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Blueberry Lemon Cinnamon Rolls

Blueberry Lemon Cinnamon Rolls Recipe

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Prep Time 40 minutes
Cook Time 26 minutes
Total Time 1 hour 6 minutes
Servings: 12 servings
Calories: 348
Ingredients Method Notes

Ingredients
  

  • 1 cup (240ml) whole milk, warmed to 110°F (43°C)
  • 2 ¼ tsp (1 packet / 7g) active dry yeast
  • ¼ cup (50g) granulated sugar
  • 4 tbsp (56g) unsalted butter, melted and cooled slightly, plus more for greasing
  • 1 large egg, room temperature
  • 1 tbsp lemon zest
  • 3 ¼ cups (405g) all-purpose flour, plus more for dusting
  • 1 tsp fine sea salt
  • 2 cups (280g) fresh or frozen blueberries
  • ½ cup (100g) granulated sugar, divided
  • 1 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 2 tbsp unsalted butter, very soft
  • 1 tbsp ground cinnamon
  • 4 oz (113g) cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 tbsp fresh lemon juice (for icing)
  • 1 tsp lemon zest (for icing)

Method
 

  1. In a large bowl, combine warm milk, yeast, and 1 tablespoon sugar. Rest 5 minutes until frothy. Stir in remaining sugar, melted butter, egg, and lemon zest.
  2. Mix in 2 cups flour and salt. Gradually add remaining flour, kneading 7 minutes until smooth and springy. Transfer to a buttered bowl, cover, and let rise until doubled, about 60 to 75 minutes.
  3. In a saucepan over medium heat, cook blueberries, ¼ cup sugar, cornstarch, and 1 tablespoon lemon juice until thickened, about 8 minutes. Cool completely.
  4. Punch down dough, roll into a 16×12-inch rectangle. Spread with soft butter. Mix remaining ¼ cup sugar with cinnamon; sprinkle over butter. Spread cooled blueberry filling evenly. Roll tightly from long side and slice into 12 rolls.
  5. Arrange rolls in greased 9×13-inch pan. Cover and let rise until puffy, about 30 minutes. Preheat oven to 375°F (190°C). Bake 22 to 26 minutes until golden.
  6. Beat cream cheese, 2 tablespoons butter, and powdered sugar until smooth. Mix in lemon juice and zest. Ice warm rolls and serve.

Notes

The rising times assume a warm kitchen; on a cold day, set the bowl inside a turned-off oven with the light on. If you frost the rolls while they are still quite warm, the icing will soak into the layers more like a glaze. For a thicker frosting that sits on top, let the rolls cool almost to room temperature first.