Sticky Blueberry Cinnamon Rolls
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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.
If you likes these beautiful breakfast rolls you might also like to try our Rum Raisin Sticky Buns too.
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Updated Feb. 2020
Sticky Blueberry Cinnamon Rolls
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.
Ingredients
For the dough
- 1 ¼ cups warm milk
- 3 cups all purpose flour
- 1 pkg 5-8 g instant dry yeast
- 3 tablespoon melted butter
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup sugar
- 2 eggs, slightly beaten
For the filling
- 1 cup brown sugar
- ½ cup very soft butter
- 2 teaspoon cinnamon
- 2 ½ cups blueberries
For the Sticky Glaze
- 1 cup brown sugar
- ½ cup melted butter
For the Vanilla Glaze (optional)
- 1 cup icing sugar, powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoon milk, approximately
Instructions
To prepare the dough
- 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.
For the Sticky glaze
- Combine the 1 cup brown sugar and ½ cup melted butter in the bottom of the pan before adding the rolls.
For the filling
- 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.
For the Vanilla Glaze
- 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.
Notes
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 ½ 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.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
12Serving Size
gAmount Per Serving Calories 539Total Fat 20gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 82mgSodium 231mgCarbohydrates 85gFiber 3gSugar 56gProtein 7g
Great recipe - not sure how I missed this one!?! Would you be able to use frozen berries, or would it be better to let them thaw out first?
You're probably fine to use frozen.
I'm confused. One part says to put the sticky glaze in the pan before rolls. Another says to place rolls in a greased pan.
Which is it?
Recipe has been updated to clarify.
Barry, this looks so good. Your recipes are awesome.
I make your white bread weekly and my family loves it!! I was wondering if you have a recipe for 100% whole wheat bread ( 2 loaves)? Thanks!
When do you turn them upside down so that the glaze is on top? While still warm, or after completely cooled?