Blueberry Cinnamon Rolls (Print Version)
# Ingredients:
01 -
2 cups fresh blueberries (or frozen).
02 -
½ cup orange juice (fresh or bottled).
03 -
¼ cup sugar.
04 -
2 tablespoons cornstarch mixed with water (for thickening).
05 -
¼ cup unsalted butter.
06 -
1 cup whole milk (or 2% milk).
07 -
4 cups all-purpose flour (or bread flour).
08 -
2 ¼ teaspoons active dry yeast (or instant yeast).
09 -
¼ cup granulated sugar (for yeast activation).
10 -
½ cup brown sugar.
11 -
¼ cup unsalted butter, softened.
12 -
1 tablespoon ground cinnamon.
13 -
Two-thirds of the homemade blueberry sauce (prepared earlier).
14 -
1 cup powdered sugar.
15 -
2-3 tablespoons milk.
16 -
½ teaspoon vanilla extract.
# Instructions:
01 -
In a large bowl, mix warm milk, melted butter, and sugar with yeast. Let the mixture rest for 5 minutes until frothy.
02 -
Gradually add flour to the mixture, stirring until dough forms. Knead on a floured surface for about 5 minutes until smooth.
03 -
Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
04 -
Prepare the blueberry sauce by combining blueberries, orange juice, sugar, and cornstarch mixture in a saucepan. Stir over medium heat until thickened, then cool.
05 -
Once the dough has risen, roll it out into a large rectangle. Spread softened butter evenly over the surface.
06 -
Sprinkle the buttered dough with brown sugar and cinnamon, then spread two-thirds of the cooled blueberry sauce over it.
07 -
Roll the dough tightly from one end to the other, forming a log.
08 -
Slice the log into 10-12 circles and place them cut-side up in a greased baking tin. Let them rise for another 30 minutes.
09 -
Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and fully cooked.
10 -
For the icing, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm rolls before serving.
# Notes:
01 -
Tip: Let the rolls cool slightly before adding the icing for a perfect glaze.