Sticky Blueberry Cinnamon Rolls. A delicious new version of sticky buns that will have you licking your fingers in delight as you enjoy these warm and fresh from the oven.
If there’s anything better than warm cinnamon rolls, I don’t know what it is. They have always been a weekend brunch favourite around here. We make several types at our house, including a very popular Apple Cinnamon Roll version, which is the recognized family favourite.
I wanted something a little different on this occasion and decided to substitute blueberries for the apples. They turned out beautifully!
I think I’ll keep going with my cinnamon roll experiments. My Blueberry Apple Upside Down Cake is always a hit, so maybe next time it will be Blueberry Apple Cinnamon Rolls. I’m also experimenting with a Toffee Pecan version. Stay tuned.
Like this Sticky Blueberry Cinnamon Rolls recipe?
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- 1 ¼ cups warm milk
- 3 cups all purpose flour
- 1 pkg 5-8 g instant dry yeast
- 3 tbsp melted butter
- 2 tsp vanilla extract
- ¼ tsp salt
- ¼ cup sugar
- 2 eggs slightly beaten
- 1 cup brown sugar
- ½ cup very soft butter
- 2 tsp cinnamon
- 2 1/2 cups blueberries
- 1 cup brown sugar
- 1/2 cup melted butter
- 1 cup icing sugar powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp milk approximately
Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
Add the melted butter, warm milk, eggs and vanilla extract.
Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps.
If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 1 cup of flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon.
Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.
Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
Roll the rested dough our into a large rectangle about 12x18 inches.
Combine the 1 cup brown sugar and ½ cup melted butter in the bottom of the pan before adding the rolls.
Combine 1 cup brown sugar, the soft butter and cinnamon to make a paste.
Spread this mixture on the rolled out dough. Evenly sprinkle on the blueberries.
Starting at the short side of the rectangle, roll the dough into a log, pinching the dough together to seal at the end of the roll.
Cut the roll into 12 equal pieces and place in the bottom of the 9x13 baking pan on top of the glaze mixture.
Cover the baking pan with a clean tea towel and allow the rolls to rise until at least doubled in size, about 1 to 1 ½ hours. (I sometimes let them rise in the fridge overnight and pop them into the oven in the morning. I’ve also frozen them before they rise and take them out of the freezer to rise overnight on the counter top before going to bed)
Bake at 350 degrees F for 30-40 minutes or until the rolls spring back when touched in the middle of the pan. Frost with vanilla glaze if desired.
Whisk all three ingredients together until smooth and drizzle over the cinnamon rolls. If the glaze seems too thin, add a little more icing sugar.
The 3 hour total time is an approximation including rising time for the rolls. In a warm kitchen they may rise faster.
One time saving trick for serving them at brunch is to prepare them the night before and "cold proof" them, covered in a clean dishtowel in the fridge overnight. Let them rise for an hour or so out of the fridge before baking them in the morning. Works like a charm.
NOTE: If you make 1 1/2 times this recipe you can make 18 rolls by baking 9 each in two 8 or 9 inch square pans. That's what I did and hence the photo shows a different sized pan than the recipe states.
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