Everyone’s favorite soft cinnamon rolls are raised to a juicy new level with fresh blueberries and a hint of thyme. For an easy breakfast make them the day before and bake them in the morning.
Prep Time:
35 minutes plus time for rising
Cook Time:
30 minutes
Serves:
16
Ingredients
Cinnamon Rolls
12 Tablespoons butter melted, divided
1 Cup whole milk
4 Tablespoons granulated sugar
1 1/2 Tsp. instant yeast
1 large egg
1 Tsp. salt
4 Cups all-purpose flour
3/4 Cup brown sugar
2 Tablespoons cinnamon
3 Tablespoons fresh thyme divided
8 - 10 Oz. Driscoll’s Blueberries
Blueberry Icing (optional)
1/4 Cup Driscoll’s Blueberries
Juice of 1/2 lemon
1 Cup confectioners’ sugar
Blueberry Icing (optional)
1
MASH 1/4 cup blueberries in a small bowl and STRAIN through a fine mesh sieve to remove skins.
2
ADD juice of 1/2 lemon and 1 cup confectioners’ sugar.
3
STIR to combine.
4
DRIZZLE over warm cinnamon rolls.
Cinnamon Rolls
1
BUTTER two round 8-inch pans or two square 8-inch by 8-inch pans.
2
POUR 6 tablespoons melted butter into the bowl of a stand mixer fitted with a dough hook attachment.
3
ADD 1 cup whole milk and WARM GENTLY as needed to re-melt butter.
4
ADD 4 tablespoons granulated sugar.
5
ADD 1 ½ teaspoons instant yeast.
6
STIR to combine ingredients.
7
LET STAND 5 minutes.
8
ADD 1 large egg and STIR to combine.
9
ADD 1 teaspoon salt.
10
ADD 3 cups all-purpose flour and KNEAD thoroughly with dough hook.
11
ADD remaining 1 cup flour gradually while KNEADING until dough is light and soft and just a little sticky.
12
TURN OUT dough onto a lightly floured surface and KNEAD until smooth and ADD more flour as needed to keep dough from sticking.
13
SPRAY a large bowl lightly with cooking spray.
14
TRANSFER dough to bowl and COVER with a clean towel.
15
PLACE bowl in a warm place and LET STAND until dough doubles in size, 1 – 2 hours.
16
PLACE 3/4 cup brown sugar into a small bowl.
17
ADD 2 tablespoons cinnamon.
18
ADD 2 teaspoons fresh thyme.
19
STIR sugar mixture to combine ingredients and SET ASIDE.
20
TURN OUT dough onto a lightly floured surface.
21
ROLL OUT dough to a 10-inch by 16-inch rectangle.
22
BRUSH dough with 6 tablespoons melted butter.
23
SPRINKLE sugar mixture evenly over entire surface of dough.
24
SPRINKLE 8 – 10 ounces blueberries evenly over entire surface of dough.
25
ROLL dough into a log beginning with the long side of the rectangle.
26
CUT log into 16 slices about 1 inch thick.
27
PLACE 8 rolls into each prepared pan.
28
PLACE pans in a warm place and LET STAND 20 – 30 minutes until rolls rise to tightly fill pans. (Or COVER pans and REFRIGERATE overnight.)
29
PREHEAT oven to 350°F.
30
BAKE 25 –30 minutes or until golden brown. (If refrigerated overnight LET STAND at room temperature 30 minutes before baking.)
31
SPRINKLE with 1 teaspoon fresh thyme.
32
SERVE WARM or at room temperature.
