Blueberry Lemon Cinnamon Rolls
Enjoy fluffy and buttery sweet rolls filled with juicy blueberries, cinnamon, and zesty lemon, topped with a delicious cream cheese icing.
Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Yield: 18 Servings
Ingredients
Cinnamon Roll Dough:
- 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
For the Filling:
- 1 cup sugar
- 3 tbsps ground cinnamon
- 1/2 cup butter, room temperature
- 2 cups blueberries, halved
Cream Cheese Icing:
- 12 ounces of cream cheese, (1 ½ packages) softened
- 1/3 cup butter, room temperature
- 1 tbsp vanilla extract
- 5 cups powdered sugar
- 3 tbsp milk
- 1 tbsp lemon zest
Instructions
Cinnamon Roll Dough:
- In a small saucepan, warm the milk and butter until it reaches 110 degrees (warm to the touch).
- In your stand mixer, combine yeast and milk, whisk, and let it sit for 1 minute.
- Add 6 cups of flour, sugar, salt, eggs, and lemon zest to the stand mixer.
- Tip: Cover your mixer with a clean dish towel.
- Attach the dough hook and set the mixer to speed 3-4 (low to medium).
- Mix for 5-7 minutes until the dough forms a non-sticky ball.
- If it sticks, add flour ¼ cup at a time until it no longer sticks (but not more than another cup).
- Take out the dough, grease the stand mixer bowl, and put the dough back in.
- Cover the dough with the dish towel you used earlier.
- Let it sit for 10 minutes while you preheat the oven to 350 degrees and prepare the filling.
- In a medium-sized bowl, mix sugar and cinnamon.
- On a large, even surface, sprinkle ½ cup of flour to coat the rolling pin and the surface.
- Roll out the dough into a large rectangle, approximately ½ inch thick. If space is limited, do this in two halves.
- Spread butter over the dough using your hands, and sprinkle cinnamon sugar over the butter.
- Sprinkle blueberries over the dough.
- Roll the dough tightly to form a long log, then use a piece of thread to slice it into pieces.
- The dough should yield 18 large cinnamon rolls.
- Place the rolls in buttered baking pans or a jelly roll pan.
- 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.
Cream Cheese Icing:
- In your stand mixer, combine cream cheese, sugar, and vanilla extract. Beat until creamy.
- Add powdered sugar, milk, and lemon zest to the mixture. Continue beating until it becomes light and fluffy.
To Finish:
- Bake the rolls for 20 minutes, or until they turn golden brown.
- Once baked, spread the cream cheese frosting over the rolls.
- Serve the rolls either warm or at room temperature
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