Description
These rolls are a delightful twist on the classic cinnamon roll, with bursts of sweet and tangy blueberries nestled in a gooey cinnamon-sugar swirl.Â
Ingredients
Scale
For the Dough:
- 1 cup warm milk (about 110°F)
- 2 ¼ tsp (1 packet) active dry yeast
- ¼ cup granulated sugar
- 4 tbsp unsalted butter, melted
- 1 large egg
- 1 tsp salt
- 3 ½ cups all-purpose flour
For the Filling:
- 1 cup fresh or frozen blueberries
- ½ cup granulated sugar
- 2 tsp cinnamon
- 3 tbsp unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
Instructions
- Prepare the Dough:
- In a large bowl, mix warm milk, yeast, and sugar. Let it sit for 5 minutes until bubbly.
- Add melted butter, egg, salt, and flour. Knead until smooth and elastic. Cover and let it rise for 1 hour or until doubled.
- Make the Filling:
- In a small saucepan, combine blueberries and sugar over medium heat. Cook until the berries release their juices and the mixture thickens slightly. Let cool.
- In a separate bowl, mix cinnamon and softened butter.
- Assemble the Rolls:
- Roll out the dough into a rectangle (about 12×18 inches).
- Spread the cinnamon-butter mixture over the dough, followed by the blueberry filling.
- Roll the dough tightly into a log and cut into 12 even slices.
- Bake the Rolls:
- Arrange the slices in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.
- Preheat the oven to 375°F (190°C) and bake for 20–25 minutes, until golden brown.
- Glaze and Serve:
- Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls.