Blueberry Lemon Cinnamon Rolls Recipe
Ingredients
For the Dough:
- 3 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- ¾ cup warm milk (about 110°F)
- 3 tablespoons unsalted butter, melted
- 1 large egg, room temperature
For the Filling:
- 1 cup fresh or frozen blueberries
- ¼ cup granulated sugar
- Zest of 1 lemon
- 2 tablespoons unsalted butter, softened
- 1 teaspoon ground cinnamon
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1-2 tablespoons milk
Instructions
- Prepare the Dough: In a large mixing bowl, combine 2 ¾ cups of flour, sugar, yeast, and salt. Mix well. Add warm milk, melted butter, and the egg. Stir until the dough begins to form. Gradually add the remaining flour until the dough is soft and slightly sticky. Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
- Prepare the Filling: In a small bowl, mix the blueberries, sugar, lemon zest, and cinnamon. Set aside. Once the dough has risen, punch it down and roll it out on a floured surface into a 16×12 inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the blueberry mixture on top, ensuring an even distribution.
- Roll and Slice: Starting from the longer side, tightly roll the dough into a log. Use a sharp knife or dental floss to cut the log into 12 equal pieces. Place the rolls in a greased 9×13 inch baking dish, ensuring they’re slightly spaced apart. Cover the dish with a towel and let the rolls rise again for about 30-45 minutes.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 25-30 minutes or until they turn golden brown and the centers are cooked through. If the tops brown too quickly, cover them with aluminum foil halfway through baking.
- Prepare the Lemon Glaze: While the rolls are baking, whisk together powdered sugar, lemon juice, lemon zest, and milk until smooth and pourable. Adjust the consistency by adding more milk if necessary.
- Finish and Serve: Once the rolls are done, remove them from the oven and let them cool for about 10 minutes. Drizzle the lemon glaze generously over the warm rolls. Serve immediately and enjoy!
Tips:
- For a richer flavor, try adding cream cheese to the lemon glaze.
- If using frozen blueberries, toss them in a tablespoon of flour before adding them to the filling to prevent excess moisture.
These Blueberry Lemon Cinnamon Rolls combine the sweetness of blueberries with the tang of lemon, all wrapped in a soft, cinnamon-kissed dough. Perfect for breakfast or brunch!
