Description
These Blueberry Cinnamon Rolls are a delightful twist on a classic favorite, featuring a soft, buttery dough infused with cinnamon and studded with fresh blueberries. Topped with a smooth vanilla glaze, they make a perfect breakfast treat or sweet snack that’s both comforting and flavorful.
Ingredients
Scale
Dough Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Filling Ingredients
- 1 1/2 cups fresh blueberries
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened
Glaze Ingredients
- 1/4 cup heavy cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Activate Yeast: In a small bowl, combine the warm milk and sugar, then sprinkle the yeast over the top and let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, salt, and eggs until well combined, creating a smooth base for the dough.
- Combine Yeast Mixture: Add the yeast mixture to the butter mixture and stir to combine thoroughly.
- Add Flour: Gradually add the flour one cup at a time, mixing until the dough begins to come together and is no longer sticky.
- Knead Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic, which helps develop gluten for a tender roll.
- First Rise: Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 to 1.5 hours or until it has doubled in size, which ensures a light texture.
- Punch Down Dough: Once risen, gently punch down the dough to release excess gases and transfer it back to the floured surface for shaping.
- Roll Dough: Roll the dough out into a 16-inch by 12-inch rectangle, providing a flat surface to evenly spread filling.
- Prepare Filling: In a small bowl, combine the brown sugar, cinnamon, and softened butter to create the cinnamon sugar mixture.
- Spread Filling: Evenly spread the cinnamon sugar mixture over the rolled dough, leaving a small border around the edges to seal the roll later.
- Add Blueberries: Carefully sprinkle fresh blueberries over the cinnamon sugar mixture, adding bursts of sweetness and color.
- Roll Dough Log: Starting from one of the long edges, tightly roll the dough into a log shape, ensuring the filling stays inside.
- Slice Rolls: Cut the rolled dough into 12 equal pieces for even baking and shape consistency.
- Second Rise: Place the slices in a greased 9×13-inch baking dish, cover with a clean towel, and let them rise for about 30 minutes until puffy, enhancing fluffiness.
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking.
- Bake Rolls: Bake the rolls for 20-25 minutes until golden brown and fully cooked through, ensuring a soft center and crispy edges.
- Prepare Glaze: While baking, whisk together powdered sugar, vanilla extract, heavy cream, and milk in a small bowl until smooth for a luscious topping.
- Cool Rolls: After baking, remove the rolls from the oven and let them cool for about 5 minutes to avoid melting the glaze completely.
- Glaze Rolls: Drizzle the prepared glaze over the warm cinnamon rolls, allowing it to soak into the tops for extra sweetness and moistness.
- Serve: Serve the blueberry cinnamon rolls warm to enjoy their fresh and gooey texture at its best.
Notes
- Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
- Kneading the dough well is crucial for a soft and fluffy texture in the rolls.
- Fresh blueberries work best; avoid frozen as they can make the dough soggy.
- Allowing the rolls to rise twice helps achieve a better texture and rise during baking.
- The glaze can be adjusted in consistency by adding more milk or powdered sugar to your preference.
