Blueberry Lemon Cinnamon Rolls
This homemade Blueberry Lemon Cinnamon Rolls recipe is so gooey and yummy, your breakfasts will never be the same! These are easy to make ahead, leave in the refrigerator overnight and pop in the oven first thing for a nice, delicious hot breakfast. You’ll never need Cinnabon or Pillsbury again! These are also very easy to make vegan. Just leave out the egg in the bread dough and swap the butter for non-dairy margarine. You can rolls these out as minis or giants, whatever size is best for your crowd!
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Blueberry Lemon Cinnamon Rolls
Ingredients:
Bread Dough (our dinner roll recipe is what I use- YUM!)
1/2 cup butter, softened
1 cup white sugar
1 cup fresh blueberries
1 TBSP cinnamon OR 1/2 TBSP ground nutmeg
1/2 TBSP lemon juice
1/4 cup brown sugar (for garnish)
1 tsp lemon zest (for garnish)
Glaze
2 cups powdered sugar
1/4 cup water
1 tsp vanilla
Directions:
Start out with some bread dough. I always use the same dough that I use to make my dinner rolls. The cinnamon rolls come out amazing.
So, roll out your dough till it's about 1- 1.5 inches thick. Stir together butter, white sugar and lemon juice. Spread mixture over the top of the dough. Sprinkle cinnamon (or nutmeg) all over it. Then sprinkle blueberries on top. Roll them up into a big long tube. (See videos below on our traditional cinnamon roll post to get a better idea of what I'm talking about.) Next take a bit of thread or dental floss and cut the dough tube into circles. Place on a greased pan. Sprinkle with brown sugar and lemon zest
Preheat the oven to 375. Bake 15-20 minutes. Mine bake perfect at 17 minutes, but every oven is different. While the cinnamon rolls are baking, mix up your glaze. I just stir the ingredients all together with a fork.
Let your cinnamon rolls cool for at least 5 or 10 minutes, then drizzle with the glaze. So delicious!
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