Alaskan Blueberry, Lemon, & Thyme Cinnamon Rolls

Alaskan Blueberry, Lemon, & Thyme Cinnamon Rolls are the perfect sweet treats to wake up to on any weekend morning, or make them ahead of time and store them in a sealed container on your counter for a quick treat or in your freezer for up to one month and just microwave for less than a minute to warm them up.
Cinnamon rolls with blueberries will be a hit at any brunch.
Photo by Lisa M.
Cinnamon rolls with blueberries will be a hit at any brunch.
Cinnamon rolls with blueberries will be a hit at any brunch.

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

9

servings

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

9

servings

Ingredients

  • DOUGH:

  • 1

    cup milk, scalded

  • 1/4

    cup butter, melted

  • 1/8

    cup granulated sugar

  • 1

    teaspoon salt

  • 1

    packet yeast

  • 3

    cups flour, sifted

  • Zest 1 lemon

  • FILLING:

  • 5

    tablespoons butter, 1 tablespoon set aside for greasing pan

  • 1/2

    cup brown sugar, packed

  • 2

    tablespoons ground cinnamon

  • 1

    tablespoon fresh thyme

  • 2

    teaspoons lemon zest

  • 1

    teaspoon salt

  • 1

    cup blueberries, fresh or frozen

  • GLAZE:

  • 4

    tablespoons butter, room temperature

  • 3/4

    cup powdered sugar

  • 1

    teaspoon lemon juice

  • hot water

Directions

DOUGH: Combine the scalded milk, sugar, salt, and half of the melted butter in a large mixing bowl; let cool a bit. Once the mixture is lukewarm, add the yeast. Let the yeast sit in mixture until it is active and frothy, about ten minutes. Add two cups of flour to the mixture and beat thoroughly. Gradually stir in the remaining flour, adding just enough to form a light dough (a little softer than bread dough). Turn the dough out on a floured surface and knead until smooth, adding more flour as necessary, 1 tablespoon at a time. Using the remaining butter, grease the bottom of a large bowl and place the dough in it; brush the top of the dough with melted butter. Cover and let rise in a warm place for 2 hours. Once risen, knead the lemon zest into dough. Roll the dough out into a 14" by 9" rectangle about 1/4 inch thick. FILLING: Mix together the brown sugar, cinnamon, thyme, zest, and salt in a bowl. Brush the dough with 4 tablespoons melted butter, then sprinkle the cinnamon-sugar-aromatics mixture all over. Sprinkle fresh or frozen blueberries evenly over the surface of the dough. Beginning with the long side of the rectangle dough, roll the dough into a log and pinch the edges to seal. Cut the dough into 1 1/2-inch slices. Coat the bottom of a square or round pan with remaining melted butter. Place the cinnamon rolls in a 9x9-inch square pan or 10 inch round pan or skillet and let sit at room temperature for about 15 minutes. Cover and refrigerate. These can be made up to 12 hours in advance. When you're ready to bake, start with a cold oven and put the rolls on the middle rack. Take a shallow dish and fill it with boiling water. Place the dish on a rack directly under the rolls and close the oven. Forget about the rolls for 30 to 45 minutes. Take the rolls and the dish of water out of the oven. Discard the water. Preheat the oven to 350°F. Once the oven is heated, bake the cinnamon rolls for 25 to 30 minutes or until golden brown. GLAZE: Mix together butter, powdered sugar, and lemon juice. Add hot water one tablespoon at a time until the glaze is the consistency you like. Spread the glaze on the cinnamon rolls once they have cooled slightly.

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