Discover the delicious Blueberry Cinnamon Rolls recipe with a soft, sweet twist. Perfect for breakfast or brunch—try it today and impress your family.
Why You’ll Love It
If you’re searching for a delicious breakfast treat, these Blueberry Cinnamon Rolls are a perfect choice. Soft, fluffy, and bursting with sweet blueberries combined with warm cinnamon flavors, they’re a delightful twist on the classic roll. This recipe is straightforward, making it easy to create bakery-quality buns at home without complicated ingredients or long prep times. Whether you’re serving them on a lazy weekend or special brunch, they’re sure to impress.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 1 large egg
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup softened butter (for filling)
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Pro tip: Substitute fresh blueberries with frozen ones if needed but thaw and drain excess moisture first. For dairy-free versions, swap milk and butter with plant-based alternatives.
Step-by-Step Instructions
- Activate the yeast by combining it with warm milk and a pinch of sugar. Let it sit for about 5 minutes until frothy.
- In a mixing bowl, combine melted butter, sugar, egg, and salt. Stir in the activated yeast mixture.
- Gradually add the flour to form a soft dough. Knead on a floured surface for about 5 to 7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
- Roll the dough into a large rectangle. Spread softened butter evenly over the surface.
- Sprinkle brown sugar and cinnamon over the butter, then evenly scatter fresh blueberries on top.
- Starting from one long side, tightly roll the dough into a log. Using a sharp knife, cut into 12 equal slices.
- Arrange the rolls in a greased baking dish, cover, and allow to rise for an additional 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until golden and cooked through.
- While warm, whisk together powdered sugar, milk, and vanilla to make a glaze. Drizzle over the rolls before serving.
Expert Tips
Make sure your milk is warm but not hot when activating the yeast; temperatures above 120°F can kill yeast, causing no rise. Use fresh yeast for best results. When cutting the rolls, clean the knife between slices to keep edges neat. If you want extra gooey rolls, brush melted butter over them during the last 5 minutes of baking.
Storage
Keep leftover Blueberry Cinnamon Rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 3 months. Reheat rolls in the oven at 300°F for 10 minutes or microwave briefly to regain softness.
Variations
- Vegan: Use plant-based milk and butter, replace egg with flax or chia egg.
- Gluten-Free: Substitute with a gluten-free all-purpose flour blend; adjust liquids as needed.
- Dairy-Free: Use almond or oat milk and dairy-free margarine.
- Refined Sugar-Free: Replace sugars with coconut sugar or maple syrup, adjusting quantities for sweetness.
FAQ
Q: Can I prepare Blueberry Cinnamon Rolls the night before?
A: Absolutely! Prepare them through the second rise, then cover and refrigerate overnight. Bake fresh in the morning.
Q: What is the best way to prevent soggy rolls?
A: Avoid adding too many blueberries or draining frozen ones well. Bake promptly after shaping.
Q: Can I use frozen blueberries instead of fresh?
A: Yes, thaw and drain frozen blueberries to prevent extra moisture.
Q: How should I store leftover Blueberry Cinnamon Rolls?
A: Store at room temperature for 2 days or freeze for up to 3 months.
Q: Are these Blueberry Cinnamon Rolls good for brunch menus?
A: Definitely! They offer a sweet and fruity option that’s always a hit for brunch gatherings.
Call to Action
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For additional baking inspiration, visit Food Network.
