There is nothing better than a cup of coffee and something sweet with it.  The original recipe for the dough in the cinnamon rolls comes from Hólabrekkuskóli but I have made some changes to it.

The main change that I made (and usually make with all baked goods) is that I don’t put as much sugar as they say in the original recipe. Mostly because I feel the sugar just overtakes all the other flavors and in the end everything is simply sweet, there is nothing more to it.  Especially in this recipe where there is sugar in the filling and there is sugar in the glazing, there is no need for that much sugar in the dough itself.

And yes, there are no eggs in these cinnamon buns. So if you want you can substitute the butter and milk for something that is vegan-friendly without it being much of a problem.

Dough:

5dl milk
150gr butter
packet yeast
1.5 teaspoon vanilla extract
850 gr flour
1 teaspoon salt
50gr sugar

Cinnamon and Blueberry Filling:

200 gr blueberries
20 gr potato starch
75 gr melted butter
cinnamon
sugar

Blueberry Glaze:

50 gr blueberries
2 table spoon water
50gr powdered sugar
2 tablespoons of blueberry juice into the powdered sugar (super easy to double the recipe)

Instructions:

The dough is a simple yeast dough. Melt together butter and milk and set it aside to cool. The temperature of the mixture should be lukewarm to touch when you put in the yeast. I usually think of it as warm as my shower or bath (or if you are in Iceland, about the temperature of the hot tubs but not the hottest one at the pool).

I like to sprinkle some of the sugar into the mixture with the yeast, mostly for good luck, it isn’t necessary. While the yeast mixture is proofing I mix together the flour, sugar, salt, and vanilla extract.

Then I simply add yeast mixture to the dry ingredients and knead it together by hand. It doesn’t take a long time for the dough to come together beautifully.

Before I let the dough rise I like to pat it with wet hands, I feel like it helps with keeping the dough moist. Then I simply cover it with a dishcloth and let it rise in a warm spot for 45 minutes.

The best trick I learned about doing cinnamon rolls is to roll out the entire dough so that when you roll it up there are more swirls of cinnamon. Roll out the dough evenly so it is not more than half a centimeter thick.

Pour the melted butter over the rolled out dough and spread it evenly and then sprinkle cinnamon and sugar over it. How much sugar and cinnamon is such a personal preference, I prefer putting more cinnamon and less sugar.

For the blueberries, I used frozen, rinse them well and then coated them with potato starch. This makes sure that the juices that the blueberries give during baking solidify instead of just dripping out.

When rolling the dough make sure to grab the blueberries with the dough, it isn’t hard but you need to think about it! Also, a good tip when rolling is to roll from the short side and then you get more swirls. I am all about the multiple swirls! I find it also easier to roll it that way, it is a longer rolling distance but easier to control.

I cut the roll into eleven pieces since I wanted big cinnamon rolls but it shouldn’t be a problem cutting them smaller, just remember that the baking time will then be shorter!

I put them in a greased glass bakeware and let them rest for about 30 minutes and then bake them at 200 Celsius for 30 min or until golden brown.

While they are baking I make the glaze. For the glaze, I add the frozen blueberries into a small pot with two tablespoons of water and let the blueberries explode. This should be done on a low heat and you need to stir constantly so that they don’t burn. I squeeze most of the liquid out of the blueberries with a spoon and use two tablespoons of the blueberry liquid mixed into the powdered sugar.

You can use the leftovers from the blueberries as a topping for your yogurt! It is delicious!

When the cinnamon rolls come out of the oven they need to cool down before being glazed.

These last for several days inside a sealed plastic bag in the fridge or just pop them in the freezer and take out one when you want and just microwave them for about one minute and then they are almost just like straight out of the oven!

 

Thanks for reading!

Katrin