Real Recipes From Real Home Cooks ®

cinnamon rolls with lemon drizzle & blueberries

Recipe by
Rebecca OWENS

Blueberries what a delight fruit, and it grows in my grandaughters back yard, so I have plenty of them. Since I get many orders from the locals for my cinnamon rolls, I enjoy making people happy and this is one way I can. Baking is what I do, Its fun and very therapeutic. So this recipe is great, a lil time consuming but I say making things with loves always taste way better.

yield 16 serving(s)
prep time 2 Hr 30 Min
cook time 25 Min
method Convection Oven

Ingredients For cinnamon rolls with lemon drizzle & blueberries

  • 1 c
    warm whole milk -110 degrees
  • 1/3 c
    granulated white sugar
  • 6 Tbsp
    melted real butter-unsalted
  • 1 tsp
    kosher salt
  • 1/4 oz
    one packet of active dry yeast
  • 2 lg
    farm fresh eggs
  • 4 c
    all purpose white flour & a lil for dusting
  • vegetable oil spray for bowls

How To Make cinnamon rolls with lemon drizzle & blueberries

  • Cinnamon rolls with half and half on each roll inside tin baking pan
    FILLING: 6 tablespoons -- softened 2 tablespoons-- ground cinnamon 1- cup chopped & toasted pecans - optional 1/2 - plump raisins- optional 1 can blueberry pie filling or make your own sauce
  • Cinnamon dough being rolled up on floured surface
    ICING:: 2-- cups confectioners sugar-double sifted 2-- tablespoons melted, unsalted real butter 3/4 - teaspoon vanilla extract 1/2 1 fresh lemon juice from 1/2 a lemon
  • Cinnamon dough roll cut into 4
    DIRECTIONS for dough: Combine the milk, sugar, butter salt & mix. Then add yeast and mix lightly, do not over mix or you will kill the yeast. Then add eggs , mix slow but combine well. ADD the flour and mix by hand untill dough is soft. can dust with flour a tiny bit if sticking.
  • Dough rising in a bowl
    Put your dough into another lightly oiled bowl and cover with a tea towel in a warm spot for 1 1/2 hours till doubled in size
  • Cinnamon roll dough rolled out to 31
    Punch dough down and then lightly flour your counter surface. Lay your dough out to roll into retangluar shape, I make mine 33'inches long by 18" inches wide.
  • Melted butter being spread with basting brush on cinnamon roll dough
    I brush on melted butter with my Chefs Silicone Basting Brush all over dough except the edges of the top and bottom of width.So they will sticktogether when i roll it up about 1/2 inch border.
  • cinnmon roll dough with light brown sugar spread on top of melted butter
    Add your brown sugar filling it out , smooth and not clumpy. Add your nuts and raisins . (I did not add any to this recipe ) Start at end of roll crip up and roll each section till even, continue till rolling up and crimp slighty to close, Cut dough in into 12-15 slices and then arange them in your pan on parchment paper. Add your half and half to each roll about 1 teaspoon( i use a squirt bottle) half and half should be slightly warm. Let rise again for 30 minutes.
  • Cinnamon rolls placed in tin, second rise 15 minutes with my snowman cup
    Place in a preheated oven at 375 degress F. Bake the cinnamon rolls till puffy and golden brown, bake 25 minutes no longer.
  • Blueberry Cinnamon Bun with Lemon Drizzle and Blueberry Sauce
    Make you're Lemon Icing and slightlyy drizzle on top of each cinnamon roll. Add your blueberrires to top of each roll. I used blueberry pie filling