Hi there! Today, I want to share with you a recipe that has become a beloved staple in our household – Blueberry Cinnamon Rolls. There’s something so comforting about the smell of freshly baked rolls wafting through the kitchen, especially when they’re enhanced with sweet blueberries and a hint of cinnamon. My kids often request this treat on weekends; it’s the kind of recipe that feels like a warm hug, and each bite makes us reminisce about family gatherings and cozy breakfasts together.
I remember the first time I made these rolls. It was a rainy Saturday morning, and I thought, “Why not bring a little sunshine with some baking?” I pulled out the ingredients, and as I started mixing, the kitchen filled with laughter at the kids’ antics. The sight of them eagerly rolling the dough and fighting over who gets to sprinkle the sugar was priceless. Cooking together has become one of those little traditions that keep our family bonds strong.
Now, I know some of you might feel intimidated by making cinnamon rolls from scratch. But trust me, once you try your hand at this recipe, you’ll see just how easy and rewarding it is. Plus, there’s nothing quite like the satisfaction of creating something delicious from scratch. These Blueberry Cinnamon Rolls are soft, gooey, and drizzled with a tangy lemon cream cheese glaze that will make your friends and family ask for seconds.
Whether you’re looking to impress your brunch guests or want to treat your loved ones on a special morning, this recipe is perfect for any occasion. So, let’s dive into how to make these delightful rolls together!
How to Make Blueberry Cinnamon Rolls
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Ingredients
- 1 cup warm milk (between 105-115°F)
- 2 and 1/4 tsp active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup softened butter
- 2 large eggs
- 1 tsp salt
- 4 cups all-purpose flour
- 1/2 cup sugar (for filling)
- 1 stick unsalted butter (softened for filling)
- 1 tsp ground cinnamon
- 3/4 cup frozen blueberries (keep them frozen)
- 2 tsp lemon zest
- 4 oz cream cheese (softened for glaze)
- 1 cup powdered sugar
- 2 tsp fresh lemon juice
- 1-2 tbsp milk (for glaze)
- 1 tsp lemon zest (to use in the glaze)
Directions
Begin by mixing your warm milk with the active dry yeast in a mixing bowl; let it sit for about five minutes until it becomes frothy. Then, combine the softened butter, granulated sugar, salt, and eggs into the mixture, stirring until well mixed.
Next, incorporate the flour gradually, one cup at a time, mixing until the dough starts to form. When you have a cohesive dough, turn it onto a floured surface and knead it gently for about five minutes until the dough is smooth and elastic.
Shape your dough into a ball and place it inside a greased bowl. Cover it with a kitchen towel or plastic wrap and let it rise in a warm spot until it doubles in size, which should take about 1 to 1.5 hours.
Once the dough has risen, punch it down and roll it into a rectangle measuring approximately 12×18 inches. Spread the softened butter over the entire surface of the dough. In a small bowl, mix the sugar, cinnamon, and lemon zest together and sprinkle this mixture evenly over the buttered dough, followed by the frozen blueberries in a single layer.
Now, starting from one of the shorter ends, carefully roll the dough into a tight log. Once rolled, slice the log into 1-inch thick sections. Place these slices into greased pans, cover them again, and let them rise for another hour.
Preheat your oven to 350°F. Bake the rolls for 20-22 minutes or until the tops are golden brown.
To make the glaze, microwave your softened cream cheese with the powdered sugar for about 45 seconds to 1 minute. Stir in the lemon juice, milk, and lemon zest until the mixture is smooth. After the rolls are done, drizzle the glaze over the warm cinnamon rolls and enjoy the delightful combination of flavors!
Storing Suggestion
If you have leftovers (which is often a rarity!), let them cool completely and store them in an airtight container in the fridge. They can last for up to 3 days. You can also freeze the rolls before baking for up to 2 months; just let them rise before baking when you’re ready to enjoy them.
Cooking Tips
For a richer flavor, you can substitute half and half for the milk or use milk with a splash of vanilla extract. If you want to enhance the blueberry flavor, try adding a handful of fresh blueberries to the dough while kneading. It can also work well to let the dough rise overnight in the refrigerator for a deeper flavor.
