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Gooey Homemade Blueberry Cinnamon Rolls with Lemon Glaze

A close-up stack of four freshly baked Blueberry Cinnamon Rolls covered in thick white icing.
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Follow these steps to make soft, sweet cinnamon rolls filled with fresh blueberries and topped with a bright lemon glaze.

Ingredients

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  • 1 cup whole milk, warm
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 tablespoon for yeast
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened, plus 1/2 cup melted for brushing
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 cup fresh blueberries, gently tossed with 1 tablespoon flour
  • 1/2 cup unsalted butter, softened (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/4 cup fresh lemon juice (for glaze)
  • 2 cups powdered sugar (for glaze)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 tablespoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Add the remaining 1/2 cup sugar, salt, 1/2 cup softened butter, eggs, and 3 cups of the flour to the yeast mixture. Mix until combined. Gradually add the remaining flour until a soft dough forms. Knead on a floured surface for 5 to 7 minutes.
  3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: In a small bowl, mix the brown sugar and cinnamon. Set aside.
  5. Shape the rolls: Punch down the risen dough. Roll it out on a lightly floured surface into a 12×18 inch rectangle. Brush the surface evenly with the 1/2 cup melted butter. Sprinkle the cinnamon-sugar mixture over the buttered surface. Scatter the flour-tossed blueberries evenly over the sugar.
  6. Roll and cut: Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal pieces.
  7. Second rise: Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover and let rise again for 30 to 45 minutes.
  8. Bake: Preheat your oven to 375 degrees Fahrenheit. Bake for 20 to 25 minutes, or until golden brown.
  9. Make the glaze: While the rolls cool slightly, whisk together the powdered sugar and lemon juice until smooth.
  10. Glaze and serve: Drizzle the lemon glaze over the warm rolls. Serve immediately.

Notes

  • For softer rolls, cover the pan with foil for the first 15 minutes of baking.
  • If you prefer a cream cheese frosting, substitute 4 ounces of softened cream cheese for 1/4 cup of the butter in the glaze mixture.
  • You can prepare the dough the night before, let it rise once, punch it down, wrap it tightly, and refrigerate it. Add 30 minutes to the second rise time when baking from the fridge.

Nutrition

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