Blueberry Cinnamon Roll Muffins recipe

This recipe combines Cinnamon Rolls and Blueberry Muffins into one delicious treat

Ingredients

For the Dough:
85g milk
1 tablespoon yeast
28g granulated sugar
2 eggs
55g unsalted butter, melted
225g all purpose flour
1 teaspoon salt
½ teaspoon ground nutmeg

For the Filling:
1 egg, mixed (egg wash)
28g granulated sugar
28g brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
225g blueberries

For the Glaze:
55g unsalted butter, melted
225g powdered sugar
¼ teaspoon vanilla extract
1 tablespoon water

How to

Prepare the Dough:
Heat the milk to the scalding point (about 180F/82C). Remove from the heat and let cool to 115F/45C. This process kills the protease enzyme, which can retard or kill yeast.

Dissolve the yeast in the warm milk. Add the butter, egg, and sugar. Mix until combined.Add the flour, salt, and nutmeg. Mix until a dough begins to form. Knead for 10 minutes on medium-low speed with a stand mixer, or for 10 minutes by hand. The dough should be elastic and slightly tacky.

Once kneaded, move to a greased bowl or proofing tub. Let rise in a warm spot for about 2 hours, or until doubled in volume.Once doubled in volume, punch down the dough and knead for a few seconds to redistribute the yeast. Let rest for 20 minutes.

Roll the dough out to a very thin rectangle, 30x45cm. Brush the dough with the egg wash and sprinkle the sugar, brown sugar, cinnamon, and nutmeg on top. Add the blueberries, spreading them out evenly.
Roll out the dough, lengthwise, starting from the edge farthest from you. Take care to roll the dough around the blueberries so they remain evenly spaced. End with the dough sitting on the flap to keep it from unrolling. Now cut the dough into 12 equal rolls. (An easy way to do this is to cut the dough log in half. Cut each half in half, and then each quarter into thirds.)

Place the rolls in a greased muffin pan. Let rise in a warm spot until doubled in volume, about 1 hour. In the meantime, preheat an oven to 375F/190C

Once doubled in volume, bake in a preheated oven for 12-15 minutes, or until the crust is golden brown. Remove from the oven and let cool slightly before glazing.

To make the glaze, mix the melted butter, powdered sugar, vanilla, and water together. Pour over cinnamon roll muffins while still warm.

This recipe is provided by Chasing Delicious Food Blog. View the original recipe here.

Recipe ID 28860

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