be as I rolled it. Yes I had the ruler at the ready. I like to be as precise as I can. Except for the filling, because while I halved this recipe, I did not halve the lemon/sugar filling. Ree mentioned she would have put more on next time. Thought I can say whether the measurements given were with the “more” she wished she’d used or not. But I kept the original proportions for the the 1/2 dough that I made.
I had bought a punnet of Blueberries from the Supermarket, but had some frozen too. The 2nd photo is with the addition of the frozen Blueberries. And yes, as they defrost there do bleed a little. But nothing too ugly. Again the dough was well behaved and I had no problem getting it to roll nice and tightly.
I got a little confused reading the recipe. Ree used only 1/2 of the dough. That meant my halving the recipe meant I was actually using the same amount of dough. But then I couldn’t tell if the filling and icing were for both lots of dough Ree made, or just for the one half she was using. Ree mentions getting 24 “sweet rolls”, which in NZ we would call scrolls or pinwheels. I got 30. And you can probably see that I squished them in.
Don’t squish them in. You want them to spread and have space so that they bake all around. Mine were bordering on the side of undercooked but were still edible. I know that more space in the dishes would have allowed them to cook perfectly.
As the scrolls baked the juices from the Blueberries (probably the frozen ones) really boiled up. But it makes a pretty colour. The icing is quite different. I’ve not made an icing with so much milk. And while I did halve the ingredients, I used only 100ml of milk, and the juice from one whole lemon.
You don’t want to be frugal with the icing. Get it in there, and get it in there good! I mean let’s face it, if you were going to put the brakes on at the icing, then this is not the sort of food you want to even look at. Butter, Sugar, dough. It’s not in the least bit healthy, even with the fruit. So just get stuck in and worry about the consequences some other time.
In fact this is all we had for lunch. And no one complained. In fact plates kept being handed back to me for more!
Gosh these were nice. The tartness from the Blueberries was refreshing, and I didn’t find these scrolls overly sweet. Ok, so I have a sweet tooth and I may not be the best judge of what is sweet. But the mix of flavours was really great. As if Blueberries and Lemon wouldn’t be good bed pals.
Despite having already halved the dough and icing recipe (and the butter from the filling!), I would still halve the dough I made again. 15 scrolls will still be ample for the 3 of us. And yes I’d remember to then 1/2 the lemon/sugar mixture at the same time as quartering the rest of the recipe.
So again, my recommendation (more to myself than anyone, because I seem to be a little slow at learning this) don’t pack dough into the tin/pan. It needs space to expand during cooking, and that means the heat can get in there properly and the scrolls will be perfectly baked, and not gooey in parts.
Even the smaller dish which has 8 scrolls in, I’d put only 6 next time. And the other dish which was packed, I’d only put 9 in. And that’s how I get 15, and that’s how I know this recipe can be quartered.
Here’s The Pioneer Women’s recipe
Blueberry Lemon Sweet Rolls
- FOR THE DOUGH:
- 4 cups Milk
- 1 cup Sugar
- 1 cup Canola Oil
- 4.5 teaspoons Active Dry Yeast (use the yellow lidded Edmonds yeast)
- 8 cups All-purpose Flour
- 1 cup (additional) All-purpose Four
- 1 Tablespoon (heaping) Salt
- 1 teaspoon (scant) Baking Soda
- 1 teaspoon (heaping) Baking Powder
- FOR THE FILLING:
- 225gm Butter
- 3/4 cups Sugar
- 2 whole Lemons, Zested
- 2 cups (Heaping) Fresh Blueberries (some frozen is fine if you don’t mind a little bleeding of colour into the dough)
- FOR THE GLAZE:
- 1 whole Lemon, Juiced
- 2 whole Lemons, Zested
- 3 cups Icing Sugar
- 2 cups Whole Milk, Or As Needed (I halved the ingredients for the glaze, but only used 100ml of milk)
- 1 dash Salt
- 3 Tablespoons Melted Butter
Makes 24 rolls (I got 30).
For the dough:
Mix milk, 1 cup sugar, and canola oil in a large pot or Dutch oven. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot.
Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.
After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)
Preheat oven to 190 degrees Celsius. Butter a large baking dish (or a couple of smaller dishes) generously. you could use a 9×13 or two 9-inch pie pans which is what I did.
Melt 225gm butter in a small saucepan over medium heat. Once melted remove from heat.
Divide dough in half. Store one half in the fridge for another use (another batch of these, a batch of cinnamon rolls, a batch of dinner rolls). Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible! Drizzle melted butter over the dough (all the way to the edges, leave no part without butter – Neets) using your fingers to spread evenly.
Using your fingers, mix sugar and lemon zest so that it’s a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface.
Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 inch thick rolls and lay the slices, cut side down, into the buttered baking dishes (don’t overcrowd the pan – Neets). Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.
To make the glaze: Add lemon juice, lemon zest, icing sugar, milk, and dash of salt in a bowl. Add melted butter and whisk together until smooth. Taste it and add more of whatever it needs.
Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist!
Serve warm or at room temperature.
You might be wondering what I’m going to do with so many scrolls left over. Some are going to David’s (my BIL) and some to work, along with cupcakes and shortbread. See, I can spend a lot of time in the kitchen, but I don’t necessarily eat it all!