Please enter the email you’re using for this account.
Dairy
Easy
4 h
Diets 
Imagine taking a soft and fluffy cinnamon bun and spreading the center with a lovely warm blueberry filling. Then you drizzle a fresh lemon glaze over the top and dig in. Good news — when you make these buns, you no longer have to imagine.
Yields 2 dozen buns
1 packet (2 and 1/4 teaspoons) Shibolim Instant Dry Yeast
1/2 cup sugar, divided
1/4 cup lukewarm water
3/4 cup milk or pareve milk, such as Gefen Oat Milk
1/3 cup oil
1 egg + 2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon sea salt
4 cups Glicks Flour
2 16-ounce (450-gram) bags frozen blueberries, or 2 pints fresh blueberries
2 tablespoons cornstarch
juice of 3 lemons or 9 tablespoons Gefen Lemon Juice
1/2 cup sugar
1/2 cup maple syrup
1 and 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 teaspoon salt
1 cup confectioners’ sugar
4 teaspoons freshly squeezed lemon juice or Gefen Lemon Juice
1 tablespoon maple syrup or honey
Place blueberries and cornstarch into a medium pot. Toss together to coat. Add remaining ingredients and place over medium-high heat.
Once the mixture starts to bubble, reduce to a simmer and continue to cook, stirring occasionally, for 20–25 minutes, until mixture is thickened and has a jam-like consistency. Set aside to cool.
Add yeast, one tablespoon sugar, and warm water to the bowl of a mixer. Let stand for five to 10 minutes to activate the yeast.
Add remaining ingredients, including the rest of the sugar, and mix to form a cohesive dough. Continue to knead for about 10 minutes, until smooth and elastic. Set aside to rise for about two hours, until doubled in bulk.
Grease two 9×13-inch (23×33-centimeter) pans; set aside.
Roll out half the dough to a large rectangular shape. Spread half the filling over the surface, creating a thin layer.
Roll up the dough into a log, then cut into 12 even slices. Place cut-side up into one of the prepared baking pans. Repeat with remaining dough and filling. Allow buns to rise for an additional 30 minutes.
Fifteen minutes before the end of the rising time, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake buns for 30–35 minutes, until golden brown.
Stir all ingredients together in a small bowl to form a thick glaze. If needed, add a few drops of water or a little bit of confectioners’ sugar to get the right consistency.
Just before serving, drizzle lemon glaze over the buns. For best results, serve warm!
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation