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Blueberry Cinnamon Rolls

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Freshly baked blueberry cinnamon rolls infused with warm cinnamon and topped with a zesty lemon glaze. Perfect for brunch or cozy weekends!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 packet active dry yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 egg
  • 1 cup blueberries (fresh or frozen)
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice

Instructions

  1. Combine dry ingredients: In a bowl, mix together the flour, sugar, yeast, salt, and ground cinnamon until well combined.
  2. Warm the wet ingredients: Gently heat the milk and butter together until warm, but not boiling.
  3. Combine wet and dry: Pour the warm milk and butter mixture into the bowl containing the dry ingredients. Add the egg and mix until just combined.
  4. Knead until smooth: Knead the dough for about 5-7 minutes until it’s smooth and elastic.
  5. Let it rise: Cover the dough with a clean kitchen towel and let it rise in a warm place for about 30 minutes, or until it doubles in size.
  6. Roll it out: Turn the dough out onto a floured surface and roll it into a rectangle. Sprinkle the blueberries evenly across the surface, and roll it up tightly into a log.
  7. Slice and prepare for baking: Slice the rolled dough into about 1-inch thick pieces and place them in a greased baking dish.
  8. Bake to perfection: Bake the rolls for 25-30 minutes or until golden brown and puffy.
  9. Make the glaze: While they bake, mix together the powdered sugar and lemon juice in a bowl until smooth.
  10. Drizzle and serve: Once the rolls are baked and slightly cooled, drizzle the lemon glaze on top.

Notes

Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.

Nutrition

Find it online: https://thestationrecipes.com/blueberry-cinnamon-rolls-2/

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