Blueberry Lemon Cinnamon Rolls Recipe is a very simple, yet sophisticated recipe. They are a favorite of many. I am often asked how to make these. Blueberry Lemon Cinnamon Rolls are a great treat for breakfast, brunch, or dessert. You’ll be surprised at how easy they are to make after following this easy blueberry lemon cinnamon roll recipe.
This Blueberry Lemon Cinnamon Rolls Recipe makes a delicious, gluten-free dessert for your family or friends. This recipe is best for when you want to satisfy your sweet tooth without flour and sugar, or when you want to get a little healthier by eliminating something that’s not good for you. If you want to, feel free to sub other types of fresh fruit, such as strawberries or blueberries.
These delicious cinnamon rolls are as easy to make as they are delicious. With this recipe, though, you can satisfy your sweet tooth and enjoy a rich, decadent smell coming from your oven all at the same time.
Blueberry Lemon Cinnamon Rolls Recipe is a sweet, speckled dessert for your family to enjoy. The roll dough is soft and spongy and full of tangy lemon flavoring. They are made from simple ingredients, which makes it easy for you to whip them up on a lazy weekend morning with very little effort! These decadent, fluffy and moist Blueberry Lemon Cinnamon Rolls Feature a dense, buttery cake dough flavored with lemon zest and drizzled with sugar.
How To Make Blueberry Lemon Cinnamon Rolls
Blueberry Lemon Cinnamon Rolls are a sweet and tasty way to start a meal, or just to eat on their own. They’re a simple yet delicious recipe that doesn’t require a lot of additional ingredients or time. These are the most delightful rolls you will ever eat. The recipe is a combination of blueberries, cinnamon, lemon zest, and cream cheese.
Ingredients
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar
- 2 cups fresh blueberries
- 2 tablespoons grated lemon zest
- 1 can (17.5 oz) refrigerated Cinnamon Rolls with Original Icing (5 Count)
Step By Step Instructions To Make Blueberry Lemon Cinnamon Rolls
Step 1
Heat the oven to 350°F. You will need a 13×9-inch (3-quart) baking dish that has been sprayed with cooking spray.
Step 2
After 30 seconds, stir cream cheese and powdered sugar in a large microwaveable bowl, then microwave on High for 30 to 60 seconds, stirring after 30 seconds.
Step 3
Ensure the mixture is smooth. Add 1 tablespoon of lemon zest and blueberries.
Step 4
Return the icing to the refrigerator after separating the dough into five rolls. Make 6 pieces out of each roll; mix berries with each piece. In a baking dish, spoon and arrange the mixture.
Step 5
Bake for 34 to 38 minutes or until the edges bubble and the center is baked through. Allow cooling for 10 minutes. In a small bowl, combine reserved icing with the remaining 1 tablespoon of lemon zest.
Step 6
Fill small resealable plastic bags with icing mixture; partially seal bags. Use the small corner of the bag to squeeze over the top of the breakfast bake. Warm it up before serving.
Conclusion
We hope you enjoyed our delicious blueberry lemon cinnamon rolls recipe! With summer here, we know that you may be looking for a recipe that is fresh and easy to make. Our recipe for Blueberry Lemon Cinnamon Rolls combines the flavors of blueberry with the convenience of a cinnamon roll. If you have any questions for us, please feel free to comment down below. Thanks for reading, we are always happy to be able to provide useful information on such a fun topic like this!
More Delicious Recipes
Blueberry Lemon Cinnamon Rolls Recipe
Ingredients
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar
- 2 cups fresh blueberries
- 2 tablespoons grated lemon zest
- 1 can (17.5 oz) refrigerated Cinnamon Rolls with Original Icing (5 Count)
Instructions
- Heat the oven to 350°F. You will need a 13×9-inch (3-quart) baking dish that has been sprayed with cooking spray.
- After 30 seconds, stir cream cheese and powdered sugar in a large microwaveable bowl, then microwave on High for 30 to 60 seconds, stirring after 30 seconds.
- Ensure the mixture is smooth. Add 1 tablespoon of lemon zest and blueberries.
- Return the icing to the refrigerator after separating the dough into five rolls. Make 6 pieces out of each roll; mix berries with each piece. In a baking dish, spoon and arrange the mixture.
- Bake for 34 to 38 minutes or until the edges bubble and the center is baked through. Allow cooling for 10 minutes. In a small bowl, combine reserved icing with the remaining 1 tablespoon of lemon zest.
- Fill small resealable plastic bags with icing mixture; partially seal bags. Use the small corner of the bag to squeeze over the top of the breakfast bake. Warm it up before serving.