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!
Blueberry Lemon Rolls
Servings 8 Rolls
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!