Best Blueberry Cinnamon Rolls Recipes

BLUEBERRY VANILLA WAFER CINNAMON ROLLS

Steps:

• Heat oven to 350 degrees, and spray a cookie sheet with butter spray.
• Open the grands cinnamon rolls and take out the frosting but do not separate the cinnamon rolls.
• Mix together the vanilla wafer crumbs and the blueberry preserves. Spread onto the dough so that it is covered. Sprinkle on Vanilla chips. Reroll the dough so that you can separate it into rolls.
• Bake until golden about 15 minutes. Let cool for about ten minutes.
• Frost with the icing included in the rolls.

BLUEBERRY CINNAMON ROLLS

Steps:

• Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts.
• Cool to 105 degrees to 115 degrees. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
• Stir in milk mixture, 1-1/2 cups flour, and egg; beat at medium speed of an electric mixer until smooth.
• Stir in remaining 3/4 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes).
• Place in a well-greased bowl, turning to grease top.
• Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour (dough will not quite double in bulk).
• Punch dough down; turn dough out onto a lightly floured surface.
• Roll dough into a 12- x 8-inch rectangle; spread with 2 tablespoons butter.
• Combine brown sugar and cinnamon; sprinkle mixture over rectangle.
• Sprinkle with blueberries.
• Roll dough jellyroll fashion, starting at long side.
• Pinch seam to seal (do not seal ends).
• Cut roll into 1-inch slices; place slices, cut side down, in greased 8-inch square pan.
• Brush tops with 1 tablespoon melted butter. Using a fork, gently lift center of rolls to form a peak.
• Cover and let rise in a warm place, free from drafts, about 40 minutes (rolls will not double in bulk).
• Bake at 350 degrees for 35 minutes.
• Combine powdered sugar and 2 tablespoons milk, stirring well.
• Drizzle over warm rolls.