I love breakfast or let me correct that, I love pasties, rolls or anything sweet for breakfast.
Coffee cake, crumbs cakes, cinnamon rolls, donuts, really any sort of sugary, fruit, dough like creation.
Since summer started I have little more time on my hand to try some new things out, and being tired of making the same sort of rolls, I decided to make a tiny switch. I added a traditional crumb topping to my cinnamon roll recipe and paired it with some sweet-tart blueberries.
These rolls turned out better than I even imagined! They were amazingly delicious. My husband who is not the biggest fan of anything sweet in the morning, loved this recipe! He said it was not overly sweet and actually suggest a glaze to top it with to compliment the blueberries and crumb topping.
We can’t wait to make this again and I am super excited for you to try it.
A cinnamon roll, made with fresh blueberries and a creamy cinnamon center. These sweet rolls are then topped with a traditional crumb topping, marrying together two morning favorites. Made with fresh sweet, tart blueberries this sweet roll is a perfect balance of flavors.
- 4 tablespoon butter, melted
- 4 tablespoon water
- 1/4 cup instant vanilla pudding
- 1 cup milk
- 1 egg, beaten
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 cups flour, bread flour is preferred
- 2 1/2 teaspoon active dry yeast
- ½ cup butter, softened to room temp
- 4 ounces cream cheese, softened to room temp
- 2 cups fresh blueberries
- 1/3 cup white sugar
- 2/3 cup brown sugar
- 2 teaspoon cinnamon
- Crumb Topping:
- 1 cup white or yellow cake mix
- ½ cup + 2 tablespoons flour
- 5 tablespoons butter, melted
- 2 teaspoons cinnamon
- ½ cup brown sugar
- 2 cups powder sugar
- 4 tablespoons butter, semi melted
- 4 tablespoons hot water
- ½-1 teaspoon almond extract
Make crumb topping: in a small mixing bowl melt butter. Add flour, cake mix, cinnamon and brown sugar. Mix together until it resembles coarse crumbles, add more flour, one tablespoon at a time if mixture is too wet. Set aside.
Place ingredients as listed above in order into a bread machine. Set for dough cycle. After complete on dough cycle, remove from machine and roll out to a rectangle about 17x10 inches.
In a small bowl add brown sugar, white granulated sugar and cinnamon and stir together until well combined, set aside. In a small mixing bowl add the butter and the cream cheese and whip until smooth. Spread in a thin layer, evenly on the dough. Add blueberries on top of cream cheese and butter mixture. Sprinkle cinnamon sugar filling over the blueberries and cream cheese butter spread.
Roll the dough tightly from long end, pinching edges closed when completely rolled. Slice dough into 12 rolls, about ¾-1 inch thick slices. Place into greased 9×13, let rise until doubled. Add crumb topping, then bake at 350 degrees for 20-22 minutes.
Add glaze on once they have cooled for a few minutes. Serve immediately or cover and set aside for later. I would add the glaze right before serving.
Mix butter, powdered sugar, and almond extract. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Drizzle over sweet rolls.
Total time does not include the time for dough to rise (1 hour).
Kids review: They loved it! Some ate the crumb topping off first but in the end there was nothing left of any of their rolls. Huge hit!