Homemade Blueberry Lemon Cinnamon Rolls

Looking for a homemade cinnamon roll recipe? These lemon blueberry cinnamon rolls are a fresh take on a classic.

The dough is soft and pillowy, the filling is packed with juicy blueberries and just a touch of cinnamon, and the lemon glaze gives it the perfect sweet-tart finish.

I love cinnamon rolls but often find them too sweet when they’re store bought. I really like this cinnamon roll recipe with fruits because of how the blueberries and lemon add some balance to the sweetness.

They’re a fun brunch idea with blueberries and even work as a unique lemon dessert recipe.

Let’s get them in the oven.

Ingredients

Dough Ingredients

• 1 cup warm milk (~110°F)
• 1 packet active dry yeast (2 1/4 tsp)
• 1/4 cup granulated sugar
• 1/4 cup melted butter
• 1 large egg
• 1 tsp vanilla extract
• 3 ½ cups all-purpose flour
• 1/2 tsp salt

Filling Ingredients

• 1/2 cup brown sugar
• 1 tbsp ground cinnamon
• 2 tbsp lemon zest (~2 lemons)
• 1/4 cup butter, softened
• 1 cup fresh or frozen blueberries (do not thaw frozen ones)

Frosting Ingredients

• 1/2 container (8 oz) Betty Crocker Cream Cheese Frosting
• Optional garnish: lemon zest

Steps to make blueberry lemon cinnamon rolls

Make dough

1. Activate the yeast by combining warm milk, yeast, and sugar. Allow it to sit for about 5-10 minutes until it becomes frothy.

2. In a large mixing bowl, combine melted butter, egg, and vanilla extract. Add the frothy yeast mixture and stir.

3. Gradually add flour, one cup at a time, and mix until a soft dough forms. Add salt and knead on a floured surface for about 5-7 minutes until smooth.

4. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place until doubled in size, approximately an hour.

Fill the rolls

5. Mix together brown sugar, cinnamon, and lemon zest in a bowl

6. Roll out risen dough on a floured surface into a rectangle (about 16×12 inches)

7. Spread the softened butter over the surface, then sprinkle the cinnamon-sugar mixture evenly on top. Add blueberries, gently pressing them into the dough.

8. Starting from the long edge, roll the dough tightly into a log. Cut into 12 rolls and place them in a greased 9 x 13 inch pan or on a baking sheet.

Rise & bake the rolls

9. Preheat oven to 350 F

10. Cover the rolls with a towel and let them rise for another 30-45 minutes until doubled again.

11. Bake the rolls for 25-30 minutes, or until golden brown. 

Frost rolls

12. Allow rolls to cool for a few minutes. While rolls are still warm but not hot, spread frosting on the rolls. If the frosting is too thick, thin with a little hot water (~ 1 tbsp)

13. Garnish with lemon zest (optional) and serve warm.