Name: Lemon Blueberry Cinnamon Rolls
Prep time: 2 h
Cook time: 20 min
Total time: 12 h 20 min
Yield: 24 large rolls
Ingredients: 4 cups milk of choice; 1 cup butter; 1 cup cane sugar; 1 tablespoon active dry yeast; 9–10 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 tablespoon salt; 3 cups blueberry filling (separate recipe) or blueberry jam; Zest of 2 lemons; 4 cups powdered sugar; 1 teaspoon salt; 1 teaspoon vanilla bean paste; Zest of 1 lemon; 3–4 tablespoons lemon juice

Make the Dough

In a large stockpot, combine milk, butter, and sugar. Heat until scalding, but do not boil. Remove from heat and allow to cool until warm to the touch.
Stir in yeast and let sit for about 10 minutes until activated. Add 7 cups of flour and mix well.
Cover and allow the dough to rise for about 1 hour, or until bubbly and doubled in size.
Add 1–2 more cups of flour along with the salt, baking powder, and baking soda. Mix until a soft, slightly tacky dough forms. Add additional flour if needed.
Use immediately or refrigerate up to 3 days. For best results, chill dough for 12–24 hours before baking.

Assemble the Rolls

Lightly flour your countertop and roll dough into a large rectangle about ¼–⅓ inch thick. If needed, divide dough into two batches.
Spread blueberry filling evenly over the dough, leaving a small border around the edges. Sprinkle lemon zest evenly over the top.
Starting at the long edge, gently roll the dough into a log. Pinch the seam closed.
Slice rolls about 1½ inches thick and place into generously buttered baking dishes or sheet trays.
Cover and let rise for 30 minutes.

Bake & Glaze

Bake at 375°F for 20–22 minutes, or until lightly golden on top.
While the rolls bake, whisk together all glaze ingredients until smooth.
Spread or drizzle glaze generously over warm rolls and enjoy!

Lemon Blueberry Cinnamon Rolls