Description
Delight in these Blueberry Cinnamon Rolls with a luscious maple icing that perfectly balances sweet and spicy flavors. Soft yeast dough is filled with blueberry jam and cinnamon sugar, then baked to golden perfection and topped with a smooth maple glaze for an irresistible breakfast or brunch treat.
Ingredients
Dough
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon brown sugar
- 6 tablespoons salted butter, melted
- 3 large eggs, at room temperature
- 4 cups all-purpose flour
- 1 teaspoon salt
Filling
- 3/4 – 1 cup blueberry jam
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
Maple Icing
- 2-3 cups powdered sugar
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- pinch of flaky sea salt
Instructions
- Activate the yeast: In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, active dry yeast, and 1 tablespoon brown sugar. Let the mixture sit for 5-10 minutes until it becomes bubbly on top, indicating the yeast is active.
- Make the dough: Add the melted butter, eggs, all-purpose flour, and salt to the yeast mixture. Using the dough hook attachment, mix until the flour is completely incorporated, about 4-5 minutes. If the dough feels sticky, gradually add up to 1/4 cup more flour until smooth to the touch.
- Let dough rise: Cover the bowl with plastic wrap and allow the dough to rest at room temperature for 1 hour, or until it has doubled in size.
- Prepare the filling and baking dish: In a small bowl, combine 1/2 cup brown sugar with 1 tablespoon cinnamon to make the cinnamon sugar filling. Butter a 9×13 inch baking dish to prevent sticking.
- Roll out the dough: Punch down the risen dough and transfer it to a lightly floured surface. Roll it out into a large rectangle approximately 12 by 18 inches.
- Add the filling: Spread the blueberry jam evenly over the rolled-out dough. Sprinkle the cinnamon sugar mixture evenly on top of the jam layer.
- Shape the rolls: Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the edges to seal the log completely. Using a sharp knife, cut the log into 12 to 15 equal rolls.
- Arrange and proof: Place the rolls cut-side up into the prepared baking dish. Cover the dish while preheating the oven.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until they turn golden brown and are cooked through.
- Make the maple icing: While the rolls bake, whisk together 2 to 3 cups powdered sugar, 1/4 cup maple syrup, 2 teaspoons vanilla extract, and a pinch of flaky sea salt in a bowl. Thin the icing with small amounts of water or milk until it reaches a spreadable consistency.
- Finish and serve: Once the rolls are warm out of the oven, spread the maple icing generously over the top. Serve immediately and enjoy!
Notes
- You can adjust the amount of blueberry jam depending on your taste preference for sweetness and fruitiness.
- Ensure the milk is warm, not hot, when activating yeast to avoid killing the yeast.
- For extra texture, consider sprinkling some chopped nuts or fresh blueberries inside the filling.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days; reheat before serving.
- To make the icing thinner, add milk or water one teaspoon at a time until desired consistency is reached.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