Serving Suggestions
These rolls are delightful on their own, but if you want an extra treat, serve them with fresh fruit or a side of yogurt for a brunch spread. Pair these rolls with a warm cup of coffee or tea to complete your breakfast experience appropriately.
Ingredient Substitutions
If you’re out of fresh or frozen blueberries, you can use other berries like raspberries or blackberries. For the cream cheese, Greek yogurt can be a tangy alternative. And if you prefer a dairy-free version, simply replace the butter with a non-dairy margarine and use almond milk or coconut milk instead of regular milk.
Seasonal Variations
In spring and summer, you can experiment with fresh strawberries or peaches, while in the fall, consider using pumpkin spices or adding chopped pecans for a warming touch. During the winter, cranberries can make a tart and festive alternative, adding a pop of color and flavor to these rolls.
Allergen Information
This recipe contains common allergens such as wheat (in the flour) and dairy products (butter, cream cheese). For gluten-free options, substitute all-purpose flour with a gluten-free blend. For dairy-free alternatives, use coconut yogurt in place of cream cheese and dairy-free butter.
FAQ
Can I make these rolls ahead of time?
Yes, you can prepare the dough a day ahead. After shaping the rolls, place them in the baking dish, cover, and let them rise in the fridge overnight. The next day, let them sit at room temperature for about 30 minutes before baking as instructed.
What if I don’t have lemon zest?
If you don’t have lemon zest, you can omit it, but it does add a nice brightness to the rolls. You can also substitute with a bit of orange zest if you have that on hand for a different citrus flavor.
Can I use fresh blueberries instead of frozen?
While you can use fresh blueberries, keep in mind they tend to release more liquid. If using fresh, I recommend rinsing and patting them dry to minimize the moisture. Alternatively, you can freeze fresh ones for a bit before adding them for the best result.
How do I know when the dough has risen enough?
The dough should double in size when it has risen adequately. A good way to test it is to gently press your finger into the dough; if the indentation remains, it’s ready. If it springs back, give it a bit more time.
What should I do if my rolls are too dense?
If the rolls come out dense, it may be due to not kneading the dough sufficiently or overworking it. Make sure to knead until the dough is smooth and elastic and ensure it has ample time to rise. This will help create lovely, fluffy rolls!
How do I store leftover rolls?
Let the blueberry cinnamon rolls cool completely after baking, then store them in an airtight container in the refrigerator for up to 3 days. They can also be frozen; just make sure they’re wrapped tightly to prevent freezer burn.
Blueberry Cinnamon Rolls
Ingredients
- 1 cup warm milk (105-115°F)
- 2 and 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup softened butter
- 2 large eggs
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 stick unsalted butter (softened)
- 1 teaspoon ground cinnamon
- 3/4 cup frozen blueberries (keep frozen)
- 2 teaspoons lemon zest
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 2 teaspoons fresh lemon juice
- 1-2 tablespoons milk
- 1 teaspoon lemon zest (for the glaze)
Instructions
- In a bowl, mix the warm milk and yeast, allowing it to sit for 5 minutes until frothy. Then, add the butter, sugar, salt, and eggs, stirring to combine.
- Gradually add the flour, one cup at a time, mixing as you go. Once the dough comes together, transfer it to a floured surface and knead until smooth and elastic, about 5 minutes.
- Shape the dough into a ball and place it in a greased bowl. Cover with a kitchen towel or plastic wrap, and let it rise for 1 to 1.5 hours, or until doubled in size.
- Once risen, punch down the dough and roll it into a 12x18 inch rectangle. Spread softened butter evenly over the surface. Mix together sugar, cinnamon, and lemon zest, and sprinkle it across the buttered dough. Add the frozen blueberries in a single layer.
- Starting at one of the shorter ends, roll the dough tightly into a log. Slice the log into 1-inch sections and arrange them in greased pans. Cover again and allow the rolls to rise for another hour.
- Preheat your oven to 350°F. Bake the rolls for 20-22 minutes, or until golden on top.
- For the glaze, microwave the softened cream cheese and powdered sugar for 45 seconds to 1 minute. Stir in lemon juice, milk, and lemon zest until smooth. Drizzle the glaze over the warm rolls and enjoy your blueberry cinnamon goodness!
