Blueberry. Cinnamon. Rolls.
Better yet - no rise cinnamon rolls.
This summer my daughter seems to crave nothing but cinnamon rolls.
I can't deny a girl of her favorite breakfast item!
But they take so much planning ahead for all the sitting and rising that has to be done with the dough.
So, I decided to try my hand at coming up with a no-rise dough for the rolls. I then got a wild hair and decided to make a blueberry filling for the rolls.
They were a great change! I definitely prefer a yeast-dough over a non yeast recipe. But in a pinch, it totally works!
The blueberry filling was so good. I wanted to eat it with a spoon.
I decided on cooking some of the berries down to create a berry filling, and keep some of the berries whole. I mixed the whole berries with cinnamon to keep the cinnamon roll well, cinnamonish.
First, I made the blueberry filling and let it cool while I made the dough.
I mixed the whole berries in a bowl with a cinnamon-sugar mixture and those whole berries really pop open with flavor when you bite into them!
I opted for a simple glaze, but cream cheese frosting would be amazing on these!
This recipe made 12 rolls.
Blueberry Cinnamon Rolls
1 cup fresh blueberries
1 teaspoon lemon juice
1/3 cup water
1 1/2 tablespoons sugar
1 teaspoon cornstarch
1 cup fresh blueberries
2 tablespoons ground cinnamon
1 tablespoon sugar
1 tablespoon flour
3 cups flour
1/4 cup sugar
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
6 tablespoons butter, melted
1 1/2 cups powdered sugar
1-2 tablespoons milk
Preheat oven to 425
Blueberry Filling Directions:
In a saucepan over medium heat bring blueberries, lemon juice, sugar, cornstarch and water to a boil.
Let simmer for about 5-7 minutes until berries burst open and cook down into a purplish liquid.
It should coat the back of a spoon.
Let cool while preparing the dough.
In a small mixing bowl, toss the whole blueberries with the cinnamon, sugar and flour.
Whisk together the flour, sugar, baking powder, baking soda and salt.
In a stand mixer, with the dough hook attachment, add the flour mixture.
Pour in the milk and melted butter slowly.
Mix until a dough has formed, and let it continue kneading the dough for you until it isn't sticky.
Roll the dough out on a lightly floured surface.
Roll into a large rectangle shape.
Spoon the cooled blueberry filling mixture over the dough.
Sprinkle the whole blueberry mix over the cooked berries.
Roll the rectangle into a long log, starting with a long side.
Cut into 12 pieces, rocking the knife back and forth as you cut.
Place cut-side-down into a baking dish (8x11) sprayed with non-stick spray.
Cook for 15 minutes, or until tops are golden brown.
Prepare the glaze in a small bowl by whisking together the powdered sugar and adding the milk slowly until you reach the desired consistency. I like mine a bit thicker, and used just over a tablespoon.
Pour the glaze over the fresh-out-of-the-oven rolls and serve immediately.
If not serving right away, save the glaze until ready to serve.