Blueberry Lemon Basil Sweet Rolls

Soft. Fluffy. Dreamy. These sweet rolls are so easy to make from scratch and will have you swooning!

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Makes 8-12

For the dough:
3/4 c. milk
2 1/4 tsp. active dry yeast
1 tsp. sugar
3 c. flour
1/4 tsp. salt
1/4 c. sugar
Zest of 1 lemon
1 tsp. lemon juice
1/4 c. unsalted butter, melted
2 eggs

For the filling:
1 jar Blueberry Lemon Basil Jam (1/4 c. reserved)
1/4 c. unsalted butter, melted

For the glaze:
1 c. powdered sugar
1/4 c. Blueberry Lemon Basil Jam
8 oz. cream cheese

1. In a class measuring cup, heat milk to 115°F. Dissolve yeast and sugar in warm milk. Allow to proof for 5 minutes.

2. Meanwhile, prepare stand mixer with dough hook attachment. Combine flour, salt, sugar and zest in the bowl of a stand mixer. With mixer running on low, slowly add in yeast mixture, followed by lemon juice and butter. Finally, add one egg at a time.

3. Continue mixing until dough pulls together. Knead by hand if necessary. Transfer to a lightly greased large bowl. Cover and allow to rise for 1 hour, or until doubled in size.

4. Prepare work surface with large silicone counter mat, or desired non-stick surface. Roll out dough to a 10x20-inch rectangle. Brush entire surface with melted butter, leaving a 1/2-inch border. Spread jam over dough.

5. Starting at one of the shorter ends, tightly roll dough , pinching ends and edges together well.

6. Carefully slice rolled dough into 12 equal pieces. Place in a non-stick greased pan. Cover and allow to rise for 1 hour, or until doubled in size.

7. Preheat oven to 350°F. Bake for 35-40 minutes, or until centers reach 200°F.

8. In a medium bowl, combine powdered sugar, jam and cream cheese. Spread over warm rolls and serve.