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!

I absolutely LOVE today’s recipe.

These Blueberry Lemon Cinnamon Rolls are just the sort of baking project I want this time of year. A spring treat that tastes decadent but still bright and light.

These sweet rolls are just that!

These start with a lemon-essence yeasted dough that really requires very little skill to make. I promise. The hardest part is giving the dough enough time to proof (or rise). As long as you handle the yeast properly, you will have success here.

Once the dough is ready, we fill it with a homemade (again, easy) blueberry lemon compote that is bursting with so much dang flavor. Think quick and easy blueberry jam.

I like to pair the blueberry compote with the classic flavors of a cinnamon roll: butter, brown sugar, and cinnamon. The two fillings work wonders together.

It’s almost like the experience of eating a cozy berry cobbler or pie…but BETTER.

Ingredients You Need for These Blueberry Lemon Cinnamon Rolls:

Buttermilk
Granulated sugar
Dry active yesast
Unsalted butter
Eggs
All-purpose flour
Salt
Lemons – we’ll use both the zest and the juice
Fresh or frozen blueberries
Cornstarch
Light brown sugar
Ground cinnamon
Powdered sugar

How to Make These Blueberry Lemon Cinnamon Rolls:

Start with the Dough:

Whisk together the buttermilk and sugar in a heat-safe glass measuring cup (you can also do this in a small pan on the stove). Microwave in 15-20 second increments until the temperature reads between 100-110°F on an instant-read thermometer – you do not want it any hotter than 115°F or it will kill the yeast.
Sprinkle the yeast over the surface of the milk and allow it to sit until foamy, about 5 minutes.
Pour the mixture into the bowl of a stand mixer and then add in the egg, egg yolk, and melted butter. Whisk to combine.
Stir in the flour, salt, and lemon zest and mix with the dough hook until a thick, shaggy, and somewhat sticky dough forms (alternatively, this can be done by hand).
Lightly flour your countertop and turn the dough out from the bowl. Knead the dough for a few minutes with your hands until it is elastic and smooth.
Place the kneaded dough ball into a greased bowl, cover the bowl, and set in a warm place to rise for 1 hour or until it has doubled in size.

Make the Blueberry Compote:

While the dough is rising, make the filling by combining the blueberries fresh lemon juice, cornstarch, and sugar in a small saucepan and setting over medium heat.
Bring to a simmer and cook, stirring constantly, until the mixture is thickened and the blueberries start to break down, about 5 minutes. Remove from heat to cool completely.

Make the Cinnamon Filling:

In a small bowl, combine softened butter, brown sugar, and cinnamon. Mix well until smooth. Set aside.

Assemble, Rise, & Bake:

Roll the dough out to ¼-inch thickness on a well-floured surface; you want a large rectangular shape roughly 13 x 16 inches.
Spread the cinnamon-butter mixture evenly over the surface of the dough.
Spread the blueberry filling evenly over the butter mixture.
Gently roll the dough into a log, working from the longest end of the rectangle. Pinch the seam closed with your fingers.
Using a knife or a piece of dental floss, cut the log into 12 even pieces and place cut-side up in a buttered 9 x 13-inch baking dish.
Cover the baking dish with a towel and set aside to rise again for 20 minutes (at this point, you can also refrigerate the rolls overnight to use the next day. See recipe notes below). Preheat the oven to 375°F during this time.
After the rolls have risen the second time, transfer them to the oven and bake for 20-25 minutes or until puffed, golden, and bubbly in the centers.

Finish with Lemon Glaze:

While the rolls are baking, whisk together lemon juice, lemon zest, and powdered sugar until smooth and creamy. Add more lemon juice (or water) or powdered sugar, as needed, to achieve a drizzling consistency.
Generously glaze the rolls when they come out of the oven.

Other Recipes You Might Enjoy:

These are ooey and gooey in all the best ways – exactly what you expect from a cinnamon roll – but bright and springy from the blueberries and lemon. And the lemon glaze just sends them over the top!

These are truly the ideal spring treat. They’d make for a spectacular addition to your Easter brunch, as well!

Just sayin’.