THE PERFECT EASTER BRUNCH: LEMON BLUEBERRY CHEESECAKE SWIRL ROLLS

Lemons and blueberries are positively soul mates. Smother them in cheesecake filling rolled into a buttery, melt in your mouth pastry dough and you have brunch perfected. These lemon blueberry cheesecake rolls are the first part of our perfect Easter brunch. I am so excited to share part two with you next week because it involves my favorite brunch food--hash browns--but with an inventive twist. But for now, let's just gaze upon this spring goodness, shall we?

I love that these rolls match our cozy reading nook. We rescued that side table from an antique store when we first moved to Michigan (we fondly remember those first few months as the Summer of Garage Sales) and thought it would look delightful in a coat of bright lemon paint and white trim. Paired with our thrifted velour rocking chair and gorgeous quilted pillow (that our fabulous wedding photographer Meg Ruth's mother made), this little table makes our home office the most cheerful spot in the house. I could spend every morning reading in this chair whilst nibbling on these delectable lemon blueberry cheesecake rolls. 

I highly encourage you to put aside any fear of baking with yeast that you might harbor. These rolls are worth the time and effort, I promise you. It helps if you have a husband who is on a mission to find the perfect cinnamon roll recipe and is handy with a rolling pin. Even barring that, you should make these because they will make you incredibly happy. How are you planning to celebrate Easter/spring this year? *Scroll down to see if you won the Cozy Crochet Cowl!*

LEMON BLUEBERRY CHEESECAKE SWIRL ROLLS

Recipe from Willow Bird Baking with instructions lightly adapted by my experience baking these rolls. Take a minute to check out Julie's lovely blog and you will be utterly inspired.

Roll Ingredients

• 1 package active dry yeast
• 1/4 cup warm water
• 2 tablespoons white vinegar (or lemon juice)
• 2 cups milk minus 2 tablespoons, room temperature
• 2/3 cup shortening
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 5 cups flour
• 1 pint of blueberries
• 2 tablespoons melted butter (to brush on rolls after baking)

Filling Ingredients

• 2 packages (8 oz.) neufchatel or cream cheese, room temperature
• zest of 1 lemon
• 1/2 cup sugar
• 2 tablespoons lemon juice
• 1 egg
• 1 stick salted butter, room temperature

To make the rolls: Mix water and yeast in a stand mixer bowl (or a regular bowl if you're sans mixer). Let the yeast get all frothy (about 10 minutes). Add vinegar to a liquid measuring cup and add milk until it gets up to the 2 cup measuring line. Add to the yeast mixture and mix to incorporate.

Combine dry ingredients in a separate bowl (or, if you're lazy like me, dump them all into the wet ingredients) and cut in the shortening with two forks or a dough cutter. This is a great way to get out any frustration. The dough should look like little peas and it will be pretty dry. Add shortening mix to the wet ingredients and mix. Knead for a few minutes. The dough will be a hot mess at this point--sticky to the point of ridiculousness but keep at it. Spray a clean bowl with cooking spray and put the dough inside. Cover with saran wrap and place somewhere warm (we use our microwave) for two hours. It will double in size. 

While the dough is rising, make the filling. Cream the cream cheese and butter together with the whisk attatment until nice and fluffy. Add the rest of the filling ingredients. When you add the lemon juice it might curdle a little bit but don't worry. It will all come together in the end. Grease two 9 x 13 baking pans. Now comes the really messy part--rolling out the dough.

Flour the counter and plop half of the dough down. Roll dough into a large rectangle (about 10 x 14 inches--doesn't have to be exact). If you're having trouble rolling the dough fresh out of the bowl, let it rest on the counter for about 10 minutes. When you get back it will roll smooth as butter. Smooth half of the filling onto the rectangle and sprinkle with half of the blueberries. Start at one of the rectangle's long ends and roll towards the other long end so it makes a log. Use dental floss to cut the log in half, then each half in half until you have about 12 rolls. Put in one of the baking dishes leaving a little room between the rolls. Do the same thing for the other half of the dough. 

Let rolls rise again while the oven preheats to 400 degrees. When they're almost to the rim of the baking pan, pop them in the oven for 30 minutes. These are large rolls so they might take longer. When they are lightly golden and almost done inside, brush melted butter on top and bake for another few minutes. Make a glaze by mixing 2 cups powdered sugar, 1 tablespoon lemon juice, 1/2 teaspoon vanilla extract, and extra lemon zest. Add up to 1/4 cup of milk until the glaze is at a nice consistency. Drizzle over warm rolls and eat immediately with a tall glass of milk. Prepare to be amazed.

Thanks to everyone who entered the Cozy Crochet Cowl Giveaway! I was absolutely delighted by your responses and am glad (as many of you surely are) that winter is nearly done. So, without further ado, I present to you my super high tech way of choosing a winner: Mrs. Mommy B, congrats! Thanks again to everyone who participated. It was loads of fun and I can't wait to craft my next Homemade Giveaway!

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