Shurfine Recipe: blueberry cinnamon rolls

blueberry cinnamon rolls

blueberry cinnamon rolls

prep instructions:

In a bowl of an electric mixer cream together sugar, salt, and butter on medium speed. Add egg and mix until blended. Mix in flour, yeast, and milk until the mixture forms a ball. Use a dough hook and knead on low speed, about 8 minutes or until the dough is smooth and pliable. Lightly oil a large bowl and place the dough in bowl. Spray one side of plastic wrap and cover the bowl. Let rise in a warm place for about 1-1 1/2 hours or until doubled in size. Once dough has risen. Place dough on a lightly floured surface. Using a rolling pin, roll out to a 9″ x 18″ rectangle. Adding flour on surface and dough if sticky. Mix butter, brown sugar, cinnamon. Spread the butter mixture onto the dough. Sprinkle the frozen blueberries onto the buttered dough. Starting at the wide end of the dough, start rolling one end and continue rolling until you have one long spiral. Pinch the seam shut and then place seam side down. Slice the log into 12, 1-1/2″ slices. Line a 9″ x 13″ pan with parchment paper. Place the slices 4 x 3 in the pan. Cover with plastic wrap. Let them rise in a warm place for 1 hour or until doubled in size. Remove plastic wrap and bake for 25-30 minutes in oven preheated to 350°F or until golden brown. Let cool on a wire rack.

mix the glaze:

Mix the powdered sugar, lemon juice and zest and milk. Using a spoon, drizzle icing over blueberry cinnamon rolls.

2 large or 4 average servings.


  • 7 Tbsp sugarShurfine
  • 1 tsp saltShurfine
  • 5-1/2 Tbsp butter (room temperature)Shurfine
  • 1 egg (slightly beaten)Shurfine
  • 2 tsp lemon zest
  • 3-1/2 cups bread flourShurfine
  • 2 tsp rapid rise yeast
  • 1 cup + 2 Tbsp milk (room temperature)Shurfine