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Blueberry Cinnamon Rolls

    Blueberry cinnamon rolls

    Blueberry cinnamon rolls are every bit as pillowy, buttery and cinnamon sugar packed as the classic version—but the addition of blueberry jam takes the adored sweet roll to the next level!

    These cinnamon rolls have a delightfully soft exterior and a perfectly gooey interior that are tied together with a blueberry cream cheese frosting for just the right amount of tang. The flavors complement each other beautifully and they’re a great way to incorporate the taste of summer into the warmly spiced sweet treat.

    The dough comes together by hand, so no special equipment is required. They don’t require an overnight rest in the fridge, so they’re an ideal option for an impromptu breakfast or brunch get-together. You can dress them up with a fancy homemade compote or keep it relaxed with store-bought blueberry jam. Serve them at summer brunch parties with plenty of mimosas and platters of fresh fruit, bacon and quiches or whip up a batch for the family any day of the week!

    Blueberry cinnamon rolls To create a pillowy dough, room temperature eggs and melted butter are added directly into the milk and yeast bloom, then stirred until homogenous. The room temperature eggs and warm milk and butter will integrate more seamlessly with the dry ingredients and create a dough that is soft and smooth.

    To make sure the filling isn’t too wet or spills out of the dough, use store-bought blueberry jam. Not only does this save you a few steps, but store-bought jam has a textural sweet spot that is perfect for baked goods.

    If you prefer making your own blueberry jam, go for it! Just make sure there is enough sugar to make a thick, spreadable jam that doesn’t give off too much moisture.

    To up the ante of the blueberry flavor, a couple of tablespoons of blueberry jam are added into the frosting. This step is completely optional, so if you prefer a pure cream cheese frosting, feel free to forego the added jam.

    To cut the dough into rounds, you’ll use unscented dental floss to ensure a clean cut without squishing the layers.

    What You Need to Make Blueberry Cinnamon Rolls

    To make these blueberry cinnamon rolls, you’ll need a handful of pantry items, like butter, milk, active dry yeast, blueberry jam and cream cheese for the frosting.

    For a super soft dough, this recipe calls for bread flour, though all-purpose flour can be used in its place. If you use AP flour, start with 3 ½ cups and add more flour 1 tablespoon at a time as needed.

    If you prefer a buttercream frosting, feel free to substitute softened butter for cream cheese.

    Ingredients on a table

    Ingredients:

    • Bread Flour
    • Granulated Sugar
    • Kosher Salt
    • Active Dry Yeast
    • Milk
    • Eggs – room temperature
    • Butter – room temperature
    • Brown Sugar
    • Ground Cinnamon
    • Blueberry Jam
    • Plain Cream Cheese
    • Confectioners Sugar

    How To Make Blueberry Cinnamon Rolls

    Lightly grease a medium to large mixing bowl with butter and set aside.

    In a separate bowl, mix together bread flour, ¼ cup +1 tbsp sugar, and the salt and whisk to combine. Set aside.

    Heat milk to 100-105F, then pour into a separate large mixing bowl. Add in yeast and 1 tablespoon of sugar. Stir to dissolve. Let the yeast activate for 10 minutes, or until the milk starts to froth and bubble.

    Once the yeast is activated, add the melted butter and room temperature eggs to the bowl and whisk until combined.

    Adding eggs

    Gradually add the flour mixture to the milk mixture, about 1/2 cup at a time, and use a spatula or wooden spoon to mix.

    Mixing the flour

    When a dough starts to form in the bowl and about ¾ of the flour has been added to the milk, turn the dough out onto a lightly floured work surface.

    Forming the dough

    Sprinkle the remaining flour over the top of the dough and begin kneading by hand until the dough is soft, pliable and slightly tacky (about 10 minutes).

    Kneading the mixture

    Form the dough into a ball and transfer to the prepared mixing bowl and cover with a clean kitchen towel or plastic wrap.

    Forming the dough

    Place in a cold oven with the light turned on and proof for 1 hour or until the dough has doubled in size.

    Dough doubled in size

    While the dough is proofing, mix together the brown sugar and cinnamon and whisk until combined. Line a 9×13 inch baking dish with parchment paper and set aside.

