Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Blueberry Cinnamon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Olivia
  • Total Time: 1 hour 5 minutes
  • Yield: 18 large cinnamon rolls 1x
  • Diet: Vegetarian

Description

There’s something magical about the aroma of freshly baked goods wafting through the house, isn’t there? These Lemon Blueberry Cinnamon Rolls are not just a treat; they’re a delightful escape from the everyday hustle. Perfect for busy mornings or a sweet surprise for loved ones, this recipe combines the zesty brightness of lemon with the juicy burst of blueberries. Imagine serving these warm, gooey rolls at brunch or as an afternoon snack. Trust me, they’ll bring smiles all around the table. Let’s dive into this delicious adventure together!

Ingredients

Scale
  • 2 cups whole milk
  • 1/2 cup butter, room temperature
  • 6 1/2 cups flour, divided
  • 1/2 cup sugar
  • 1 tsp salt
  • 2 packets of instant rapid-rise yeast
  • 2 large eggs
  • 1 tbsp lemon zest
  • 1 cup sugar (for filling)
  • 3 tbsps ground cinnamon
  • 1/2 cup butter, room temperature (for filling)
  • 2 cups blueberries, halved
  • 12 ounces of cream cheese, softened
  • 1/3 cup butter, room temperature (for icing)
  • 1 tbsp vanilla extract
  • 5 cups powdered sugar
  • 3 tbsp milk
  • 1 tbsp lemon zest (for icing)

Instructions

  1. In a small saucepan, warm the milk and butter until it reaches 110 degrees (warm to the touch).
  2. In your stand mixer, combine yeast and milk, whisk, and let it sit for 1 minute.
  3. Add 6 cups of flour, sugar, salt, eggs, and lemon zest to the stand mixer.
  4. Tip: Cover your mixer with a clean dish towel.
  5. Attach the dough hook and set the mixer to speed 3-4 (low to medium).
  6. Mix for 5-7 minutes until the dough forms a non-sticky ball.
  7. If it sticks, add flour ¼ cup at a time until it no longer sticks (but not more than another cup).
  8. Take out the dough, grease the stand mixer bowl, and put the dough back in.
  9. Cover the dough with the dish towel you used earlier.
  10. Let it sit for 10 minutes while you preheat the oven to 350 degrees and prepare the filling.
  11. In a medium-sized bowl, mix sugar and cinnamon.
  12. On a large, even surface, sprinkle ½ cup of flour to coat the rolling pin and the surface.
  13. Roll out the dough into a large rectangle, approximately ½ inch thick. If space is limited, do this in two halves.
  14. Spread butter over the dough using your hands, and sprinkle cinnamon sugar over the butter.
  15. Sprinkle blueberries over the dough.
  16. Roll the dough tightly to form a long log, then use a piece of thread to slice it into pieces.
  17. The dough should yield 18 large cinnamon rolls.
  18. Place the rolls in buttered baking pans or a jelly roll pan.
  19. Put the rolls in a warm place for 20 minutes. If you have a second oven, heat it to warm, then turn it off and open the door for a few seconds before closing it. The residual warmth is great for these rolls.

Notes

  • Ensure the milk is warm but not hot to activate the yeast properly.
  • For best results, use fresh blueberries.
  • These rolls can be made ahead and frozen before baking.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 350
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 40mg

Did you make this recipe?

Share a photo and tag us — Follow us at @cookingtaste1 for more

Find it online: https://cookingtaste.net/lemon-blueberry-cinnamon-rolls-recipe/