A balanced diet is one of these in each hand: Blueberry cinnamon rolls

A balanced diet is one of these in each hand: Blueberry cinnamon rolls

How to Make Blueberry cinnamon rolls

Preparation time:

over 2 hours

Cooking time:

30 mins to 1 hour


Serves 9




For the dough

  • 420g/15oz strong white flour
  • 4 tbsp caster sugar
  • 2 tsp dried fast-action yeast
  • 100ml/3½fl oz milk
  • 40g/1½oz butter
  • oil

For the filling

  • 150g/5½oz blueberries
  • 1 orange
  • 1 tsp ground cinnamon
  • grating of nutmeg
  • 4 tbsp brown sugar

To finish

  • 1 free-range egg, beaten for glazing
  • 70g/2½oz icing sugar
  • 1–2 tbsp lemon juice
  • candied walnuts


  1. For the dough, place the flour, sugar and yeast in the bowl of a freestanding electric mixer fitted with a dough hook.

  2. Pour the milk and 100ml/3½fl oz water into a saucepan and add the butter. Heat until the butter is melted. Check the temperature: it should be lukewarm to activate the yeast. Pour the milk mixture over the dry ingredients with the dough hook slowly turning. ‘Knead’ in the machine for about 5 minutes, until a smooth dough has formed.

  3. Brush a mixing bowl with some oil and place the dough into the bowl. Cover with cling film and leave to rise in a warm place: this will probably take about 2 hours. You can leave it in a cool oven (40C Fan) if your oven has a dough rising function and this should take about 1 hour.

  4. When the dough has doubled in size, place on a lightly floured surface and ‘knock back’ by kneading by hand for a few minutes to release the air. Butter a 23cm/9in round springform tin.

  5. To shape, roll the dough out to a rectangle. Sprinkle the blueberries, orange zest, ground cinnamon, nutmeg and brown sugar over the dough. Starting at a long end, roll up the dough (like a Swiss roll). Slice into 10–12 swirls using a sharp knife. Transfer to the buttered tin with the swirls arranged cut-side up.

  6. Brush with oil and place in a warm place to rise for about 30 minutes, or until doubled in size again

  7. Preheat the oven to 200C/180C Fan/Gas 6.

  8. Brush with egg wash and bake for 20–25 minutes, or until golden-brown and cooked through. Place on a wire rack to cool.

  9. Mix together the icing sugar and lemon juice (or water) in a bowl to form a paste and drizzle over the top of the swirls. Scatter over the candied nuts and enjoy.

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