Blueberry Thyme Cinnamon Rolls
Time: 1 hour 5 minutes plus time for rising
Serves: 16
Everyone’s favorite soft cinnamon rolls are raised to a juicy new level with fresh blueberries and a hint of thyme. For an easy breakfast make them the day before and bake them in the morning.
Prep Time:
35 minutes plus time for rising
Cook Time:
30 minutes
Serves:
16
Perfect for:
Kid Favorites
Afternoon Snacks
Bookclub Bites
Breakfast in Bed
Ingredients
Cinnamon Rolls
- 12 Tablespoons butter melted, divided
- 1 Cup whole milk
- 4 Tablespoons granulated sugar
- 1 1/2 Tsp. instant yeast
- 1 large egg
- 1 Tsp. salt
- 4 Cups all-purpose flour
- 3/4 Cup brown sugar
- 2 Tablespoons cinnamon
- 3 Tablespoons fresh thyme divided
- 8 - 10 Oz. Driscoll’s Blueberries
Blueberry Icing (optional)
- 1/4 Cup Driscoll’s Blueberries
- Juice of 1/2 lemon
- 1 Cup confectioners’ sugar
Directions
Blueberry Icing (optional)
- MASH 1/4 cup blueberries in a small bowl and STRAIN through a fine mesh sieve to remove skins.
- ADD juice of 1/2 lemon and 1 cup confectioners’ sugar.
- STIR to combine.
- DRIZZLE over warm cinnamon rolls.
Cinnamon Rolls
- BUTTER two round 8-inch pans or two square 8-inch by 8-inch pans.
- POUR 6 tablespoons melted butter into the bowl of a stand mixer fitted with a dough hook attachment.
- ADD 1 cup whole milk and WARM GENTLY as needed to re-melt butter.
- ADD 4 tablespoons granulated sugar.
- ADD 1 ½ teaspoons instant yeast.
- STIR to combine ingredients.
- LET STAND 5 minutes.
- ADD 1 large egg and STIR to combine.
- ADD 1 teaspoon salt.
- ADD 3 cups all-purpose flour and KNEAD thoroughly with dough hook.
- ADD remaining 1 cup flour gradually while KNEADING until dough is light and soft and just a little sticky.
- TURN OUT dough onto a lightly floured surface and KNEAD until smooth and ADD more flour as needed to keep dough from sticking.
- SPRAY a large bowl lightly with cooking spray.
- TRANSFER dough to bowl and COVER with a clean towel.
- PLACE bowl in a warm place and LET STAND until dough doubles in size, 1 – 2 hours.
- PLACE 3/4 cup brown sugar into a small bowl.
- ADD 2 tablespoons cinnamon.
- ADD 2 teaspoons fresh thyme.
- STIR sugar mixture to combine ingredients and SET ASIDE.
- TURN OUT dough onto a lightly floured surface.
- ROLL OUT dough to a 10-inch by 16-inch rectangle.
- BRUSH dough with 6 tablespoons melted butter.
- SPRINKLE sugar mixture evenly over entire surface of dough.
- SPRINKLE 8 – 10 ounces blueberries evenly over entire surface of dough.
- ROLL dough into a log beginning with the long side of the rectangle.
- CUT log into 16 slices about 1 inch thick.
- PLACE 8 rolls into each prepared pan.
- PLACE pans in a warm place and LET STAND 20 – 30 minutes until rolls rise to tightly fill pans. (Or COVER pans and REFRIGERATE overnight.)
- PREHEAT oven to 350°F.
- BAKE 25 –30 minutes or until golden brown. (If refrigerated overnight LET STAND at room temperature 30 minutes before baking.)
- SPRINKLE with 1 teaspoon fresh thyme.
- SERVE WARM or at room temperature.
