Nittany's Blueberry Cinnamon Rolls

Recipe of the Week

For the blueberry sauce: 

• 2 cups blueberries (fresh or frozen) 

• 2 tbsp. orange juice 

• ¼ cup granulated sugar 

• 1 ½ tbsp. Corn starch 

• 2 tbsp. water 

For the dough (or use premade dough to save some time!): 

• 1 cup whole milk 

• ¼ cup butter, unsalted, at room temperature 

• 3 ½ cups all-purpose flour 

• 1 (.25 oz) package Platinum Yeast (active dry yeast) 

• ¼ cup granulated sugar 

• 1 egg 

• ½ tsp. Salt 

• ¼ cup water 

For the filling: 

• ⅓ cup brown sugar 

• 4 tbsp. softened butter 

• 2 tsp. cinnamon 

For the glaze: 

• 1 cup powdered sugar 

• 2 tbsp. Lemon juice 

• 1 tbsp. Milk 

Instructions: 

1. In a small saucepan over medium heat, combine the blueberries, sugar and orange juice. Cook until the blueberries begin to break down and then add the cornstarch/water mixture. Cook until the mixture thickens. Blueberries won’t be completely broken down; that’s how it should look! Remove from heat and set aside. 

2. For the dough, heat the milk in a small saucepan until it begins to bubble, then remove it from the heat and stir in the butter until it has melted. Let the milk and butter cool for 5 minutes. (Note: Wait for milk to cool to 110 degrees F) 

3. In an electric mixer with the flat beater, combine 2 1/2 cups of flour, sugar, yeast and salt. Add in the milk and butter mixture, water and egg. Beat well. 

4. Add in the remaining flour (1 cup), ½ cup at a time. The dough will be thick. When the dough has pulled together, switch out the flat beater for the dough hook and knead the dough for 5 minutes. The dough is ready when it feels tacky but doesn’t stick to your fingers. If still sticking, add 1 Tbsp. flour and knead again. 

5. Cover dough with plastic wrap or a warm cloth and let rise on the counter for 40-60 minutes. The dough will double in size. 

6. Then, on a lightly floured surface, roll out the dough into a 12×9-inch rectangle. Use a pastry brush to slather the dough with softened butter (leave a ¼ inch border). Then, combine the cinnamon & brown sugar and generously sprinkle on the dough. 

7. Spread about ½ cup of the blueberry sauce over the dough. Carefully roll the dough up into a log as tightly as possible and pinch the edges to seal. It’s okay if some of the filling oozes out! 

8. Trim off the uneven edges and cut clean slices with a sharp knife into 12 cinnamon rolls. Place them cut side up in your 9×13-inch baking dish sprayed with non-stick baking spray.  Cover loosely with plastic wrap and let rise again for 20-30 minutes. Dough will once again double in size 

9. Bake in the oven at 350° F for 18-20 minutes or until lightly golden. Remove from the oven and let cool. Once cooled, whisk together the ingredients for the glaze and drizzle over the top with the remaining blueberry sauce.