Contrary to popular belief, they aren’t hard to make. The take a little more time than, let’s say, cinnamons rolls you buy in a can but if you have a slow afternoon and feel like baking these fluffy and soft cinnamon rolls are for you! This post has been sponsored by The US Highbush Blueberry Council. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running! The cinnamon swirl with the blueberry filling sets this recipe apart from the rest. Plus, the recipe makes extra sauce so you can spoon some on top when serving to your guests, friends or family!
Blueberry Nutrition & Facts:
Blueberries are a staple in my house because they are a good source of fiber, are a convenient food that can be eaten on the go and are a good source of Vitamin C. Fiber is an important nutrient that aids in our digestion and may help with keeping us satiated. Vitamin C is an antioxidant that helps the body absorb iron from plant-based foods. The Body also needs vitamin C to make collagen, a protein required to help heal wounds. Did you know fresh blueberries last at least 10 days in the fridge and frozen are best used within 10 months? Like fresh blueberries, frozen blueberries are a good source of fiber, and only have 80 calories per cup. Did you know frozen blueberries are picked at the peak of ripeness and are individually quick-frozen? This helps to preserve their taste, durability and nutritional components.
Cinnamon Rolls From Scratch Ingredients
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
Fresh blueberries (or frozen works too!) Orange Juice: you can use fresh or bottled. Sugar: just a little sugar to sweeten up the sauce Corn starch & water: used to thicken the blueberry sauce Butter: unsalted butter Milk: Whole milk works best for this recipe since fat adds a rich mouth-reel. But 2% will also work fine! Flour: all purpose flour or bread flour is what I commonly use for my homemade cinnamon rolls. Yeast: Using active dry yeast makes the rise time a little bit longer (~20 minutes). But good news is, you can use instant yeast too and follow the directions the same! Sugar and brown sugar: I used granulated white sugar to feed the yeast and activate the dough. And then you’ll need brown sugar for the cinnamon/sugar/blueberry filling. Dark or light brown sugar work well, although I usually opt for using dark brown. Egg: room temperature
How to make cinnamon rolls from scratch
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
