Blueberry Swirl Cinnamon Rolls with Lemon Glaze Ingredients: FOR THE ROLLS - 1 loaf frozen bread dough, thawed and allowed to fully come to room temperature 5 tablespoons butter, softened (plus more for buttering baking dish) 1 heaping cup frozen blueberries 1/4 cup sugar 1 teaspoon ground cinnamon 2 teaspoons cornstarch FOR THE GLAZE - Zest from 1/2 lemon Juice from 1/2 lemon 1 cup confectioners sugar 2 tablespoons melted butter 1 - 2 tablespoons milk or heavy cream (as needed) Directions: Preheat oven to 350 degrees. Combine the blueberries, sugar, cinnamon and cornstarch in a medium bowl. Set aside. Roll out the dough onto a lightly floured surface (using a rolling pin) into a large rectangle. Spread softened butter evenly across dough. Sprinkle on the blueberry mixture. For smaller rolls, start with the longer side of the dough and roll tightly into a log. (This will yield more rolls, but they will not be overly large.) Cut into 10 - 12 slices. For larger rolls, start with the shorter side of the dough and roll tightly into a log. (This will yield less rolls, but they will be large portions.) Cut into 6 - 8 slices. Place the rolls into a buttered dish - a pie dish works nicely. (Mine was a 9-inch round baking dish). Cover dish loosely with foil. Allow rolls to rise in a draft-free area of your kitchen for 2 - 3 hours to rise. (They should double in size.) Bake for 20 - 25 minutes or until rolls are lightly browned and baked through. If needed, rolls can be loosely covered towards end of baking time if they are getting too dark too quickly.
Posted on: Wed, 03 Sep 2014 09:17:26 +0000
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