Blueberry cinnamon rolls baked in the form of cupcakes. Yeast muffins wrapped with cinnamon, cardamom and blueberries

Cinnamon buns can be prepared in many ways, in various forms and with various additions. Previously, I baked inverted cinnamon rolls with nuts in caramel, they came out perfect and very delicious.

Blueberry cinnamon rolls

This time I needed a more divisible and easy-to-handle cake. A muffin tin turned out to be a great solution. So I prepared paper cups to make it easier to remove each bun from the mold.

Blueberry cinnamon rolls

I rolled the dough with the filling, divided it with a thread (it can be dental floss) into 12 parts and put them in paper molds. I have baked, and here you are, twelve wonderfully fragrant rolls, neatly stuffed with fruit. Yummy, next time I'll try with blueberries, I have a few frozen.

Blueberry cinnamon rolls

INGREDIENTS

FRAYER - TANGZHONG

  • 15 g wheat flour type 500
  • 25 ml milk
  • 25 ml water

CAKE

  • 125 ml lukewarm milk
  • 15 g fresh yeast
  • 450 g wheat flour type 500
  • 2 g salt
  • 35g sugar
  • 2 large eggs
  • 40ml lukewarm water (if needed)
  • 50g soft butter

FILLING

  • 50g melted butter
  • 80g cane sugar
  • 5g ground cinnamon
  • a generous pinch of ground cardamom
  • 500 g blueberries

EXECUTION

TANGZHONG

  1. In a saucepan, heat the flour, milk and water over medium heat.
  2. Mix with a rod until a thick paste is formed.
  3. Put it into a bowl, cover foil and leave to cool.
Blueberry cinnamon rolls

CAKE

  1. Mix the milk and yeast, cover and leave for 10 minutes.
  2. Pour the flour, salt, sugar and yeast mixture into the bowl of the robot, stir on slow speed.
  3. Add the eggs and continue kneading on low speed for 3 to 5 minutes or until the dough is smooth and elastic.
  4. When we judge that the dough is too dry, add water gradually , maximum 40 ml.
  5. Increase the speed to medium and gradually add the butter piece by piece. Mix until the dough is well absorbed, about 5 minutes.
  6. Shape the kneaded dough into a ball, cover the bowl with foil and leave to rise for 1 - 2 hours or until the dough doubles in size.
Blueberry cinnamon rolls

CINNAMON

  1. Roll out the risen dough on a floured surface into a rectangle with sides of about 40 x 50 cm.
  2. Smear the dough with melted butter and sprinkle with sugar mixed with cinnamon and cardamom.
  3. Spread the blueberries over the entire surface, leaving some on top.
  4. Roll the dough gently and fairly tightly, starting from the long side.
  5. Prepare it, preferably yourself paper muffin cups.
  6. The roll of dough is divided with a sharp knife or thread into 12 equal slices.
  7. Each piece - carefully, because the blueberry balls can escape - put in a paper cup, and then in a muffin mold. Spread the remaining fruit on top.
  8. Cover with a clean cloth and leave to rise for about 45 - 60 minutes or until it doubles in size.
  9. Preheat the oven to 180°C and bake the cake for about 35 minutes or until browned.
  10. Take out the baked buns by grabbing the edges/corners of the paper molds and place them on a wire rack to cool them down.
  11. You can serve them slightly warm, but when cooled down and sprinkled with powdered sugar they taste delicious. just as delicious.

also check

Cinnamon with plums - cinnamon yeast buns with fruit

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Cake with apples - sunken apples in a cake with chocolate

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Crispy tartlets with almond cream and gooseberry

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Cherries and blueberries in shortcrust pastry

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