Blueberry Cinnamon Rolls

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.

Blueberry Cinnamon Rolls

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.

Blueberry Cinnamon Rolls

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.

Blueberry Cinnamon Rolls

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.

Blueberry Cinnamon Rolls

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.

Blueberry Cinnamon Rolls

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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

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12 Responses to “Fresh Strawberry Cupcakes with Cream Cheese Frosting”

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    1
    SimplySweeter — May 5, 2010 at 11:56 am

    Oh yum Jen! These look absolutely delicious! What a great July 4th treat…..maybe split them and serve ’em up like a Strawberry Shortcake??? Yum.

    http://www.simplysweeter.blogspot.com

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    2
    KV — May 5, 2010 at 2:35 pm

    Hi Jen, by any chance do you remember about how many strawberries you used for the recipe and also for filling? I have maybe 10-15 strawberries at home that need to be used asap and wondered if that was enough?

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    3
    Jen — May 5, 2010 at 2:37 pm

    KV – Sorry I don’t. We had a big thing of strawberries in the fridge that Hubby had cut up for us to snack on. I would say it was less than a pint, but pretty close to a pint? Not really sure. Sorry I can’t be more help.

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    hannah! — May 5, 2010 at 4:47 pm

    strawberries are my favorite fruit ever! in my opinion, they always should be enjoyed fresh no matter what. even in desserts! ๐Ÿ˜€ your cupcakes look great, by the wayaoh

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    5
    Cupcake Activist — May 5, 2010 at 5:03 pm

    I’ve heard that strawberry cake doesn’t end up being that sweet, but maybe the addition of fresh strawberries on top changes things. I’m a huge strawberry fan, so I’m anxious to try this.

  6. #
    6
    Jen — May 5, 2010 at 5:24 pm

    Cupcake Activist – I could definitely see that the batter itself might not be that sweet. I thought they were great with the additional strawberries added in.

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    7
    Kerstin — May 5, 2010 at 8:07 pm

    This looks divine. I made the Sky High strawberry cake with frozen berries and I thought it was really good, but I’d like to try again with fresh ones too! Your hubby has some very luck coworkers ๐Ÿ™‚

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    Brisbane Baker — May 6, 2010 at 11:12 am

    Love this recipe.. infact all of your cupcake recipes. I made your Fauxtess cupcakes the other day and turned out wonderfully.. This is now on my wish list. :

    http://www.brisbanebaker.blogspot.com

  9. #
    9
    We Are Not Martha — May 6, 2010 at 2:42 pm

    These look so simple and beautiful! I love strawberry cake and I especially love the way the fresh strawberries look inside ๐Ÿ™‚

    Sues

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    10
    Miss. Tarrah Dame — May 19, 2010 at 2:17 am

    cant go wrong with strawberry…just made strawberry marscapone filled cupcakes myself! ๐Ÿ™‚
    http://cuppycakebakes.blogspot.com

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    11
    soohyunee — May 25, 2010 at 12:01 am

    I love how you frosted these cupcakes!! did you start from the inside and go out with a 1M tip?

  12. #
    12
    Jen — May 25, 2010 at 12:03 am

    Yes, soohyunee, to make the rosette, I started in the center and swirled around to the outside.

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