Description
These Blueberry Lemon Cinnamon Rolls are the ideal spring treat. Bursting with the flavors of fresh blueberry compote and lemon, these sweet rolls are decadent yet light. Fluffy dough is flavored with lemon, filled with blueberry compote, and then finished with a light lemon glaze! A taste of spring in every bite!
Ingredients
For the Dough:
- 1 cup buttermilk (or 2% or whole milk)
- 1/4 cup granulated sugar
- 2 (1/4-oz) packets dry active yeast
- 4 tablespoons unsalted butter, melted
- 1 large egg
- 1 large egg yolk
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- Zest of 1 lemon (about 1 tablespoon of zest)
- Additional flour, for rolling out dough
For the Blueberry Filling:
- 1 1/2 cups fresh or frozen blueberries (no need to defrost if using frozen)
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1/4 cup granulated sugar
For the Cinnamon Layer:
- 4 tablespoons softened butter
- 1/3 cup light brown sugar
- 2 teaspoons ground cinnamon
For the Glaze:
- Zest and juice of 1 lemon
- 1 cup powdered sugar
- Fresh blueberries, for garnish
Instructions
1. Whisk together the buttermilk and sugar in a heat-safe glass measuring cup. Microwave in 15–20 second increments until the temperature reads 100–110°F.
2. Sprinkle the yeast over the milk and let sit until foamy, about 5 minutes.
3. Pour mixture into the bowl of a stand mixer. Add egg, egg yolk, and melted butter. Whisk to combine.
4. Stir in flour, salt, and lemon zest. Mix with dough hook until a thick, shaggy dough forms.
5. Turn dough onto a floured surface and knead until elastic and smooth.
6. Place dough into a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
7. Meanwhile, make the blueberry filling: combine all filling ingredients in a saucepan over medium heat. Simmer, stirring, until thickened, about 5 minutes. Cool completely.
8. For the cinnamon layer, mix softened butter, brown sugar, and cinnamon in a small bowl until smooth. Set aside.
9. Roll out the dough to ¼-inch thickness, about 13 x 16 inches.
10. Spread the cinnamon mixture over the dough, then evenly spread the blueberry filling on top.
11. Roll into a log from the long edge and pinch the seam closed. Cut into 12 even pieces.
12. Place rolls cut-side up into a buttered 9 x 13-inch baking dish.
13. Cover with a towel and let rise for 20 minutes. Preheat oven to 375°F.
14. Bake for 20–25 minutes or until puffed and golden.
15. While baking, whisk glaze ingredients together until smooth and drizzling consistency.
16. Drizzle glaze over warm rolls. Garnish with fresh blueberries if desired.
Notes
To make these ahead, prep the dough, let it rise, form the rolls, and place in your baking dish. Refrigerate up to 24 hours. Let come to room temperature for about 45 minutes before baking. Make the glaze just before serving.