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Cinnamon Blueberry roll on a plate with blueberry frosting.
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Cinnamon Blueberry Rolls

These delicious blueberry cinnamon rolls consist of a soft fluffy dough, filled with cinnamon sugar and blueberry jam filling, and topped with a blueberry cream cheese frosting. 
Prep Time 45 minutes
Cook Time 45 minutes
Proofing Time 2 hours
Total Time 3 hours 30 minutes
Servings12 rolls
saltyginger.comMary-Lou

Equipment

  • Stand Mixer
  • 13x9 Inch Rectangular Cake Pan (33cmx23cm)

Ingredients
 
 

Blueberry Jam Filling

  • 16 ounces blueberries (fresh or frozen)
  • ¼ cup white granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (*Note 1 - corn flour)

Cinnamon Sugar

  • 4 tablespoons butter
  • ½ cup light brown sugar
  • 4 teaspoons ground cinnamon
  • ½ teaspoon mixed spice (*Note 2 or pumpkin spice - optional extra)

Blueberry Cream Cheese Frosting

  • ¼ cup cream cheese
  • 2 tablespoons butter
  • 2 tablespoons blueberry jam filling
  • 1 cup icing sugar (powdered sugar)

Cinnamon Roll Dough

  • 1 cup milk (warm but not hot)
  • ¼ cup white granulated sugar
  • teaspoons yeast (*Note 3 - active)
  • cups plain flour (all-purpose/standard grade)
  • 1 teaspoon salt
  • 5 tablespoons butter
  • 1 egg (*Note 4 - medium/large)

Instructions

Blueberry Jam

  • Combine the blueberries and sugar in a medium-sized pot. Cook the blueberries over medium-high heat for 20 to 30 minutes. Or until a spoon or rubber spatula leaves a nice thick line in the bottom of the pot when dragged across the bottom.
    16 ounces blueberries, ¼ cup white granulated sugar
  • Stir together the cornstarch and lemon juice, then pour into the blueberry mixture. Pour the lemon-cornstarch mixture in, and stir through. Cook for anotherl 2 to 3 minutes until the jam is nice and thick.
    1 tablespoon lemon juice, 1 tablespoon cornstarch
  • Pour the blueberry jam filling into a heat-proof container and allow it to cool completely.

Cinnamon Sugar Filling

  • Melt the butter (either in a heat-proof container in the microwave or on low heat in a small saucepan). Stir the brown sugar and cinnamon sugar through the melted butter until well combined. Set aside. 
    4 tablespoons butter, ½ cup light brown sugar, 4 teaspoons ground cinnamon, ½ teaspoon mixed spice

Blueberry Cream Cheese Frosting

  • In a large mixing bowl, beat together the room-temperature cream cheese and butter until they are well mixed and there are no lumps of cream cheese or butter in the mixture. Add in the blueberry jam filling, then beat together until well combined. Add in the icing sugar and beat together until combined. The cream cheese frosting will be soft. Set aside. 
    ¼ cup cream cheese, 2 tablespoons butter, 2 tablespoons blueberry jam filling, 1 cup icing sugar

Blueberry Cinnamon Rolls

  • Heat the milk until lukewarm. Either in a small heat-proof container in the microwave or in a saucepan on the stove over low heat. Add the white sugar and yeast to the warm milk. Stir together. Allow the yeast to bloom for 5 to 10 minutes. The milk yeast mixture is ready when it is foamy and/or releasing gas bubbles. 
    1 cup milk, ¼ cup white granulated sugar, 2½ teaspoons yeast
  • In the bowl of a stand mixer or a large bowl, stir together the flour and salt. 
    3½ cups plain flour, 1 teaspoon salt
  • Add the egg, room temperature butter, and milk yeast mixture to the flour mixture. Using the dough hook attachment, knead the dough until you hit the window-pane stage, scraping down the sides of the bowl a couple of times if needed. The window pane stage is reached when you can take a small ball of dough and stretch it between your fingers until you can see light through it and it doesn't tear easily.
    5 tablespoons butter, 1 egg
  • Transfer the bread dough to a large bowl that has been lightly greased with a neutral vegetable oil. Cover the bowl in plastic wrap or cling film or a clean kitchen towel. All the dough rises in a warm spot for 1 to 1.5 hours or until the dough has doubled in size. 
  • Grease and/or line a 13 x 9-inch baking dish with baking paper or parchment paper
  • On a lightly floured surface, roll the dough out into a large rectangle using a rolling pin. About 40cm (16 inches long) by 23cm (9 inches).
  • Spread the cinnamon filling mixture over the bread dough using the back of a spoon, a palette knife, or an offset spatula until it covers all the dough, leaving a border of 1.5cm or ½ an inch.
  • Repeat the process with the blueberry jam filling. Remember to keep aside 2 tablespoons if you haven't yet made the frosting.
  • Along the long end, starting with the side closest to you, roll the dough into a tight log. Using a sharp serrated knife, cut into 12 equal pieces. Alternatively, you can slice the dough into 12 equal strips along the long end. Roll each strip up. Place the rolls cut side up into the prepared baking dish. 
  • Cover the baking dish with plastic wrap, cling film or a clean kitchen towel. Set aside in a warm place for the second rise. This will take about 20 to 40 minutes.
  • While the dough rises, preheat the oven to 180°/355°F. 
  • The dough is ready to be baked when you gently press the dough and an indent forms that slowly bounces back half the way. 
  • Bake the cinnamon blueberry rolls for 25 to 30 minutes in the preheated oven or until beautifully golden brown. Remove from the oven and allow the rolls to cool slightly while you make the frosting. 
  • Drizzle or spread the cream cheese frosting or spread it over the top of the warm rolls. Allow to cool before serving.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Notes

  1. Cornstarch is also known as corn flour in the UK. NZ, Aus, and RSA.
  2. I like some of the additional flavors of mixed spice, but you can leave it out or add a pumpkin spice mix instead. 
  3. I use active yeast, if you use instant yeast it can just be tossed straight into the flour and doesn't require blooming. 
  4. I used NZ size 6 eggs which are an Aus/RSA large or a USA/Euro medium.

Storage and Freezing

These cinnamon blueberry rolls can be stored in an airtight container, in the fridge for a week.
These cinnamon blueberry rolls freeze well. Simply place them in an airtight container, and freeze them for up to a month. Allow the frozen rolls to thaw in the fridge overnight before serving.

Nutrition

Serving: 1roll | Calories: 399kcal | Carbohydrates: 64g | Protein: 7g | Fat: 14g | Sodium: 310mg