Hey there! You know, there’s something truly special about baking at home. Whenever I whip up a batch of these Blueberry Lemon Cinnamon Rolls, it brings back the fondest memories of my childhood. I can still hear my mom humming in the kitchen, flour dusting her apron as she prepared treats for us after school. Those sweet aromas of blueberries and cinnamon wafting through the house created a sense of warmth and love that I cherish to this day.
Fast forward to my own kitchen, and I find myself sharing that same joy with my family. These rolls are more than just a delicious breakfast or snack; they are a simple way to connect, to sit together, and to indulge in something sweet. My kids love to help me out with the rolling and spreading—though I sometimes have to remind them that the dough isn’t just a plaything! It’s those little moments of laughter and flour fights that make the process so much fun.
If you’re looking for a recipe that will not only satisfy your sweet tooth but also create cherished moments, these Blueberry Lemon Cinnamon Rolls are perfect. They combine fresh blueberries with a zesty lemon flavor and a comforting cinnamon swirl, making them an irresistible treat. So, gather your loved ones, roll up your sleeves, and let’s dive into this delightful recipe that I hope will become a staple in your home, just like it is in mine!
Making Blueberry Lemon Cinnamon Rolls
Ingredients
- 1 large egg yolk
- 1 large egg
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup buttermilk (or whole or 2% milk)
- 2 packets (¼ oz each) active dry yeast
- 4 tablespoons unsalted butter, melted
- 4 cups all-purpose flour
- Zest of one lemon (about 1 tablespoon)
- 1 teaspoon kosher salt
- 1½ cups fresh or frozen blueberries (no need to thaw)
- 1 tablespoon lemon juice
- 4 tablespoons softened butter
- ¼ cup granulated sugar
- ⅓ cup light brown sugar
- 1 tablespoon cornstarch
- Zest and juice of 1 lemon
- 1 cup powdered sugar
- Extra flour for rolling dough
- Fresh blueberries for garnish
Directions
Start by warming the buttermilk with ¼ cup of sugar in a microwave-safe container. Heat it in short intervals of 15-20 seconds until it reaches 100-110°F. Then, sprinkle the yeast on top and let it sit for about 5 minutes to froth.
Next, pour the frothy yeast mixture into the bowl of a stand mixer. Add the melted butter, along with the egg and egg yolk. Whisk everything together until well combined.
Gradually mix in the flour, salt, and lemon zest. With a dough hook, blend the mixture until you achieve a sticky dough. Alternatively, you can knead the dough by hand until it’s smooth and elastic.
Transfer the dough onto a floured surface, kneading for a few minutes. Once it’s elastic, place it in a greased bowl, cover it, and let it rise in a warm spot for about an hour, or until it has doubled in size.
While the dough is rising, prepare the blueberry filling. In a saucepan, combine the blueberries, lemon juice, ¼ cup sugar, and cornstarch over medium heat. Stir constantly for about 5 minutes until the blueberries soften and the mixture thickens. Set aside to cool.
Once the dough is ready, roll it out into a rectangle measuring approximately 13 x 16 inches and ¼ inch thick. Spread the softened butter evenly over the dough, then sprinkle the brown sugar and cinnamon mixture on top. Finally, layer the cooled blueberry filling across the surface.
Carefully roll the dough from one long side to create a log shape, sealing the edges by pinching them together. Slice the log into 12 even rolls using a knife or dental floss.
Arrange the rolls in a buttered 9 x 13-inch baking dish, cut-side up. Cover and let them rise for an additional 20 minutes. Meanwhile, preheat your oven to 375°F.
Bake the rolls for 20-25 minutes until they’re golden and puffed in the center.
While the rolls are baking, whisk together the powdered sugar, lemon zest, and lemon juice to create a glaze. Adjust the consistency with more powdered sugar or lemon juice as needed.
When the rolls are out of the oven, generously drizzle the glaze over the warm rolls. Garnish with fresh blueberries if you like. Enjoy your delightful creation!
Storing Suggestion
To keep your blueberry lemon cinnamon rolls fresh, store them in an airtight container at room temperature for up to three days. You can also refrigerate them for up to a week. For longer storage, consider freezing them for up to three months. Just reheat before serving for the best taste.
Cooking Tips
If you’re looking for a lighter option, consider using almond milk or oat milk in place of buttermilk. You can also substitute the blueberries with raspberries or blackberries, which pair beautifully with the lemon flavor. Adding a pinch of nutmeg along with the cinnamon can enhance the flavor profile even further!
Serving Suggestions
These rolls are perfect for brunch, served warm with a dollop of whipped cream or a scoop of vanilla ice cream. Pair them with a refreshing fruit salad or a hot cup of coffee or tea for a complete experience. You can also serve them alongside yogurt for a delightful breakfast.
