Blueberry Cinnamon Rolls

Monday, August 22, 2011

Do you remember those amazing cinnamon rolls I posted a couple weeks ago? You want to know how to make an amazing breakfast recipe even better? Add a classic breakfast fruit – blueberries! I figured since blueberries make great muffins and pancakes, they would almost make great cinnamon rolls. Hubby was obviously on board with this idea.

I set out to find recipes for blueberry cinnamon rolls. After finding a variety of recipes out there, I decided to use the dough from the cinnamon rolls I previously posted and just kind of make it up for the filling.

I knew I wanted to have some cooked blueberries to give a gooey-oozey factor to the filling, but I also wanted some raw berries thrown in there to give that juiciness when you bite into it. I also wanted the filling to have the classic punch-you-in-the-face cinnamon flavor. So after spreading the cooked blueberry jam onto the dough, I topped it with some cinnamon sugar.

I love how beautiful the color of the filling in these cinnamon rolls came out. It’s that perfect purplish blue color that comes only from fresh blueberries.

As with the “plain” cinnamon rolls (if you can even call them plain), I topped these Blueberry Cinnamon Rolls with some cream cheese frosting that I had leftover in the fridge (here is the recipe to my Go-To Cream Cheese Frosting). Hubby and I gobbled these up and then took leftovers to work to share them with our coworkers.

Two Years Ago: Strawberry Peach Basil Cupcakes, Pink Lemonade Cupcakes, and Crockpot Roast Beef

Blueberry Cinnamon Rolls

Everyone loves cinnamon rolls for breakfast. These guys have a blueberry and cinnamon filling!

Yield: makes 24

Ingredients:

For the Dough
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp active dry yeast
4 cup flour
1/2 cup flour
1/2 heaping tsp baking powder
1/2 scant tsp baking soda
1/2 tbsp salt

For the Blueberry Filling
1 pint blueberries
3 tablespoons granulated sugar
2 teaspoons cornstarch
2-3 teaspoons lemon juice
3/4 cup water

Additional Blueberries for Sprinkling
1 pint blueberries
2 Tbsp sugar
4 Tbsp cinnamon
2 Tbsp flour
1 batch Cream Cheese Frosting

Directions:

For the Blueberry Filling
In a small saucepan, combine 1 pint of the blueberries, sugar and cornstarch. Stir in lemon juice and water. Turn heat to medium and cook, stirring often, until mixture begins to thicken slight. Remove from heat and allow to cool.

For the Dough
Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm (~45 minutes). Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour.

Add 1/2 C flour, baking powder, baking soda, and salt. Stir mixture together.

Divide the dough in half. Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Spread half of the blueberry filling onto the dough. Combine the blueberries, sugar, cinnamon and flour. Sprinkle half of this mixture on top. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Repeat with other half of dough and blueberry filling.

Cover the rolls and let sit for 30 minutes.

Bake at 375 for 15 to 18 minutes.

Generously drizzle frosting over warm rolls after they come out of the oven.

Dough recipe from The Pioneer Woman

Breakfast

15 comments »

21 Responses to “Coconut Almond Cake with Blackberry Lime Curd”

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Ashley Bee (Quarter Life Crisis Cuisine) — March 21, 2013 at 9:14 am
I am really very terrible at frosting/decorating cake :\ This came out way better than anything I could make!
- beantownbaker — March 25th, 2013 @ 1:18 pm
  
  Ha – I’m pretty bad too. That’s why I love putting stuff on the sides. Coconut does a good job of hiding my sloppy decorating skills.
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2

Nutmeg Nanny — March 21, 2013 at 3:11 pm

Coconut and almond, you’ve already got me reeled in 🙂 two of my favorite flavors rolled into what looks like a moist, fluffy cake. YUM
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Natalie @ Once Upon a Cutting Board — March 21, 2013 at 6:57 pm
This cake looks so beautiful and the texture is perfect! I love curd as a filling between cake layers but i never knew the trick for preventing it from seeping out – thanks!
- beantownbaker — March 25th, 2013 @ 1:19 pm
  
  Yea, it’s definitely very helpful. Even more so when you ACTUALLY do it 😉
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Megan — March 21, 2013 at 7:20 pm
We’ve all had those cake experiences. It looks like it turned out well in the end! And it sounds delicious!
- beantownbaker — March 25th, 2013 @ 1:20 pm
  
  Glad to hear I’m not the only one. I think it’s easy to get wrapped up in thinking we all need to project that all of our baking/cooking endeavors are hugely successful…
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Ashley — March 21, 2013 at 8:50 pm
Regardless of any kitchen mishaps, this cake looks divine! Layer cakes always look so special, and the addition of fruit here makes me swooooon!
- beantownbaker — March 25th, 2013 @ 1:20 pm
  
  I agree. Layer cakes always look special 🙂
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Michelle — March 22, 2013 at 7:49 am
Oh this looks amazing. And aren’t we all our own worst critics when we bake? I can’t tell you how many times I say something is terrible and my husband looks as me like I’m crazy.
- beantownbaker — March 25th, 2013 @ 1:21 pm
  
  I agree. At the end of the day, it tasted delicious and no one knew about all the issues I had with the cake. I did want to keep it real on the blog and not give anyone any false sense that things are always easy for me…
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Erica @ In and Around Town — March 22, 2013 at 9:04 am
I always shy away from layer cakes – yours always come out well, I need some more practice I think! Your “mistakes” are great learning points – did not know about the frosting damn, but it makes so much sense!
- beantownbaker — March 25th, 2013 @ 1:23 pm
  
  That’s why I wanted to talk about them. I definitely could have posted about this cake without mentioning any of the issues I had. I’m hoping they’ll help someone (myself included) to learn something for the next time they tackle a layer cake. Yours will definitely improve with practice. Mine surely are. I really want to make that coconut cake you just posted!
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Shannon — March 22, 2013 at 3:12 pm
i’m always hard on myself too, but you wouldn’t know by the taste i’m sure! looks absolutely wonderful, not to mention i’m drooling over the flavor combo 🙂
- beantownbaker — March 25th, 2013 @ 1:24 pm
  
  I agree, I think we all are. I wanted to keep it real with this post in case anyone else found it to be a difficult set of recipes…
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Rosie @ Blueberry Kitchen — March 23, 2013 at 4:18 am
Yum, your cake looks so delicious and I really love the sound of the blackberry lime curd!
- beantownbaker — March 25th, 2013 @ 1:27 pm
  
  Thanks!
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Laura Dembowski — April 26, 2013 at 2:37 pm
I love coconut cake, and blackberries are my favorite fruit. Such a great idea to put them together. This cake is gorgeous! I would happily take a large slice . . . or maybe the whole thing 😉
- beantownbaker — April 27th, 2013 @ 10:02 am
  
  Then you would definitely love this cake!
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Kristina Koranek — August 10, 2013 at 9:06 pm
Could anyone post the blackberry lime curd recipe? The link is no longer working.

Thanks!
- beantownbaker — August 12th, 2013 @ 7:39 pm
  
  Sorry about that. I updated the recipe link, but here it is as well: http://www.beantownbaker.com/2013/03/blackberry-lime-curd.html