Blueberry Lemon Cinnamon Rolls
Blueberry Lemon Cinnamon Rolls feature refrigerated cinnamon rolls stuffed with fresh blueberries; bake at 340°F for 12 minutes then drizzle with a lemon cream cheese glaze.
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Method
- 1
Unroll each cinnamon roll slightly and tuck 4-5 blueberries into the layers. Re-roll.
- 2
Place in the air fryer basket, leaving space between each roll for expansion.
- 3
Air fry at 340°F for 10-12 minutes until puffed and golden on top.
- 4
While baking, mix the included icing with softened cream cheese, lemon zest, and lemon juice.
- 5
Drizzle lemon cream cheese glaze over warm rolls. Serve immediately.
Pro tip. Low temperature is key — cinnamon rolls burn on the outside before cooking through at high heat. Space them out; they puff up significantly. Fresh blueberries burst into jammy pockets inside.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 20 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 320°F for 2-3 minutes. Add the glaze after reheating — glaze in the air fryer turns to caramel. Full reheat guide for cinnamon rolls.
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