Description
Homemade blueberry cinnamon rolls deliver pure comfort with sweet swirls of fruity goodness nestled in tender dough. Warm from the oven, these delightful pastries promise a delectable morning treat you’ll savor with each heavenly bite.
Ingredients
Scale
Dough Ingredients:
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1/4 cup granulated sugar
- 1 tsp salt
- 1/2 cup milk
- 1/4 cup unsalted butter
- 2 large eggs
Filling Ingredients:
- 1 cup fresh blueberries
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter (softened)
Glaze Ingredients:
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
Instructions
- Activate yeast in warm milk, allowing it to foam for 5-10 minutes at room temperature.
- Mix flour, sugar, and salt in a large mixing bowl, creating a dry ingredient base.
- Incorporate softened butter and eggs into the yeast mixture, blending until smooth and cohesive.
- Gradually fold wet ingredients into dry ingredients, kneading until a soft, elastic dough forms.
- Cover dough and let rise in a warm spot for approximately 1 hour, or until doubled in size.
- Roll out dough into a rectangular shape on a lightly floured surface.
- Spread softened butter evenly across the dough’s surface.
- Sprinkle brown sugar and ground cinnamon over the butter, ensuring complete coverage.
- Gently distribute fresh blueberries across the sugared surface.
- Carefully roll the dough into a tight log, then slice into 12 equal sections.
- Place rolls in a greased baking dish, allowing slight spacing between each roll.
- Let rolls rise again for 30 minutes in a warm environment.
- Preheat oven to 375°F and bake rolls for 20-25 minutes until golden brown.
- Whisk powdered sugar, milk, vanilla, and cinnamon to create a smooth glaze.
- Drizzle glaze over warm rolls immediately after removing from oven.
- Allow rolls to cool slightly before serving.
Notes
- Choose very warm (not hot) milk to activate yeast perfectly without killing the microorganisms.
- Fresh blueberries work best, but frozen can be substituted if thawed and gently patted dry to prevent excess moisture.
- For a gluten-free version, replace wheat flour with a high-quality gluten-free blend and add xanthan gum for better texture.
- Prep ingredients like butter and eggs at room temperature to ensure smoother mixing and more consistent dough development.
- Prep Time: 1 hour 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg