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: www.joyouslydomestic.com
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)
- Preheat oven to 350 degrees.
- Combine the blueberries, sugar, cinnamon and cornstarch in a medium bowl. Set aside.
- 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.
- 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.
- Place the rolls into a buttered dish ... a deep pie dish or 9-inch round baking dish works nicely.
- 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.
- Allow pan to rest 30 minutes on a cooling rack prior to glazing.
- 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.)
- Drizzle over rolls prior to serving.
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.