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Blueberry and cinnamon rolls

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Okay so if you have seen my recipe for cinnamon rolls, this is one step further! While I absolutely love a classic cinnamon roll, I also love to jazz things up and try something a lil different! So today, I am coming to you with a super delicious recipe, its a bit different, but trust me and give it a go! 
The recipe for the dough is the same as for plain old cinnamon rolls, however these rolls will be filled with some plump and delicious blueberries!


These are so insanely light and fluffy, and just melt in your mouth, and I know everyone in your family will love them!

Blueberry Cinnamon rolls
Ingredients
Dough
1/2 cup warm water
1 sachet dry yeast
1 tsp sugar
1/2 cup soy milk warmed
1/3 cup vegan margarine/butter melted
1/3 cup sugar
2 3/4 cup plain flour + extra
Filling
1 1/2 cup frozen blueberries thawed and juiced drained (save the juice)
3 tbsp sugar
2 tsp cinnamon
1 tbsp vegan margarine/butter
1/2 cup chocolate chips (optional but recommended)
Icing
2 tbsp blueberry juice
1 cup icing sugar
Method
1. Start by making the dough, place the warm water, yeast and 1 tsp sugar in a bowl and whisk gently then set aside for 10 minutes. Next add the sugar, soy milk and vegan margarine and whisk till combined. Add the flour and take out on floured surface and knead for 5 minutes, add more flour if dough is sticky. Place in a bowl covered with a tea towel in a warm place for 2 hours to rise.
2. Once dough has risen, remove and place on floured surface and knead for 5-10 minutes or until very thick and pillowy. Roll out the dough into a rectangular shape, approximately 30cm in length and 1/2 inch thick.
3. In a small bowl, combine the sugar and cinnamon. Brush some vegan margarine lightly onto the dough then sprinkle over the cinnamon sugar mix, the  spread out blueberries evening, then the chocolate chips.
4. Roll up the dough from the less wide side of the rectangle, make sure its tight. Cut dough with a sharp knife into approximately 10-14 rolls, about 1 inch thick.
5. Take your baking dish, and lightly coat the bottom with vegan margarine. Set the rolls into the dish, cover with a tea towel and set aside for 45 minutes. Preheat the oven to 180 degrees C.
6. Once the 45 minutes is up, the rolls should have risen and expanded more. Place into the oven and bake for 20-25 minutes.
7. To make the icing, combine the icing sugar and blueberry juice, so you have a liquidy consistency. Drizzle over warm rolls. You can also dust some extra icing sugar lightly over the top!


There you have it! A warm, fresh and delicious batch of blueberry cinnamon rolls! These are perfect to have as a snack, afternoon tea or when you're having a little sweet craving! Please note: these rolls should be placed in an airtight container in the fridge for 3-5 days. Before eating, heat them in the microwave for 10 seconds so they are warm. I do not recommend leaving them out of the fridge, as they won't last as long, and may go soggy!

I really hope you give these a try this summer! They are great to take to picnics, family trips or any little getaways! If you do try them (or any other recipe from my blog), be sure to let me know! I love hearing your feedback! Tag or DM me on Instagram- @earthykim!

If you have any recipe or blogpost requests definitely send me a DM on Instagram or leave me a comment below, and I will do my best!


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