These homemade lemon blueberry cinnamon rolls are the perfect spring treat. Fresh, sweet, and topped with a light lemon glaze.
If you like lemon, you'll love these Lemon Blueberry Cinnamon rolls
You need to add these these Cinnamon rolls to the list of things you need to bake. They are fresh and sweet with a yummy lemon glaze on top. When I first made my cookie butter cinnamon rolls they took me forever to make. When I started this recipe it took me less time because I was more confident with mixing everything. I know working with dough can be tough but there's no need to worry. I made this recipe easy.
The dough needs to rest
If you don't have patience close this recipe and don't even try it. You have to work the dough for 5 minutes in your hands and it needs to rest for an hour uncovered. I woke up early so I had enough time in my day left to do other things. If you start this recipe too late you'll be in the kitchen all day.
Use regular sized blueberries
Don't make the same mistake I did when I made these gluten-free lemon blueberry scones and use jumbo blueberries. Buy the smaller blueberries so you can properly roll up the dough and cut the rolls.
Baking twine is the BEST!
Baking twine helps you cut the cinnamon rolls evenly. If you don't have any you can use a sharp knife. But if you plan to make more cinnamon rolls I would suggest picking up some.
Let me know if you try my recipe below and make sure you leave me a comment and a rating if you try this recipe. I hope you love it as much as I did. Find more easy recipes using dough on my homepage.
Lemon Blueberry Cinnamon Rolls
Equipment
- Wooden Spoons
- Mixing bowls
- Parchment paper - to roll out the dough
- Baking twine
Ingredients
Cinnamon Rolls:
- 4 ½ cups All-purpose flour
- ⅓ cup Granulated sugar
- 2 Packets Instant Yeast
- 1 ⅓ cup Whole milk
- ⅓ cup Unsalted Butter cut into cubes
- 1 Large egg (optional if you want an eggless recipe)
Lemon Glaze:
- 1 cup Powdered sugar
- ¼ cup Fresh lemon juice
- 1 tablespoon Melted butter
Instructions
- On the stove, add the milk and butter on medium heat until it's warm. It has to be WARM not hot or this mixture will ruin the yeast. Some pieces of the butter won't be melted fully but that's okay.
- In another bowl add 2 cups of flour, sugar, yeast and one egg (egg is optional)
- Slowly add the butter mixture into the flour and yeast mixture and use a wooden spoon to mix everything together. If you don't have this use a mixer with a dough attachment.Add another two cups and continue to mix. Finish this dog with the final ½ cup of flour.Once everything is blended together poke the dough. If it bounces back it's ready. If not hand knead the dough for another five minutes. And yes, your hands will hurt. Let the dough rise not covered in a bowl for an hour.
- Once the dough is done after an hour. Roll it out into a rectangle and smooth the 1 tablespoon of butter on the dough. Then add the cookie butter to the dough. Now you can either roll the dough up normally into a lot or do the method I tried. I used a pizza cutter and then rolled the dough. After that I used my baking twine to cut the rolls up even smaller.
- Cover the rolls with a towel for another hour and preheat your oven to 350. I used parchment paper on my baking tray but you can spray baking spray down so the rolls don't stick.
- After an hour, pop the rolls into the oven for 30-35 minutes at 350. The cinnamon rolls will be golden brown.
Lemon Glaze:
- Add the powdered sugar, lemon juice, and 1 tablespoon of butter. Mix until a light glaze forms.
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