This recipe for blueberry cinnamon rolls with lemon glaze is the perfect breakfast treat. They’re easy to make and filled with delicious flavors. They’re also great as dessert for any occasion.

You will love these blueberry cinnamon rolls with lemon glaze, they have a short rise making them super quick to prepare. These fresh blueberry cinnamon rolls are light and fluffy and full of flavor, they are the best blueberry cinnamon bun pull aparts with a sweet lemon glaze that pairs nicely with the cinnamon and blueberry flavors.

The dough for these blueberry sweet rolls is rich and soft giving these buns their tender texture. The dough is made using flour, butter, milk, egg, sugar, and yeast.

Let’s make these blueberry cinnamon rolls with lemon glaze!

Blueberry Cinnamon Buns With Lemon Glaze

Ingredients For Blueberry Cinnamon Roll Dough

1/4 cup milk
1/4 cup sugar

1/2 teaspoon salt
1/4 cup butter, melted
1 pkg. dry yeast

1/4 cup warm water (105-115 degrees)
2 1/4 cups flour, divided
1 large egg

Ingredients For Blueberry Cinnamon Filing

2 tablespoons softened butter
1/4 cup brown sugar, firmly packed
1 teaspoon ground cinnamon

1/2 cup blueberries, fresh or frozen
1 teaspoon lemon zest

Lemon Glaze Ingredients

1 tablespoon melted butter

1 cup powdered sugar, sifted
2 tablespoons lemon juice

How To Make Blueberry Cinnamon Rolls With Lemon Glaze?

Combine 1/4 cup milk, sugar, salt, and butter in a saucepan; heat until butter melts. Cool to 105 degrees to 115 degrees.

Dissolve yeast in warm water in a large mixing bowl, and let stand for 10 minutes.
Prepare The Dough With A Stand Mixer: Add all the dough ingredients into a mixing bowl of a stand mixer and mix on slow speed for 5 minutes. Then increase the speed and continue to mix the dough until it’s smooth and elastic about 7 minutes.
Prepare The Dough With Hand Mixer: Stir in milk mixture, 1-1/2 cups flour, and egg; beat at medium speed of an electric mixer until smooth. Stir in the remaining 3/4 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes).

Place the dough into a well-greased bowl, turning to a coat at the top.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes).
Bulk Fermentation: Cover the dough with a damp cloth and let it rise in a warm spot, free from drafts, for 60 minutes.

Shape The Blueberry Cinnamon Buns: Punch the dough down, then turn it onto a lightly floured surface.
Roll dough into a 12 x 8-inch rectangle and spread it with 2 tablespoons of butter.
Blueberry Cinnamon Filling: Combine brown sugar and cinnamon, then sprinkle the mixture over the rectangle. Add the blueberry and lemon zest over the cinnamon mixture.

Roll the dough into a log shape, starting from the long side closest to you.
Pinch the seam to seal. Cut the roll into 6 or 8 pieces, and place it into a greased rectangular baking dish with the cut side facing down.
Brush the tops with 1 tablespoon of melted butter. Cover and let rise in a warm place, free from drafts, for about 40 minutes.

Preheat the oven to 350°F (175°C) 15 minutes prior to the blueberry cinnamon buns being fully proofed.
Place into the preheated oven for and25-30 minutes or until golden at the top.
Lemon Glaze Icing: Combine powdered sugar and 2 tablespoons of lemon juice, and stir well. If you want a more running glaze, add another tablespoon of lemon juice, milk, or water.

Remove the blueberry cinnamon buns from the oven and drizzle with the lemon glaze.
Serve warm and Enjoy!