Blueberry-Orange Cinnamon Rolls

One Orange-Blueberry Cinnamon Roll on a white plate, cut open to show the blueberry cinnamon swirls inside.

5 from 1 vote

Filled with both blueberry preserves and cinnamon sugar, these soft and fluffy rolls are packed with flavor. With orange infused in both the dough and the glaze, these are a bright way to start off any day!

Prep Time30

Cook Time30

Rising Time2

Total Time3

Course: Breakfast, Brunch

Cuisine: American

Servings: Servings

Calories: 565kcal

Author: Cynthia

Ingredients

Orange Cinnamon Roll Dough

¾ cup whole milk 105°-115°
1 tablespoon honey
1 tablespoon active dry yeast
Zest of one orange
¼ cup orange juice
½ cup granulated sugar
2 large eggs room temperature
1 stick unsalted butter room temperature and cut in small cubes
1 teaspoon vanilla extract
4 ¼ cups all-purpose flour
1 teaspoon kosher salt

Blueberry-Cinnamon Filling

1 stick unsalted butter softened
½ cup brown sugar light or dark
½ cup granulated sugar
3 tablespoon ground cinnamon
¼ teaspoon cardamom
8 oz blueberry jam at room temperature

Orange Glaze

2 cups powdered sugar 250 g
Juice and zest of large orange

US Customary - Metric

Instructions

Mixing the filling

In a small bowl, whisk together brown sugar, granulated sugar, cinnamon, and cardamom. Cover and set aside until needed.

Making the dough

Warm milk in the microwave for 45-60 seconds, to about 105°-115° Place the milk into the bowl of your stand mixer, then add honey and yeast. Let sit until it becomes foamy, about 5-10 minutes.
Add the sugar, butter, eggs, orange juice, zest, and vanilla into the milk. The butter will not "mix" in, but it will all come together during the kneading process.
Sift in 4 cups of your flour, and the salt and stir with the beater attachment, starting on low and increasing to medium-high, until all the flour is fully incorporated, and there are no stray dry bits, about 2-3 minutes.   if it seems too wet, add remaining ¼ cup of flour and mix.
Switch to the dough hook and let it knead the dough for about another 5-6 minutes or until the dough wraps around the hook and starts to pull away from the bottom and sides of the bowl. It will still be slightly sticky, but not wet.
Cover the bowl with a kitchen towel or plastic wrap and put in a warm place to rise for about an hour, or until the dough has doubled in size.
Sprinkle a large work surface with flour and turn the dough out of the bowl onto the surface. Gently roll the dough into an 18 inch by 12 rectangle, using a bench scraper, or other straight edge, to square the sides.
Using a silicone or offset spatula, spread softened butter all over the dough, leaving a small border unbuttered along the long end at the top.
Spoon dollops of blueberry jam over the surface of the butter and spread out over the butter. Sprinkle with the cinnamon sugar, going all the way to the unbuttered border.   
Roll the dough away from you, along the long end, compactly enough to form nice swirls, but not so tight that all the filling oozes out the sides.
Cut into two even logs and place on parchment lined sheet pan and place in freezer for 20 minutes, to make cutting into individual rolls easier.
Remove rolls from freezer and, using a serrated knife, cut each log into 6 equal sized rolls. Line a 9x13 pan with parchment paper and lightly spritz with non-stick spray. Place rolls in 4 evenly spaced rows of three.
Cover again with plastic wrap and let rise until puffy and they stay poked when you gently poke them, about 30-45 minutes. Meanwhile, preheat your oven to 350° F.   Remove plastic and place rolls in oven and bake until golden brown, about 35-40 minutes. Allow to cool for about 15 minutes before glazing.
Overnight instructions:   If you would like to make these the night before and bake in the morning, cut the rolls and place in the pan, as directed. Cover tightly and place in the refrigerator overnight. In the morning, preheat the oven to 350°F, take the rolls out of the oven, and allow them to rest next to the preheating oven for 30-45 minutes, or until puffy. If it's a particularly cold morning, it might take an hour.

Making the glaze and eating stuff

Sift 2 cups powdered sugar into a bowl. Add in the juice and zest of a large orange and whisk until combined. If too thick for drizzling, thin with a small amount of milk. start with one tablespoon. Drizzle rolls with glaze and devour!

Nutrition