Description
Delight in these soft, fluffy Blueberry Cinnamon Rolls topped with a luscious maple icing. Bursting with vibrant blueberry jam and spiced cinnamon sugar, these rolls offer a perfect balance of sweetness and warmth. Ready in under two hours, they’re a fantastic treat for breakfast, brunch, or dessert.
Ingredients
Dough
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon brown sugar
- 6 tablespoons salted butter, melted
- 3 large eggs, at room temperature
- 4 cups all-purpose flour, plus extra as needed
- 1 teaspoon salt
Filling
- 3/4 – 1 cup blueberry jam
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
Maple Icing
- 2-3 cups powdered sugar
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- Pinch of flaky sea salt
Instructions
- Activate the yeast: In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, active dry yeast, and brown sugar. Let it sit for 5-10 minutes or until the mixture is bubbly on top, indicating the yeast is active.
- Make the dough: Add the melted butter, eggs, all-purpose flour, and salt to the yeast mixture. Mix on medium speed using the dough hook until the flour is fully incorporated, about 4-5 minutes. If the dough feels sticky, incorporate an additional 1/4 cup of flour at a time until the dough is smooth and no longer sticky to the touch.
- First rise: Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for about 1 hour, or until it has doubled in size.
- Prepare the filling and baking dish: While the dough is rising, mix together the brown sugar and cinnamon in a small bowl for the filling. Butter a 9×13 inch baking dish to prevent sticking.
- Shape the rolls: After the dough has risen, punch it down gently and transfer it to a lightly floured surface. Roll it out into a large rectangle approximately 12 by 18 inches. Spread the blueberry jam evenly over the surface and sprinkle the cinnamon sugar mixture on top. Beginning at the long edge closest to you, roll the dough tightly into a log. Pinch the edges to seal the seam. Using a sharp knife, cut the rolled dough into 12 to 15 even slices and arrange them in the prepared baking dish. Cover the rolls while preheating the oven.
- Bake the rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25 to 30 minutes or until they turn golden brown on top and are cooked through.
- Make the maple icing: While the rolls are baking, whisk together the powdered sugar, maple syrup, vanilla extract, and a pinch of flaky sea salt in a bowl until smooth. If the icing is too thick, thin it out with a small amount of water or milk to your desired consistency.
- Glaze and serve: Once the rolls are baked and still warm, spread the maple icing generously over the rolls. Serve immediately and enjoy the warm, sweet flavors.
Notes
- The amount of blueberry jam can be adjusted based on desired sweetness and flavor intensity.
- If you don’t have a stand mixer, you can knead the dough by hand for about 8-10 minutes until smooth.
- For extra texture, sprinkle flaky sea salt atop the maple icing just before serving.
- Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat before serving.
- Substitute butter with a vegan alternative to make these rolls dairy-free, though the texture may vary slightly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
