Blueberry Cinnamon Rolls
Description
These blueberry cinnamon rolls are fluffy and tender with the most amazing blueberry filling. In each bite, you get warm swirls of cinnamon sugar and sweet blueberry filling. I top each roll with a tasty blueberry cream cheese frosting
Ingredients
Scale
- 1 cup Whole milk, warmed to 110°
- 2 1/4 tsp Active dry yeast
- Pinch of sugar, to activate the yeast
- 6 tbsp Unsalted butter, melted
- 2 Large eggs, room temperature
- 1/2 cup White granulated sugar
- 4 cups All purpose flour
- 1 tsp Salt
- 1 cup Heavy cream, poured on top of risen rolls
Instructions
- Warm milk to 110°. Then, sprinkle yeast and a pinch of sugar on top and stir. Let mixture stand for 10 minutes. As you wait for yeast to bloom, melt butter inside the microwave. Let it slightly cool.
- Pour the yeast mixture, melted butter and eggs inside bowl of stand mixer with dough hook attachment.
- Add the flour, sugar and salt to the wet ingredients and mix on low speed until the dough begins to form. Then, increase speed to medium and knead for 5 minutes.
- As the dough is kneading, spray a large bowl with nonstick spray. Place the dough inside the bowl and cover lightly with a kitchen towel.Let the dough rise in a warm place for 1 hour or until doubled in size.
- In a saucepan, combine fresh blueberries, sugar, cinnamon stick, lemon juice and lemon zest. Heat until the blueberries begin to break down and the sugar is dissolved.
- Then, combine water and cornstarch and add to blueberry mixture. Cook the jam until the mixture is thick and coats the back of a spoon. Remove cinnamon stick and cool completely before using.
- Let butter soften at room temperature for 1-2 hours. Alternatively, you can also soften the butter by warming it in the microwave for 10-15 seconds.Then, in a separate bowl, combine brown sugar and cinnamon.
- Using a hand mixer, beat together cream cheese and butter. Once smooth, add the sifted powdered sugar, vanilla extract and cream. Mix until fluffy.
- Then, take 2 tbsp of blueberry jam and swirl it into the frosting. Do not combine completely. You want to have streaks of the blueberry jam rather than turning the frosting completely purple.
- Place dough onto a lightly floured surface and roll dough into a 12×24 rectangle, about 1/4" thick.
- Use an off set spatula to spread softened butter onto the dough. Sprinkle the dough with cinnamon sugar. Then, take blueberry jam and spread on top, leaving a 1" border.Make sure to reserve 2 tbsp of jam for the cream cheese frosting.
- Start on the short side of the dough and roll dough into a log. BEWARE: This is super messy and you will have jam spill out. Just keep rolling.
- Use non-flavored dental floss to slice the roll into 12 equal pieces. Place rolls into a greased 9×13 pan. Lightly cover with a kitchen towel and let the dough rise in a warm place until doubled in size.
- Preheat oven to 350°. Pour heavy cream on top of risen rolls. Then, bake the cinnamon rolls for 28-30 minutes. The tops will be a dark golden brown.
- Once the rolls finish baking, let them sit for 10 minutes. Then, add small dollops of frosting on top of each roll. Use an off set spatula to spread the frosting over the warm rolls.
- Garnish with fresh blueberries.
Nutrition
- Calories: 496kcal
- Sugar: 32g
- Protein: 8g
