Ingredients
4 cups all-purpose flour
1/3 cup granulated sugar
1 packet (2.25 tsp) instant yeast
1 tsp salt
1 cup warm milk (110°F)
1/3 cup unsalted butter, melted
1 large egg, room temperature
1/2 cup unsalted butter, softened (for filling)
3/4 cup brown sugar
2 tbsp ground cinnamon
1.5 cups fresh or frozen blueberries
1.5 cups powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
Instructions
Step 1: In a large bowl or stand mixer, combine the flour, sugar, yeast, and salt.
Step 2: Add the warm milk, melted butter, and egg. Mix until a dough forms, then knead for 5-7 minutes until smooth and elastic.
Step 3: Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours or until doubled in size.
Step 4: Punch down the dough and roll it out on a floured surface into a 12×18 inch rectangle.
Step 5: Spread the softened butter over the dough, then sprinkle with brown sugar, cinnamon, and blueberries.
Step 6: Roll the dough tightly into a log and cut into 12 even slices. Place in a greased 9×13 inch baking dish.
Step 7: Cover and let rise for another 30-45 minutes. Preheat oven to 350°F (175°C).
Step 8: Bake for 22-25 minutes until golden brown. Whisk powdered sugar, lemon juice, and zest together to create the glaze, and drizzle over warm blueberry cinnamon rolls.
Notes
Using frozen wild blueberries helps prevent the dough from becoming too soggy and adds more berry flavor per bite.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: blueberry cinnamon rolls, breakfast, brunch, baking, sweet rolls
