Blueberry Cinnamon Rolls

Do you remember those amazing cinnamon rolls I posted a couple weeks ago? You want to know how to make an amazing breakfast recipe even better? Add a classic breakfast fruit – blueberries! I figured since blueberries make great muffins and pancakes, they would almost make great cinnamon rolls. Hubby was obviously on board with this idea.

Blueberry Cinnamon Rolls

I set out to find recipes for blueberry cinnamon rolls. After finding a variety of recipes out there, I decided to use the dough from the cinnamon rolls I previously posted and just kind of make it up for the filling.

Blueberry Cinnamon Rolls

I knew I wanted to have some cooked blueberries to give a gooey-oozey factor to the filling, but I also wanted some raw berries thrown in there to give that juiciness when you bite into it. I also wanted the filling to have the classic punch-you-in-the-face cinnamon flavor. So after spreading the cooked blueberry jam onto the dough, I topped it with some cinnamon sugar.

Blueberry Cinnamon Rolls

I love how beautiful the color of the filling in these cinnamon rolls came out. It’s that perfect purplish blue color that comes only from fresh blueberries.

Blueberry Cinnamon Rolls

As with the “plain” cinnamon rolls (if you can even call them plain), I topped these Blueberry Cinnamon Rolls with some cream cheese frosting that I had leftover in the fridge (here is the recipe to my Go-To Cream Cheese Frosting). Hubby and I gobbled these up and then took leftovers to work to share them with our coworkers.

Blueberry Cinnamon Rolls

Two Years Ago: Strawberry Peach Basil CupcakesPink Lemonade Cupcakes, and Crockpot Roast Beef

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Blueberry Cinnamon Rolls

Everyone loves cinnamon rolls for breakfast. These guys have a blueberry and cinnamon filling!

Yield: makes 24

Ingredients:

For the Dough
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp active dry yeast
4 cup flour
1/2 cup flour
1/2 heaping tsp baking powder
1/2 scant tsp baking soda
1/2 tbsp salt

For the Blueberry Filling
1 pint blueberries
3 tablespoons granulated sugar
2 teaspoons cornstarch
2-3 teaspoons lemon juice
3/4 cup water

Additional Blueberries for Sprinkling
1 pint blueberries
2 Tbsp sugar
4 Tbsp cinnamon
2 Tbsp flour
1 batch Cream Cheese Frosting

Directions:

For the Blueberry Filling
In a small saucepan, combine 1 pint of the blueberries, sugar and cornstarch. Stir in lemon juice and water. Turn heat to medium and cook, stirring often, until mixture begins to thicken slight. Remove from heat and allow to cool.

For the Dough
Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm (~45 minutes). Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour.

Add 1/2 C flour, baking powder, baking soda, and salt. Stir mixture together.

Divide the dough in half. Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Spread half of the blueberry filling onto the dough. Combine the blueberries, sugar, cinnamon and flour. Sprinkle half of this mixture on top. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Repeat with other half of dough and blueberry filling.

Cover the rolls and let sit for 30 minutes.

Bake at 375 for 15 to 18 minutes.

Generously drizzle frosting over warm rolls after they come out of the oven.

Dough recipe from The Pioneer Woman

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10 Responses to “Strawberry Cobbler”

  1. #
    1
    Stephanie — May 31, 2010 at 1:58 pm

    I don’t eat strawberries but Alex does so I am looking forward to all the great recipes you’ll be sharing with us this week!

    Btw, I gave you a blog award 🙂

  2. #
    2
    We Are Not Martha — June 1, 2010 at 2:20 am

    This looks like the perfect little summer dessert 🙂 I, too, am happy just popping strawberries in my mouth, but always welcome a more desserty type option. I love your little dessert cups, too!

    Sues

  3. #
    3
    kelly — June 1, 2010 at 12:20 pm

    I CAN’T WAIT TO TRY THESE, THE LOOK WONDERFUL!

  4. #
    4
    Elina — June 1, 2010 at 8:51 pm

    I love love love strawberries and love your idea of doing a whole week of recipes featuring them. I must stop by the farmers market on Friday to pick some up!

  5. #
    5
    yumventures — June 1, 2010 at 11:57 pm

    I LOVE individually sized desserts! And strawberries! Looks amazing 🙂

  6. #
    6
    Carrie — June 3, 2010 at 5:36 pm

    My husband goes Strawberry picking every year and my mom makes him Jam, I think I might have to make these for him this year too.

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    7
    alexandjess — June 21, 2010 at 7:37 pm

    I hate to be negative, but this recipe was a little disappointing for me.
    I loved! the cobbler topping. But the filling was way too sweet. It was like eating strawberry jam straight from the jar. And I even cut the sugar down to 1/3 cup and used about 3 cups of strawberries.
    Thanks so much for sharing it though. I look forward to trying the cobbler topping with other fruit fillings.

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    8
    Jen — June 29, 2010 at 2:19 am

    alexandjess – sorry to hear you didn’t like the fruit filling in this recipe. I wasn’t using the ripest berries when I made it. Maybe that’s why it was too sweet for you? Bummer either way 🙁

  9. #
    9
    Memória — July 4, 2010 at 4:45 am

    What a beautiful cobbler! The filling looks pretty and bright.

  10. #
    10
    Sophia — July 6, 2010 at 8:51 pm

    Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living’s Fall Cobbler Recipe Contest! It looks delicious!

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