Blueberry Cinnamon Rolls

5 from 2 votes

Blueberry Cinnamon Rolls

Satisfy your sweet tooth with our Blueberry Cinnamon Rolls. Soft dough filled with tangy blueberry and a hint of cinnamon. Perfect for breakfast or brunch. Easy to make and even easier to enjoy!

Prep Time1 50

Cook Time25

Course: Dessert recipes

Cuisine: American

Keyword: blueberries, cinnamon rolls, rolls

Servings:

Author: chefjar

Ingredients

For the Dough:

1 cup warm milk 110°F
1/4 cup unsalted butter melted
1/4 cup granulated white sugar divided
1 2¼ teaspoons package active dry yeast
1 large egg lightly whisked
3 1/2 cups all-purpose flour
1/4 teaspoon salt

For The Blueberry Sauce:

3 cups fresh or frozen blueberries
1/4 cup sugar
1 1/2 tablespoons corn starch mixed with 2 tablespoons water

For The Cinnamon Sugar:

1/2 cup loosely packed brown sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter melted

For The Glaze:

1 cup powdered sugar
4 oz. cream cheese at room temperature
1 tablespoon milk
2 tablespoons lemon juice

Instructions

Blueberry Cinnamon Rolls

Preheat your oven to 200 F for 2-3 minutes, then turn it off.
In a large bowl combine the warm milk together with the melted butter, 1 tablespoon sugar and yeast. Let sit until foamy, about 5 minutes.
Add the egg , flour, remaining sugar and salt and mix until the dough forms. Turn out the dough onto a lightly floured working surface and knead for about 5 minutes or until soft and smooth.
Lightly coat the bowl with olive oil or cooking oil spray and place the dough back into the bowl. Cover with a damp towel and transfer to a warm oven. Be sure to TURN OVEN OFF. Allow to rise for 30 minutes or until doubled in size.
On a lightly floured surface, roll out the dough into a 19-inch x 13-inch rectangle and ¼-inch thick.
Combine cinnamon and brown sugar in a small bowl. Brush with melted butter and sprinkle the sugar mixture evenly op top.
Spread about 1/2-3/4 cup of the blueberry sauce over the dough. Beginning at the long side, roll the dough into a log tightly . Pinch to seal the edges.
Trim the ends and cut into 10-12 slices.
Line a 9-by-13-inch baking pan with parchment paper or grease with a cooking spray. Arrange the rolls, cover with a towel and allow to rise for 30 minutes or until doubled in size.
Meanwhile, preheat your oven to 350 F.
Uncover the rolls. Bake for 20-25 minutes or until lightly golden. Remove from the oven and allow to cool slightly.

The Glaze

Combine the ingredients for the glaze: sugar, cream cheese, milk and lemon juice in a small bowl.
Spread the glaze and the remaining blueberry sauce over the rolls. Enjoy!

Blueberry Sauce

Combine the blueberries and sugar in a small saucepan. Cook until the blueberries begin to pop. Add the cornstarch-water mixture. Cook further until thickens. Remove from the heat and allow to cool completely.

Notes

Storage

First allow them to cool completely to room temperature. Once cooled, you can store them in an airtight container or resealable plastic bag at room temperature for up to 2 days.
If you want to keep them for longer, you can freeze them. Wrap each cinnamon roll individually in plastic wrap and then place them in a freezer-safe container or resealable plastic bag. They can be stored in the freezer for up to 3 months.

Reheating

To reheat frozen cinnamon rolls, remove them from the freezer and allow them to thaw at room temperature for a few hours or overnight. Once thawed, you can heat them up in the microwave for a few seconds or in a preheated oven at 350°F (180°C) for 5-10 minutes, until warm.

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