Blueberry Cinnamon Rolls

Ingredients

• 300 g fresh blueberries (Frozen blueberries may be used instead.)
• 2 tbsp orange juice
• 50 g granulated sugar (For the blueberry sauce.)
• 1.5 tbsp cornstarch (Mix with the water before adding.)
• 2 tbsp water (For the cornstarch slurry.)
• 250 g whole milk (Heat only until bubbling; cool to about 43°C before using if necessary.)
• 57 g unsalted butter (At room temperature; for the dough.)
• 438 g all-purpose flour (Add 313 g initially, then add the remainder in two additions; reserve extra flour only if the dough remains sticky.)
• 7 g active dry yeast
• 50 g granulated sugar (For the dough.)
• 1 large egg
• 0.5 tsp salt
• 60 g water (For the dough.)
• 65 g brown sugar (For the filling.)
• 57 g unsalted butter (Softened; for spreading over the rolled-out dough.)
• 2 tsp ground cinnamon (For the filling.)
• 121 g powdered sugar (For the glaze.)
• 2 tbsp lemon juice (For the glaze.)
• 1 tbsp milk (For the glaze.)

Steps

1. 1

   Make the blueberry filling. In a small saucepan over medium heat, combine the blueberries, 50 g granulated sugar, and orange juice. Cook until the berries begin to break down while still remaining partly intact.

2. 2

   In a small bowl, combine the cornstarch and 2 tablespoons water to make a smooth slurry. Add the slurry to the saucepan and cook, stirring, until the blueberry mixture thickens. It should remain slightly chunky rather than completely smooth. Remove from the heat and set aside to cool.

3. 3

   Make the dough. Heat the whole milk in a small saucepan just until it begins to bubble, then remove it from the heat. Stir in the 57 g room-temperature butter until melted. Let the mixture cool for about 5 minutes; if it is hotter than 43°C, wait until it cools before proceeding so it does not damage the yeast.

4. 4

   In the bowl of an electric mixer fitted with the flat beater, combine 313 g of the flour, the dough sugar, active dry yeast, and salt.

5. 5

   Add the cooled milk-and-butter mixture, 60 g water, and the egg. Beat until the ingredients are well combined and a thick dough forms.

6. 6

   Add the remaining flour in two additions, mixing after each addition. Once the dough pulls together, replace the flat beater with the dough hook and knead for 5 minutes.

7. 7

   Check the dough: it should feel tacky but should not stick to your fingers. If it remains sticky, add 1 tablespoon flour and knead again until the dough reaches the proper consistency.

8. 8

   Cover the dough with plastic wrap or a warm cloth and let it rise at room temperature for 40–60 minutes, until it has doubled in size.

9. 9

   Lightly flour a work surface. Roll the risen dough into a 12-by-9-inch rectangle, using a 9-by-13-inch baking dish as a guide if helpful.

10. 10

    Using a pastry brush, spread the softened filling butter over the dough, leaving a ¼-inch border around the edges.

11. 11

    Combine the brown sugar and cinnamon, then sprinkle the mixture generously over the buttered dough.

12. 12

    Spread about ½ cup of the cooled blueberry sauce over the cinnamon-sugar layer, reserving the remaining sauce for serving or drizzling.

13. 13

    Starting from one long side, carefully roll the dough into a tight log. Pinch the seam closed. The dough is very soft, so work gently; some filling may ooze out.

14. 14

    Trim the uneven ends, then use a sharp knife to cut the log into approximately 12 even slices.

15. 15

    Spray a 9-by-13-inch baking dish with nonstick baking spray. Place the rolls cut-side up in the dish, cover loosely with plastic wrap, and let them rise for another 20–30 minutes, until they have doubled in size again.

16. 16

    Preheat the oven to 175°C. Bake the rolls for 18–20 minutes, until lightly golden.

17. 17

    Remove the rolls from the oven and let them cool. Whisk together the powdered sugar, lemon juice, and 1 tablespoon milk to make the glaze, then drizzle it over the cooled rolls. Finish with additional blueberry sauce.

Notes

The recipe text places the 1 tablespoon milk immediately after the dough instructions, but it is used with the powdered sugar and lemon juice for the glaze. The blueberry sauce can be prepared ahead and cooled before assembling. Handle the soft dough gently when rolling and slicing.

Nutrition per serving

• dessert
• sweet rolls
• baked
• breakfast
• brunch
• fruit-filled
• vegetarian