Blueberry Cinnamon Rolls

By emily

A no-rise dough with a sweet, and cinnamonish blueberry filling. A nice change!

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Rate this recipe 3.1/5 (11 Votes)

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The cinnamon roll

Blueberry Rolls

Ingredients

Blueberry Filling:
1 cup fresh blueberries
1 teaspoon lemon juice
1/3 cup water
1 1/2 tablespoons sugar
1 teaspoon cornstarch
Whole Berries:
1 cup fresh blueberries
2 tablespoons ground cinnamon
1 tablespoon sugar
1 tablespoon flour
Dough:
3 cups flour
1/4 cup sugar
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
6 tablespoons butter, melted
Glaze:
1 1/2 cups powdered sugar
1-2 tablespoons milk

Details

Servings 12
Level of difficulty Average
Preparation time 40mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

Preheat oven to 425

Step 2

Blueberry Filling Directions:
In a saucepan over medium heat bring blueberries, lemon juice, sugar, cornstarch and water to a boil.
Let simmer for about 5-7 minutes until berries burst open and cook down into a purplish liquid.
It should coat the back of a spoon.
Let cool while preparing the dough.

Step 3

In a small mixing bowl, toss the whole blueberries with the cinnamon, sugar and flour.
Set aside.

Step 4

Whisk together the flour, sugar, baking powder, baking soda and salt.
In a stand mixer, with the dough hook attachment, add the flour mixture.
Pour in the milk and melted butter slowly.
Mix until a dough has formed, and let it continue kneading the dough for you until it isn't sticky.
Roll the dough out on a lightly floured surface.
Roll into a large rectangle

Step 5

Spoon the cooled blueberry filling mixture over the dough.
Sprinkle the whole blueberry mix over the cooked berries.
Roll the rectangle into a long log, starting with a long side.
Cut into 12 pieces, rocking the knife back and forth as you cut.
Place cut-side-down into a baking dish (8x11) sprayed with non-stick spray.
Cook for 15 minutes, or until tops are golden brown.

Step 6

Prepare the glaze in a small bowl by whisking together the powdered sugar and adding the milk slowly until you reach the desired consistency. I like mine a bit thicker, and used just over a tablespoon.
Pour the glaze over the fresh-out-of-the-oven rolls and serve immediately.
If not serving right away, save the glaze until ready to serve.