Blueberry Cinnamon Rolls

By adding blueberry jam to the filling and icing, these blueberry cinnamon rolls give a special touch to a traditional breakfast treat.

Course Breakfast

Cuisine Swedish

Prep Time 30

Cook Time 30

Resting Time 1 30

Total Time 2 30

Servings

Calories 477kcal

Author Ryan Beck

Ingredients

Cinnamon Rolls

¾ cup warm whole milk
1 tablespoon instant yeast
¼ cup light brown sugar
3 large eggs, at room temperature
½ cup unsalted butter, melted
3 ½ - 4 cups all-purpose flour, plus more for dusting
¾ teaspoon kosher salt
½ teaspoon ground cinnamon

Filling

½ cup unsalted butter, at room temperature
1 cup blueberry jam
½ cup light brown sugar, packed
1 tablespoon ground cinnamon
¼ teaspoon salt

Blueberry Icing

4 tablespoon unsalted butter, at room temperature
4 oz cream cheese, at room temperature
1 ¼ cups powdered sugar
¼ cup blueberry jam
2 teaspoon vanilla extract
¼ teaspoon salt

Instructions

In the bowl of a stand mixer, combine the milk, instant yeast, light brown sugar, eggs, butter, 3 ½ cups flour, salt and cinnamon. With a dough attachment, mix the ingredients until the flour is incorporated, about 4-5 minutes. If dough is too sticky, add flour 1 tablespoon at a time but it's better to be on the sticky side. Cover the dough with plastic wrap and let rest at room temperature for 1 hour or until it has doubled in size.
In a small bowl, mix together the brown sugar, cinnamon and salt for the filling. Set aside.
Lightly dust your work surface with some flour. Remove dough from mixing bowl and punch down. Roll the dough to about ¼" thick and a rectangle about 12x16 inches. It doesn't have to be perfect. I use a 9x13 baking dish as reference.
Spread the softened butter evenly over the dough. Spread the jam on top of the butter before sprinkling the cinnamon mixture over top and lightly push into the jam and butter mixture.
Starting with the long edge close to you, roll the dough into a log, trying to keep tight throughout. With a sharp knife, cut 12 rolls about 1" thick. Place the rolls in a parchment-lined 9x13 baking dish. Cover with plastic wrap and transfer to fridge to rise overnight. (You can let rise for 30 minutes at room temperature in a pinch)
Preheat oven to 350°F. Bake the rolls for 25-30 minutes or until golden brown on top and the middles are done.
While baking rolls, make the blueberry icing. In a stand mixer, beat together the butter, cream cheese, powdered sugar, blueberry jam, vanilla extract and salt until smooth. If the frosting is too thick, just add 1 tablespoon of milk at a time until it reaches your desired consistency.
Spread the frosting over the warmed rolls and serve immediately.

Notes

Don't overheat the milk. When a recipe says to use warm milk, that means it should be a little bit warm, like when you take a bath or a shower. Not too hot or it will hurt the yeast that helps the rolls rise! The milk should be between 100 and 115°F. If you don't have a special tool to check the temperature, don't worry! You can test the milk by putting your finger in it. It should feel warm, but not so hot that you want to quickly take your finger out.

Use melted butter in dough. When we use melted butter in the dough, it mixes in better and makes the rolls more delicious!

Use room temperature butter for filling. When you make the filling for the rolls, it's best to use butter that is at room temperature. If you use butter that has been melted, it will come out too quickly when we roll up the dough and you'll lose some of the yummy filling. You want to keep as much filling inside the rolls as possible!

Dental floss. If you have dental floss, you can use it to cut the dough when making the rolls. This is better than using a knife because it won't squash the dough and will help the rolls keep their shape.

Chill the dough overnight. Not only does chilling overnight break up making the cinnamon rolls over two days, it allows for the rolls to really double in size.

Nutrition