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Blueberry Crumble Cinnamon Rolls

Blueberry Crumble Cinnamon Rolls- Soft, fluffy cinnamon rolls filled with a cinnamon brown sugar, blueberry jam and topped with an oat crumb and vanilla glaze.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 40 minutes
CHILL TIME 12 hours
Total Time 13 hours 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6 large rolls

Ingredients
  

Brioche Dough

  • 1 cup Whole Milk warmed to 110F
  • 2 teaspoon Active Dry Yeast
  • ⅓ cup Granulated Sugar
  • 2 large Whole Eggs
  • 3 ¾ cup Bread Flour
  • 6 tablespoon Unsalted Butter room temperature
  • 2 teaspoon Sea Salt

Cinnamon Brown Sugar Filling

  • 1 ¼ cup Dark Brown Sugar
  • 6 ounces Unsalted Butter room temperature
  • 1 tablespoon Cinnamon Saigon Vietnamese
  • ¼ teaspoon Salt

Cinnamon Crumb Topping

  • ½ cup Dark Brown Sugar
  • ½ cup All Purpose Flour
  • 3 tablespoon Quick or Instant Oats
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Salt
  • 4 tablespoon Unsalted butter melted cooled

Blueberry Filling

  • 2 cups Blueberries fresh or frozen
  • ¼ cup Granulated Sugar
  • 1 tablespoon Lemon Juice
  • 1 tablespoon lemon zest
  • ½ teaspoon Sea Salt
  • Blueberry Slurry
  • 1 tablespoon Cornstarch
  • 2 tablespoon water

Vanilla Glaze

  • 1 cup Powdered Sugar
  • 3 tablespoon Unsalted Butter room temperature
  • 4 tablespoon Heavy Cream
  • 1 teaspoon Vanilla Extract

Pour Over

  • ½ cup Heavy Cream

Instructions
 

Brioche Dough

  • In the bowl of a stand mixer fitted with the dough hook, combine the warm milk (110°F or below) and active dry yeast. Let sit for 5 minutes until foamy.
  • Add the sugar and eggs and mix until combined. Add the flour and salt, mixing until a shaggy dough forms. With the mixer on low speed, add the softened butter a few tablespoons at a time until fully incorporated. Continue kneading for 10–15 minutes, or until the dough is smooth, elastic, and passes the windowpane test.
  • Transfer the dough to a lightly greased bowl, cover, and refrigerate overnight. If needed, chill for at least 2 hours before shaping.

Cinnamon Filling

  • Beat the butter, dark brown sugar, cinnamon, and salt together until light and fluffy. Set aside.

Peach Filling

  • In a saucepan add in the blueberries and cook for 2–3 minutes. Stir in the sugar, lemon and salt. Simmer for 10–15 minutes, or until the blueberries have cooked down and most of the liquid has evaporated.
  • Whisk together the cornstarch and water, then stir it into the blueberry mixture. Cook for 1–2 minutes, or until thickened. Cool completely.

Oat Crumble

  • Mix together the flour, dark brown sugar, cinnamon, salt, and oats. Stir in the melted butter until coarse crumbs form.

Assemble

  • Lightly flour your working surface. Roll the chilled dough into a 12 x 20-inch rectangle about ¼-inch thick.
  • Spread the cinnamon filling evenly over the dough, then top with the cooled blueberry filling. Cut the dough into 2-inch strips and roll each strip into a cinnamon roll.
  • Arrange the rolls in a parchment-lined 9 x 13-inch pan. Spoon about 1 tablespoon of the remaining blueberry filling into the center of each roll and generously sprinkle the crumble over the top. Cover and let rise for 45–60 minutes, or until doubled in size.

Bake

  • Preheat the oven to 350°F.
  • Pour the heavy cream around and between the cinnamon rolls just before baking. Bake for 35–40 minutes, or until golden brown and the centers reach 200°F. Cool for 10 minutes.

Glaze

  • Whisk together the powdered sugar, melted butter, vanilla extract and heavy cream until smooth. Drizzle over the warm cinnamon rolls and serve.
  • These are especially delicious served warm with a scoop of vanilla ice cream.

Storage

  • Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat individual rolls in the microwave for 15–20 seconds, or until warm and soft.
Keyword Blueberry, blueberry cinnamon roll, cinnamon roll
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