Blueberry and Lemon Cinnamon Roll Biscuits are the perfect combination of everyone’s favorite breakfast items. All the flavor you love in a cinnamon roll, with a hint of sweet blueberry and lemon zest, and baked with the ease and quickness of a biscuit recipe. They’re sure to be a new family favorite in your home!
The Perfect Marriage
Some ingredients are just made to be together. Imagine a sweet, gooey cinnamon roll, a flaky, warm biscuit, fresh blueberry, and lemon zest all infused together into one bite. These Blueberry and Lemon Cinnamon Roll Biscuits are just that. Soft, slightly sweet, drizzled with icing like cinnamon rolls yet- fluffy, warm, buttery, and easy to make like biscuits. Oh my. Are you drooling yet? To top it off, I added juicy blueberries to the filling and fresh lemon to the glaze to give them some extra WOW. The sweetness of the blueberries and the tartness of the lemon is a match that was just meant to be. Trust me, these bites of heaven will take your breakfast game to a whole new level.
Easy, Quick, AND Delicious? Yes Please!
If you’re looking to change up your breakfast menu without having to spend hours prepping in the kitchen, then Blueberry and Lemon Cinnamon Roll Biscuits are calling your name. One of my favorite things about this recipe is how simple they are to make. I love a good cinnamon roll. The taste, the flavor, the texture, and the freshly baked smell are hard to resist. But they take a good amount of time to prepare. Biscuits, on the other hand, are quick and easy. So why not combine the two? With this recipe, there’s no need to spend your morning waiting for dough to rise. No fancy equipment required. Just a few simple ingredients and you can have a mouthwatering breakfast treat ready in 30 minutes!
Inspiration and keeping it simple
The inspiration for this recipe came from Woodland Biscuit, a cute little biscuit cafe in Woodland, Utah. They make sweet biscuits along with traditional biscuits. Every time we stop in, I look forward to eating one of owner Laurel’s famous handmade biscuits. Biscuits are always best when kept simple. Flour, baking powder, salt, butter, and buttermilk are the essentials. The trick to a good biscuit is handling the dough with care and paying attention to not over-handle it. The next few steps to making Blueberry and Lemon Cinnamon Roll Biscuits are fairly easy. Just assemble the blueberry and cinnamon roll filling. Roll it up into the biscuit dough. Cut. Bake. Drizzle with a simple lemon glaze. That’s it! The smell itself of these flaky, fruity, buttery, gooey, biscuit cinnamon roll treats will have your family wandering into the kitchen in no time.
Blueberry and Lemon Cinnamon Roll Biscuits are bursting with irresistible cinnamon roll flavor, fresh blueberries, and a hint of lemon…but made with the ease of buttermilk biscuits. What more could you ask for in a breakfast pastry? Quick enough for a weekday breakfast, pretty enough for a formal brunch, these Blueberry and Lemon Cinnamon Roll Biscuits are pure goodness. They are seriously addicting, so don’t feel bad if you have to go back for seconds. Happy baking!
Blueberry and Lemon Cinnamon Roll Biscuits
- 2 cups flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter cut into pieces
- 3/4 cup + 2 tablespoons buttermilk
- 2 tablespoons melted butter
- 1/2 cup fresh/frozen blueberries
- 3 tablespoons sugar
- cinnamon to sprinkle
- grated lemon zest
- 1/2 cup powdered sugar
- 1 teaspoon lemon zest
- 1-2 tablespoons lemon juice
Preheat oven to 425 degrees and place rack in center of oven.
Place flour, sugar, baking powder, baking soda, and salt into a large bowl.
Add butter to bowl and cut butter into dry ingredients using a pastry cutter.
Add buttermilk all at once, and stir gently with a fork just until wet and dry ingredients are incorporated. Fold the dough together a few times in bowl.
Place the dough onto a floured surface such as a clean counter or a cutting board and pat gently into approximately a 9×15 rectangle.
Make the filling ingredients by combining gently in a bowl. Spread over dough.
Roll up as with cinnamon roll dough, starting from long side.
Using a sharp knife, cut dough into 8 even pieces. Try to not crush the dough while cutting!
Place dough into a lightly greased 9×13 pan.
Bake at for 15 to 18 minutes or until golden. Let cool for 10 minutes, then drizzle with icing.
Make icing by whisking ingredients together until smooth. Drizzle over warm biscuits.