Blueberry Pie Cinnamon Rolls: A Delicious Twist on a Classic Treat

Blueberry Pie Cinnamon Rolls are a delightful twist on two beloved treats that will surely tantalize your taste buds. Imagine the warm, gooey goodness of cinnamon rolls infused with the sweet and tangy flavor of fresh blueberries, all wrapped up in a soft, pillowy dough. This recipe not only combines the best of both worlds but also pays homage to the classic blueberry pie, a dessert that has been cherished in American kitchens for generations. The combination of cinnamon and blueberries creates a unique flavor profile that is both comforting and exciting, making these rolls a favorite for breakfast or dessert.

People love Blueberry Pie Cinnamon Rolls for their irresistible taste and texture. The soft, fluffy rolls are filled with a luscious blueberry filling that bursts with flavor, while the cinnamon adds a warm, aromatic touch. Plus, they are incredibly convenient to make, allowing you to enjoy a homemade treat without spending hours in the kitchen. Whether you’re serving them at a brunch gathering or indulging in a cozy afternoon snack, these rolls are sure to impress and satisfy. Join me as we dive into this scrumptious recipe that brings together the best of both worlds!

Ingredients:

• For the Dough:
• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 cup whole milk, warmed to about 110°F
• 1/4 cup unsalted butter, melted
• 2 large eggs
• For the Blueberry Filling:
• 2 cups fresh blueberries (or frozen, thawed and drained)
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• For the Cinnamon Sugar Filling:
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 tablespoons ground cinnamon
• For the Cream Cheese Glaze:
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Preparing the Dough

1. In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is active and ready to go!
2. In another bowl, whisk together the flour and salt. Once the yeast mixture is frothy, add the melted butter and eggs to the yeast mixture, stirring until combined.
3. Gradually add the flour mixture to the wet ingredients, mixing until a dough forms. You can use a wooden spoon or a stand mixer with a dough hook for this step.
4. Once the dough comes together, knead it on a floured surface for about 5-7 minutes until it’s smooth and elastic. If you’re using a stand mixer, knead on low speed for about 5 minutes.
5. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preparing the Blueberry Filling

1. While the dough is rising, prepare the blueberry filling. In a medium saucepan over medium heat, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract.
2. Cook the mixture, stirring gently, until the blueberries start to break down and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool completely.

Preparing the Cinnamon Sugar Filling

1. In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined. This will create a deliciously sweet and spiced filling for our rolls!

Assembling the Rolls

1. Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it into a large rectangle, about 16×24 inches.
2. Spread the cinnamon sugar filling evenly over the dough, leaving a small border around the edges.
3. Next, spoon the cooled blueberry filling over the cinnamon sugar layer, spreading it out evenly. Be careful not to overfill, as it can make rolling difficult!
4. Starting from one long edge, carefully roll the dough into a tight log. Pinch the seam to seal it.
5. Using a sharp knife or dental floss, slice the log into 12 equal pieces. Place the rolls in a greased 9×13 inch baking dish, leaving some space between each roll for them to expand.
6. Cover the rolls with a kitchen towel and let them rise again for about 30-45 minutes, or until they have puffed up.

Cooking Process

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Conclusion:

In summary, these Blueberry Pie Cinnamon Rolls are an absolute must-try for anyone looking to elevate their breakfast or brunch game. The delightful combination of sweet, juicy blueberries and the warm, comforting flavors of cinnamon rolls creates a treat that is not only delicious but also visually stunning. Whether you enjoy them fresh out of the oven or as a delightful afternoon snack, these rolls are sure to impress your family and friends. For serving suggestions, consider drizzling a simple glaze made from powdered sugar and milk over the top for an extra touch of sweetness. You can also pair these rolls with a scoop of vanilla ice cream for a decadent dessert or serve them alongside a cup of coffee or tea for a cozy morning treat. If you’re feeling adventurous, try adding a sprinkle of lemon zest to the blueberry filling for a refreshing twist, or swap out the blueberries for your favorite seasonal fruit like raspberries or peaches. I encourage you to give this recipe a try and experience the joy of baking these Blueberry Pie Cinnamon Rolls in your own kitchen. Don’t forget to share your experience with me! I would love to hear how they turned out for you and any variations you might have tried. Happy baking! Print

Blueberry Pie Cinnamon Rolls: A Delicious Twist on a Classic Treat
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• Author: Maria
• Total Time: 120 minutes
• Yield: 12 rolls 1x
Print Recipe
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Description
Enjoy these scrumptious Blueberry Cinnamon Rolls, featuring a fluffy dough filled with a sweet cinnamon mixture and a delicious blueberry filling, all topped with a creamy glaze. Perfect for breakfast or a delightful snack!
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Ingredients
Scale 1x2x3x
• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 cup whole milk, warmed to about 110°F
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 2 cups fresh blueberries (or frozen, thawed and drained)
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 tablespoons ground cinnamon
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
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Instructions
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1. In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. In another bowl, whisk together the flour and salt. Once the yeast mixture is frothy, add the melted butter and eggs, stirring until combined.
3. Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
5. Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. In a medium saucepan over medium heat, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract.
7. Cook, stirring gently, until the blueberries start to break down and the mixture thickens, about 5-7 minutes. Remove from heat and let cool completely.
8. In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined.
9. Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a large rectangle, about 16×24 inches.
10. Spread the cinnamon sugar filling evenly over the dough, leaving a small border around the edges.
11. Spoon the cooled blueberry filling over the cinnamon sugar layer, spreading it out evenly.
12. Starting from one long edge, roll the dough into a tight log and pinch the seam to seal it.
13. Slice the log into 12 equal pieces and place them in a greased 9×13 inch baking dish, leaving space between each roll.
14. Cover the rolls with a kitchen towel and let them rise again for about 30-45 minutes, or until puffed up.
15. Preheat your oven to 350°F (175°C).
16. Bake the rolls for 25-30 minutes, or until golden brown.
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Notes
• Der Teig darf während der Ruhezeit nicht bewegt werden.
• Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
• Prep Time: 30 minutes
• Cook Time: 30 minutes