It’s Saturday and it is going to be a gorgeous day in Minnesota. We have been having spring weather very early here…it’s supposed to be in the high 60s today! The warmer, sunny weather always gives me a new boost of energy. Oliver has been loving all of the walks outside because we are no longer the only ones out braving the cold. There are tons of people and dogs out walking for him to meet…and he is not shy about trying to meet ALL of them.
I was on spring break for work this week. We were in Seattle for a trip for part of the week. I spent the rest of the week working on little projects around the house. I don’t know if you want to call it nesting or spring cleaning, but I am in a deep cleaning mode and nothing seems to be safe in our house. I already brought a carload of things we no longer needed to Goodwill and I have a feeling a few more trips are in the near future. It amazes me how much stuff 2 people can accumulate over the years, but it’s time to make room for the baby stuff explosion that’s about to happen in our house.
Cleaning and house projects are a great use of my spring break time, but I also love that the days off give me extra time to test out recipes. It is tricky during the school year when I am working full time and it gets dark so early that I can’t photograph anything after work. These Lemon Blueberry Cinnamon Rolls have been on my list of things to make for quite some time and I finally made it happen this week.
I always find cinnamon rolls intimidating to make, but Bob’s Red Mill has a gluten free pizza crust mix that is perfect for making rolls. The BEST part…they already did all of the testing to figure out how to make this recipe work. I just made some changes to take them from cinnamon rolls to Lemon Blueberry Cinnamon Rolls with Lemon Cream Cheese Icing. The original recipe can be found by clicking here. The recipe below shows the amounts of each ingredient I used and the minor changes to the directions. It was harder than I thought to write that up so if something doesn’t make sense just ask! 🙂
This recipe would be great for a spring brunch or Sunday breakfast. You really don’t need many ingredients so you could even give them a try tomorrow! Have a fabulous weekend!
- 1 package Bob's Red Mill GF Pizza Crust Mix
- ¼ cup unsalted butter
- ½ cup coconut sugar
- 2 eggs
- yeast packet (from pizza crust package)
- 1 cup warm water
- gf flour for dusting
- zest of 1 lemon
- ¼ cup melted butter
- ¼ cup coconut sugar
- 1 tsp ground cinnamon
- ¾ cup fresh blueberries
- 4 oz room temperature cream cheese
- 3 tbsp powdered sugar
- 2 tbsp lemon juice
- **See notes
- Preheat oven to 375 degrees.
- Follow cinnamon roll directions on pizza crust package or on the Bob's Red Mill website.
- After flattening out the dough and adding the filling, spread blueberries in an even layer and lightly press into dough before rolling up.
- I baked these in a greased, 9 inch round pan. I fit 10 rolls into the pan.
- When the rolls are done baking, do not turn them out as stated in the directions.
- To make the icing, combine softened cream cheese, powdered sugar, and lemon juice using a hand mixer until smooth.
- Pour over warm cinnamon rolls and serve.
*The filling called for in the recipe has been adjusted in my recipe.
*Follow the package or online directions from Bob's Red Mill exactly, except for my additions or substitutions.
*Serve immediately or store in the refrigerator and reheat for 15-20 seconds in the microwave to serve.
Disclaimer: While I do work with Bob’s Red Mill on sponsored content, this particular post is not sponsored and all photos and opinions are my own.