Description
Soft, pillowy cinnamon rolls filled with fresh blueberries and lemon zest, topped with a tangy cream cheese glaze for a bright, flavorful breakfast treat.
Ingredients
Scale
- 3 ½ cups (440g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 cup (240ml) whole milk, warmed
- 4 tablespoons (56g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (110g) brown sugar
- 2 tablespoons ground cinnamon
- 1 ½ cups (225g) blueberries (fresh or frozen)
- 1 teaspoon lemon zest
- 4 ounces (113g) full-fat cream cheese, softened
- 2 tablespoons (28g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar, sifted
- 1–2 tablespoons (15-30ml) milk
- 1 teaspoon lemon juice
Instructions
- Warm milk to 110°F (43°C). Stir in sugar and yeast; let sit for 5-10 minutes until foamy.
- In a large bowl, combine flour and salt. Add milk mixture, melted butter, and eggs. Stir until a shaggy dough forms.
- Knead dough for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1-1.5 hours until doubled.
- Mix brown sugar, granulated sugar, cinnamon, and lemon zest. Soften butter for the filling.
- Punch down risen dough and roll into a 12×18 inch rectangle on a floured surface.
- Spread softened butter over the dough, leaving a small border. Sprinkle sugar-cinnamon mixture evenly, then distribute blueberries.
- Roll dough tightly into a log, pinch seam to seal, and cut into 12 equal pieces.
- Place rolls in a greased 9×13 inch pan, cover, and let rise for 30-45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.
- While rolls bake, beat cream cheese and butter. Add powdered sugar, milk, and lemon juice; whisk until smooth.
- Let rolls cool for 5 minutes, then drizzle with glaze and serve immediately.
Notes
Do not thaw frozen blueberries before adding to prevent soggy filling. Ensure milk is warm but not hot to avoid killing yeast. Dough should pass the windowpane test for best texture. Glaze rolls while warm, not hot or cold, for optimal absorption.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 375
- Sugar: 32
- Sodium: 280
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 55
- Fiber: 2
- Protein: 6
Keywords: cinnamon rolls, blueberry cinnamon rolls, breakfast recipe, brunch ideas, homemade rolls, cream cheese glaze, lemon zest baking