The absolute best homemade blueberry cinnamon rolls. Perfect soft cinnamon rolls made from scratch with an easy homemade blueberry jam filling and a bright blueberry glaze are the stuff of weekend brunch dreams. Use fresh or frozen berries.
455gplain flour (all purpose flour) (3 ½ cups / 1lb)
2 ¼teaspoonsinstant yeast or active dry yeast(1 sachet / 8g)(notes)
⅓cupwhite granulated sugar(66g / 2.3oz)
½teaspoonsalt
1largeegg, room temperature
FOR THE FILLING
3cupsfresh or frozen blueberries(390g)
⅓cuporange juice
¼cupwhite granulated sugar(50g / 1.8oz)
2 ½teaspoonscornflour (cornstarch)
2teaspoonscinnamon
1egg yolk mixed with a dash of milk or water
FOR THE BLUEBERRY GLAZE
1cupicing sugar (powdered sugar)(130g / 4.6oz)
For best results, always weigh ingredients where a weight is provided
Equipment
9x13 inch baking tin / baking dish
stand mixer (helpful but not necessary)
dental floss (for cutting)
Instructions
MAKING THE DOUGH
In a small saucepan over low heat, melt together the butter and roughly one third of the milk. Stir or swirl to melt without overheating. Add the remaining cold milk and set aside.
In the bowl of a stand mixer (or see notes) add the flour, yeast, sugar and salt then give it a good mix around.
Pour in the warm milk mixture, give it a quick stir then add the egg.
Attach the dough hook to the stand mixer and mix the dough for 6-7 minutes until smooth and elastic looking.
Brush a clean bowl with a little oil then place the dough into it. flip it over so that has a coating of oil all over. Cover with a plate and let it sit in a warm place for 1 hour or until doubled in size and make the blueberry filling so that it can cool in time.
FOR THE BLUEBERRY FILLING
In a medium saucepan over low-medium heat combine the blueberries half the orange juice and the sugar stirring regularly until they have released a lot of liquid and it starts to boil. Let it boil away for a couple of minutes until the berries look like they're swimming in juice.
Remove and set aside about ½ cup of the combined berries and sauce and set aside.
Mix together the cornflour and remaining orange juice then stir it into the saucepan with the remaining blueberries. Cook for another minute until very thick and jam-like.
Blend the compote (in a blender or with an immersion blender) a little until it’s a chunky purée, if you want some whole blueberries put a heaped spoonful aside first.
Let the filling cool to room temperature.
ASSEMBLING THE CINNAMON ROLLS
Grease a 9×13 inch baking tray with butter.
Roll the dough out on a lightly floured surface to a large 35x40cm (14×16 inches) rectangle, about 5mm thick.
Evenly spread the cooled filling over the dough leaving 1 inch on the longest side uncovered. Sprinkle the cinnamon over the top.
Roll up from the longest side nearest you towards the other, as tightly as you can without squeezing the sauce out.
Cut 12 even slices using the dental floss (see notes if you need the exact technique).
Place the rolls evenly spaced onto the baking tray cut side up (cleanest side up). Let them rest and rise for another 30 minutes until roughly 1.5 times the size.
Preheat the oven to 180C (160C fan forced) / 350F.
BAKING
Brush the egg yolk / water mix all over the exposed dough of the rolls.
Bake for 24 minutes, turning the tray at the halfway mark, until golden.
FOR THE BLUEBERRY GLAZE
Blend the remaining blueberry sauce until smooth then mix with the icing sugar to a runny glaze. Add more sugar if you'd like it thicker or just a dash of water if you want it thinner.
Spoon the icing over the rolls while they're warm.
Notes
For best results, you should always weigh ingredients where a weight is the first measurement given. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – test for doneness 2-3 minutes before the recipe suggests
Yeast: You can use instant or active dry yeast. If you use rapid rise, your dough may double in size quicker. If using active dry, add it to the milk mixture and let it sit for 5-10 minutes until it's nice and frothy before proceeding.
By hand: You can make the dough without a stand mixer, just make sure to knead until it is smooth and elastic - about 10-12 minutes.
Cinnamon rolls are best eaten fresh but will keep in an airtight container 2-3 days. They can be warmed for 10-15 seconds in the microwave (even iced) to soften them if a little stale.
Make ahead: The recipe can be made ahead up to the point that the individual rolls have been placed in the tin. Cover the trays with plastic wrap and keep in the fridge overnight. Let them come to room temperature before baking - roughly 60-90 minutes.
Cutting with dental floss: Take a nice long piece of floss. Gently lift the dough log and lay the floss underneath, then lay the log back down. Take the two ends of the floss and cross them over the top, then pull the two ends away from each other in a quick movement to cut straight through.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.