Sugary Sweet Cinnamon Rolls Bursting With Blueberries

cinnamon bunI'm not sure whether to mourn or celebrate the fact that my town does not have a Cinnabon. Mourn because, well, let's face it: hot cinnamon rolls are like heaven exploding in your mouth. Celebrate because, if it was here, I would probably weigh a good 300 pounds more than I currently do.

The one thing I will say about the lack of that ooey gooey goodness in my town is that it's driven me to be creative. I don't have to settle for plain old cinnamon buns. I can enjoy different varieties! Like my new found love: blueberry cinnamon buns.


Yes, my friends, these are real, and they are every bit as incredible as they sound. Here's one of my favorite recipes so far for a decadent dessert.

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Blueberry Cinnamon Buns (adapted from Beantown Baker)

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


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. Sprinkle half of the additional blueberries for sprinkling 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.

What are your favorite variations on the cinnamon bun?


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Image via stevendepolo/Flickr

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