Pan and Filling
-Vanilla Bean Caviar
-1 c and 1 T warm water
-1/4 c sugar
-1/3 c oil or melted butter
-2 T yeast
-1 tsp salt
-3 1/2 c flour
-1/2 block cream cheese
-1/2 block butter
-Lemon juice and zest
1.Starting with the dough, in a large bowl, mix together the warm water, sugar, oil, and yeast. Set aside until bubbly. Approximately 15 minutes.
2. While yeast is proofing, melt a little butter into 1 large 9x13 pan or 2 small 8 inch pans, then sprinkle in some white sugar until everything is coated. Zest some lemons on top of that and then squeeze the juice out on top of that.
3. Once yeast is bubbly, add the egg, salt, and one cup of flour. Mix until combined. Slowly add the rest of the flour, kneading well. The dough will come together and form a ball. If it is too sticky, add more flour a few tablespoons at a time.
4. Preheat your oven to 350*
5. Mix the caviar of one or two vanilla beans with a cup of sugar, set aside.
6. While your oven is preheating, start rolling out your dough. I usually shoot for roughly the size of a jelly roll pan.
7. Spread the dough with some melted butter. Sprinkle on the vanilla bean sugar, and the zest from 2 or 3 lemons. Drop on as many blueberries as your dough can hold.
8. Tightly roll into a log, trying not to lose any blueberries! If you do, swoop them up and eat them. The combination of the vanilla sugar and lemon zest makes them irresistible.
9. Cut into about 12 piece, place into your pan, and let rise for about 20 minutes.
10. Bake at 320* for 20-25 minutes.
11. For the frosting, place room temperature butter and cream cheese into a bowl and beat to combine. Add a tablespoon of vanilla and some vanilla bean caviar, then the zest and juice of one lemon. Add powdered sugar until sweet enough for your tastes. Add some whipping cream to thin out if needed.
12. Once the rolls are done, invert the pan onto a cookie tray, top with the frosting, and serve with a slice of lemon for squeezing if desired!