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Blueberry Crumble Cinnamon Rolls (Bakery Style No Knead Recipe)

Blueberry Crumble Cinnamon Rolls (Bakery Style No Knead Recipe)

These soft blueberry crumble cinnamon rolls are filled with juicy blueberries, blueberry jam, warm and gooey cinnamon brown sugar butter, topped with a buttery streusel crumble. Finished with a blueberry milkshake glaze. Perfect for breakfast, brunch, or dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Proofing Time 1 hour 15 minutes
Course Bread, Breakfast, Brunch, High Tea, Sweet tooth, tea time
Cuisine American, British
Servings 12 large buns

Equipment

  • Mixing bowls
  • Rubber spatula
  • Rolling Pin
  • 9x13 deep baking rectangle tray
  • Brush
  • Spoons
  • Pizza cutter/floss

Ingredients
  

For the dough -

  • 1 and 1/2 cup milk
  • 1 tbsp instant yeast
  • 1 tbsp brown sugar
  • 1 cup yogurt
  • 5 cups all purpose flour + 1/2 cup more for rolling
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 cup melted butter
  • 1/2 cup heavy cream for baking

For the cinnamon butter -

  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 4 tbsp cinnamon sugar

For the blueberry filling -

  • 1 and 1/4 cup blueberry jam
  • 3/4 cup blueberries

For the crumble topping-

  • 1/2 cup demerara sugar
  • 1/4 cup butter room temperature
  • 1/2 tsp cinnamon powder
  • 1/4 cup flour
  • 1/4 cup rolls oats
  • Pinch of salt

For the blueberry milkshake glaze -

  • 1/2 cup cream cheese
  • 1/4 cup blueberry jam
  • 1/4 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla
  • Pinch of salt

Instructions
 

For the dough -

  • Pour the warm milk into a mixing bowl, add the yeast and brown sugar. Stir to combine and allow it to foam up, around 5-10 mins. Set aside.
  • Once frothy add the yogurt and stir well. Add the flour, baking powder, baking soda, salt and melted butter. Stir until you have a sticky dough.
  • Cover and let it rise for 60 minutes or until doubled in volume.

For the cinnamon butter -

  • In another bowl let us make the filling by adding the soft butter, brown sugar and cinnamon powder. Stir together until combined and set aside.

Assemble and bake -

  • Once the dough has doubled in size, liberally flour your clean kitchen counter and roll out the dough with a rolling pin to 9x13inch in height and width approximately.
  • Spread out the cinnamon filling evenly all over the dough. Spread over the blueberry jam and scatter the blueberries everywhere.
  • Using a pizza cutter, portion the dough into 12 strips and roll each slice onto itself creating a scroll and using a brush dust off any excess flour the dough has picked up while rolling.
  • Transfer to a baking tray. Cover and let the dough rest for 15 minutes, in the mean time preheat the oven to 180 deg C.
  • Once the dough is risen, and oven is preheated, pour over the heavy cream and bake for 28-30 minutes or until golden and puffed up. Remove from the oven and let sit for a few minutes before serving as the jam can be very hot.

To make the blueberry milkshake glaze -

  • Blend all the ingredients together until smooth, place in the fridge until needed.
  • Drizzle the rolls with the glaze and serve.

Notes

  • Let the dough rise until doubled before rolling out and shaping, this could take longer depending on the temperature of your kitchen.
  • Use your favorite blueberry jam to ensure these rolls are delicious