Desserts

January 17, 2022

Blueberry Hazelnut Cinnamon Rolls

I recently got drinks with my dear friend, Shelbi, and she surprised me with the best Christmas present – customized The Weeknd Whisk stickers! Then on Christmas morning, she texted me a photo of her scrumptious looking cinnamon rolls which inspired me to develop my own recipe.

Since I typically love fruity and nutty flavors with pastries, I landed on blueberries and hazelnuts which pair beautifully with cinnamon. The homemade cream cheese frosting is also out of this world, and I bet it’s different than anything you’ve ever tasted before. Let me tell you why.

Why are these cinnamon rolls so gooey and delicious?

  • The filling, obviously. Whether you use jam (mashed fruit) or preserves (whole or large chunked fruit), the blueberry flavor is just the right amount of sweet. The addition of the hazelnuts adds a satisfying rich flavor and nutty texture you didn’t know you needed.
  • The cream cheese AND white chocolate frosting. Think soft and whipped buttercream, but more chocolate and less butter. For any white chocolate haters out there, believe me, this frosting is a game changer.

What occasion are these good for?

Brunch Potluck! This recipe makes 11-12 rolls and they’re a generous size so everyone can rest assured they get their own!

New Year’s or other festive holidays. Trying to impress the fam? Whip these up and you’ll be everyone’s favorite.

Tips and Recs:

  • Toast the hazelnuts – you’ll want to be sure to toast these in the oven or over the stove until they’re lightly browned and you can smell the nutty aroma.
  • Floss to cut the rolls? – Yes; the criss cross method helps prevent the dough from smoshing and ripping and keeps the shape intact. Check out why using floss v. a knife is better here.
  • Slightly underbake rolls in the oven – because they will continue cooking in the pan for a few minutes when you remove them to cool. The outer edges should be lightly brown and the middles gooey.
  • Maintain the gooey – pop these in the microwave for a few seconds (if you have leftovers) to give them that warm and moist texture.
  • Leftovers – keep in an airtight container. Last for three days.

Equipment needed:

  1. Large mixing bowl
  2. Whisk
  3. Wooden spoon
  4. Rolling pin
  5. Kitchen Aid mixer or hand-mixer
  6. Parchment paper
  7. Plastic wrap
  8. 9 X 13 inch pan

Blueberry Hazelnut Cinnamon Rolls

These gooey blueberry cinnamon rolls will have you going for seconds before you know it. Topped with whipped cream cheese and white chocolate frosting you will soon see how irresistible brunch can be. Catch the recipe now – perfect for the holidays!

Author:

Lauren Negrete

Prep:

6

min

cook:

60

min

total:

65

min

Ingredients

Dough:

  • 3/4 cup almond milk
  • 1 packet of Fleischmann’s Rapid Rise Yeast
  • 3 tablespoons granulated sugar
  • 1 egg + egg yolk, room temperature
  • 1 stick of butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 4 cups bread flour + some
  • 1/2 teaspoon salt

Filling:

  • 1 1/2 cup of blueberry jam
  • 1 tablespoon ground cinnamon
  • 1/2 cup + some hazelnuts, toasted and roughly chopped

Frosting:

  • 3 oz cream cheese, room temperature
  • 3 oz butter, room temperature
  • 2 oz white chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 1/4 cup powdered sugar

Instructions

  1. Warm up milk in microwave or stovetop until it reaches 100—105 degrees Fahrenheit. To make the dough, add the milk to a large bowl, then add yeast and sugar. Next add in the eggs, butter and vanilla. Whisk vigorously until well combined. Then, add in the flour and salt (one cup at a time) mixing with a wooden spoon until you see the dough begin to form.
  2. Once combined, knead dough in bowl or an un-floured surface until dough is smooth for about 8-10 minutes. It should take the shape of a smooth round ball and the texture should be slightly sticky. If it appears too sticky, add a little bit of flour 1 tablespoon at a time.
  3. Transfer dough to a well oiled bowl and cover with plastic wrap. Place in the oven (powered off), and turn the oven light on. After an hour, check to see if the dough has doubled in size, and if not, wait another 15-30 minutes.
  4. Meanwhile, set set aside the blueberry jam, cinnamon and hazelnuts. Then line a 9 X 13 inch pan with parchment paper so it covers all sides, and lightly grease.
  5. Once the dough has risen, roll it out on a well floured surface into a massive rectangle. Then spread cinnamon, hazelnuts and blueberry jam on top of the dough using a spatula or back of a spoon to level it out. Then starting with the short side, roll the dough into a log, ensuring you’re keeping it tight all the way through. At the finish, pinch along the edge to seal the dough together. Using dental floss, slide the floss under the dough and cross it overhead to “cut” the dough. *Do this ~10 times to make 10-11 rolls. Place rolls in pan and cover with plastic wrap. Let sit at room temperature for 25-30 minutes for an additional rise.
  6. Preheat oven to 350 degrees Fahrenheit and bake rolls for 20-25 minutes until you see golden edges. Meanwhile, to make the frosting, combine cream cheese, butter, melted chocolate, vanilla and powdered sugar in Kitchen Aid bowl using the whisk attachment.
  7. Remove rolls from oven and *allow to cool in dish for 5-10 minutes.
  8. Spread the frosting over the tops and serve immediately!

Recipe Notes:

  • Learn more about the flossing technique at the link in the blog post above.
  • Better to under-bake than over-bake – see more in the blog post.
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January 5, 2022
Lynn
Looks like I know what I’ll be making for my next brunch gathering!!!
January 4, 2022
Carrie Hill
Omgeee…this looks delicious! I’m so lucky that I have had the privilege of eating your delicious creations! Can’t wait until I make these!!!
January 1, 2022
Cassie
These cinnamon rolls are INCREDIBLE. Perfectly dense, full of flavor, and not heavy. Highly recommend!
January 1, 2022
Lynda
They are so gooey and delicious! A perfect breakfast with coffee! I'm excited to try them again and again!