Description
Imagine waking up to the aroma of freshly baked Blueberry Cinnamon Rolls, their sweet scent mingling with the zest of lemon and the warm, comforting spice of cinnamon. These rolls are a delightful twist on the classic cinnamon roll, bursting with juicy blueberries and swirled with a luscious cinnamon-infused filling that melts deliciously in your mouth.
Ingredients
DOUGH
240g (1 cup) whole milk
2 ¼ teaspoons instant or active dry yeast
50g (¼ cup) granulated sugar
530g (4 ¼ cups) all-purpose flour, plus more for dusting
2 large eggs
1 teaspoon salt
85g (6 tablespoons) unsalted butter, softened to room temperature
BLUEBERRY FILLING
300g (10.5oz) blueberries, fresh or frozen
50g (¼ cup) granulated sugar
1 ½ tablespoon cornstarch
1 tablespoon lemon juice
2 teaspoons finely grated lemon zest
3/4 teaspoon ground cinnamon
Pinch of salt
FROSTING
113g (4oz) cream cheese, softened to room temperature
30g (2 tablespoons) unsalted butter, softened to room temperature
180g (1 ½ cups) confectioners’ sugar
½ teaspoon vanilla extract or paste
Pinch of salt
2 tablespoons blueberry filling
Instructions
THE DOUGH
Warm the milk in a small saucepan to about 95-104°F (35-40°C). Pour into the bowl of a stand mixer, sprinkle yeast and sugar over the milk. Allow to sit until foamy if using active dry yeast.
Add flour, salt, and eggs to the mixture. Using a dough hook on low speed, mix until a thick dough forms.
Gradually add butter, continue mixing on medium for about 10 minutes until the dough is elastic and pulls away from the bowl.
FIRST RISE
Form the dough into a ball, place in a lightly greased bowl, and cover. Let rise in a warm place until doubled, about 1 to 1 ½ hours.
BLUEBERRY FILLING
Combine blueberries, sugar, cornstarch, lemon juice, zest, cinnamon, and a pinch of salt in a saucepan over low heat. Stir until the berries break down.
Increase to medium heat, let boil for about 4-5 minutes until thick. Cool to room temperature, then refrigerate until needed.
SHAPING
On a floured surface, roll the dough into a 12×16 inch rectangle. Spread the chilled blueberry filling, leaving a border.
Roll up the dough, cut into 12 pieces, and place in a greased 9×13-inch baking dish. Let rise again until doubled.
BAKING
Preheat oven to 350°F (180°C). Bake for 25-28 minutes until golden. If browning too quickly, cover with foil.
FROSTING
Beat cream cheese, butter, confectioners’ sugar, vanilla, and salt until smooth. Swirl in 2 tablespoons of the blueberry filling.
Spread over cooled rolls.
- Prep Time: 2 hours
- Cook Time: 28 minutes
Nutrition
- Calories: 320