Blueberry Cinnamon Rolls

Blueberry Cinnamon Rolls

This recipe takes a little bit of time, but you know the saying “good things come to those who wait”? They were talking about these cinnamon rolls. This is my go-to cinnamon roll recipe but with blueberries and lemon zest added to make them extra-delicious! The basic cinnamon roll recipe also makes some pretty amazing sticky pecan rolls… but that’s for another day! If blueberries are on the brain- this recipe is for you!

INGREDIENTS:

2 cups whole milk

1/2 cup vegetable oil

1/2 cup granulated sugar

1 package active dry yeast (0.25 ounce packets)

4 c. (plus 1/2 cup extra, reserved) all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1 1/2 teaspoons salt

3/4 stick melted butter

1 cup granulated sugar

Generous sprinkling of cinnamon

1 pint fresh blueberries

Icing:

1 pound powdered sugar

1/4 cup whole milk

3 tablespoons salted butter, melted

1 tablespoon lemon zest (optional, but delicious with the blueberries)

INSTRUCTIONS:

Heat the milk, vegetable oil and sugar in a medium saucepan over medium heat until the temp reaches 110 degrees F. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

In a large mixing bowl, add 8 cups of the flour. Stir in the milk/yeast mixture until just combined. Cover with plastic wrap and set in a warm place to proof for about 1 hour. 

After 1 hour, remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine. 

On a floured baking surface, roll the dough into a large rectangle, about 30 by 10 inches. The dough should be rolled 1/3 inch thick.

For the filling: Pour 3/4 to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the granulated sugar over the butter. Distribute the blueberries evenly and press them into the touch slightly so they stick when you roll them up.

No beginning at one end of the dough, roll tightly “typewriter style” from one end and back - keep rolling end to end until all the dough is rolled up.

Seam side down, with a sharp knife, make 1-inch slices. Place the sliced rolls in the pans, being careful not to overcrowd. (a 9x9 pan will hold 9 rolls).

Preheat the oven to 375 degrees F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.

Remove the towel and bake until golden brown, 15 to 18 minutes. Don't allow the rolls to become overly brown.

While the rolls are baking, make the icing: In a large bowl, whisk together the powdered sugar, milk, butter, and zest. Whisk until very smooth.

Remove the pans from the oven. Immediately drizzle the icing over the top. Serve with coffee and enjoy!