Blueberry Cinnamon Rolls

5 from 1 vote

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Boy were these good to have Sunday morning fresh out of the oven! The tangy lemon flavor paired with the blueberries and the icing was out of this world delicious and they only took a few minutes to put together! Thanks to some frozen roll dough, this breakfast was a breeze to make! I had to give my last few rolls away because I was going to eat them all! Seriously, I was. Anyways, you make these just like cinnamon rolls, but fill them with different ingredients like cream cheese and lemon zest! Yu-um! My whole family loved them, so switch up your breakfast routine and try something new tomorrow!

More Lemon Blueberry Recipes to Try!

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5 from 1 vote

Blueberry Cinnamon Rolls

By using frozen roll dough, these Blueberry Cinnamon Rolls with Lemon Glaze, are easy to make for a delicious Sunday or any day breakfast.
servings 8 Rolls
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 10 hours 40 minutes


  • 8 frozen rolls thawed (I used Rhodes)
  • 1 1/2 tablespoons butter melted
  • 4 ounces cream cheese softened
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • zest and juice of 1 lemon
  • 1/4 cup blueberries frozen or fresh
  • 1 cup powdered sugar


  • Grease a 9-inch pie plate with some of the melted butter. Set aside. Thaw out your rolls according to packaged directions.
  • For the filling, whip cream cheese, sugar, salt, vanilla and lemon zest together until light and fluffy, about 2 minutes.
  • When rolls are completely thawed, form 1 large ball of dough. Roll out on lightly floured surface to 12 inch x 9 inch rectangle. Brush dough with melted butter. Spread cream cheese filling evenly over buttered dough. Lightly press blueberries into cream cheese filling.
  • Roll dough up jelly roll style to form a 12 inch log. Using a serrated knife, cut log into 8 even rolls. Place into buttered pie plate. (Add more blueberries to the top if you like more!)
  • At this point, you can place prepared rolls into the refrigerator until you are ready to bake them--I chose to do this so I could just pop them into the oven Sunday morning. However, if you have no self control, you can bake them right away at 325 degrees for 25-30 minutes or until the tops are golden brown.
  • To make the icing, Stir together powdered sugar and lemon juice. If your lemon didn't yield enough juice to make the icing runny, add a little water or milk to get it to the consistency you want. Spread over hot rolls and enjoy!


Calories: 279kcal | Carbohydrates: 44g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 363mg | Potassium: 69mg | Fiber: 2g | Sugar: 25g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: blueberry cinnamon rolls

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3 Responses
  1. Denise

    Found your site via Pinterest. Like the blueberry lemon rolls,but i have a question. I don’t know what Rhodes rolls are. Can you suggest a substitute? Thanks.

    1. Jeannette McGowan

      Don’t know if you ever got an answer to this, but I have used Bridgeford Brand frozen bread dough with much success. These rolls are delish! Thanks.

  2. paigeejeffnkids

    5 stars
    Hey Lauren, I just wanted to let you know that I made these delicious blueberry lemon rolls …and they were amazing!! I had all the ingredients and it was Jeff's birthday breakfast, wow, was he impressed! Thank you–he ate three for breakfast and two later, I guess that's ok on your birthday right? Anyways, again I love your blog and am excited to try out some more recipes!