Blueberry Cinnamon Rolls

January 2, 2013 14 Comments

Blueberry Cinnamon Rolls %The Baker Chick

Happy New Year!!! Have you all read this article? It’s a tongue in cheek list of food blogging trends that “need to go” in 2013 and it’s really funny. I’m guilty of a few of those for sure, but reading them let me off the hook for one of my least favorite things about the food blogging world: pressure to blog seasonally. Now don’t get me wrong- I really love using produce when it’s in season and as soon as I can get my hands on greenmarket strawberries and rhubarb I’ll about it, but I’m more talking about things like: no pumpkin until October, just Holiday recipes in December and healthy recipes only after New Years. I don’t really know how to do much with healthy dessert recipes. I love sorbets and smoothies and eating well, but since I’m primarily a dessert blog, that’s what I like to post. So here I am with my first post of the New Year with a really sinful but delicious treat. Sorry!!!! ;)

Blueberry Cinnamon Rolls %The Baker Chick

Blueberry Cinnamon Rolls %The Baker Chick

My go-to cinnamon roll recipe has gotten a bit juiced up with these beauties and I really love this new version. Using (frozen) blueberries a thick sauce is made which is then spread onto the dough underneath the cinnamon sugar mixture. The berries get pump and juicy when baked and really create a blueberry pie-like consistency which is to die for. A cream cheese glaze is drizzled on top which of course adds that perfect sweet finish.

Blueberry Cinnamon Rolls %The Baker Chick

These would be wonderful with fresh berries in the summer, but since they’re off-season I bought frozen. (See I’m good at that sometimes!) I actually liked how the frozen berries got so juicy in the sauce and I love the freedom of making them all- year round. Maybe next time I’ll try pairing them with a lemon glaze?

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Blueberry Cinnamon Rolls

Yield: 12 rolls

Ingredients

    for the blueberry sauce:
  • 1 pint or 1 8oz. bag of frozen blueberries
  • juice of 1 lemon
  • 3 tablespoons sugar
  • 2 teaspoons corn starch
  • 1/4-3/4 cup water (if using frozen berries, you will need less water)
    • for the dough:
  • 3/4 cup milk
  • 1/4 cup butter
  • 3 1/4 cups all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 egg
    • for the filling:
  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted butter
  • Glaze:
  • 4 oz softened cream cheese
  • 1/4 cup softened butter
  • 1-4 cup of milk
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

    For the sauce:
  1. In a small saucepan over medium heat, combine the blueberries, sugar, cornstarch, lemon juice and water. Cook, stirring frequently, until mixture begins to thicken and the blueberries break down a bit. Remove from heat.
    2. For the dough:
  2. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
  3. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer.
  4. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.) When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)
  5. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile melt your butter and mix the brown sugar and cinnamon together for the filling.
  6. On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Using a pastry brush- slather the dough with the butter.
  7. Spread the blueberry sauce over the dough and then sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it. Carefully roll up dough and pinch seam to seal. (Roll it as tight as you can so the filling doesn't ooze out.)
  8. Cut into 12 equal size rolls and gently place in a 9x13 baking dish. Cover and let the rolls rise in a warm place until doubled, about 30-45 minutes. Preheat oven to 375 degrees F (190 degrees C).
  9. Bake in the preheated oven for 20 minutes, or until browned. Let cool for about 10 minutes and then drizzle them with glaze. (directions below) Serve warm.
    10. For the glaze:
  10. Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the milk and then the vanilla and the powdered sugar, 1/2 cup at a time. Beat until creamy and smooth.
http://www.the-baker-chick.com/2013/01/02/blueberry-cinnamon-rolls/

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Comments

  1. Barefootbabe says:
    January 18, 2013 at 9:58 pm

    My daughter and I made these this week. It was my first time making homemade cinnamon rolls. The recipe was easy to follow and the finished product was perfection. My daughter (19) ate 4 of them the night we made them!

    Reply
  2. Christine says:
    January 4, 2013 at 6:03 am

    Oh my…these look so wonderful! I always buy frozen blueberries in winter (and gasp!! even in summer sometimes!). I do try to buy stuff that’s local-ish. It makes me feel a lot better than buying fresh ones from Chile in the dead of winter (I live in Canada, so that’s a long way for blueberries to come!) I can’t wait to try these out…yum!

    Reply
  3. Yasmeen says:
    January 4, 2013 at 6:01 am

    These look SO great! Definitely one for the list to make for hubby :) He won’t say no!

    Reply
  4. Laura Dembowski says:
    January 3, 2013 at 9:00 pm

    Adding blueberries to cinnamon rolls is a wonderful idea! It’s always great to remix a classic recipe :)

    Reply
  5. Erin @ The Spiffy Cookie says:
    January 3, 2013 at 4:47 pm

    I have become obsessed with homemade cinnamon rolls. Love the blueberries!

    Reply
  6. Becca from Cookie Jar Treats says:
    January 3, 2013 at 3:54 pm

    Wow. Blueberries are popping out all over the place in this recipe. Your blueberry rolls look so delicious!

    Reply
  7. claire says:
    January 3, 2013 at 2:17 pm

    Oh mama. I’ve never seen blueberry rolls before!

    Reply
  8. Im At Home Baking says:
    January 3, 2013 at 8:04 am

    Oh, these look so delicious!!!

    Reply
  9. Wendy says:
    January 3, 2013 at 2:34 am

    Blueberries are full of antioxidents. Very healthy. Also, happiness is healthy and eating these for breakfast would make me very happy :)

    Reply
  10. Maggie Gill says:
    January 3, 2013 at 2:15 am

    These look AMAZING. Bring on the blueberry recipes year round – I love ‘em!

    Reply
  11. Cassie | Bake Your Day says:
    January 3, 2013 at 12:22 am

    Such a great idea! The blueberries are so gorgeous!

    Reply
  12. deepthi kr says:
    January 2, 2013 at 10:13 pm

    wow!! looks awesome!!!
    Please send your entries to

    Good Food Recipes-Christmas Food Fair Event

    Reply
  13. tara says:
    January 2, 2013 at 6:32 pm

    Ha that list is funny, and I totally thought of you on the out of season one from your pumpkin ice cream post awhile back-which I was totally on board with! I love pumpkin all times of the year, not just in October.

    And I totally agree with Annie Lindsay.

    Reply
  14. Annie Lindsay says:
    January 2, 2013 at 5:28 pm

    Hallelujah for this post! While I fully support eating heathy and working out, what’s it all for if you can’t have a blueberry cinnamon roll on a lazy Sunday morning? Yum!

    Reply

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