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"Berry Delicious"!! That's what my husband said when he took the first bite. I have a feeling that's what you'll be saying too about these Blueberry Swirl Cinnamon Rolls. They can be made with any type of berry, in any season. I've done raspberry and blueberry and they're both fabulous.
The aroma that fills your house will be magically delicious and amazingly enticing, so be sure the windows and doors are closed tightly when you start baking. If not, you might feel like the Pied Piper of Hamlin, with a line of children, (adults too!) standing at your doorstep with sad, longing eyes.
And just a heads-up: though we enjoy and love to share light and lean recipes here at The Café, this is NOT one of them. With a fabulous brioche-type dough rich with butter and eggs, you'll want to pinch fat grams and calories in other areas and let this be a wonderful splurge. The recipe calls for frozen berries, that are tossed with cinnamon, sugar and a bit of cornstarch, then turned out onto a buttered rectangle of dough. Roll it all up, slice it into rounds and arrange in a prepared pan. The rest of the story is hands-off as they rise and bake to a golden delight.
If you have a brunch coming up, overnight guests or just want to treat your family/friends to an amazing breakfast treat, be sure to whip up a batch of these Blueberry Swirl Cinnamon Rolls. They can be prepared ahead, up to the baking point, refrigerated overnight and popped into the oven for twenty-five minutes just before serving. Your kitchen will smell like a fine European pastry shop and your guests will be sure to exclaim; "Berry Delicious"!
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Blueberry Swirl Cinnamon Rolls
Ingredients
- For the dough
- 1 cup milk
- ⅔ cup sugar
- 1 ½ tablespoons active dry yeast
- 1 stick unsalted butter, softened
- 2 large eggs
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fine sea salt or kosher salt
- 4 ¼ cups all-purpose flour, plus more for dusting
- For the filling
- 2 tablespoons softened butter
- 10- ounces frozen berries, not thawed Use any type of berries you like. We love blueberry and raspberry. I used the tiny wild blueberries for the rolls in the photo.
- ½ cup sugar
- 2 teaspoons cinnamon
- 2 teaspoons cornstarch
- for the glaze:
- ¾ cup confectioners' sugar
- 3 tablespoons butter, melted
- 1 ½ tablespoons half and half or whole milk
Instructions
- For the dough, warm the milk in the microwave or on the stove top over moderately low heat until it reaches 110-115°F. Remove from heat and pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook. Stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes.
- Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
- Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in size, 1 to 2 hours.
- Generously butter a 9-by-13-inch baking pan or two 9-inch baking pans.
- Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle. In a medium bowl, toss the frozen raspberries with the sugar, cinnamon and cornstarch. Spread the softened butter over the dough, then scatter the raspberry mixture evenly over the dough.
- Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan(s), cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls.
- Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
- Preheat the oven to 375°F. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Cover with foil if browning too fast.
- Transfer the pan to a rack to cool for 30 minutes.
- For the glaze, in a small bowl, whisk the confectioners' sugar with the butter and half and half (or milk) until the glaze is thick and spreadable. Invert the rolls onto the rack, then invert the rolls again onto a platter. Drizzle glaze over rolls and spread with an offset spatula, if desired. Serve warm or at room temperature.
Notes
~ For variation the sweet rolls can be filled with a variety of frozen fruit. Try blackberries, strawberries, blueberries or chopped sweet cherries.
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Made these last night, baked them up this morning. I made a half recipe and added 1/3 cup of my home made coastal huckleberry jam to the filling (so reduced the sugar to 2 T in the filling for the half recipe). Otherwise, following the recipe exactly. The baking time was perfect. Didn't have to refrigerate them overnight, with our cool temps last night, tile countertops in the kitchen, and those frozen berries in there. They were ready to bake this morning. This is a wonderful recipe, thank you for sharing.
Oh dear, these rolls are calling my name... I can't wait for the blueberries to get ripe here then I will try these rolls out!
Oh, my word! These look fabulous! I so need to make some cinnamon rolls and adding blueberries just sounds amazing! Great recipe and pics!
Chris, goodness, you have to stop posting recipes that I want to try out the minute I look at them! These blueberry swirl cinnamon rolls look like to die for! These, I must make! LOVE this recipe!
Geez, these look amazing, seriously!! My kind of breakfast dish..
Yummy,decadent and irresistible!
What a delightful idea Chris, adding blueberries and raspberries. Gotta give them a try!
Yowza Chris! These look and sound amazing. I would eat half that pan in one sitting which wouldn't be good for the ole waistline. Okay I will restrain myself and have one. These are a must make!!!!!!!!!
Great light on that top picture! And a great recipe - such a wonderful looking dish. I love blueberries, and they're terrific in baked goods. Such good stuff - thanks so much.
Wow, would love to see a pan of these cinnamon rolls in my kitchen right now (and so would my house guests!) thanks for sharing Chris 😉
Wow, that looks amazing!
I am on s diet now to lose weight, so I have cut out sugar! But if I were to cheat or have a weekly treat, these would be IT! They look so tasty and delectable! Lip-smackingly good!
I'm on a diet now to lose weight, so I am cutting sugar / sweets. But if I were to cheat, these would be it! They look so tempting and delectable!
These are berry delicious! I pinned to the berrylicious board;)I'd love to wake up to a pan of these tomorrow morning. Why do you live so far away?:)
Wow, these look absolutely amazing! I sure wish these were cooking up in my kitchen right now, I have not had breakfast.
I love cinnamon rolls and blueberries! Combining them both together in one would make a perfect breakfast! Great recipe, thank you - pinned!
