Jumbo Blueberry Cinnamon Buns

Blueberry Cinnamon Buns

Cinnamon buns, rolls or snails, schnecken, whatever you decide to call these, they are absolutely fabulous and out of this world delicious. A classic cinnamon bun with the addition of blueberries is more than enough to make anyone insane with hunger, adding cream cheese frosting is just an overload for your senses. Creamy and tangy sweetness pairs perfectly with the slightly tart fresh blueberries. I’ve made these multiple times and I have to say the first time was best. I rolled the dough out less (into a smaller rectangle) which resulted in tighter swirls. The air and extra swirl makes the buns less fluffy and soft. The dough is half of the same recipe I use for swirl bread. You can make 8-12 cinnamon rolls with half the dough or you can use the entire portion to make 16-24. Just double the filling recipe and slip into your sweatpants.

Dough-
  • 1/4 cup dry milk powder (See Note)
  • 2 1/2 to 3 cups flour
  • 1 1/2 teaspoons coarse salt (or 1 teaspoon regular salt)
  • 1 pack yeast (2 1/4 teaspoons)
  • 1/2 cup warm water
  • 1/4 cup sugar
  • 1/4 cup milk
  • 2 eggs
  • 2-3 tablespoons melted butter
Filling-
  • 1/3 brown sugar
  • 2 teaspoons cinnamon
  • 1 pint fresh blueberries (about 2 cups)
  • 2-4 tablespoons butter, softened
  • 1 tablespoon of flour
Frosting-
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup powdered sugar
  • *Optional- 1 teaspoon vanilla, pinch of salt
In a small cup combine warm water, (body temperature or no hotter than 118 degrees) sugar and yeast. Stir to dissolve. Allow to rest until foamy and frothy, about five minutes.

Combine 2 1/2 cups of flour, powdered milk and salt in a bowl. Combine yeast and sugar mixture with the flour mixture. In that cup place milk, eggs, and melted butter or oil. Beat gently to combine the eggs. 

1. Combine into the flour mixture and stir thoroughly until the mixture is too tough to stir. 

2. Knead on a clean lightly floured surface until the dough forms a smooth ball. Add additional flour as needed to prevent sticking. The less flour you use the softer your bread will be. The dough is ready when the dough is springy. You can press your finger onto the dough and leave a slight impression and it will bounce back. 

3. Place dough into a buttered, or oiled bowl. Cover the dough with plastic wrap or a damp dish towel. Leave at room temperature until doubled in size.

You’ll want to roll your rectangle 16″ by about 8″, or about
 

Prepare Filling:  in a small bowl combine brown sugar, flour, cinnamon and a pinch of salt if you’d like. You can use frozen blueberries however you will want to thaw them and strain them from their liquid. (2 more tablespoons of flour may also be necessary)  Remove half of the dough for another use. (cinnamon swirl bread, dinner rolls, or even another portion of cinnamon buns. Just plan for enough filling.) Roll the dough out on a lightly floured surface into a rectangle approximately 14″ by 17″. It doesn’t have to be exact but the bigger you make the rectangle the more “swirls” you will have. With cinnamon buns I realized that if I make my rectangle too large the blueberries don’t really blend with the soft bread as well. You can prepare a large rectangle for smaller buns, but for thick soft buns you will want to keep it in the 14-18″ range.

 
 

Spread softened butter onto the rectangle and sprinkle with cinnamon mixture. Sprinkle evenly with blueberries. Roll the dough like a jelly roll, pulling gently to remove air bubbles and brushing off any excess flour. This will be somewhat tricky, the berries will resist and try to escape. Just do your best to shove them back in there. Pinch the edges shut and tuck them under the log. Cut into 2-3″ pieces, (8 large buns or 12 smaller buns) and place into a buttered baking dish. A rectangular lasagna pan or cookie sheet will work for big buns. (I like big buns and I can not lie!) For smaller buns use two buttered pie plates with 6 buns in each.

-Cover with plastic wrap or a moist warm towel. 

-Allow to rise until doubled and puffy.

Place in an oven pre-heated to 375 degrees for 20 minutes or until cooked. (smaller buns will take 15 minutes, larger buns will take closer to 20-25)  Allow to cool some before frosting. Combine frosting ingredients and mix until smooth. Smear over the buns and devour. (I keep some of the frosting to the side, it seems like an awful lot but I’ve found that what I think is enough…is never enough for everyone else)

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