Blueberry cinnamon rolls
Ingredients
For dough
- 250 ml lukewarm milk
- 10 g dry yeast
- 50 g sugar
- 450 g flour
- 0,5 teaspoon salt
- 50 g soft butter
- 1 egg
For the filling
- 50 g soft butter
- 70 g brown sugar
- 1 teaspoon cinnamon
- 250 g fresh or thawed blueberries
- 80 ml milk
For the glaze
- 150 g icing sugar
- 1 tablespoon milk
- Peel of 1 lemon
Preparation video
Stir the dry yeast and sugar into the lukewarm milk, then leave in a warm place for 5 minutes. In a bowl, add the flour, salt, butter, egg and yeast-milk mixture. Knead the dough for at least 5 minutes until smooth and homogeneous. A mixer with dough nozzles will be a good help. Then cover the dough with a kitchen towel and leave to rise in a warm place for 1,5 hours.
While the dough is proofing, prepare the filling by mixing the butter, brown sugar and cinnamon.
Sprinkle a little flour on the work surface. Roll out the dough into a rectangle, approximately 0,5 cm thick. Spread the butter-sugar mixture evenly over the dough and sprinkle over the blueberries. Then roll the dough tightly, starting from the longest edge, and cut into 2 cm thick slices. Arrange the slices in the baking dish with small spaces and pour the milk over them.
Bake in a preheated oven at 180 ℃ for 20-25 minutes.
While the bread is baking, make the glaze by mixing the icing sugar with the milk until smooth. If necessary, add a little more milk. Remove the cinnamon rolls from the oven and pour the glaze over them while they are still hot. Garnish with grated lemon zest and serve warm.
Preparation
Stir the dry yeast and sugar into the lukewarm milk, then leave in a warm place for 5 minutes. In a bowl, add the flour, salt, butter, egg and yeast-milk mixture. Knead the dough for at least 5 minutes until smooth and homogeneous. A mixer with dough nozzles will be a good help. Then cover the dough with a kitchen towel and leave to rise in a warm place for 1,5 hours.
While the dough is proofing, prepare the filling by mixing the butter, brown sugar and cinnamon.
Sprinkle a little flour on the work surface. Roll out the dough into a rectangle, approximately 0,5 cm thick. Spread the butter-sugar mixture evenly over the dough and sprinkle over the blueberries. Then roll the dough tightly, starting from the longest edge, and cut into 2 cm thick slices. Arrange the slices in the baking dish with small spaces and pour the milk over them.
Bake in a preheated oven at 180 ℃ for 20-25 minutes.
While the bread is baking, make the glaze by mixing the icing sugar with the milk until smooth. If necessary, add a little more milk. Remove the cinnamon rolls from the oven and pour the glaze over them while they are still hot. Garnish with grated lemon zest and serve warm.
Blueberry cinnamon rolls
Ingredients
For dough
- 250 ml lukewarm milk
- 10 g dry yeast
- 50 g sugar
- 450 g flour
- 0,5 teaspoon salt
- 50 g soft butter
- 1 egg
For the filling
- 50 g soft butter
- 70 g brown sugar
- 1 teaspoon cinnamon
- 250 g fresh or thawed blueberries
- 80 ml milk
For the glaze
- 150 g icing sugar
- 1 tablespoon milk
- Peel of 1 lemon
Preparation
Stir the dry yeast and sugar into the lukewarm milk, then leave in a warm place for 5 minutes. In a bowl, add the flour, salt, butter, egg and yeast-milk mixture. Knead the dough for at least 5 minutes until smooth and homogeneous. A mixer with dough nozzles will be a good help. Then cover the dough with a kitchen towel and leave to rise in a warm place for 1,5 hours.
While the dough is proofing, prepare the filling by mixing the butter, brown sugar and cinnamon.
Sprinkle a little flour on the work surface. Roll out the dough into a rectangle, approximately 0,5 cm thick. Spread the butter-sugar mixture evenly over the dough and sprinkle over the blueberries. Then roll the dough tightly, starting from the longest edge, and cut into 2 cm thick slices. Arrange the slices in the baking dish with small spaces and pour the milk over them.
Bake in a preheated oven at 180 ℃ for 20-25 minutes.
While the bread is baking, make the glaze by mixing the icing sugar with the milk until smooth. If necessary, add a little more milk. Remove the cinnamon rolls from the oven and pour the glaze over them while they are still hot. Garnish with grated lemon zest and serve warm.
You might also like