Blueberry Cinnamon Rolls

Blueberry Cinnamon Rolls from Beantown Baker

These were great to have in the height of blueberry season. Sweet with a hint of fruit. Next time I would try to use a little more filling with more sugar and cinnamon sprinkled on top before rolling them up. 

Ingredients

Dough

Any recipe will work, I use my mom's recipe, as it is amazing and my favorite.

 

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

• 1 pint blueberries
• 2 Tbsp sugar
• 4 Tbsp cinnamon
• 2 Tbsp flour
• 1 batch Cream Cheese Frosting

Instructions

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.

Spread half of the blueberry filling onto the dough once you have rolled it out. (Easiest to do half at a time). 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 to an hour.

Bake at 350 for 15 to 18 minutes.

Generously drizzle frosting over warm rolls after they come out of the oven. Enjoy.