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Blueberry Cinnamon Rolls
Blueberry Cinnamon Rolls
Blueberry Cinnamon Rolls

Description

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.

Cinnamon Rolls
  • 12 Tablespoons butter melted, divided
  • 1 Cup whole milk warm
  • 4 Tablespoons granulated sugar
  • 1 1/2 Teaspoons 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
Cinnamon Rolls
  1. BUTTER two round 8-inch pans or two square 8-inch by 8-inch pans.
  2. POUR 6 tablespoons melted butter into the bowl of a stand mixer fitted with a dough hook attachment.
  3. ADD 1 cup whole milk and WARM GENTLY as needed to re-melt butter.
  4. ADD 4 tablespoons granulated sugar.
  5. ADD 1 ½ teaspoons instant yeast.
  6. STIR to combine ingredients.
  7. LET STAND 5 minutes.
  8. ADD 1 large egg and STIR to combine.
  9. ADD 1 teaspoon salt.
  10. ADD 3 cups all-purpose flour and KNEAD thoroughly with dough hook.
  11. ADD remaining 1 cup flour gradually while KNEADING until dough is light and soft and just a little sticky.
  12. TURN OUT dough onto a lightly floured surface and KNEAD until smooth and ADD more flour as needed to keep dough from sticking.
  13. SPRAY a large bowl lightly with cooking spray.
  14. TRANSFER dough to bowl and COVER with a clean towel.
  15. PLACE bowl in a warm place and LET STAND until dough doubles in size, 1 – 2 hours.
  16. PLACE 3/4 cup brown sugar into a small bowl.
  17. ADD 2 tablespoons cinnamon.
  18. ADD 2 teaspoons fresh thyme.
  19. STIR sugar mixture to combine ingredients and SET ASIDE.
  20. TURN OUT dough onto a lightly floured surface.
  21. ROLL OUT dough to a 10-inch by 16-inch rectangle.
  22. BRUSH dough with 6 tablespoons melted butter.
  23. SPRINKLE sugar mixture evenly over entire surface of dough.
  24. SPRINKLE 8 – 10 ounces blueberries evenly over entire surface of dough.
  25. ROLL dough into a log beginning with the long side of the rectangle.
  26. CUT log into 16 slices about 1 inch thick.
  27. PLACE 8 rolls into each prepared pan.
  28. 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.)
  29. PREHEAT oven to 350°F.
  30. BAKE 25 –30 minutes or until golden brown. (If refrigerated overnight LET STAND at room temperature 30 minutes before baking.)
  31. SPRINKLE with 1 teaspoon fresh thyme.
  32. SERVE WARM or at room temperature.
Blueberry icing (optional)
  1. MASH 1/4 cup blueberries in a small bowl and STRAIN through a fine mesh sieve to remove skins.
  2. ADD juice of 1/2 lemon and 1 cup confectioners’ sugar.
  3. STIR to combine.
  4. DRIZZLE over warm cinnamon rolls.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g