I have been wanting to make cinnamon rolls ever since the last time I made them back in January. Since my parents have been visiting us from my hometown of Columbus, Ohio for about two weeks now, it just seemed like the perfect time to whip up a batch! It is always nice to share a batch of cinnamon rolls with others, otherwise, I can’t be trusted around them! 😉 The other day while my mom and I were at the local farmers market, I spotted these amazing blueberries just begging me to buy them. At the time I bought them I didn’t know what their fate would be. Maybe thrown into some muffins, perhaps a loaf, or even some scrumptious pancakes. Ultimately, blueberry cinnamon rolls won and I found myself searching for the perfect recipe. I altered my Sensational Cinnamon Roll recipe to include an incredible blueberry filling that I found over on The Beantown Baker’s wonderful foodblog. Warm ooey, gooey, melt-in-your-mouth cinnamon rolls stuffed with plump blueberries and topped with rich cream cheese frosting. Let me tell you, these babies are worth every last calorie! Don’t let the rise time stop you from making these cinnamon rolls. They can be made ahead of time and placed in the refrigerator to rise overnight. When you are ready to bake, just pop them into the preheated oven and bake! Get ready for some tender, gooey, and shamelessly large cinnamon rolls. Come on, you deserve it! 😀
One year Ago: Raspberry Lemon Loaf
Two Years Ago: Strawberry Chocolate Chip Muffins
Blueberry Cinnamon Rolls
- 1 cup warm milk (110 degrees F)
- 1/2 cup white sugar plus 1 tablespoon sugar
- 2½ teaspoons (1 envelope) active dry yeast
- 1/3 cup butter, melted
- 2 eggs, room temperature
- 4½ cups bread flour
- 1 teaspoon salt
For the Filling:
- 2 cups blueberries, divided
- 1 ½ tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 ½ teaspoons lemon juice
- 1/4 cup plus 2 tablespoons water
- 3/4 cup brown sugar, packed
- 1½ tablespoons ground cinnamon
- 1/3 cup butter, softened
For the Frosting:
- 1 (6 ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.
- In the bowl of a stand mixer combine the milk and 1 tablespoon of sugar; add yeast and let rest 10 minutes until foamy.
- Add butter, eggs, flour, remaining sugar and salt to the yeast mixture and mix with the dough hook on medium-low until thoroughly combined, about 5 minutes
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour.
- While the dough is rising, make the blueberry filling. In a small saucepan over medium heat, bring 1 cup blueberries, sugar, cornstarch, lemon juice, and water to a simmer. Cook, stirring frequently, until berries have broken down and mixture is thickened, about 5 minutes. Transfer to small bowl and cool to room temperature.
- After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line 9×13 inch baking pan with parchment paper, allowing excess to hang over pan edges. Butter the parchment.
- Roll dough into a 16×21 inch rectangle. Spread dough with ⅓ cup butter, leaving a 1/4″ margin at the long side of dough. Spread reserved cooked blueberry mixture over top of the butter and sprinkle evenly with sugar/cinnamon mixture. Sprinkle remaining 1 cup of blueberries over the sugar/cinnamon mixture.
- Roll up the dough tightly, under-tucking after each completed rollover. Cut into 12 rolls. Place rolls into prepared 9×13 inch baking pan.
- Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, ½ cup butter, confectioners’ sugar, vanilla extract and salt.
- Bake rolls in preheated oven until golden brown, about 20-25 minutes.
- Spread cinnamon rolls with half of the frosting, let sit 2-3 minutes and then spread with remaining frosting. Serve immediately.
Yields: 12 cinnamon rolls