    When the dough is proofed, punch down the dough, turn it out onto a moderately floured work surface, and sprinkle the top with flour. Use your hands to form the dough into a rectangle shape, then roll out the dough into a large ¼ – ½ inch thick rectangular slab.

    Spread the softened butter across the entire surface area of the dough, stopping just short of the edges. Dollop the blueberry jam across the dough, and use a knife to smooth it out, following the outlines of the butter so they’re layered on top of each other.

    Adding the jam

    Generously sprinkle the cinnamon sugar mixture over the butter and jam, and use a spatula or your hand to press the mixture into the butter and jam so it adheres.

    Adding cinnamon sugar

    Carefully but tightly roll up the long edge of the rectangle until it forms one large log. When you reach the opposite end of the dough, press lightly to seal the edges. If the ends have tapered, cut them off to create an even cylinder.

    Slide a large piece of unscented dental floss underneath the dough until you reach the middle of the log. Grip the dental floss on either side of the dough, then cross the floss ends and pull down to the counter to create a clean cut. Using this same motion, cut out 9 rounds that are approximately 1½ – 2 inches thick. Transfer the rounds to the prepared baking dish.

    Cutting the rolls

    Cover the baking dish with an inverted pan or a clean kitchen towel. Place the baking dish in a warm corner of the kitchen, and let the cinnamon rolls proof again for 45 minutes to an hour, or until doubled in size.

    Preparing to bake

    While the cinnamon rolls are proofing, heat the oven to 350F, then make the frosting. In a medium-sized bowl, whisk together cream cheese, milk, powdered sugar and blueberry jam. Store in the fridge until ready to use.

    After the cinnamon rolls are proofed, bake, uncovered, for 12 minutes, then turn the pan 180 degrees and bake for another 12-15 minutes, or until the tops are golden brown.

    Remove from the oven and let cool for 10 minutes. Use a serrated knife to separate the cinnamon rolls, then plate and top with the desired amount of frosting.

    Serve warm and enjoy!

    Blueberry cinnamon rolls

    Does cinnamon go well with blueberries?

    Yes! Cinnamon is great at enhancing sweetness, spice and depth to high acid fruits like blueberries. Cinnamon and blueberries are a classic matchup, and you’ll find many blueberry pie recipes call for cinnamon in the fruit mix.

    Can I make cinnamon rolls ahead of time?

    Definitely. If you want to plan ahead with the cinnamon rolls, you can store them, unbaked and very tightly covered, in the fridge the night before you plan on making them.

    You can either let the dough do its first proof overnight in the fridge, or you can fill and shape the cinnamon rolls and do the second proof overnight in the fridge. If you store the filled and shaped cinnamon rolls in the fridge overnight, let them sit out on the counter for at least least 1 hour prior to baking.

    How do I keep cinnamon rolls soft and moist?

    The best way to keep your leftover cinnamon rolls soft and moist is to wrap them individually in foil and plastic wrap, then store them in an airtight container. The key is to eliminate as much contact with air as possible.

    Blueberry cinnamon rolls

    Blueberry cinnamon rolls

    Blueberry Cinnamon Rolls

    Rebekkah Rumora
    Pillowy, buttery and packed with blueberry and cinnamon sugar flavor, blueberry cinnamon rolls are a delicious and summery spin on the warmly spiced sweet roll. With a delightfully soft exterior, perfectly gooey interior and a blueberry cream cheese frosting for just the right amount of tang, these cinnamon rolls are great for any occasion. Serve them at summer brunch parties with plenty of mimosas, platters of fresh fruit, bacon and quiches, or whip them up for the family any day of the week!
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    Prep Time 25 mins
    Cook Time 25 mins
    for proofing 2 hrs
    Total Time 2 hrs 50 mins
    Course Breakfast
    Servings 9
    Calories 450 kcal

    Ingredients
      

    For the dough

    • 4 cups bread flour
    • ¾ cup whole milk
    • 2 ½ tsp active dry yeast
    • 1 tsp kosher salt
    • ¼ cup + 2 tbsp granulated sugar
    • ½ cup butter melted
    • 2 eggs room temperature

    For the filling

    • 5 tbsp butter room temperature
    • ½ cup light brown sugar
    • 1 tbsp + 1 tsp ground cinnamon
    • ½ cup blueberry jam

    For the frosting

    • ½ cup plain cream cheese
    • 3 tbsp milk
    • ¾ cup powdered sugar
    • 2 tbsp blueberry jam (optional)

    Instructions
     

    • Lightly grease a medium to large sized mixing bowl and set aside.
    • In a separate bowl, mix together bread flour, ¼ cup + 1 tbsp granulated sugar and the salt and whisk to combine.
    • Heat the milk to 100-105F; pour into a large mixing bowl, then add in the yeast and 1 tablespoon of sugar; stir to dissolve and let yeast proof for 10 minutes or until the milk starts to froth and bubble.
    • Once the yeast is activated, add in the room temperature eggs and melted butter and whisk to combine.
    • Gradually add the flour mixture to the milk mixture, about ¼ cup of flour at a time, and use a spatula or wooden spoon to mix.
    • When a dough starts to form in the bowl, and about ¾ of the flour has been added to the milk, turn the dough out onto a floured work surface.
    • Sprinkle the remaining flour over the top of the dough and begin kneading by hand until the dough is soft, pliable and slightly tacky; about 10-15 minutes.
    • Form the dough into a ball and transfer to the prepared mixing bowl and cover with a clean kitchen towel or plastic wrap.
    • Place the bowl in a cold oven with the light turned on and proof for 1 hour or until the dough has doubled in size.
    • While the dough is proofing, mix together the brown sugar and cinnamon and whisk until combined and set aside, then line a 9x13 inch baking dish with parchment paper and set aside.
    • When the dough is proofed, punch it down, and turn it out onto a moderately floured work surface and sprinkle the top with flour.
    • Use your hands to form the dough into a rectangle shape, then roll out the dough into a large ¼ - ½ inch thick rectangular slab.
    • Spread the softened butter across the entire surface area of the dough, stopping just short of the edges.
    • Dollop the blueberry jam across the dough, and use a knife to smooth it out, following the outlines of the butter so they’re layered on top of each other.
    • Generously sprinkle the cinnamon sugar mixture over the butter and jam, and use a spatula or your hand to press the mixture into the butter and jam so it adheres.
    • Carefully but tightly roll up the long edge of the rectangle to create a large log; once you reach the opposite end of the dough press lightly to seal (if the ends have tapered, cut them off to create an even cylinder).
    • Slide a large piece of unscented dental floss underneath the dough until you reach the center, then cross the floss ends and pull down to the counter to create a clean cut.
    • Using this same motion, cut out 9 rounds that are approximately 1½ - 2 inches thick and transfer to the prepared baking dish.
    • Cover the baking dish with an inverted pan or a clean kitchen towel, and place the baking dish in a warm corner of the kitchen; let the cinnamon rolls proof again for 45 minutes to an hour, or until doubled in size.
    • While the cinnamon rolls are proofing, heat the oven to 350F.
    • Make the frosting; in a medium sized bowl, whisk together cream cheese, milk, powdered sugar and blueberry jam and store in the fridge until ready to use.
    • After the cinnamon rolls are proofed, bake, uncovered, for 12 minutes, then turn the pan 180 degrees and bake for another 12-15 minutes, or until the tops are golden brown.
    • Remove from the oven and let cool for 10 minutes.
    • Use a serrated knife to separate the cinnamon rolls, then plate and top with the desired amount of frosting.
    • Serve warm and enjoy!

    Nutrition

    Calories: 450kcalCarbohydrates: 55gProtein: 4gFat: 24gCholesterol: 95mgSugar: 45g
    Keyword blueberry, breakfast, brunch, rolls
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    Rebekkah Rumora
    Rebekkah Rumora

    Rebekkah is a food writer, recipe developer and sommelier who is obsessed with all things food and drink. When she isn’t lingering too long in her kitchen, she can be found making music in her apartment or traveling the globe in search of the perfect noodle.

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