1-Hour Blueberry Cinnamon Rolls | Simple Cooking with Pep
1-Hour Blueberry Cinnamon Rolls
30 mins prep
1-Hour Soft Blueberry Cinnamon Rolls – this easy recipe is perfect for beginners and those that don’t want to spend half a day making cinnamon rolls. This recipe uses instant yeast, so there is no need to let the yeast “bloom”, saving extra time. The
In the bowl of a stand mixer fitted with the dough hook attachment, or a large mixing bowl, add yeast, warm milk, sugar, flour, egg, salt, cinnamon and butter. Do not add salt or cinnamon directly on top of yeast, as it will deactivate yeast. Add the flour, then the salt and cinnamon on top of that. Since you are using instant yeast, there is no need to let the yeast bloom.
Mix the dough until a dough ball forms on low speed, then increase to medium speed and knead for 8 minutes. Alternatively, you can knead by hand if you do not have a stand mixer.
Transfer dough to a lightly greased bowl. Spray top of dough with nonstick spray, then cover with plastic wrap. Allow to sit for 20 minutes.
Meanwhile preheat oven to 200F and make filling. In a large skillet, add blueberries, brown sugar, cinnamon and 1/3 cup water. Cook over medium heat for 5-8 minutes, or until blueberries are softened, and brown sugar is melted. You may need to add more water as it cooks. The water helps the mixture cook evenly, but you don’t want too much water, as your filling will seep out of the rolls if there is too much liquid.
p id=”instruction-step-5″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>5. Roll dough on a lightly floured surface into a 12×18 inch rectangle. Spread 6 tablespoons softened butter over dough. Spoon blueberry jam mixture evenly over the entire rectangle.
p id=”instruction-step-6″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>6. Roll dough, starting at short edge, into a cylinder. Using dental floss or a serrated knife, cut into 9 rolls. Place in lightly greased 8×8 pan. Cover pan with plastic wrap, then place in preheated oven. Turn oven OFF.
p id=”instruction-step-7″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>7. Allow dough to rise for 20 minutes, then remove from oven. Pour ½ cup heavy cream over cinnamon rolls (this helps them get ultra soft).
id=”instruction-step-8″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>8. Place rolls back in oven that is turned off, then turn oven on to 375F. Bake for 15-20 minutes, or until rolls are golden brown in color.
id=”instruction-step-9″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>9. While the rolls bake, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until light and fluffy. Gradually and slowly add in powdered sugar until combined. Beat until frosting is fluffy.
id=”instruction-step-10″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>10. Allow rolls to cool a few minutes before spreading icing over rolls. Enjoy!
