Blueberry Cinnamon Roll Recipe

Total Time: 150 mins

INGREDIENTS

FOR THE DOUGH:

  • 300 grams all-purpose flour (2.5 cups)
  • 6 grams instant yeast, (2 teaspoons)
  • 3 grams salt (1/2 teaspoon)
  • 24 grams sugar (2 tablespoons)
  • 120 grams milk (1/2 cup), at room temperature
  • 28 grams unsalted butter (2 tablespoons), softened at room temperature
  • 1 egg

FOR THE BLUEBERRY CINNAMON FILLING:

  • 28 grams unsalted butter (2 tablespoons), softened at room temperature
  • 36 grams sugar (3 tablespoons)
  • 12 grams ground cinnamon (1.5 tablespoons)
  • 1 cup fresh blueberries

FOR CREAM CHEESE ICING:

  • 1/2 cup cream cheese, softened at room temperature
  • 1 tablespoon milk
  • 2 tablespoons honey (or maple syrup)
  • 1/2 cup confectioners’ sugar

INSTRUCTIONS

PREPARE THE DOUGH:

  1. In a large mixing bowl, whisk together flour, yeast, salt and sugar until evenly combined.
  2. Add in milk, butter and egg. Stir well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour on the sides of the bowl.
  3. Transfer the dough mixture onto a clean and dry surface. Knead the dough for 5 minutes until it turns into a soft and smooth dough ball. Because of the high fat content (butter and milk) in this recipe, the dough is much easier to knead by hand and does not require a stand mixer.

PROOF THE DOUGH (FIRST RISE):

  1. Transfer the dough back into the mixing bowl, lightly grease the dough ball with a little bit of oil and cover with a lid. Let it rise at room temperature for 1 hour or until it doubles in size. Covering the dough with oil will help prevent the dough from losing moisture and drying out.

ASSEMBLE THE CINNAMON ROLLS:

  1. Place the dough onto a lightly floured surface and use a rolling pin roll it out to a rectangle approximately 20×12-inches in size.
  2. Gently spread softened butter evenly over the surface of the rolled out dough.
  3. In a small bowl, whisk together sugar and ground cinnamon. Sprinkle the mixture evenly on top of the dough, and add blueberries evenly over top.
  4. Roll up the dough tightly into a log and pinch the edges on the end to seal.
  5. Use a knife or bench scraper to cut the log into 9 even, about 2 inches wide each. Arrange the rolls cut side up into a greased 8-inch square pan.

SECOND RISE:

  1. Cover the pan with plastic cling wrap or enclose it completely in a large sealed ziploc bag. Let it rise (second rise) for 45 minutes or until the rolls almost doubles in size.
  2. Make ahead tip: Optionally, you can let the rolls rise slowly in the sealed ziploc bag in the refrigerator overnight and bake it the next day in a preheated oven for fresh cinnamon rolls in the morning.

BAKE THE CINNAMON ROLLS

  1. Preheat the oven to 350 F.
  2. Bake for 30 minutes until golden brown and let it cool for 10 minutes.

MAKE THE CREAM CHEESE ICING:

  1. Combine cream cheese, milk, honey and confectioners’ sugar in a bowl and mix well with a handheld mixer (or with a whisk) until the mixture becomes smooth.
  2. Drizzle the cream cheese icing over cinnamon rolls and serve.

This delicious recipe and photos were created by AHeadOfThyme.com, we simply shared it. Please check them out for more great ideas!

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