Blueberry Lemon Cinnamon Rolls

Blueberry Lemon Cinnamon Rolls

These rolls start with my Signature Cinnamon Roll Dough and classic brown sugar-cinnamon filling, then get a layer of homemade blueberry compote and a bright lemon cream cheese frosting.

Blueberry Lemon Cinnamon Rolls

Kristine Renner

Servings

12 Rolls

Prep Time

3 hours

Cook Time

25 minutes

Category

Breakfast

These rolls start with my Signature Cinnamon Roll Dough and classic brown sugar-cinnamon filling, then get a layer of homemade blueberry compote and a bright lemon cream cheese frosting. If you are a blueberry fan, you'll love these!

Blueberry Lemon Cinnamon Rolls

Ingredients

    For The Rolls

    For The Filling

    • 6 Tbsp-½ cup / 85-113 g salted butter, very soft
    • 1 cup / 220 g brown sugar
    • 3 Tbsp / 20 g cinnamon
    • ½-¾ cup Blueberry Compote

    For The Lemon Cream Cheese Frosting

    • 8 oz / 226 g cream cheese, very soft
    • ½ cup / 113 g unsalted butter softened
    • 3 cups / 360 g powdered sugar
    • pinch of fine sea salt
    • 1 tsp / 4 g lemon extract
    • 2 Tbsp Fresh Lemon Juice
    • zest of 1 lemon, divided

    Directions

    1. Prepare one batch of Signature Cinnamon Roll Dough through the first rise.

    Roll and Fill

    1. Release your risen dough from the bowl on a lightly floured counter, roll it out into a large rectangle, about 16x24 inches.

    2. Spread the softened butter evenly across the dough, leaving a tiny border a the top edge. This will allow you to seal the rolls. Mix the brown sugar and cinnamon in a small bowl and then spread it evenly over the butter. Gently press the sugar into the butter with your hands.

    3. Spread the Blueberry Compote with a rubber spatula over the brown sugar and cinnamon in a thin, even layer. You’re looking for a light layer of blueberry throughout-not a thick, goopy layer. Too much compote will make the dough slippery and hard to roll.

    4. Roll the dough up tightly starting from the bottom on the long edge to create a 24 inch log. Slice into 12 equal rolls using a sharp serrated knife or dental floss. Place them in a 9x13 inch baking dish.

    The Second Rise And Bake

    1. Cover the pan with plastic wrap or a towel and let them rise in a warm place about 45-60 minutes. They are ready when they are big, puffy, and tightly touching each other. If you gently poke the edge of a roll, it should leave a slow-rebounding indentation. If it snaps back instantly, give them 10 more minutes.

    2. If desired, pour a small amount of heavy whipping cream on each roll and brush it evenly across the top. Put them into a preheated 350º F oven for 25-28 minutes until the tops are golden or they reach an internal temperature of 185-190º F. Yes, I use a digital thermometer to test the doneness of my rolls.

    The Grand Finale: Lemon Cream Cheese Frosting

    1. While your rolls are baking, beat the cream cheese and butter together until smooth. Add lemon juice and lemon extract, half the lemon zest, pinch of salt and the powdered sugar. Beat on high until fluffy and light. Add whole milk a tablespoon at a time if you want the consistency a bit thinner. Spread the frosting generously over the rolls while they are still warm from the oven so it melts into all the swirls and nooks and crannies. Garnish each roll with lemon zest. Enjoy!
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