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Blueberry Lemon Cinnamon Rolls

Blueberry Lemon Cinnamon Rolls

The yummiest Blueberry Lemon Cinnamon Rolls that are perfect for spring!
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 1 dozen


  • 2 cups whole milk
  • ½ cup sugar
  • ½ cup oil of choice
  • 1 tbsp yeast
  • 4 cups flour
  • ½ tbsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder

Filling Ingredients

  • 1 ½ cups powdered sugar
  • 1 zest of a lemon
  • 1 juice of a lemon
  • ½ cup milk (more if needed)


  • Mix milk, 1 cup sugar and oil in a large pot. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot.
  • Sprinkle yeast over the surface of the liquid, then add in 4 cups flour, salt, baking soda and baking powder. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.
  • Preheat the oven to 350. Roll the dough out onto a floured surface. Make it int a large rectangle.
  • Spread a layer of butter. Then a layer of the blueberry preserves. Sprinkle with brown sugar and then the white sugar.
  • Roll it up tightly and cut into roughly 1/2 inch thick slices. Place into a greased 9×13 pan.
  • Set aside and let rise for another hour. You can also put them in the fridge to finish rising overnight and to bake the next morning.
  • Bake the cinnamon rolls for around 20 minutes or until golden brown on the top.
  • To make the frosting, mix the milk, powdered sugar, lemon zest and lemon juice in a bowl. Drizzle over the warm cinnamon rolls. Enjoy!

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