Ingredients (12)
• 3 1/2 cups (440g) flour + extra for dusting
• 25 g fresh yeast (2 1/4 tsp active dry yeast)
• 1 cup (240 ml) lukewarm milk
• 2 tbsp+1 tsp (30g +5g) sugar
• 1 tsp (5g) salt
• 2 eggs
• 4 tbsp (56g) melted butter.
For the filling • 5 tbsp (70g) butter, at room temperature ( very soft )
• 2 tbsp (13g) ground cinnamon
• 1/2 cup (100g) packed light brown sugar.
• 1 cup blueberry jam
• 1 tablespoon of lemon zest
For the lemon & poppyseed cream cheese frosting
• 1 package (8oz) cream cheese, softened
• 1/4 cup butter, softened
• 2 to 3 teaspoons freshly squeezed lemon juice
• 4 cups powdered sugar
• 1 teaspoon lemon zest
• 1/3 cup of poppy seeds
Instructions
Prepare the dough. Add 1 teaspoon of sugar over the yeast and gently heat up the milk. When the milk has reached Luke warm temperature Add it to the yeast and stir until dissolved.
In a large bowl combine flour, 2 tbsp sugar and salt. Add the melted butter, dissolved yeast, eggs and Stir to combine. Continue mixing with a dough hook on the electric hand mixer on high speed for about 5 minutes. Then knead by hand until the dough is soft and smooth on the outside, it should be a bit sticky but quite elastic. If it feels too soft, you can add extra flour up to 1/2 cup (63g). Put it back into the bowl and cover, Letting it rest for 1 hour in a warm place.
In a small bowl combine butter, cinnamon, blueberry jam and sugar using an electric mixer. It should resemble a paste.
On an oiled or floured surface roll the dough in a 12x18 inch (30x45cm) rectangle. Spread butter cinnamon mixture over the top of the rectangle. Roll the dough up trying to keep it as tight as possible. seal the seam with water and cut into 12 equal size rolls. Place on a parchment paper lined (9x13 inch - 23x33cm) tray with 1/2 -1 inch (2 cm) distance between them to allow them to rise.
Cover with plastic wrap and let the rolls rise in a warm place for about one hour, until doubled in size. (if the tray is not too tall you might need to grease the plastic wrap so it doesn't stick).
Preheat oven to 350F (180 C).
Bake the rolls for about 15-20.
For the frosting:
In a large bowl, with electric mixer, beat cream cheese and butter until fluffy. Add powdered sugar, lemon juice and poppy seeds, beat until light and fluffy. Stir in lemon zest.
If frosting seems too thick, beat in additional juice, ½ teaspoon at a time. If frosting is too thin, add powdered sugar, ¼ cup at a time.
Spread the frosting over the top of your cooled buns and serve!
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