Fantastic homemade blueberry cinnamon rolls

Sometimes I get this incredible craving for sweet pastries. As I quit eating refined sugar it’s almost impossible to buy cinnamon rolls or other pastries. So the only way to satisfy my craving is to bake my own sweet pastries. I made these fantastic blueberry cinnamon rolls with grain sugar instead of refined sugar. They are so delish and no one would ever taste that the rolls are made with grain sugar. Grain sugar is not only perfect for all fructose malabsorption sufferers but also for you healthy foodies.

Share your take on this fantastic homemade bluebberry cinnamon rolls or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

blueberry cinnamon rolls zimtrolle zimtschnecke franzbrötchen kanelbullar
Print
Fantastic homemade blueberry cinnamon rolls

Delish blueberry cinnamon rolls without refined sugar

Servings: 12 rolls
Ingredients
dough
  • 42 gram fresh yeast
  • 120 ml warm water
  • 120 ml warm milk
  • 50 gram grain sugar
  • 75 gram butter
  • 1 tsp salt
  • 1 free range egg
  • 450 gram flour
  • 1 tbsp oil for greasing
filling
  • 110 gram melted butter
  • 150 gram grain sugar
  • 2 tbsp ground cinnamon
  • 120 gram wild bluebberies
glaze
  • 4 tbsp butter
  • 250 gram powdered grain sugar
  • 1 tsp vanilla extract
  • 3-6 tbsp hot water
Instructions
  1. In a small bowl dissolve fresh yeast in warm water and set aside. In a large bowl mix warm milk, grain sugar, melted butter, salt und your egg. Add 2/3 of the flour and mix until smooth. Add the yeast mixture and stir gently. Now add the remaining flour and mix until dough is easy to handle and smooth. Knead dough on a lightly floured surface for about 10 minutes. Grease a bowl with oil and place the dough into the bowl. Cover with a kitchen towel and let the dough rise at a warm place for about 1 to 1,5 hours. 

  2. When your dough doubled in size, punch it down. Flour your surface and roll out into a 40 x 20 cm rectangle.

  3. Grease your baking pan with butter and sprinkle with grain sugar. 

  4. Mix grain sugar and cinnamon. Spread the melted butter over the dough. Sprinkle with sugar-cinnamon-mix and blueberries. Roll up the dough and cut into 12 slices. 

  5. Preheat oven to 170°C. 

  6. Place your blueberry cinnamon rolls close together in the pan and let it rise again for about 45 minutes. When they have doubled in size bake for about 30 minutes or until golden brown. 

  7. For the glaze, mix butter, powdered grain sugar and vanilla extract. (You can easily make powdered grain sugar with a handheld blender. Just blend normal grain sugar until it's super fine.) Add hot water, 1 tbsp at a time until the glaze reaches your desired consistency. When your blueberry cinnamon rolls have cooled down coat them with your sugar glaze. 

2 comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Share this recipe

Advertising