Blueberry Cinnamon Rolls

Say what?

Blueberry. Cinnamon. Rolls.

Better yet - no rise cinnamon rolls. 

This summer my daughter seems to crave nothing but cinnamon rolls. 

I can't deny a girl of her favorite breakfast item!

But they take so much planning ahead for all the sitting and rising that has to be done with the dough.

So, I decided to try my hand at coming up with a no-rise dough for the rolls. I then got a wild hair and decided to make a blueberry filling for the rolls.

They were a great change! I definitely prefer a yeast-dough over a non yeast recipe. But in a pinch, it totally works!

The blueberry filling was so good. I wanted to eat it with a spoon. 

I decided on cooking some of the berries down to create a berry filling, and keep some of the berries whole. I mixed the whole berries with cinnamon to keep the cinnamon roll well, cinnamonish. 

First, I made the blueberry filling and let it cool while I made the dough.

I mixed the whole berries in a bowl with a cinnamon-sugar mixture and those whole berries really pop open with flavor when you bite into them!

I opted for a simple glaze, but cream cheese frosting would be amazing on these!

This recipe made 12 rolls. 

Blueberry Cinnamon Rolls

{printable recipe}

Blueberry Filling:

1 cup fresh blueberries

1 teaspoon lemon juice

1/3 cup water

1 1/2 tablespoons sugar

1 teaspoon cornstarch

Whole Berries:

1 cup fresh blueberries

2 tablespoons ground cinnamon

1 tablespoon sugar

1 tablespoon flour

Dough:

3 cups flour

1/4 cup sugar

1 1/4 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

6 tablespoons butter, melted

Glaze:

1 1/2 cups powdered sugar

1-2 tablespoons milk

Preheat oven to 425

Blueberry Filling Directions:

In a saucepan over medium heat bring blueberries, lemon juice, sugar, cornstarch and water to a boil.

Let simmer for about 5-7 minutes until berries burst open and cook down into a purplish liquid.

It should coat the back of a spoon.

Let cool while preparing the dough.

In a small mixing bowl, toss the whole blueberries with the cinnamon, sugar and flour.

Set aside.

Whisk together the flour, sugar, baking powder, baking soda and salt.

In a stand mixer, with the dough hook attachment, add the flour mixture.

Pour in the milk and melted butter slowly.

Mix until a dough has formed, and let it continue kneading the dough for you until it isn't sticky.

Roll the dough out on a lightly floured surface.

Roll into a large rectangle shape.

Spoon the cooled blueberry filling mixture over the dough.

Sprinkle the whole blueberry mix over the cooked berries.

Roll the rectangle into a long log, starting with a long side.

Cut into 12 pieces, rocking the knife back and forth as you cut.

Place cut-side-down into a baking dish (8x11) sprayed with non-stick spray.

Cook for 15 minutes, or until tops are golden brown.

Prepare the glaze in a small bowl by whisking together the powdered sugar and adding the milk slowly until you reach the desired consistency. I like mine a bit thicker, and used just over a tablespoon.

Pour the glaze over the fresh-out-of-the-oven rolls and serve immediately. 

If not serving right away, save the glaze until ready to serve.