blueberry sweet rolls

Your classic cinnamon roll recipe got a little makeover for spring. Say hello to BLUEBERRY cinnamon rolls AKA pillowy soft sweet rolls filled with a scrumptious blueberry filling and topped with a dreamy lemon cream cheese icing.

Blueberry Cinnamon Rolls

½ cups all-purpose flour

cup sugar

1 packet (2 1/4 tsp.) Rapid Yeast

teaspoon salt

½ cups milk

tablespoons butter

1 egg, room temperature

lemon

ounces cream cheese, room temperature

½ cup unsalted butter, room temperature

cups powdered sugar

teaspoon vanilla extract

salt

In a large bowl combine 2 cups of the flour, yeast, salt and sugar in a bowl. Mix to combine.

In a microwave safe bowl microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast. Add the warm milk and butter to the flour mixture. Add the egg.

Beat on low speed, gradually increasing to high until completely combined, about 2 minutes.

Scrape down the bowl and add 1 ½ more cups of flour, beating until combined. Add the remaining cup of flour in a little at a time until the dough starts to pull away from the sides of the bowl and form a ball.

Turn the dough out onto a well floured surface and knead for about 10 minutes until smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft.

Transfer the dough to an oiled bowl and cover. Let rise in a warm place for 1 hour or until the dough has doubled in size.

While the dough rises combine the blueberry jam and lemon zest together. Stir to combine.

Once the dough has risen, roll it out into a long rectangle about 18 x 12 inches on a well floured surface. Spread the blueberry jam all the way to the edge of the dough, using an offset spatula or the back of a spoon to spread it evenly.From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.

Use floss or a very sharp knife to cut the dough into 12 even rolls. Place the rolls in a 9 x 13 pan lined with parchment paper. Cover loosely with a dish cloth and allow to rise for another hour until doubled in size and puffed up.

Bake the blueberry cinnamon rolls at 350°F for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.

While the rolls cool, make the cream cheese frosting. In a stand mixer fit with the whisk attachment combine the cream cheese, butter, powdered sugar, salt, vanilla extract and lemon zest. Beat on low speed, gradually increasing to high until light and fluffy. Spread the icing evenly over the 12 rolls. Enjoy warm!

Blueberry streusel cinnamon rolls are filled with fresh, juicy blueberries, topped with sweet streusel, and drizzled with vanilla icing. They make the perfect weekend breakfast treat for summer.

Blueberry Streusel Cinnamon Rolls

all-purpose flour

sugar

milk

unsalted butter

instant yeast (one standard packet)

egg (room temperature)

blueberries (about 1 cup (if frozen, thaw first))

cornstarch

brown sugar

unsalted butter (melted)

cinnamon

confectioner's sugar

vanilla extract

Lightly grease a 9x9 square baking dish or 9-10 inch round cake or pie pan and set aside.

In a large bowl, add flour, granulated sugar, and salt. Whisk to combine. Set aside.

In a microwave safe bowl, add milk and butter. Microwave in 20 second increments until butter has melted and mixture is warm to the touch, but not hot (about 110 degrees Fahrenheit).

Whisk in yeast and continue whisking until yeast has dissolved. Pour yeast mixture into dry ingredients. Add the egg and stir with a sturdy wooden spoon until a soft dough forms.

Turn dough out onto a lightly floured surface. Using floured hands, knead the dough for 3 to 5 minutes, or until dough looks smooth (not sticky).

Transfer dough to a lightly greased bowl, lightly cover, and allow to rise for 10 minutes.

Dough

In a bowl, add filling ingredients: blueberries, sugar, and cornstarch. Toss until coated. Set aside.

Roll dough out on a lightly floured surface into a 14x9 rectangle. Pour blueberry filling over dough.

Starting at the long 14 inch side, roll dough up into a log. Using a serrated knife, slice into 9 even rolls and place into prepared baking dish.

Lightly cover and allow rolls to rise at room temperature for 60-90 minutes, or until they&#39;ve doubled in size.

Preheat oven to 350℉.

In a bowl, add streusel ingredients: flour, brown sugar, melted butter, cinnamon, and salt. Stir until clumps form - mixture will look thick and crumbly. After rolls have risen, top with streusel.

Transfer dish to the oven and bake, uncovered, for 25-30 minutes, or until golden brown across the top and rolls reach 195-200 degrees Fahrenheit in the center (use an instant read thermometer to test internal temperature). If rolls are browning too quickly, lightly tent with foil for the remaining baking time.

While the rolls bake, preparing the icing.

Filling and streusel

In a medium bowl, add confectioner&#39;s sugar, whole milk, and vanilla extract. Stir until smooth. Add more milk as needed to reach desired consistency.

Drizzle icing over warm cinnamon rolls and serve immediately.

Icing

I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!

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Blueberry Cinnamon Rolls

Blueberry Streusel Cinnamon Rolls

Top 2 blueberry sweet rolls recipes from across the web

The most viewed blueberry sweet rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Cinnamon Rolls

Blueberry Streusel Cinnamon Rolls

The most viewed blueberry sweet rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine