There might be nothing I love more than making bread from scratch.
Okay. That’s a lie. I’m pretty sure there are a lot of things I love more than making bread from scratch. Especially when it closely resembles a hockey puck. Or it doesn’t rise. Or it’s totally hard to work with in dough form.
But this? This is none of these.
The dough comes together in no time at all, and then it’s just a waiting game from there on out. After spooning on the cinnamon brown sugar mixture, I poured some “this might be the last day you can eat these” blueberries I had sitting in the fridge.
I tend to have that problem quite often. I go to the store with my eyes bigger than my stomach, loading up on a bunch of fruit, and then scramble to try and eat it all before they start to over-ripen. But that’s okay – perfect excuse to make these blueberry cinnamon rolls. And I know, you’re probably thinking it’s a weird combination.
But trust me, it’s not.
Instead of doing your typical cinnamon roll glaze, I thought of my mom’s favorite flavor combination: blueberry and lemon. So, I made a tangy lemon glaze to be drizzled on top. And if that weren’t enough (because honestly, when is it – really?) I sprinkled some toasted sliced almonds to serve.
Blueberry Cinnamon Rolls with Lemon Glaze
- 1 c unsweetened cashew milk, heated to 100 degrees F
- 2 1/4 tsp active dry yeast
- 1/4 c unsweetened applesauce
- 1 1/4 c whole wheat pastry flour
- 1 1/2 c all purpose flour (plus more for rolling)
- 1 tbsp. baking powder
- 1/4 c granulated sugar
- 1/2 tsp + 1 tbsp. ground cinnamon, divided
- 1/4 tsp kosher salt
- 1/2 c light brown sugar
- 2 tbsp. butter, melted
- 1 1/2 c blueberries
- 3/4 c powdered sugar
- 1 tbsp. + 1 tsp lemon juice
- optional topping: toasted, sliced walnuts
Coat a 9 inch round cake pan with baking spray and set aside.
In the bowl of your stand mixer, scatter the yeast over top of the warmed cashew milk and allow it to set for about 10 minutes.
Meanwhile, in a large bowl, mix together the flours, baking powder, sugar, 1/2 tsp cinnamon, and salt. Set aside.
In a small bowl, mix together the brown sugar, 1 tbsp. of cinnamon and melted butter.
When your yeast is activated (you’ll know it’s activated when it starts to foam), use the hook attachment to your mixer and gently mix in the applesauce. Add the dry ingredients, a little at a time on a low speed until everything is incorporated. If you need to add any additional flour, do so 1 tbsp. at a time. Then, increase the speed to medium-high and allow the dough to knead for 5 minutes.
Lightly flour your work surface and turn out the dough. Using a rolling pin, roll the dough to about 1/4 inch thickness and about a 12-inch x 9-inch rectangle.
Sprinkle the cinnamon brown sugar mixture evenly over the dough, leaving about 1-inch boarder around the perimeter. Scatter the blueberries and gently push them into the dough so they don’t fall out when you roll.
Gently, but tightly, roll the dough jelly roll-style (see above image), and then pinch the seam closed. Cut the roll into 8 even pieces – I do this by cutting it in half, and then the halves in half, and then the quarters in half – and place the pieces into the prepared pan. Cover with a clean kitchen towel and place on top of the stove.
Preheat oven to 350 degrees F. The heat from the preheating oven will help the cinnamon rolls rise. You want them doubled in size, which takes about an hour.
Once the cinnamon rolls have doubled in size, remove the towel and bake the rolls for about 25 minutes or until they are golden brown.
While the cinnamon rolls are baking you can prepare the glaze by stirring the lemon juice into the powdered sugar.
When rolls are finished baking, remove from the oven and allow them to cool in the pan for about 10 minutes. Transfer to wire racks and allow the rolls to cool for an additional 15 minutes before serving.
When you’re ready to serve, drizzle the rolls with glaze and then top with optional toasted sliced almonds.
PS. I may be jumping on board with that whole blueberry lemon combo thing.