Blueberry Crumble Cinnamon Rolls
Soft and fluffy cinnamon rolls, filled with swirls of blueberry jam topped with a a buttery crumble. These Blueberry Crumble Cinnamon Rolls are the perfect addition to your next breakfast or brunch!
Blueberry Crumble Cinnamon Rolls
Two of my favorite breakfasts combined into one…blueberry crumb cake, and cinnamon rolls!
This recipe starts out by making a brioche dough. If you’re not familiar with brioche, it is a type of French bread that contains high amounts of eggs and butter that results in a rich and tender crumb. It is one of my favorite doughs to make cinnamon rolls with for that reason.
After the dough is made and rolled out, you spread blueberry jam and roll the dough into a log, that then gets cut into equal size cinnamon rolls. They are placed in a buttered baking dish, placed in a warm area to rise, and then are topped off with crumble before they go into the oven to bake.
On of the best parts of this recipe is that most of the work can be done the day before, everything from the dough to assembly can be completed. In the morning, let them rise in a warm spot and bake!
Tips on making this recipe perfectly
Allow the dough time to rise, yeasted doughs need to rise in order to become soft and fluffy and also develop flavor. If the dough does not rise properly, it will result in flat, dense rolls. You can let them rise in a warm area of your home or place them in the oven (make sure it is off) with a pan of hot water on the bottom rack, and change the water out as needed.
Do not over bake them. They will continue to bake as they cool. The cinnamon rolls should be lightly golden on top, and when poked in the center, they should slowly puff back up.
After the brioche dough is made, chill it in the fridge for several hours to help firm the butter up. Because it has such a high fat content it tends to be extremely sticky and hard to work with right after it is made. Chilling it makes the rolling part a lot easier.
Serve them warm, cinnamon rolls are best served right after they baked. They can always be warmed up again later but will have the best texture right out of the oven.
Other breakfast recipes to try
If you tried this Blueberry Crumble Cinnamon Rolls or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to tag me on instagram if you make these!
Blueberry Crumble Cinnamon Rolls
Ingredients
- 3 cups (500 grams) bread flour
- 3/4 cup (175 grams) whole milk
- 1 large egg
- 2 1/2 teaspoons dry yeast
- 6 tablespoons granulated sugar
- 2 teaspoons salt
- 2 sticks (226 grams) unsalted butter, cold and cubed
- 1 cup (130 grams) all purpose flour
- 1/2 cup (110 grams) light brown sugar
- 2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 stick (113 grams) unsalted butter
- 1 recipe brioche dough
- 1 recipe of cinnamon crumble
- 1 cup (240 grams) blueberry jam
Instructions
- In a mixer fitted with a paddle attachment combine the bread all of the ingredients except the butter.
- Mix on low speed until the dough comes together.
- Switch to the dough hook attachment and knead the dough on medium speed for 3-5 minutes.
- Once dough starts to pull away from the sides after several minutes, switch back to the paddle attachment and add in the cubed butter.
- Mix on medium speed until the butter incorporates into the dough, scraping down the sides as necessary.
- The dough will become very soft again as the butter incorporates, this is normal.
- Once the butter is fully mixed in, place the dough in a greased bowl and cover with plastic wrap. Chill in the fridge for several hours to firm up the dough.
- Place all ingredients in a food processor and pulse until a crumble starts to form.
- Set aside in the fridge until ready to use.
- On a lightly floured surface roll the brioche dough into a 22x14 inch rectangle.
- Spread the blueberry jam evenly over the dough.
- Starting from one of the long sides, roll the dough into a log as tight as possible.
- Cut the dough into 12 equal pieces and place in a buttered 9x13 inch baking dish.
- Let the blueberry rolls rise in a warm area for 1-2 hours or until they are doubled in size.
- Preheat the oven to 350 degrees F.
- Sprinkle the crumble evenly on top of the rolls, and bake for 20-30 minutes or until lightly golden brown.
- Serve warm with a dusting of powdered sugar.