I have tried this blueberry and cinnamon combination before in blueberry zucchini bread, but I don’t know why I didn’t think of this sooner. For some people when I tell them that cinnamon and blueberry really do work it makes their faces twist into a giant question mark. But let me tell you it works in every way!
Blueberry Cinnamon Rolls are not like the super sweet breakfast rolls you are used to, which is surprising because the recipe reads almost the same. By adding the blueberry preserves to the mix, contrary to your expectations, it actually cuts back the super sweetness of the sugar and cinnamon center and gives the flavors a more layered quality. When I served these up hot, the table fell silent, jaws went slack, and half a dutch oven was scrapped clean before I could blink.
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Blueberry Cinnamon Rolls
14″ dutch oven or cast iron skillet that is oven safe. (Of course, a traditional cake pan also works.)
For the dough:
- 2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 2 1/4 tsp. active dry yeast
- 4-5 cups flour
- 1/2 heaping tsp. baking powder
- scant 1/2 tsp. baking powder
- 1 1/2 tsp. salt
For the filling:
- 1/2 cup white sugar
- 3-4 tbsp cinnamon
- 3 tbsp melted butter
- 1 jar McCutcheon’s Whole Blueberry Preserves
- 2 lbs powdered sugar
- 3 tbsp melted butter
- 1/4 cup whole milk
- In a large saucepan combine the whole mix, vegetable oil, and sugar and warm over medium heat. Do not allow to boil. Take off the heat and allow to cool to lukewarm, usually takes 45 minutes or 20 in the fridge.
- Sprinkle the yeast over top the milk/oil/sugar mixture and allow to sit for 1 full minute.
- Either transfer the liquid to a large mixing bowl, or if your sauce pan is large enough, simply add 4 cups of flour and stir until the liquid and flour are just combined. The dough should appear loose and a little sticky. Cover with a clean towel and allow to sit and rise in a warm place for an hour.
- After it has risen, mix another 1/2-1 cup of flour, baking powder, baking soda, and salt to the dough. Stir together. (Be sure to add enough flour to have semi-sticky dough.
- Remove the dough from the pot and place on a lightly floured surface. Give the dough a couple quick kneads to make sure the consistency is right. Divide the dough into to equal parts.
- Roll each half of the dough into rectangles about 8 inches wide and 1/2 inch thick (length will vary).
- To prepare the filling, melt the butter in a dish. When melted stir in the cinnamon and sugar until combined. To make spreading the preserves easier, pop the jar in the microwave for 45 seconds.
- Brush the dough with the cinnamon sugar mixture and then add a layer of blueberry preserves on top leaving about a 1/2-1 inch or uncovered dough on one side.
- Roll the dough length wise toward the side with extra space. Once you have a tight roll pinch it closed.
- Slice the roll with a sharp knife into 1 1/2 inch thick rounds. Transfer the rounds to a skillet prepared with melted butter. You can pack em’ in or leave about a 1/2 inch between each roll to let them rise.
- Set aside for at least 20 minutes in a warm place to rise again.
- Bake at 375 for 14-17 minutes until just golden.
- To make icing, whip the butter, sugar, and milk together.
- Ice while hot and served.
Makes 24-30 rolls.