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.
Course
Brunch
Cuisine
American
Keyword
blueberry, cinnamon rolls, sticky buns
Prep Time30minutes
Cook Time40minutes
Total Time1hour10minutes
Servings12large rolls
Calories514kcal
AuthorBarry C. Parsons
Ingredients
For the dough
1 ¼cupswarm milk
3cupsall purpose flour
1pkg 5-8 g instant dry yeast
3tbspmelted butter
2tspvanilla extract
¼tspsalt
¼cupsugar
2eggsslightly beaten
For the filling
1cupbrown sugar
½cupvery soft butter
2tspcinnamon
2 1/2cupsblueberries
For the Sticky Glaze
1cupbrown sugar
1/2cupmelted butter
For the Vanilla Glaze (optional)
1cupicing sugarpowdered sugar
1/2tspvanilla extract
2tbspmilkapproximately
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.
Recipe 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 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.