Blueberry Cinnamon Rolls
Delicious and soft blueberry cinnamon rolls made without yeast, featuring a tender biscuit-like crumb and juicy blueberry pockets.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour Measure carefully for best results.
- 1/4 cup granulated sugar
- 1 tablespoon baking powder Acts as leavening agent; no yeast needed.
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/4 cup butter, melted Provides tenderness.
- 1 teaspoon vanilla extract
Filling Ingredients
- 1 cup blueberries (fresh or frozen) Keep frozen blueberries until ready to use.
- 1 tablespoon cinnamon For a cozy aroma.
- 1/4 cup brown sugar Adds sweetness and depth.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- In a second bowl, mix milk, melted butter, vanilla extract, and egg.
- Combine the wet and dry mixtures until just absorbed, being careful not to overmix.
- Roll the dough into a rectangle.
Filling and Baking
- Scatter blueberries over the rolled dough, leaving a border.
- Mix cinnamon and brown sugar, then sprinkle over blueberries.
- Roll the dough tightly into a log, then cut into rolls.
- Place on a baking sheet and bake for 20-25 minutes until golden.
- Allow to cool for a few minutes before serving.
Notes
Serve warm for the best flavor. Store cooled rolls covered at room temperature or refrigerate.