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Lemon and Blueberry Sweet Rolls


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To make the rolls, I followed the directions found on the King Arthur website for making cinnabuns (just for the dough).  You can go and find the recipe here http://www.kingarthurflour.com/recipes/cinna-buns-recipe

Follow the directions on the king flour website for the baking instructions.  Adjust based on your altitude and oven.

The only way I differentiated from the recipe was that I heated the milk and added the yeast to the warm milk.  Also for the dough rising, I placed the dough in the oven.  I turn it on and get the oven to warm up to its lowest setting and then turn it off.  I let it cool while making the dough and then put it in the warm oven.  This step might not be necessary for you, but we are at a high elevation and baking can be tricky.

For the filling

I took the zest off of two lemons and combined it with about a cup of sugar and mixed it by hand until it is the consistency of a sugar scrub.   I then roll the dough out into a rectangular shape and then coat the top of it with softened butter and then spread the lemon sugar mixture on top as evenly as possible.  I then take cleaned blueberries (two small packets or one larger package) and sprinkle them around the dough as evenly as possible.  Roll the dough like you would a traditional cinnabun recipe, cut into similar sized pieces and then place in your pan (prepped with butter and flour).


For the frosting I combine all of the ingredients listed below with a hand mixer and the scoop the good yumminess on with a spoon after I have removed the cooked rolls from the oven and they have cooled a bit.

2 teaspoons of lemon zest

2 tablespoons of lemon juice

1 brick of cream cheese (room temperature)

1 teaspoon of vanilla extract

5 ounces of powdered sugar