Blueberry Lemon Cinnamon Rolls
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Blueberry Lemon Cinnamon Rolls
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Blueberry Lemon Cinnamon Rolls are soft, buttery, easy sweet rolls with fresh blueberries, cinnamon, and lemon zest with cream cheese icing.
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Ingredients
Cinnamon Roll Dough:
- 2 cups whole milk
- 1/2 cup butter , room temperature
- 6 1/2 cups flour , divided
- 1/2 cup sugar
- 1 teaspoon salt
- 2 packets instant rapid rise yeast
- 2 large eggs
- 1 tablespoon lemon zest
For the Filling:
- 1 cup sugar
- 3 tablespoons ground cinnamon
- 1/2 cup butter , room temperature
- 2 cups blueberries , halved
Cream Cheese Icing:
- 12 ounces cream cheese , (1 1/2 packages) softened
- 1/3 cup butter , room temperature
- 1 tablespoon vanilla extract
- 5 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon lemon zest
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Instructions
Cinnamon Roll Dough:
- In a small saucepan heat the milk and butter to 110 degrees (warm to touch).
- Into your stand mixer add the yeast and milk and whisk and let sit for 1 minute.
- Add 6 cups of the flour, sugar, salt, eggs and lemon zest to the stand mixer.
- PRO TIP: COVER YOUR MIXER WITH A CLEAN DISH TOWEL.
- Attach the dough hook and turn the mixer on speed 3-4 (low to medium).
- Let it go for 5-7 minutes, you want the dough to become a ball that doesn’t stick to the walls of the bowl.
- If you find sticking, add flour 1/4 cup at a time until it pulls away (no more than another cup)
- Take the dough out, grease the stand mixer bowl and put it back in.
- Cover the dough with your dish towel you used to keep the flour in the stand mixer.
- Let sit for 10 minutes while you set the oven to preheat oven 350 degrees and you make the filling.
- In a medium sized bowl, mix the sugar and cinnamon.
- Using a large even surface, add 1/2 cup of flour and roll it out onto the surface to coat the rolling pin and the surface.
- Roll out the dough into a large rectangle about a 1/2 inch thick (if your space is limited do this in two halves).
- Spread the butter over the dough (use your hands) and sprinkle the cinnamon sugar over the butter.
- Sprinkle over the blueberries.
- Roll the dough tightly to form a long log and using a piece of thread slice off pieces.
- The dough will make 18 large cinnamon rolls.
- Place the rolls into buttered baking pans or jelly roll pan.
- Place the rolls into a warm place for 20 minutes (I have a second oven, so I heat it to warm when I start the recipe, then turn it off and open the door for a couple of seconds then close the door. The residual warmth is perfect for these rolls).
Cream Cheese Icing:
- In your stand mixer beat cream cheese, sugar and vanilla extract until creamy.
- Add the powdered sugar, milk and lemon zest, beating until light and fluffy.
To Finish:
- Bake the rolls for 18-20 minutes or until golden brown.
- Spread the cream cheese frosting over the rolls and serve warm or at room temperature.
Nutrition Information
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Calories
558kcal
(28%)
Carbohydrates
91g
(30%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
70mg
(23%)
Sodium
361mg
(15%)
Potassium
169mg
(5%)
Fiber
2g
(8%)
Sugar
54g
(108%)
Vitamin A
616IU
(12%)
Vitamin C
3mg
(3%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18Servings
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 91g | 30% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 361mg | 15% |
| Potassium | 169mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 54g | 108% |
| Vitamin A | 616IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
2.0
3 reviews
Poor
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