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Overnight Blueberry Cinnamon Rolls

September 30, 2012

I love cinnamon rolls. Makes all those squats and lunges pointless, but hey, I need motivation.  I learned a lesson with these. I have made regular cinnamon rolls before, been fine. More than fine. Delicious! Pumpkin version? Superb!

Something was different with these… I noticed some roll recipes state to let the dough rise after you roll the blueberries/filling, then slice into the pans. This is what rises, exactly as it will go in the oven.

In the past, I’ve let the dough rise overnight, then roll it up in the morning and let them rise for only about an hour in their baking pans. I only rise the initial ball of dough overnight. Changing the order of things worked out fine, but not as fluffy as expected. I wonder if the moisture of the blueberries plays a role.

But my second round of these worked out wonderfully. Also, I used blueberry preserves and fresh blueberries for the filling. My second round was a ½ cup of preserves, a quart of blueberries and about ¼ cup of a cinnamon sugar sprinkled on top. Perfect.

Icing is room temperature cream cheese, a few tablespoons of blueberry preserves and powdered sugar. Yea! Lesson learned! Noted! Improvise your favorite cinnamon roll recipe to accommodate for fresh fruit accordingly! I suggest off this recipe.

Dough:

  • 1 Tbs. (1 package) active dry yeast
  • 1/2 cup warm water (105°F)
  • 4 1/2 cups all-purpose flour, plus more as needed
  • 4 eggs
  • 1/4 cup granulated sugar
  • 2 tsp  salt
  • 8 Tbs. (1 stick) unsalted butter, at room temperature
  • 1 jar (minus 3 tbsp for icing) blueberry puree
  • 1 quart of fresh blueberries
  • 1/4 cup granulated sugar mixed with 1 Tbs. ground cinnamon

Glaze:

  • 1 cup confectioners’ sugar
  • 3 Tbs. blueberry preserve
  • 8 oz cream cheese (room temperature)

For the dough, sprinkle the yeast over water, allow to foam a few minutes, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in a warm spot, about 30 minutes. Add the eggs, granulated sugar, salt and the remaining 4 cups flour to the yeast mixture. Add the room-temperature butter and knead on a well-floured surface, adding a little flour to reduce stickiness if needed, until the dough is smooth, 10 to 12 minutes. Cover the bowl with plastic wrap and let the dough rise until doubled, about 2 hours. Butter a 9-by-13-inch baking dish. Transfer the dough to a floured work surface. Roll out into a 15-by-10-inch rectangle.

Brush the rectangle with half of the melted butter, leaving a 2-inch-wide strip uncovered on one long side. Spread blueberry puree, but leave inch at top and bottom edges. Sprinkle blueberries, followed by cinnamon sugar over the butter. Starting at the long side covered with sugar, roll up the rectangle snugly and pinch the seam together. With the seam facing down, cut into about 10 equal pieces. Place the pieces, cut side up, in the prepared dish. Cover with plastic wrap and let rise in the refrigerator overnight.

The next morning, remove the rolls from the refrigerator and let rise until half again as high, about 1 hour. Preheat an oven to 350°F. Bake the rolls until golden brown, about 30 minutes. Let cool in the pan for 15 minutes. While the rolls are baking, make the glaze. Mix ingredients until smooth. Spread the glaze over the warm rolls.

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One Comment leave one →
  1. October 1, 2012 4:55 pm

    These look SOOOO delicious! I wish I had one right now…

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