The Best Blueberry Cinnamon RollsKrolls Korner
These ultra-soft blueberry cinnamon rolls are filled with homemade blueberry sauce, cozy brown sugar cinnamon layers, and finished with a zesty lemon glaze.
Equipment
- 1 Rolling Pin
- 1 Pastry Brush
Ingredients
Ingredients
- 2 cups Fresh blueberries or frozen
- 2 Tbsp. Orange juice
- ¼ cup Granulated sugar
- 1 ½ Tbsp. Corn starch
- 2 Tbsp. Water for cornstarch mixture
- 1 cup Whole milk
- ¼ cup Butter unsalted, at room temp
- 3 ½ cups All-purpose flour
- 1 packet Platinum Yeast 0.25 oz active dry yeast
- ¼ cup Granulated sugar for dough
- 1 lg. Egg
- ½ tsp. Salt
- ¼ cup Water for dough
- ⅓ cup Brown sugar
- 4 Tbsp. Butter softened
- 2 tsp. Cinnamon
- 1 cup Powdered sugar
- 2 Tbsp. Lemon juice
- 1 Tbsp. Milk for glaze
Instructions
Instructions
- In a small saucepan over medium heat, combine the blueberries, sugar and orange juice. Cook until blueberries begin to break down.
- Mix cornstarch with water and stir into blueberry mixture. Cook until thickened then remove from heat and cool.
- Heat milk just until it bubbles, remove from heat, stir in butter and let cool 5 minutes.
- In mixer bowl combine 2 ½ cups flour, sugar, yeast, and salt. Add milk mixture, water, and egg. Beat well then add remaining flour.
- Knead dough for 5 minutes until soft. Let rise 40–60 minutes until doubled.
- Roll out dough into 12×9 inch rectangle. Brush with softened butter, sprinkle cinnamon sugar, and spread ½ cup of blueberry filling.
- Roll dough into tight log and cut into 12 pieces. Place cut side up in greased baking dish.
- Cover loosely and let rise another 20–30 minutes until doubled.
- Bake at 350°F for 18–20 minutes until golden. Remove and let cool.
- Whisk glaze ingredients together and drizzle over cooled rolls with extra blueberry sauce if desired.
Notes
For storage, keep in airtight container at room temp 1–2 days, refrigerate up to 5 days, or freeze individually wrapped. Reheat gently to keep moist.