The Baker Chick

Baking up a delicious life.

  • Home
  • About Me
  • Recipes
  • Work With Me
  • Contact
  • Mama Bird

Blueberry Cinnamon Rolls

January 2, 2013 by Audra 21 Comments

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?

Print
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
  • ¼-3/4 cup water (if using frozen berries, you will need less water)
for the dough:
  • ¾ cup milk
  • ¼ cup butter
  • 3¼ cups all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • ¼ cup white sugar
  • ½ teaspoon salt
  • ¼ 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
  • ¼ cup softened butter
  • 1-4 cup of milk
  • 1 cup powdered sugar
  • ½ 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.
For the dough:
  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
  2. In a large mixing bowl, combine 2¼ cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer.
  3. Add the remaining flour, ½ 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.)
  4. 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.
  5. 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.
  6. 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.)
  7. 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).
  8. 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.
For the glaze:
  1. 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, ½ cup at a time. Beat until creamy and smooth.
3.5.3251

Filed Under: Breads, Breakfast, Recipes Tagged With: Blueberry, Cinnamon, Cream Cheese

« Boozy Chocolate Truffles
A New Year- a fresh start. »

Subscribe

* indicates required

Popular Posts

Comments

  1. 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
  2. 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
  3. 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
  4. Cassie | Bake Your Day says

    January 3, 2013 at 12:22 am

    Such a great idea! The blueberries are so gorgeous!

    Reply
  5. Maggie Gill says

    January 3, 2013 at 2:15 am

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

    Reply
  6. 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
  7. Im At Home Baking says

    January 3, 2013 at 8:04 am

    Oh, these look so delicious!!!

    Reply
  8. claire says

    January 3, 2013 at 2:17 pm

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

    Reply
  9. 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
  10. Erin @ The Spiffy Cookie says

    January 3, 2013 at 4:47 pm

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

    Reply
  11. 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
  12. 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
  13. 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
  14. 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
  15. Lindsay says

    July 25, 2013 at 4:37 pm

    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.

    Reply
    • Audra says

      August 1, 2013 at 8:01 am

      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!

      Reply
  16. Marina says

    May 21, 2014 at 3:30 am

    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!

    Reply

Trackbacks

  1. Caramel Apple Cinnamon Rolls says:
    October 7, 2013 at 6:02 am

    […] over. First was the original Brown Butter Cinnamon Roll recipe, then Salted Caramel Sticky Buns, Blueberry Cinnamon Rolls, and a savory version: Garlic Cheddar Swirl Buns. I’ve been thinking that a luscious Lemon […]

    Reply
  2. Cranberry Orange Sweet Rolls says:
    December 22, 2013 at 10:56 am

    […] Apple Cinnamon Rolls in the fall, Savory Garlic Cheddear Swirl Buns a few months before that, and Blueberry Cinnamon Rolls in the winter. Last Holiday time, these Salted Caramel Sticky buns were our special Christmas […]

    Reply
  3. blueberry cinnamon rolls | Today's Cooking Creations says:
    January 14, 2014 at 10:08 am

    […] into preserves. So I cracked open my jar and got to work. This recipe is from the talented Baker Chick’s blog. And, of course, if you don’t have homemade blueberry preserves, any jam or store-bought […]

    Reply
  4. How to freeze blueberries: A step-by-step guide, plus recipes (with links!) | Cooking for the Fam says:
    July 29, 2015 at 10:44 pm

    […] blueberry cinnamon rolls (The Baker Chick) […]

    Reply

Leave a Reply to Christine Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • RSS
  • Google+

Never Miss a Recipe!




Featured Recipes

Sweet and Salty Layer Cake

Chocolate Peanut Butter Football Cookies

Jalapeño Popper Pull-apart Bread

Sweet and Salty Monster Cookies

Categories

Archives

Connect

user profileMeet The Baker Chick → Read More…

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • RSS
  • Google+

Copyright © 2021 ♥ Design by Deluxe Designs