Description
Blueberry cinnamon rolls are a delightful twist on the classic cinnamon roll, featuring a soft, fluffy texture and a sweet, tangy blueberry filling.
Ingredients
Scale
- 2 1/4 teaspoons Active dry yeast
- 1 cup Warm milk or water
- 1/4 cup Granulated sugar
- 1/4 cup Unsalted butter, softened
- 1 teaspoon Salt
- 1 large Egg, room temperature
- 3 1/2 cups All-purpose flour, sifted
- 1/4 cup Unsalted butter, softened (for filling)
- 1/2 cup Brown sugar, packed
- 1 1/2 teaspoons Cinnamon
- 1 cup Blueberries (fresh or frozen)
- 1 cup Confectioners’ sugar
- 1 tablespoon Milk (or as needed)
- 1/2 teaspoon Vanilla extract
Instructions
- In a small bowl, combine warm milk and sugar. Stir in the yeast and let sit for 5 minutes until foamy.
- In a large mixing bowl, combine the yeast mixture, softened butter, salt, egg, and flour. Mix until a soft dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth.
- Grease a bowl, place the dough inside, cover, and let rise for 45 minutes.
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Roll out the dough into a rectangle shape. Spread the softened butter, brown sugar, cinnamon, and blueberries over the dough.
- Roll into a log and cut into 10-12 pieces. Arrange pieces in the greased baking dish.
- Bake in the preheated oven for 20-25 minutes, until golden brown.
- In a bowl, whisk together confectioners’ sugar, milk, and vanilla until smooth; drizzle over rolls after they rest for 10 minutes.
Notes
For best results, ensure yeast is fresh and use room temperature ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: blueberry, cinnamon rolls, breakfast, baking, dessert