Blueberry Lemon Cinnamon Rolls
The yummiest Blueberry Lemon Cinnamon Rolls that are perfect for spring!
Ingredients
- 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)
Instructions
- 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 9x13 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!