Blueberry Cinnamon Rolls

Serves 12

10 mins prep

40 mins cook

60 mins Rise Time

50 mins total

These blueberry cinnamon rolls are buttery, gooey, super fluffy, and have the softest no knead dough ever. They have a cinnamon and blueberry filling and topped with a blueberry cream cheese frosting. The dough is so easy to make! The less effort you put into it, the fluffier and softer they are. There are make ahead instructions for overnight rolls so you can have fresh rolls early in the morning.

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Blueberry filling

Start by making the blueberry filling so that it has enough time to cool. Combine all of the blueberry filling ingredients in a small saucepan and stir until it comes to a boil and starts to thicken. Keep stirring and once thick remove from heat and let cool to room temperature in a non-metal bowl or container.

⅕ 2 blueberries

⅕ ¼ granulated sugar

⅕ 2 lemon juice

⅕ 1 corn starch

⅕ 3 water

Dough

Dissolve yeast and 1 tsp granulated sugar in the warm water. Stir until dissolved and let sit for a few minutes until a foam starts to form on top. See notes if a foam doesn’t form.

⅕ ½ warm water

⅕ 1 yeast

⅕ 1 granulated sugar

Sift the flour into a large bowl and make a well. Add the yeast mixture and the rest of the ingredients into the well. Mix until a sticky dough forms and the flour is incorporated. The dough will be very wet and sticky. If it is too wet and doesn’t resemble a dough, add a bit more flour. It will be less sticky after rising.

⅕ 5 all purpose flour

⅕ ⅓ granulated sugar

⅕ ¾ unsalted butter

⅕ 2 large eggs

⅕ 1 pure vanilla extract

⅕ ¾ warm milk

⅕ ⅛ sea salt

Cover with a damp cloth and place in a warm area to rise for about 30 minutes, or until doubled in size (see notes).

While the dough is rising, mix together all of the cinnamon filling ingredients to form a paste. Set aside for later.

⅕ ⅓ butter

⅕ ½ brown sugar

⅕ 2 cinnamon

Prepare baking pan by buttering with a pat of butter or greasing with cooking spray.

Punch down the dough and fold a few times to mix. On a lightly floured surface, and roll out to a 18” by 24” rectangle.

Spread the cinnamon filling evenly over the dough all the way to the edges. Reserve two tablespoons of blueberry filling and spread the rest on top, leaving an inch around the edges. Carefully roll starting at the short side to make a long sausage. Careful to not let too much blueberry filling escape.

Cut the roll into 12 even pieces using unflavoured floss or cotton string. Wrap the string all around the roll and pull to cut.

Arrange the pieces into the pan, spooning any blueberry filling that leaks out back into the rolls. Let the rolls rise in a warm place until puffy and fill in the gaps between the rolls.

Place the rolls into the oven and heat the oven to 180°C (350°F). Bake for 25-30 minutes or until the rolls are golden brown on top. Let cool inside the pan until warm.

Frosting

While the rolls cool, prepare the frosting: Beat the butter until it lightens in colour and is smooth. Add the powdered sugar (half a cup at a time) and salt, and beat until fluffy and very pale.

⅕ ½ unsalted butter

⅕ 2 powdered sugar

⅕ ⅛ sea salt

Add the cream cheese in large chunks and beat until fully incorporated. Add the reserved blueberry filling and vanilla extract, beat until fluffy.

⅕ 4 cream cheese

⅕ 1 pure vanilla extract

Spread the frosting over the rolls while they are still warm if you want a perfectly melty frosting like I did. If you prefer a thicker frosting, spread the frosting over the rolls when they are at room temperature.

Store the rolls in the fridge for up to 4 days. Heat up before eating so that they become soft and gooey again.