It’s blueberry season here in Nova Scotia and we love baking with these bright and juicy berries. This recipe is loaded with blueberries in both the cinnamon rolls and in the frosting, giving it a beautiful and vibrant colour! Pick up your berries at your local farmers’ market and give this recipe a shot!
Blueberry Cinnamon Rolls
Ingredients
For the dough
- 2 and 1/2 cups all-purpose flour
- 1 Tablespoon honey
- 1 teaspoon salt
- 1 packet instant yeast (2 1/4 teaspoons)
- ¾ cup milk
- 2 Tablespoons unsalted butter, melted
- 2 eggs
For the filling
- ¼ cup sugar
- 1 Tbsp cinnamon
- 1 Tbsp all-purpose flour
- 2 cups blueberries
- 3 Tbsp unsalted butter, room temperature
For the frosting
- 1/2 cup blueberries
- 2 tsp cornstarch
- 2 tsp water
- ½ brick cream cheese (112 g)
- 2 Tbsp unsalted butter
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
Make the dough
- Heat milk in a small pot over medium heat until steaming, do not allow to boil. Add to a large mixing bowl with yeast and honey. Let sit for 5 minutes while you measure your other ingredients.
- Add flour, salt, eggs, and butter and mix until a dough forms. Knead on a floured surface for 5 minutes until the ball is smooth. Cover and let rest for 10 minutes.
Make the filling and assemble
- In a bowl, toss together blueberries, sugar, flour and cinnamon. Lightly grease a 9" pie dish and set aside.
- On a flour surface, roll out your dough into a large rectangle, approximately 10"x15". Spread out butter across the surface, then evenly add blueberry sugar mixture. Roll the dough into a log from the long side. Cut in half, then half again and half again to make 8 even rolls.
- Place in pie dish and cover with a damp towel. Put in a warm place for 60-90 minutes or until doubled in size.
- Bake at 350 for 25 minutes or until lightly golden brown. Allow to fully cool while you make your icing.
Make the frosting
- In a small sauce pan over medium heat, cook blueberries while mashing them to help them release water. Once they begin to simmer, create a slurry with the cornstarch and water, and add into the blueberries while mixing. Continue stirring until it becomes thick and glossy, remove from heat and allow to cool fully.
- In a mixing bowl, beat cream cheese and butter until light and fluffy, about 3 minutes. Add cooled blueberry mixture, icing sugar and vanilla and continue beating until fully combined.
- Once cooled, frost your blueberry cinnamon rolls and enjoy.
You don’t need yeast to make great cinnamon rolls.