Description
Indulgent blueberry cinnamon rolls blend sweet fruit and warm spices in a perfect morning treat. Rich dough swirled with juicy blueberries and fragrant cinnamon promises comfort and joy with each delectable bite.
Ingredients
Scale
Primary Ingredients:
- 2 cups (480 ml) fresh blueberries
- 3 ½ cups (440 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 1 package (0.25 ounces/7 g) active dry yeast
Sugars and Sweeteners:
- ¼ cup (50 g) granulated sugar
- ⅓ cup (70 g) light brown sugar
- 1 cup (120 g) confectioner’s sugar
Supplementary Ingredients:
- ¼ cup (57 g) cold butter
- 4 tablespoons (57 g) softened butter
- 3 tablespoons (45 g) softened butter
- 1 egg, room temperature
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 tablespoons orange juice
- ¼ cup (60 ml) water
- 2 tablespoons water
- 1 ½ tablespoons cornstarch
- ½ tablespoon lemon juice
- 1 tablespoon whole milk
Instructions
- Create a vibrant blueberry compote by simmering fresh blueberries with orange juice and granulated sugar in a small saucepan over medium heat until the berries begin to break down and release their juices.
- Whisk water and cornstarch together in a separate small bowl, then incorporate into the blueberry mixture. Continue cooking until the sauce thickens and develops a glossy consistency. Remove from heat and allow to cool completely.
- Gently warm milk in a saucepan until it reaches a slight simmer, then immediately remove from heat. Stir in unsalted butter until melted and let the mixture cool to precisely 110°F (43°C).
- In an electric mixer fitted with a dough hook, combine the cooled milk-butter mixture with all-purpose flour, granulated sugar, active dry yeast, salt, warm water, and a large egg. Knead the ingredients until a soft, tacky dough forms.
- Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1 hour or until it doubles in volume.
- On a lightly floured surface, roll the risen dough into a rectangular shape approximately 18 x 12 inches (45 x 30 centimeters). Spread softened butter evenly across the surface, then generously sprinkle with the prepared blueberry-cinnamon filling.
- Carefully roll the dough into a tight log, starting from the long edge. Using a sharp knife or dental floss, slice the log into 12 equal portions.
- Arrange the rolls in a greased 9 x 13 inch (23 x 33 centimeters) baking dish. Cover and allow to rise for an additional 30 minutes in a warm location.
- Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they achieve a light golden-brown color and sound hollow when gently tapped.
- While the rolls are cooling, prepare the glaze by whisking the ingredients until smooth. Drizzle generously over the warm rolls and finish by spooning the remaining blueberry sauce on top. Serve immediately for the best flavor and texture.
Notes
- Blueberry sauce bursts with vibrant flavor, transforming classic cinnamon rolls into a delightful breakfast treat.
- Cornstarch helps thicken the luscious blueberry mixture, ensuring a rich, glossy filling that clings perfectly to soft dough.
- Precise milk temperature creates the ideal environment for yeast activation, guaranteeing a light, fluffy roll texture.
- Kneading develops gluten structure, producing a silky-smooth dough that rises beautifully and creates tender layers.
- Fresh blueberries add natural sweetness and a pop of color, elevating these rolls from ordinary to extraordinary.
- Warm glazing just before serving maximizes the rolls’ aromatic cinnamon and fruity blueberry essence.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg