Breakfast & Brunch | August 29, 2018

Blueberry and Lemon Cinnamon Roll Biscuits

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!
Blueberry and Lemon Cinnamon Roll Biscuits

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.
Blueberry and Lemon Cinnamon Roll Biscuits

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!
Blueberry and Lemon Cinnamon Roll Biscuits
Blueberry and Lemon Cinnamon Roll Biscuits

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
  
Blueberry and Lemon Cinnamon Roll Biscuits
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

5 from 3 votes
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Blueberry and Lemon Cinnamon Roll Biscuits

Ingredients

  • 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

Filling

  • 2 tablespoons melted butter
  • 1/2 cup fresh/frozen blueberries
  • 3 tablespoons sugar
  • cinnamon to sprinkle
  • grated lemon zest

Lemon Glaze

  • 1/2 cup powdered sugar
  • 1 teaspoon lemon zest
  • 1-2 tablespoons lemon juice

Instructions

  1. Preheat oven to 425 degrees and place rack in center of oven.
  2. Place flour, sugar, baking powder, baking soda, and salt into a large bowl.
  3. Add butter to bowl and cut butter into dry ingredients using a pastry cutter.
  4. 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.
  5. Place the dough onto a  floured surface such as a clean counter or a cutting board and pat gently into approximately a 9x15 rectangle.
  6. Make the filling ingredients by combining gently in a bowl. Spread over dough.
  7. Roll up as with cinnamon roll dough, starting from long side.
  8. Using a sharp knife, cut dough into 8 even pieces. Try to not crush the dough while cutting!
  9. Place dough into a lightly greased 9x13 pan.
  10. Bake at for 15 to 18 minutes or until golden. Let cool for 10 minutes, then drizzle with icing.
  11. Make icing by whisking ingredients together until smooth. Drizzle over warm biscuits.

10 thoughts on “Blueberry and Lemon Cinnamon Roll Biscuits

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  1. I have to tell you how much I love your Blog! Your recipes are tried and true and never disappoint. I cannot wait to make these Lemon Blueberry biscuit rolls, they look delicious!

  2. 5 stars
    Made these this morning. They are so delicious and quick to make! Even BE liked them. Thanks for creating a wonderful recipe.

  3. I am so excited to try these for Conference weekend! I am curious if you think the recipe can be 1 1/2 or even doubled? I’m thinking 8 just won’t be enough!

    1. Hi Dani, you could try doubling it or just make two batches. You could even make them a little smaller. This would be perfect for conference weekend! Thanks for asking,
      xo
      Si

      1. 5 stars
        This recipe is perfect and so yummy. I ended up making them and they turned out so scrumptious! Fancy enough for a nice brunch but easy enough to have everyday.

        1. Thanks Dani! I love this recipe for the exact reasons you stated! Thanks for reading ABK and for leaving a review,
          xo
          Si

  4. Do you think I could prepare these ahead of time ie the night before and then throw them in the oven the next am to cook or do you think they wouldn’t turn out right?

    1. Hi Anne, you can prepare these ahead of time. I would store them in the freezer so they stay fresh and so the berries don’t bleed into the dough as much. Thanks for asking!
      xo
      Si