Red Currant Bakery

Lemon Brioche
0 In the bowl of a stand mixer, add in the sugar and the zest of a lemon. Rub the zest into the sugar with your fingers until combined and fragrant.
2 Add in the flour and yeast, and whisk to combine.
3 Sprinkle in the salt. Then add in the egg and warm milk.
4 Use a dough hook to knead everything together on medium low speed for 15 minutes until the dough has smooth edges and the bowl is clean.
5 Add half of the butter in and knead again until incorporated (about 5 minutes). Add in the second half of the butter and knead once more until smooth. The dough should pass the window pane test *see notes section for more info.
6 If baking same day, keep the dough in the bowl and cover with a lid or plastic wrap and place somewhere warm to rise.
7 If prepping the dough the night before, line a quarter sized baking sheet with a sheet of plastic wrap. Shape the dough into a rough rectangle that is about an inch thick. Top the dough with another sheet of plastic wrap. Place the dough on the sheet pan into the fridge overnight.
Lemon Blueberry Compote
9 In a medium pot, add in the frozen blueberries and lemon juice. If using fresh, cover the pot with a lid so the blueberries can break down before burning.
10 Place the pot over medium heat and cook down, stirring occasionally until a bit thicker and reduced. The bubbles will look a bit thicker rather than the small foamy ones you see at the beginning. This usually takes a solid 10 minutes and the compote should weigh 250-260 once cooked down.
11 Once thick, remove the pot from the heat and transfer to a shallow large bowl to cool down.
Poppyseed Cream Cheese
13 Grind the poppyseeds in a spice grinder until they begin to kind of clump together.
14 In a medium mixing bowl add in the cream cheese, sugar, salt, lemon zest, lemon juice and poppyseeds.
15 Beat or stir to combine. You don't need it to be light and fluffy just completely mixed.
Streusel
17 In a medium bowl, add in the very soft or melted butter. Then add in the sugar, vanilla, and salt and use a fork to mix until combined.
18 Add in the flour and use the fork to mix completely.
Assemble & Bake
20 Preheat the oven to 350 F and place a rack in the center of the oven. Or just below if the heat comes from the top of the oven.
21 Line your pan with a sheet of parchment paper.
22 Once the dough has doubled in size, or the next morning, knock any air out of the dough. Roll the dough out on a lightly floured surface to about 18" x 10".
23 Spread the poppyseed cream cheese over the entire surface of the dough.
25 Cut the dough into 5, 2" wide strips. Starting with one of the center strips, roll the strip up into a spiral. Overlap the end of the first spiral with the start of one of the edge strips and roll again. Move quickly alternating between center and edge strips until all of the dough has been rolled up into one large roll.
24 Place the roll spiral side up into the lined pan. Set aside for about 20-30 minutes until it has gotten a little puffy (might take longer if your home is cold).
26 Press down on the top of the roll so that it expands closer to the edges of the pan. It doesn't need to fully reach the sides, just make sure the surface is flat and the dough gets closer to the pan.
27 Spoon all but 1/4 cup of the blueberry compote over the surface and all the way to the edges of the roll.
28 Sprinkle the streusel on top of the compote and use your hands to press the streusel down into the compote and roll. This time the dough should basically reach the sides of the pan.
29 Spoon the remaining compote randomly over the top of the roll.
30 Bake the roll for 25 minutes in the hot oven. Then rotate 180 degrees and bake for another 20 minutes.
31 Don't worry if it's still a little jiggly on top. Remove the roll from the oven and place on a rack to cool for about 10 minutes.
Glaze
33 While the roll twists, whisk together the lemon juice and powdered sugar to make a thick glaze.
34 Use the parchment paper to transfer the cinnamon roll to a plate or whatever you plan to serve it from.
35 Spoon the lemon glaze over the top of the roll and use the back of a spoon to spread it out.
36 To create clean cuts, let the roll cool completely but otherwise use a serrated knife to cut slices out of the roll and serve warm.