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Blueberry Swirl Cinnamon Rolls with Lemon Glaze

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Freshly-baked cinnamon rolls and other homemade baked goods have been present on holiday mornings for as far back in my life as I can recall. I've adapted a family recipe for basic cinnamon rolls to include plump, bursting blueberries and a luscious lemon glaze. Cinnamon rolls have become a treat that I now serve my family on special occasions like, Christmas and Easter morning. My Blog:

Blueberry Swirl Cinnamon Rolls with Lemon Glaze


  • 1 loaf frozen bread dough, thawed and allowed to fully come to room temperature
  • 5 tablespoons butter, softened (plus more for buttering baking dish)
  • 1 heaping cup frozen blueberries
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cornstarch
  • Zest from ½ lemon
  • Juice from ½ lemon
  • 1 cup confectioner's sugar
  • 2 tablespoons melted butter
  • 1 - 2 tablespoons milk or heavy cream (as needed)


  1. Preheat oven to 350 degrees.
  2. Combine the blueberries, sugar, cinnamon and cornstarch in a medium bowl. Set aside.
  3. Roll out the dough onto a lightly floured surface (using a rolling pin) into a large rectangle. Spread softened butter evenly across dough. Sprinkle on the blueberry mixture.
  4. For smaller rolls, start with the longer side of the dough and roll tightly into a log. (This will yield more rolls, but they will not be overly large.) Cut into 10 - 12 slices. For larger rolls, start with the shorter side of the dough and roll tightly into a log. (This will yield less rolls, but they will be large portions.) Cut into 6 - 8 slices.
  5. Place the rolls into a buttered dish ... a deep pie dish or 9-inch round baking dish works nicely.
  6. Cover dish loosely with foil. Allow rolls to rise in a draft-free area of your kitchen for 2 - 3 hours to rise. (They should double in size.) Bake for 20 - 25 minutes or until rolls are lightly browned and baked through. If needed, rolls can be loosely covered towards end of baking time if they are getting too dark too quickly.
  7. Allow pan to rest 30 minutes on a cooling rack prior to glazing.
  8. Make the glaze by whisking together the lemon zest, lemon juice, melted butter and confectioner's sugar in a medium bowl. Add in milk as needed. (My glaze was almost the right consistency with just the lemon juice and melted butter, so only a tiny splash of milk was needed.)
  9. Drizzle over rolls prior to serving.

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NOTE: If you have a gas oven and would like to speed up the proofing time, place an empty baking dish (a 9 x 13 works great) on the bottom rack of your oven (with oven off). Fill ¾ full of BOILING water and place the pan of rolls on the upper rack. Close oven door. Rolls will proof in about half the time.

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