Blueberry Cinnamon Rolls
A no-rise dough with a sweet, and cinnamonish blueberry filling. A nice change!
- 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
- 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
- 1 1/2 cups powdered sugar
- 1-2 tablespoons milk
Level of difficulty Average
Preparation time 40mins
Cooking time 15mins
Cost Average budget
Preheat oven to 425
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.
In a small mixing bowl, toss the whole blueberries with the cinnamon, sugar and flour.
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
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.
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.
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