Blueberry Cinnamon Rolls are a delightful twist on the classic cinnamon roll, combining the warm, comforting flavors of cinnamon with the sweet, juicy burst of fresh blueberries. As I embarked on my culinary journey, I discovered that these rolls not only satisfy a sweet tooth but also bring a sense of nostalgia, reminiscent of lazy Sunday mornings spent with family. The history of cinnamon rolls dates back centuries, with variations found in many cultures, but adding blueberries elevates this beloved treat to new heights.
People adore Blueberry Cinnamon Rolls for their irresistible taste and texture; the soft, pillowy dough pairs perfectly with the tartness of the blueberries, creating a harmonious balance that keeps you coming back for more. Plus, they are surprisingly easy to make, making them a convenient choice for breakfast or brunch gatherings. Join me as we dive into this scrumptious recipe that is sure to become a favorite in your home!
Ingredients:
- For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 cup whole milk, warmed to about 110°F (43°C)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- For the Filling:
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 1/4 cup unsalted butter, softened
- For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk (more if needed for consistency)
- 1 teaspoon vanilla extract
Preparing the Dough
- In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy. This means your yeast is active and ready to go!
- Once the yeast is frothy, add the melted butter and eggs to the mixture. Stir until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon or spatula until a dough begins to form.
- Transfer the dough to a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preparing the Filling
- While the dough is rising, prepare the filling. In a small bowl, mix together the brown sugar and ground cinnamon until well combined.
- In another bowl, gently toss the blueberries with a tablespoon of flour. This will help prevent them from sinking into the dough when baking.
- Set both the cinnamon-sugar mixture and the blueberries aside until the dough is ready.
Rolling Out the Dough
- Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface.
- Using a rolling pin, roll the dough into a rectangle about 16×12 inches in size. Aim for an even thickness of about 1/4 inch.
- Spread the softened butter evenly over the surface of the dough, leaving a small border around the edges.
- Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, followed by the floured blueberries. Make sure to distribute them evenly for the best flavor in every bite!
Rolling and Cutting the Cinnamon Rolls
- Starting from the long edge of the rectangle, carefully roll the dough tightly into a log. Make sure to roll it evenly to ensure uniform rolls.
- Once rolled, pinch the seam to seal it. Using a sharp knife or a piece of dental floss, cut the log into 12 equal pieces. Each piece should be about 1.5 inches thick.
- Place the cut rolls into a greased 9×13 inch baking dish, leaving a little space between each roll for them to expand during baking.
- Cover the dish with a kitchen towel and let the rolls rise for another 30-45 minutes, or until they have puffed up.
Baking the Cinnamon Rolls
- Preheat your oven to 350°F (175°C) while the rolls are rising.
- Once the rolls have risen, place
Conclusion:
In summary, these Blueberry Cinnamon Rolls are an absolute must-try for anyone looking to elevate their breakfast or brunch game. The combination of sweet, juicy blueberries and warm, fragrant cinnamon creates a delightful flavor explosion that is simply irresistible. Not only are they a treat for the taste buds, but they also fill your kitchen with an inviting aroma that will have everyone eagerly anticipating the first bite. For serving suggestions, I recommend drizzling a simple glaze made from powdered sugar and a splash of lemon juice over the top for an extra touch of sweetness and brightness. You can also experiment with variations by adding a sprinkle of lemon zest to the dough or incorporating other berries like raspberries or blackberries for a mixed berry twist. If you’re feeling adventurous, try adding a cream cheese filling for a rich and decadent version that will leave your guests raving. I encourage you to give this recipe a try and experience the joy of baking these delightful Blueberry Cinnamon Rolls yourself. Whether you’re enjoying them on a lazy Sunday morning or serving them at a special gathering, I promise they will be a hit. Don’t forget to share your experience and any creative twists you come up with! I can’t wait to hear how your rolls turn out! Happy baking! Print
Blueberry Cinnamon Rolls: A Delicious Twist on a Classic Recipe
- Total Time: 120 minutes
- Yield: 12 rolls 1x
Description
These delightful blueberry cinnamon rolls are soft, fluffy, and bursting with flavor. Topped with a creamy glaze, they make for a perfect breakfast or brunch treat!
Ingredients
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- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 cup whole milk, warmed to about 110°F (43°C)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 1/4 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk (more if needed for consistency)
- 1 teaspoon vanilla extract
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Instructions
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- In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy. This means your yeast is active and ready to go!
- Once the yeast is frothy, add the melted butter and eggs to the mixture. Stir until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon or spatula until a dough begins to form.
- Transfer the dough to a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a small bowl, mix together the brown sugar and ground cinnamon until well combined.
- In another bowl, gently toss the blueberries with a tablespoon of flour. This will help prevent them from sinking into the dough when baking.
- Set both the cinnamon-sugar mixture and the blueberries aside until the dough is ready.
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle.
- Spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture and blueberries evenly on top.
- Roll the dough tightly into a log and cut it into 12 equal pieces.
- Place the rolls in a greased baking dish and let them rise for another 30 minutes.
- Preheat the oven to 350°F (175°C).
- Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until golden brown and cooked through.
- Remove the rolls from the oven and let them cool in the pan for about 10 minutes before drizzling with the cream cheese glaze.
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar, milk, and vanilla extract. Mix until well combined and smooth. If the glaze is too thick, add a little more milk to reach your desired consistency.
- Drizzle the glaze over the warm cinnamon rolls before serving.
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Notes
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- For a richer flavor, you can add a pinch of nutmeg to the cinnamon-sugar mixture.
- These cinnamon rolls can be made ahead of time and stored in the refrigerator overnight before baking.
- Feel free to substitute the blueberries with other fruits like raspberries or chopped apples.
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- Prep Time: 90 minutes
- Cook Time: 30 minutes
