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Blueberry Lemon Cinnamon Rolls

April 4, 2023 by Molly 19 Comments

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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:

  • Lemon Blueberry Layer Cake with Cream Cheese Frosting
  • Lemon Blueberry Crumble Bars
  • Blueberry Lemon Sour Cream Pound Cake with Lemon Sugar Crust
  • Key Lime Pie Sweet Rolls
  • Strawberries & Cream Sweet Rolls
  • Vanilla Bean Orange Cardamom Rolls

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’.

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Blueberry Lemon Cinnamon Rolls


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 10 reviews

  • Author: Molly
  • Total Time: 2 hours
  • Yield: 12 servings 1x
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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

Scale

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 teaspoons 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

For the Dough:

  1. 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.
  2. Sprinkle the yeast over the surface of the milk and allow it to sit until foamy, about 5 minutes.
  3. Pour the mixture into the bowl of a stand mixer and then add in the egg, egg yolk, and melted butter. Whisk to combine.
  4. 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).
  5. 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.
  6. Place the kneaded dough ball into a greased bowl.
  7. Cover the bowl and set in a warm place to rise for 1 hour or until it has doubled in size.

For the Blueberry Filling:

  1. While the dough is rising, make the filling by combining all the ingredients in a small saucepan and setting over medium heat.
  2. 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.

For the Cinnamon Layer:

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

 

To Assemble:

  1. Roll the dough out to ¼-inch thickness on a well-floured surface; you want a large rectangular shape roughly 13 x 16 inches.
  2. Spread the cinnamon-butter mixture evenly over the surface of the dough.
  3. Spread the blueberry filling evenly over the butter mixture.
  4. Gently roll the dough into a log, working from the longest end of the rectangle. Pinch the seam closed with your fingers.
  5. 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.
  6. For the Final Rise & Baking:
  7. 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). Preheat the oven to 375°F during this time.
  8. 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.

For the Glaze:

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

Notes

To make these ahead, prep the dough, let it rise, and then fully form the rolls and place in your baking dish. Store the formed rolls, well wrapped, in the fridge for up to 24 hours. Allow them to come to room temperature for about 45 minutes before baking as directed above. I recommend making the glaze just before serving.

  • Prep Time: 1 hour 30 minutes (mostly inactive time)
  • Cook Time: 30 minutes
  • Category: sweet rolls

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Related

Filed Under: Breads & Doughs, Breakfast, Dessert, Recipes Tagged With: baked goods, blueberries, blueberry, breakfast, brunch, cinnamon rolls, Easter, lemon, lemon blueberry, spring desserts, spring recipes, sweet rolls

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Comments

  1. Sabrina says

    April 6, 2023 at 10:43 pm

    just perfect, two of my favorite baking flavors in a cinnamon roll, one of my favorite favorites, and so as good as it gets for me, thank you!

    Reply
  2. tdchinges says

    April 8, 2023 at 2:48 am

    I’ve been looking for blueberry lemon cinnamon rolls recipes and this one gives me all the steps I need.

    Reply
  3. Muneeb ur rehman says

    June 11, 2023 at 10:22 am

    These Blueberry Lemon Cinnamon Rolls are pure bliss for the taste buds! The combination of tangy lemon, juicy blueberries, and warm cinnamon is simply divine. The soft and fluffy rolls, swirled with a luscious blueberry and cinnamon filling, create a mouthwatering symphony of flavors. With each bite, you’re transported to a sweet oasis where zesty citrus and sweet berries dance together harmoniously. The aroma that fills the kitchen while baking is pure heaven. These rolls are the perfect indulgence for a lazy weekend brunch or a delightful treat any time of day. Prepare to be enchanted by the heavenly blend of blueberries, lemon, and cinnamon in these delectable rolls!

    Reply
  4. Lulu says

    June 16, 2023 at 12:15 pm

    Oh if I could smell through my screen as the picture looks so tasty. I have to try your recipe at my next event as it looks so delicious. I love blueberries!!

    Reply
  5. Natalie says

    August 15, 2023 at 7:55 am

    These came out incredible. Love how lemony they are!

    Reply
  6. Lola says

    November 5, 2023 at 2:34 pm

    I DOUBLED THE RECIPE BECAUSE I WANTED ENOUGH TO SHARE WITH MY NEIGHBORS. GREAT RECIPE! I WILL BE MAKING THISE MORE OFTEN…THANKS FOR SHARING WITH US. I DID NOT CHANGE ANYTHING BECAUSE I WANTED IT TO BE ON POINT FOR THE FIRST TIME I TRIED THESE.

    Reply
  7. Persiasblossom says

    January 13, 2024 at 4:31 am

    How would you store leftovers? Sealed on counter or place them in the fridge?

    Reply
    • Molly says

      January 15, 2024 at 8:43 am

      You can store them in the fridge (well wrapped). I recommend re-warming before enjoying again.

      Reply
  8. Whitney says

    January 18, 2024 at 10:17 pm

    I made these with my own roll recipe and my cream cheese icing recipe with the additional lemon juice and lemon zest measurements mentioned in the recipe. I added more sugar to the filling about 1/4 c more. I think the rolls are too overpowering with the lemon. I couldn’t taste much blueberry. Maybe it was the type of blueberry I was using. I used frozen wild blue berries from Walmart because that’s all they had. Would make again just I might add more sugar and less lemon.

    Reply
    • Molly says

      January 21, 2024 at 10:50 am

      Thank you for leaving a comment. In the future, please refrain from giving a star rating unless you use the recipe I have provided as written. It skews the feedback to me and may prevent others from trying this recipe in the future. I encourage constructive criticism and feedback (really!), but only when people are actually using the recipe I’ve provided. Otherwise, the feedback is meaningless. Altered recipes = different outcomes.

      Reply
  9. Jen says

    January 25, 2024 at 5:27 am

    Hello, I do not have a thermometer, any advice on knowing when the first step is complete?

    Reply
    • Molly says

      January 26, 2024 at 11:13 am

      I would just use water that is comfortably warm to the touch but not very hot – you should be good!

      Reply
  10. Jackie says

    March 27, 2024 at 1:07 am

    Can I use blueberry filling pie instead?

    Reply
  11. Laura Hopkins says

    May 4, 2024 at 11:06 pm

    love this recipe! i make my own butter for the most part, so since i needed some for dinner anyways, i had fresh butter and buttermilk to use! the dough turned out lovely, and i tweaked it a bit by adding heavy cream on top before baking for a more gooey roll. thank you!

    Reply
  12. Haley says

    June 5, 2024 at 9:54 am

    If I don’t have packets of the yeast how many grams of yeast goes into the rolls?

    Reply
    • Molly says

      June 8, 2024 at 8:27 am

      Each packet of yeast is 1/4 oz, which is 7 g. So 14g total for this recipe.

      Reply
  13. Grace Mc says

    June 30, 2024 at 5:38 pm

    this recipe is incredible! i was worried about overworking the dough as it wasn’t quite forming the way i expected but the dough still turned out amazing! i did extra blueberries and lemon zest for an extra punch and it was to die for. the icing really pulled it all together, especially the zest in the icing. will definitely be making this again with blueberries, raspberries and anything else i can think of!

    Reply
  14. Gina says

    July 3, 2024 at 7:46 am

    Incredible! Followed the instructions exactly and they came out perfectly. Fantastic recipe. Thank you for making me feel like I can actually make a yeasted dough successfully! I want to try with raspberries next.

    Reply
  15. Deanna says

    November 18, 2024 at 12:00 pm

    Can I leave out the cinnamon butter layer?

    Reply

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