blueberry cinnanmon rolls

Serves 12
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Directions

  1. 1Mix dough until elastic and soft.
  2. 2Cover and bulk proof for 1 hour or until doubled in size.
  3. 3Roll out to a 12x18 inch rectangle.
  4. 4Evenly spread cinnamon/butter mixture on top.
  5. 5Spread the blueberry jam on top.
  6. 6Carefully roll the cinnamon rolls up.
  7. 7Slice your log into 12 pieces.
  8. 8Place into your casserole dish and cover and proof for 1 hour or until doubled its size.
  9. 9Bake at 350 for 25-30 minutes or until golden brown.
  10. 10Spread your cream cheese frosting on top.
  11. 11Enjoy!

Ingredients

  • 240 g milk
  • 76 g butter
  • 100 g sugar
  • 0.5 teaspoon salt
  • 510 g bread flour
  • 2.25 teaspoons active dry yeast
  • 2 large eggs
  • 0.33 cup brown sugar
  • 4 Tbsp. softened butter
  • 2 tsp. cinnamon
  • 300 g blueberries fresh or frozen
  • 130 g granulated sugar
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon
  • 1 tbsp all-purpose flour
  • 2 tbsp water
  • 1 tbsp blueberry filling
  • 110 g cream cheese
  • 3 tbsp icing sugar
  • 0.5 tsp vanilla extract
  • 30 g whipping cream

Equipment

baking dishrolling pinknifecasserole dish

Tips

  • The juice from the blueberry jam baked into the cinnamon rolls makes these moist and soft for days on end!
  • Use dental floss or a very sharp knife to slice your log into 12 pieces.