Ingredient Substitutions
If you don’t have buttermilk on hand, you can make a substitute by adding one tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for a few minutes to thicken. For a dairy-free option, use plant-based butter and milk alternatives without compromising the taste.
Seasonal Variations
In the fall, consider incorporating pumpkin puree into the filling for a seasonal twist. During spring and summer, you can swap out blueberries for fresh strawberries or peaches, adding a lovely fruity flair to your rolls.
Allergen Information
This recipe contains gluten, dairy, and eggs. For gluten-free options, use a gluten-free flour blend, ensuring that it’s suitable for baking. To make it dairy-free, substitute butter and buttermilk with non-dairy alternatives, and ensure that the other ingredients are also free from allergens.
FAQ
Can I use frozen blueberries for this recipe?
Absolutely! You can use frozen blueberries without thawing them first. They will break down beautifully during cooking and provide a delicious filling. Just keep in mind that they might release more juice, so you might want to adjust the sugar slightly.
How do I know when my dough has risen enough?
The dough should double in size and feel soft and puffy. You can gently press a finger into the dough; if it leaves an indent, it’s ready. Make sure to place it in a warm, draft-free environment to encourage rising.
What if my yeast doesn’t foam?
If your yeast doesn’t foam after a few minutes, it may be expired or your buttermilk might be too hot or too cold. Make sure the temperature is right for yeast activation, which is usually around 100-110°F. If it still doesn’t foam, it’s best to start over with fresh yeast.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance. After kneading, place it in the fridge overnight instead of letting it rise. When you’re ready to bake, allow it to come to room temperature and rise before rolling and filling.
How can I prevent the rolls from sticking to the baking dish?
Make sure to generously butter your baking dish before adding the rolls. You can also line the bottom with parchment paper for extra protection against sticking. Allowing the rolls to rise in a warm environment can also help them expand properly without sticking.
Can I add nuts to the filling?
Definitely! Chopped pecans or walnuts can add a nice crunch to the rolls. Just sprinkle them over the blueberry filling before rolling the dough to incorporate some delightful texture and flavor into your treats.
Blueberry Lemon Cinnamon Rolls
Ingredients
- 1 large egg yolk
- 1 large egg
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup buttermilk (or whole or 2% milk)
- 2 packets active dry yeast (¼ oz each)
- 4 tablespoons unsalted butter melted
- 4 cups all-purpose flour
- 1 tablespoon lemon zest (around 1 lemon)
- 1 teaspoon kosher salt
- 1½ cups fresh or frozen blueberries (no need to thaw)
- 1 tablespoon lemon juice
- 4 tablespoons softened butter
- ¼ cup granulated sugar
- ⅓ cup light brown sugar
- 1 tablespoon cornstarch
- 1 cup powdered sugar
- Extra flour for rolling dough
- Fresh blueberries for garnish
Instructions
- In a microwave-safe container, combine the buttermilk with ¼ cup sugar. Warm it in the microwave in short bursts until it reaches 100-110°F. Sprinkle yeast over the surface and allow it to foam for about 5 minutes.
- Pour the yeast mixture into a stand mixer bowl. Add the melted butter, egg, and egg yolk, and whisk to combine everything.
- Gradually add in the flour, salt, and lemon zest. Using the dough hook, mix the ingredients until a sticky dough forms. Alternatively, knead by hand until the dough is smooth.
- On a floured surface, transfer the dough and knead for a few minutes until elastic. Place it in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour or until doubled in size.
- While the dough rises, prepare the blueberry filling by heating the blueberries, lemon juice, ¼ cup sugar, and cornstarch in a saucepan over medium heat. Stir constantly until the berries break down and the mixture thickens, about 5 minutes. Set aside to cool.
- Roll the dough out to a rectangular shape about 13 x 16 inches and ¼ inch thick. Spread the softened butter over the dough, followed by an even layer of the brown sugar and cinnamon mixture. Then spread the cooled blueberry mixture on top.
- Gently roll the dough from the long side into a log shape, sealing the edges by pinching them together. Slice the log into 12 even rolls using a knife or dental floss.
- Arrange the rolls cut-side up in a buttered 9 x 13-inch baking dish. Cover and let them rise again for 20 minutes. Preheat the oven to 375°F while the rolls rise.
- Bake the rolls for 20-25 minutes, or until they are golden and puffed up in the center.
- While the rolls bake, whisk together powdered sugar, lemon zest, and lemon juice to create a smooth glaze. Adjust consistency by adding more powdered sugar or lemon juice if needed.
- Once out of the oven, generously drizzle the glaze over the warm rolls. Garnish with fresh blueberries if desired.
