Blueberry Crumb Sweet Rolls
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.
Servings: 12
Calories: 732kcal
Ingredients
Crumb Topping
- 1 cup white or yellow cake mix
- 1/2 cup+2 tablespoons flour
- 5 tablespoons butter melted
- 2 teaspoons cinnamon
- 1/2 cup brown sugar
Rolls
- 4 tablespoonS butter melted
- 4 tablespoonS 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
Filling
- 1/2 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
Glaze
- 2 cups powdered sugar
- 4 tablespoons butter semi melted
- 4 tablespoons hot water
- 1/2-1 teaspoon almond extract
Instructions
Crumb Topping
- Melt butter in a small bowl. 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.
Rolls
- 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.
- Preheat oven to 350 degrees. Grease a 9x13 baking pan.
- 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 3/4-1 inch thick slices. Place into greased 9×13, let rise until doubled. Add crumb topping, then bake for 20-22 minutes.
Glaze
- Mix butter, powdered sugar, and almond extract. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.
- Drizzle glaze over rolls once they have cooled for a few minutes. Serve immediately or cover and set aside for later, glaze right before serving.
Notes
Total time does not include the time for dough to rise (1 hour).
Nutrition
Calories: 732kcal | Carbohydrates: 122g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 72mg | Sodium: 660mg | Potassium: 194mg | Fiber: 3g | Sugar: 70g | Vitamin A: 740IU | Vitamin C: 2.4mg | Calcium: 171mg | Iron: 3.3mg