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!!!! ;)
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.
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?
Annie Lindsay says
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!
tara says
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.
deepthi kr says
wow!! looks awesome!!!
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Cassie | Bake Your Day says
Such a great idea! The blueberries are so gorgeous!
Maggie Gill says
These look AMAZING. Bring on the blueberry recipes year round – I love ’em!
Wendy says
Blueberries are full of antioxidents. Very healthy. Also, happiness is healthy and eating these for breakfast would make me very happy :)
Im At Home Baking says
Oh, these look so delicious!!!
claire says
Oh mama. I’ve never seen blueberry rolls before!
Becca from Cookie Jar Treats says
Wow. Blueberries are popping out all over the place in this recipe. Your blueberry rolls look so delicious!
Erin @ The Spiffy Cookie says
I have become obsessed with homemade cinnamon rolls. Love the blueberries!
Laura Dembowski says
Adding blueberries to cinnamon rolls is a wonderful idea! It’s always great to remix a classic recipe :)
Yasmeen says
These look SO great! Definitely one for the list to make for hubby :) He won’t say no!
Christine says
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!
Barefootbabe says
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!
Lindsay says
I think I might have used too many frozen berries or added too much water. Cause all of the filling is in a bowl on my counter. I got little if any in the rolls. I am kinda bummed, hoping they at least rise so I can bake. Boohoo.
Audra says
Oh shoot Lindsay. I think that frozen berries can tend to sometimes have a bit of extra moisture as it is. I’d reduce the amount next time!
Marina says
I am definitely making these, the blueberry mixture has me sold!
Just to add as a tip – using softened butter/margarine for the filling instead of melted butter gives the rolls more texture and moisture, the melted butter is too thin and tends to dry the dough a bit. Using warm hands to spread softened butter over the rolled-out dough and then adding blueberry sauce & cinnamon sugar mixture on top is what I highly recommend.
Also, try increasing your rising time; 1st rising time can be 1 hour for the formed dough to double in size (then gently knead it to get the air out, and resume rolling it out). 2nd rising time can also be 1 hour, after the rolls are cut and placed in a baking dish to wait for their time in oven. This makes for fluffier rolls. After they’re done rising, you can brush the tops with a milk & butter mixture to keep them moist right when they head into the oven.
Thank you for the recipe, I’ll let you know how it turns out!