The Best Blueberry Cinnamon Rolls
Elevate your cinnamon rolls by adding blueberries to the mix. These blueberry cinnamon rolls are extra soft and have the most delicious blueberry filling. Your entire family will love them!
Servings 12 rolls
Equipment
Ingredients
For the blueberry sauce:
- 2 cups fresh blueberries (or frozen)
- 2 Tbsp. orange juice
- 1/4 cup sugar
- 1 1/2 Tbsp. corn starch
- 2 Tbsp. water
For the dough:
- 1 cup whole milk
- 1/4 cup butter, unsalted at room temperature
- 3 1/2 cups All purpose flour
- 1 (.25 oz.) package Platinum Yeast active dry yeast
- 1/4 cup Granulated sugar
- 1 lg. egg
- 1/2 tsp. salt
- 1/4 cup water
For the filling:
- 1/3 cup brown sugar
- 4 Tbsp. softened butter
- 2 tsp. cinnamon
For the glaze:
- 1 cup powdered sugar
- 2 Tbsp. lemon juice
- 1 Tbsp. milk
Instructions
- In a small saucepan over medium heat, combine the blueberries, sugar and orange juice . Cook until blueberries begin to break down and then add the corn starch/water mixture. Cook until mixture thickens. Blueberries won’t be completely broken down, that’s how it should look! Remove from heat and set aside.
- For the dough, heat the milk in a small saucepan just until it bubbles, then remove from heat and stir in the butter until it melts. Let the milk and butter cool for 5 minutes. (Note: The milk should never get too hot, if it does wait for it to cool to 110°F. If milk being added into yeast gets too hot (120°F+) it can kill the yeast and your dough won’t rise.
- In a bowl of an electric mixer with the flat beater, combine 2 1/2 cups flour, sugar, yeast and salt. Add in the milk and butter mixture, water and egg. Beat well.
- Add in the remaining flour (1 cup) ½ cup at a time. Dough will be thick. When dough has pulled together, switch out the flat beater for the dough hook and knead dough for 5 minutes.
- You will know when the dough is ready when it feels tacky but doesn’t stick to your fingers. If still sticking, add 1 Tbsp. flour and knead again.
- Cover dough with plastic wrap or a warm cloth and let rise on the counter for 40-60 minutes. Dough will double in size.
- Then on a lightly floured surface (I like to use a marble slab) roll out the dough into 12x9 inch rectangle. I like to use the 9x13 inch baking dish as a guide. Use a pastry brush to slather the dough with softened butter (leave a ¼ inch boarder) and then combine the cinnamon & brown sugar and generously sprinkle on the dough.
- Spread about ½ cup of the blueberry sauce over the dough. Carefully roll the dough up into a log as tight as possible and pinch the edges to seal. Dough is very soft, work gently and carefully. It’s okay if some of the filling oozes out!
- Trim off the uneven edges and cut clean slices with a sharp knife – you will have about 12 cinnamon rolls from this batch. Place then cut side up in your 9x13 inch baking dish sprayed with non-stick baking spray. Cover loosely with plastic wrap and let rise again for 20-30 minutes. Dough will once again double in size!
- Bake in the oven at 350° F for 18-20 minutes or until lightly golden. Remove from oven and let cool (If you can wait!). Once cooled, you can whisk together the ingredients for the glaze and drizzle over the top with more of the remaining blueberry sauce.
Video
Notes
- If you do not have blueberries and are wanting to make "regular" cinnamon rolls, increase the filling measurements to:
- 2/3 cup packed brown sugar (dark or light)
- 1 1/2 Tbsp. ground cinnamon
- 1/4 cup butter, softened
- If you don't have orange juice, you can sub with lemon juice, cranberry juice, pomegranate juice or even simply water.