Blueberry Cinnamon Rolls - Oh So Good
These blueberry cinnamon rolls combine classic cinnamon roll flavor with blueberries and delicious icing for a super sweet treat! Give these cinnamon blueberry rolls a try!
Servings: 6
Calories: 494kcal
Ingredients
- 1 packet rapid rise yeast
- ½ cup warm water
- ½ cup warm milk
- ¼ cup sugar
- 1 teaspoon salt
- ⅓ cup melted butter
- 1 large egg
- 4 cups all- purpose flour
Blueberry Filling
- 2 cups blueberries
- 2 tablespoons sugar
- 1-2 tablespoons cornstarch
- ½ teaspoon cinnamon ground, if desired to taste
Cream Cheese Frosting
- 4 oz. cream cheese or ½ brick
- ¼ cup butter or ½ stick
- 1 tablespoon milk
- 2 cups powdered or icing sugar
- 2 teaspoons fresh lemon juice, if desire lemon flavored frosting
- pinch cinnamon ground, if desired to taste
Instructions
- Gather and measure all of the ingredients.
- Preheat oven to 350 degrees.
- Using a large bowl, beat together melted butter, sugar, milk, salt, and egg.
- Add flour, and mix until incorporated.
- Beat in yeast mixture using a single beater, until dough comes together and pulls off the sides. If this isn’t happening, add more flour; a little at a time.
- Remove dough ball, lightly grease the bowl, and return dough ball back to bowl. Cover, and set in a warm place for 45 minutes to 1 hour, or until dough doubles in size. I keep it inside my turned off oven.
- Combine blueberries, 2 tablespoons sugar, and cornstarch. Add cinnamon to taste, if desired.
- In a shallow pot over medium-high heat, cook, stirring and smashing frequently, until the mixture is thick and spreadable.
- Flour a surface, and roll the dough out into a large rectangle, cutting off uneven edges.
- Spread blueberry mixture all over, leaving a ½ to 1 inch room around the edges.
- Carefully roll up dough, and cut into 6 or 8 equal pieces.
- Arrange them in a baking dish and leave around a finger’s width between them.
- Bake for approximately 30 minutes or until tops begin to turn a golden brown.
- Make the cream cheese frosting by beating together ½ block cream cheese, ½ stick butter, 1 tablespoon of milk, and powdered sugar. Add cinnamon to taste, if desired. For lemon flavored cream cheese frosting, add 2 teaspoons of lemon juice.
- Spread generously over warm rolls.
- Cut and serve. Enjoy every bite!
Video
Notes
- Use extra flour if the dough is too sticky.
- Make sure your yeast has not expired or your rolls may not rise.
- Use dough hook on stand mixer to knead dough or use your hands. Both work and work well.
- Preheat your oven to 200 degrees and then place dough inside the oven. Immediately turn off oven until rise is finished. You can't rush it.
- Fresh blueberries are best in this recipe but if using frozen, allow them to thaw and drain before adding to the filling.
- Allow the blueberry cinnamon rolls to cool before frosting them.
- The amount of lemon flavor and the thickness of the frosting is under your control. Adjust the lemon juice and amount of powdered sugar as necessary to suit your personal taste.
- Spread the filling evenly across the dough, leaving a small border around the edges.
- Carefully roll the dough into a tight log, sealing the edge with a little water or milk.
- Use a serrated knife or unflavored dental floss to cut the log into individual rolls. This will help create clean and uniform slices without flattening the rolls.Before refrigerating the dough or while letting it rise, cover the pan with plastic wrap or a clean, damp dish towel to prevent the dough from drying out or forming a crust.
Nutrition
Calories: 494kcal | Carbohydrates: 127g | Protein: 13g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 614mg | Potassium: 216mg | Fiber: 4g | Sugar: 58g | Vitamin A: 914IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 4mg