Description
These homemade Blueberry Cinnamon Rolls blend the classic warmth of cinnamon and sugar with a burst of fresh blueberries, all wrapped in a soft, fluffy dough. Perfect for breakfast or brunch, they are topped with a smooth vanilla glaze that adds a sweet finishing touch.
Ingredients
Scale
Dough
- 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
- 1 1/2 cups fresh blueberries
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened
Glaze
- 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.
- Prepare Wet Ingredients: In a large bowl, whisk together the melted butter, salt, and eggs until well combined.
- Mix Yeast with Wet Ingredients: Add the yeast mixture to the butter mixture and stir to combine.
- Add Flour: Gradually add the flour, one cup at a time, mixing until the dough begins to come together.
- Knead Dough: Once the dough has formed, knead it on a floured surface for about 8-10 minutes until it is smooth and elastic.
- 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 doubled in size.
- Prepare for Shaping: Once the dough has risen, punch it down gently and transfer it to a floured surface.
- Roll Dough: Roll the dough out into a 16-inch by 12-inch rectangle.
- Prepare Filling: In a small bowl, combine the brown sugar, cinnamon, and softened butter.
- Spread Filling: Spread the cinnamon sugar mixture evenly over the dough, leaving a small border around the edges.
- Add Blueberries: Carefully sprinkle the fresh blueberries over the cinnamon sugar mixture.
- Roll Dough Log: Starting from one of the long edges, tightly roll the dough into a log.
- Slice Rolls: Slice the rolled dough into 12 equal pieces and place them in a greased 9×13-inch baking dish.
- Second Rise: Cover the dish with a clean towel and let the rolls rise for about 30 minutes until puffy.
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Bake Rolls: Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through.
- Prepare Glaze: While the rolls are baking, whisk together the powdered sugar, vanilla extract, heavy cream, and milk in a small bowl until smooth.
- Cool Rolls: Once the rolls are finished baking, remove them from the oven and let them cool for about 5 minutes.
- Glaze Rolls: Drizzle the glaze over the warm cinnamon rolls, allowing it to soak into the tops.
- Serve: Serve the blueberry cinnamon rolls warm and enjoy!
Notes
- Ensure milk is warm but not hot when activating yeast to avoid killing it.
- Kneading dough properly is key for a soft and elastic texture.
- Use fresh blueberries for best flavor; frozen can be used but drain excess moisture.
- Allowing the rolls to rise twice ensures a light, fluffy texture.
- Adjust baking time based on your oven’s performance, looking for a golden brown top.
- Freshly baked rolls are best enjoyed warm but can be reheated gently if needed.
