Blueberry Cinnamon Rolls
Warm, blueberry cinnamon rolls filled with juicy blueberries, topped with a sweet glaze—perfect for a delicious breakfast or dessert treat!
Equipment
- Mixing Bowls (various sizes)
- Rolling Pin
- Baking dish or tray
- Stand mixer (optional, but helpful for kneading)
- Pastry brush
Ingredients
Dough Ingredients
- To make soft pillowy rolls, you’ll need classic ingredients like:
- All-purpose flour
- Warm milk
- Active dry yeast
- Granulated sugar
- Butter unsalted
- Eggs
- Salt
Filling Ingredients
- The heart of these rolls lies in their filling:
- Fresh or frozen blueberries
- Brown sugar
- Ground cinnamon
- Lemon zest optional, for a zingy twist
- Cornstarch to thicken the blueberry mixture
Topping Ideas
- A cinnamon roll isn’t complete without a topping. Popular options include:
- Cream cheese frosting
- Vanilla glaze
- A sprinkle of powdered sugar
- Fresh blueberry garnish
Instructions
Preparing the Dough
- Warm the milk and sprinkle in the yeast, letting it bloom for 5-10 minutes.
- Mix sugar, melted butter, eggs, and salt into the yeast mixture. Gradually add the flour, forming a soft dough.
- Knead the dough until smooth and elastic. Let it rise for about an hour, or until doubled in size.
Making the Filling
- Heat blueberries, sugar, and cornstarch in a saucepan. Cook until thickened and syrupy.
- Stir in ground cinnamon and optional lemon zest. Let the filling cool completely.
Assembling the Rolls
- Roll out the dough into a rectangle, about 1/4 inch thick.
- Spread the blueberry filling evenly, leaving a small border around the edges.
- Roll the dough tightly into a log and cut it into equal pieces.
Baking Instructions
- Place the rolls in a greased baking dish, cover, and let them rise again for 30 minutes.
- Bake at 375°F (190°C) for 20-25 minutes, until golden brown.