Small Batch Blueberry Orange Cinnamon Rolls

Side view of a cut blueberry orange cinnamon roll in a cast-iron pan full of blueberry orange cinnamon rolls.

5 from 1 vote

Small Batch Blueberry Orange Cinnamon Rolls

Your favorite cinnamon rolls just got a makeover! These Small Batch Blueberry Orange Cinnamon Rolls have both blueberry jam and cinnamon sugar fillings and have orange flavor in the dough, the jam, and the frosting. Everyone’s gonna love these rolls!

Prep Time45

Cook Time30

Rising time10

Total Time11 15

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: rolls

Calories: 580kcal

Author: Cynthia

Equipment

Ingredients

Blueberry Jam (can use store-bought)

2 cups blueberries fresh or frozen
½ cup sugar
2 tablespoons orange juice from half an orange

Orange Cinnamon Roll Dough

⅓ cup whole milk warmed to 110 to 115°F
1 tablespoon orange zest from half an orange
2 tablespoons orange juice from half an orange
1 large egg room temperature
4 tablespoons unsalted butter melted and cooled
½ teaspoon vanilla extract
2 ¼ cups all-purpose flour plus 1 to 2 tablespoons more if needed
¼ cup granulated sugar
1 teaspoon instant yeast
½ teaspoon kosher salt

Filling

4 tablespoons unsalted room temperature
¼ cup brown sugar
2 teaspoons ground cinnamon
Pinch of kosher salt
¼ cup blueberry jam homemade from above or store-bought
1 tablespoon cornstarch

Orange Cream Cheese Frosting

4 oz cream cheese room temperature
2 tablespoons unsalted butter room temperature
1 cup powdered sugar
½ teaspoon vanilla extract
2 tablespoons orange juice from half an orange
Pinch of kosher salt

Instructions

Making the optional blueberry jam

Mix blueberries, sugar, orange juice, and cinnamon in a saucepan. Cook, stirring constantly, over medium heat until thickened, about 30 minutes. Allow to cool and transfer to an airtight container. Use within one month.

Making the dough

Warm milk in the microwave for 45-60 seconds, to about 105°-115°, or until it feels just warm. Add the eggs, and vanilla into the milk. While whisking, drizzle in the melted and cooled butter.
Mix together flour, sugar, yeast, and salt in the bowl of your stand mixer (or if hand kneading, mix in a medium bowl. See kneading note below instructions.)
Add the wet ingredients and mix with beater attachment until all the dry ingredients have been incorporated. Remember to scrape the sides of the bowl.
Place bowl on the stand mixer and attach the dough hook. Knead for 5-6 minutes or until a large ball is formed and it pulls away from the bottom and sides of the bowl. If the dough isn't coming up from the bottom, add up to 2 tablespoons of flour, one at a time, until it comes together.
Remove the dough from the bowl and shape into a tight ball. Place in a greased bowl and cover with plastic wrap. Allow to rise in a warm, non-drafty spot for about an hour to an hour and a half, or until the dough has almost doubled in size.

Prepare the fillings

In a small bowl, using a hand mixer or by hand with a flat spatula, combine softened butter, brown sugar, cinnamon, and a pinch of salt until fully combined.
Mix blueberry jam with cornstarch.

Shaping the rolls

Transfer the dough to a well-floured surface, or silicone baking mat, and roll into 9 by 12 rectangle, using a bench scraper to square the sides.
Spread the cinnamon sugar filling on top of the dough, leaving a ½ inch border at the top clear. Spread blueberry jam on top of the cinnamon sugar filling.
Starting with the 9 inch side, carefully roll the dough towards the opposite end into a log shape, as tightly as you can without squishing out the filling.
Use a small serrated knife, or dental floss, to cut the log into 6 or 9 equal pieces.
Place the rolls into a buttered cast iron, round cake pan, or square pan (if making 9 rolls), and cover again with plastic wrap. Refrigerate at least 8 hours, and up to 24 hours.
In the morning remove the pan from the refrigerator. The rolls will look puffier and probably be touching each other. Let sit room temp about 45 minutes to an hour to rise a little more and come to room temperature. Preheat the oven to 350°F. When the oven reaches 350° , bake the rolls until golden brown, about 25-30 minutes.

Frosting the rolls

While rolls are baking, make the frosting. Using a hand mixer, beat butter, cream cheese for 2 to 3 minutes. Add orange juice and vanilla and beat in. Beat in powdered sugar until creamy and combined.
Allow baked rolls to cool for about 15 minutes. Spread the orange cream cheese frosting on the rolls while they are still warm so it gets into all the nooks and crannies.

Notes

Yeast substitution: You can use active dry yeast instead of instant, but your cinnamon rolls may take slightly longer to rise, up to half an hour more. Active dry yeast needs to be dissolved in liquid, or “proofed” before it’s added to the rest of the ingredients.

To use active dry yeast, the yeast and a teaspoon of your granulated sugar to warm milk and stir. Let sit until it becomes foamy on the surface, about 5 to 10 minutes. Add your yeast mixture to the rest of the ingredients and continue with the recipe as written.

Storage: To store leftovers, cover with plastic wrap or place in an airtight container at room temperature for up to 3 days.

Reheating: Reheat your cinnamon rolls in a 350°F oven for 5 to 8 minutes or microwave them for 20 seconds, or until hot.

Nutrition