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Cinnamon Rolls with Blueberry Glaze

Delightful homemade cinnamon rolls topped with a vibrant blueberry glaze, perfect for brunch or any sweet occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cinnamon rolls
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 packet active dry yeast
  • 1/2 cup milk Warm, not boiling
  • 1/4 cup butter Softened
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 tablespoon ground cinnamon
For the blueberry glaze
  • 1 cup fresh blueberries Can substitute with frozen blueberries
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon water Adjust for glaze consistency

Method
 

Preparation
  1. In a mixing bowl, combine the flour, sugar, yeast, and salt. Whisk to mix.
  2. Warm the milk and butter together in a small saucepan over low heat until warm.
  3. Pour the warm mixture into the dry ingredients, then add the egg. Mix until a dough forms.
  4. On a floured surface, knead the dough for about 5 minutes until smooth and elastic.
Rolling and Rising
  1. Roll the dough into a rectangular shape. Spread softened butter over it, then sprinkle with cinnamon and sugar.
  2. Roll the dough tightly from one end to the other, then slice into individual rolls.
  3. Arrange the rolls in a greased baking dish and let them rise for about 30 minutes.
Baking
  1. Preheat your oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden brown.
Preparing the Glaze
  1. Mash the fresh blueberries and combine with powdered sugar, lemon juice, and water until smooth.
  2. Drizzle the blueberry glaze over the warm rolls right before serving.

Notes

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for about 2 months.