Blueberry Cinnamon Rolls
Submitted by Karen777
Homemade blueberry cinnamon rolls with a soft yeast dough, brown sugar and cinnamon filling, fresh blueberries, and a powdered sugar glaze. From scratch and worth every minute.
YIELD
12 rollsPREP
30 minCOOK
40 minREADY
2 hrsThese blueberry cinnamon rolls start with a soft, enriched yeast dough that gets rolled around a filling of brown sugar, cinnamon, and fresh blueberries. The berries burst during baking and create little pockets of warm, jammy fruit throughout each swirl.
The dough is on the softer side and won’t quite double during either rise, and that’s normal. Eight minutes of kneading builds enough gluten for a tender, pillowy roll without making it chewy like bread.
One clever trick here: after slicing and placing the rolls in the pan, use a fork to gently lift the center of each one into a slight peak. This opens up the layers so heat reaches the middle and the rolls bake evenly all the way through.
Chef Tips
- Cool the milk mixture below 115°F (46°C) before combining with the yeast. Too hot and you’ll kill the yeast before it ever gets to work.
- Fresh or frozen blueberries both work. If using frozen, don’t thaw them first. Frozen berries hold their shape better during rolling and won’t bleed into the dough.
- Pinch the seam tight after rolling. If the seam opens during the second rise, the rolls unravel and the filling leaks out.
- Glaze while warm so it melts slightly into the surface of the rolls and soaks into the crevices.
Variations
- Lemon blueberry rolls: Add lemon zest to the dough and swap the milk glaze for a lemon juice glaze.
- Cream cheese frosting: Replace the powdered sugar glaze with softened cream cheese beaten with powdered sugar and vanilla for a richer topping.
Ingredients
Directions
Combine ¼ cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts.
Cool to less than 115 degrees F.
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
Stir in milk mixture, 1½ cups flour, and egg; beat at medium speed of an electric mixer until smooth.
Stir in remaining ¾ cup flour.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes).
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour (dough will not quite double in bulk).
Punch dough down; turn dough out onto a lightly floured surface.
Roll dough into a 12- x 8-inch rectangle; spread with 2 tablespoons butter.
Combine brown sugar and cinnamon; sprinkle mixture over rectangle.
Sprinkle with blueberries.
Roll dough jellyroll fashion, starting at long side.
Pinch seam to seal (do not seal ends). Cut roll into 1-inch slices; place slices, cut side down, in greased 8-inch square pan. Brush tops with 1 tablespoon melted butter. Using a fork, gently lift center of rolls to form a peak. Cover and let rise in a warm place, free from drafts, about 40 minutes (rolls will not double in bulk). Bake at 350℉ (180℃) F for 35 minutes. Combine powdered sugar and 2 tablespoons milk, stirring well. Top rolls with glaze.
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