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Blueberry Lemon Cinnamon Rolls
2 from 3 votes

Blueberry Lemon Cinnamon Rolls

Blueberry Lemon Cinnamon Rolls are soft, buttery, easy sweet rolls with fresh blueberries, cinnamon, and lemon zest with cream cheese icing.

Prep Time
50 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 18 Servings
Calories: 558 kcal
Course: Breakfast
Cuisine: American

Ingredients

Cinnamon Roll Dough:
  • 2 cups milk whole
  • 1/2 cup butter , room temperature
  • 6 1/2 cups flour , divided
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 packets instant yeast rapid rise
  • 2 large egg
  • 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

Instructions

Cinnamon Roll Dough:
    Cup of Yum
  1. In a small saucepan heat the milk and butter to 110 degrees (warm to touch).
  2. Into your stand mixer add the yeast and milk and whisk and let sit for 1 minute.
  3. Add 6 cups of the flour, sugar, salt, eggs and lemon zest to the stand mixer.
  4. PRO TIP: COVER YOUR MIXER WITH A CLEAN DISH TOWEL.
  5. Attach the dough hook and turn the mixer on speed 3-4 (low to medium).
  6. 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.
  7. If you find sticking, add flour 1/4 cup at a time until it pulls away (no more than another cup)
  8. Take the dough out, grease the stand mixer bowl and put it back in.
  9. Cover the dough with your dish towel you used to keep the flour in the stand mixer.
  10. Let sit for 10 minutes while you set the oven to preheat oven 350 degrees and you make the filling.
  11. In a medium sized bowl, mix the sugar and cinnamon.
  12. 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.
  13. Roll out the dough into a large rectangle about a 1/2 inch thick (if your space is limited do this in two halves).
  14. Spread the butter over the dough (use your hands) and sprinkle the cinnamon sugar over the butter.
  15. Sprinkle over the blueberries.
  16. Roll the dough tightly to form a long log and using a piece of thread slice off pieces.
  17. The dough will make 18 large cinnamon rolls.
  18. Place the rolls into buttered baking pans or jelly roll pan.
  19. 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:
  1. In your stand mixer beat cream cheese, sugar and vanilla extract until creamy.
  2. Add the powdered sugar, milk and lemon zest, beating until light and fluffy.
To Finish:
  1. Bake the rolls for 18-20 minutes or until golden brown.
  2. Spread the cream cheese frosting over the rolls and serve warm or at room temperature.

Nutrition Information

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%)

Nutrition Facts

Serving: 18 Servings

Amount Per Serving

Calories 558

% 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.