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

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

Blueberry cinnamon rolls

This time I needed a more divisible and handy dough. A muffin mold turned out to be a great solution. So I prepared curlers from baking paper so that it would be 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 a dental floss) into 12 parts and put it into paper cups. I baked, and please, twelve delicious-smelling rolls, well-stuffed with fruit. Yummy, I'll try the blueberries next time, I've got a few frozen portions.

Blueberry cinnamon rolls



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


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


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



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


  1. Mix milk and yeast, cover and set aside for 10 minutes.
  2. Pour flour into the robot's bowl, add salt, sugar and yeast mixture, tangzhong, mix at slow speed.
  3. Add the eggs and keep kneading at 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, gradually add water , maximum 40 ml.
  5. We increase the volume to medium and gradually add 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 it to rise for 1-2 hours or until the dough doubles in size.
Blueberry cinnamon rolls


  1. Roll out the dough on a floured counter into a rectangle with sides about 40 x 50 cm.
  2. Brush the dough with melted butter and sprinkle with sugar mixed with cinnamon and cardamom.
  3. Spread the blueberries over the entire surface, leave some of them on top.
  4. Roll the dough gently and tightly into a roll, starting from the long side.
  5. Prepare, preferably by yourself paper muffin curlers . Use a sharp knife or thread to divide the dough into 12 equal slices.
  6. Each piece - carefully because blueberry balls can escape - put in a paper muffin and then in a muffin mold. Spread the remaining fruits on top.
  7. Cover with a clean cloth and leave to rise for about 45 - 60 minutes or until the volume is doubled.
  8. Preheat the oven to 180 ° C and bake the cake for about 35 minutes or until they are browned.
  9. Take the baked buns by the edges / corners of the paper molds and put them on a wire rack to let them cool down.
  10. We can serve slightly warm, but cooled down and sprinkled with powdered sugar, they taste also great.

also check

Cinnamon with plums - cinnamon yeast buns with fruit


Crispy tartlets with almond cream and gooseberry


Cherries and blueberries in shortcrust pastry


Yeast buns with pudding, gooseberries and crumble



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