I think waking up in the morning to the taste and smell of these blueberry rolls would be heavenly! (Even if I have to prep them myself the night before!)
These look incredible! I wish I could wake up to a batch of these tomorrow morning. 🙂
Oh, these look magnificent, Chris. I'm not a huge fan of raisins, but would love these cinnamon rolls chock full of berries. Wow!
Gosh, that looks so, so good! I've been wanting to make cinnamon rolls forever and the blueberry touch just did it for me!
I'm saving this to make for my kids when they visit this summer- they'll love it! (If I make it now I'll eat the whole pan full!) 🙂
"Berry Delicious," indeed! I don't care about the calories, I'll have five rolls, please!! 😀
Oh these are just the most beautiful and enticing rolls! Perfect for summer! Totally worth a splurge...or two. 🙂
These cinnamon rolls are perfect for the breakfast with a large glass of chilled milk. I totally love it!
oh chris! i hope i can try these too one day, i really dont mind the calories!
Chris these cinnamon rolls looks delicious.... This would be a perfect item for fathers day breakfast or brunch.. They just looks so lovely!!!
Chris these cinnamon rolls looks delicious.... This would be a perfect item for fathers day breakfast or brunch.. They just looks so lovely!!!
Oh boy! These look lovely and so delicious!
Oh my Chris. These tender rolls are just wahta I am caving. Dang I am headed off to work so it is Tim Hortons for me but the weekend is coming up!
Chris, i wanted to make ahead. What step do we go up to. Number 6or 7? When we are ready to bake after it sits. Whether it is a few hours or 24. Do we need to sit it on the counter to come to room temperature or put directly in the oven. Obviously, a preheated oven. Thank you. Looks great. Can't wait to try.
Sorry if that was confusing. I adapted the recipe quite a bit from Food & Wine but neglected to change that part, so sorry! It's all fixed now. Make the recipe through step 7, then refrigerate. When ready to bake, let it sit out for about and hour to warm up. Doesn't have to be completely warm. Then bake in a preheated oven as directed.
Magically delicious? Yes, indeedy! Pinning this for sure.
Yum! I don't think I've ever had a cinnamon roll with fruit in it, but it's a brilliant idea. They look gorgeous and I just happen to have a nice big bag of blueberries in the freezer right now.
If you ever need help with Photoshop, shoot me an e-mail. I've been using it for years with our web business. 🙂
Pinned. I have such a weakness for rolls - any flavor.
These are so beautiful, can't resist here.
I feel to grab one piece and start eating it. Anyways thanks for the visual treat.
Have a nice weekend ahead!
Oh these look wonderful Chris and your pan looks so clean. How on earth do you keep yours looking like new? I can smell these just looking at them. These will be perfect to make once we're up in the mountains. Can't wait to taste them.
By the way what program do you edit your photos in?
Hi Vicki, thanks so much. I love that pan. It belonged to Scott's grandmother and I wish it could talk as I'm sure it would have lots of fun stories to tell. 🙂 If the pan is real dirty, I use a plastic scrubbing sponge with a drop of dish soap (I know that's a no-no but it works for me). Then I condition it with a little oil and it's good to go.
I use Aperture right now for photo editing. I have a Mac computer and it's their editing program. I also use a plug in with it called Border Fx for exporting. That's where I add my texts. I have recently purchased PhotoShop Elements but haven't had the time to learn it yet. One of these days.......
Ha ha - bathing suit weather ... bah-humbug! These look pretty amazing and I know they are deliciously sinful!
That's exactly what I think when they come out of the oven, all wonderful smelling. Then I'm quite made at myself when I go to try on my new swim suit 🙂
Actually, last year, I made blueberry and mascarpone rolls and I loved these... So yours, I would really enjoy them!
W O N D E R F U L !!
I am DROOLING and DROOLING...Another one of my favorite recipes of yours, Chris! I want to make it for my children. I can foresee the big smile on their faces eating these scrumptious cinnamon rolls. Wishing your husband a happy Father's Day!!!
Absolutely gorgeous and I love that you baked them in cast iron! It's 5:30AM and very unfair that I don't have one (or two) of these beauties right now:@)
Chris,
I don't see the cinnamon amount. How much? Also, a lemon glaze might be yummy, too.
Oh, thank you! The orignal recipe from Food & Wine did not include cinnamon. After my first batch I decided it needed the cinnamon for a little more pizazz. Lemon would be wonderful. I love lemon and blueberries together! Thanks again!
Cinnamon rolls are so delicious and that's what I baked yesterday. To add berries is yummy and wild blueberries are the best. Have a great day Chris!
Oh Chris!!!
I must try this recipe, too!!!!
I love blueberries and your photos are so nice!!!!!!!!!!!!!!!!!!!!!!!!!
I can just smell the lovely aroma, let me just get my coffee and I will be right over ....
These look amazing, I've actually never had blueberry cinnamon rolls but would love to try these out!
Your pictures are always so stunning! I don't know how you do it. Each one belongs on the cover of a food magazine. Do you have a big fancy camera?
Hi Ginny, Scott does have a DSLR camera, sort of middle of the road, though he did just recently get an awesome new camera. Sad thing is we can't use it yet because it's not compatible with our editing software. Just a temporary glitch ............. 🙂
Every once in a while we need to indulge in a recipe such as this!! My husband's birthday was yesterday and he is a blueberry lover. He was out of town and will be home for the weekend, this is SO going to be his birthday treat!!
Beautiful, beautiful photos.
Oh lala I must Pin these..
Aren't they just gorgeous?
oh dear always I wanna make some cinnamon rolls I love them but these with blueberry call me:))))
These rolls look wonderful, I love the blueberry filling!