When I was a little girl, I used to beg my mom to bake me pie for my birthday. I am a self-confessed fruit junkie. My opinion is, and always has been, that the sweet stuff is always approximately waywayway better with something tart and tangy to go with it. Texture is also essential, which is how I have since come to love buttercream (provided there’s a hearty pinch of salt).
When it comes to cinnamon rolls, I’m a traditional girl. Cream cheese cuts that brown-sugar filling just right. But when you lace your dough with lemon, stir some zest into your sugar, and stud your buns with fresh, tongue-tingling blueberries, well I figure you’ve earned yourself an indulgent drizzle of unadulterated sweet, sweet glaze.