Kim Ronzoni's Kitchen

Blueberry Quick Rolls

With blueberries in season, I decided to make these delicious, moist, blueberry rolls. This recipe doesn’t contain any yeast or eggs and is great for people who need to avoid these ingredients. It can be made rather quickly and easily with ingredients found in most pantries. You could substitute other fresh berries or make the traditional cinnamon rolls using raisins, currants or even dried cranberries. Try adding chopped walnuts or pecans for extra protein and crunch. Blueberries are often called a “superfood” as they are packed with nutrition. They are high in vitamin C, fibre, vitamin K, and manganese. Blueberries are believed to contain the highest antioxidant amount of all commonly consumed fruits and vegetables! A full cup of blueberries contain only 80 calories and a small trace of fat.


DOUGH

  • 2 c. all purpose, unbleached flour, plus more for dusting
  • 2 tbsp. sugar
  • 4 tsp. baking powder
  • ½ tsp. sea salt
  • ¼ c. Lactantia unsalted butter, room temperature, plus more for greasing
  • 1 c. Beatrice cold, 1% milk

CINNAMON FILLING

  • ¼ c. Lactantia unsalted butter, room temperature
  • 1 c. Red Path packed brown sugar
  • 1 tbsp. ground cinnamon
  • 1 ½ c. fresh Canadian blueberries

LEMON GLAZE *Optional

  • 1 c. icing sugar
  • 2 tbsp. Sunkist, fresh lemon juice

DIRECTIONS

MAKES 12 ROLLS
  1. In a large bowl, add flour, sugar, baking powder and salt, stir together. Cut in butter with two knives using a crisscross pattern. Make a well in the centre of the flour mixture.
  2. In a medium bowl, cream together butter, brown sugar and cinnamon. Place 1 tsp. of the cinnamon filling into each cup of a 12 cup, greased, muffin pan and tap gently down to form a disc in each cup.
  3. To prepare glaze, in a small bowl, add lemon juice to icing sugar and stir together until smooth. Use a small sandwich bag with a small slit in one corner to pipe the glaze onto the rolls.
  4. Pour milk into a well in the flour-mixture, then stir to form a soft dough. Turn dough out onto a floured surface. Knead dough 8-10 times, careful not to overwork the dough. With a floured rolling pin, roll dough into a rectangle about ½ inch thick and about 12 inches long.
  5. Crumble the remaining cinnamon filling mixture over the dough rectangle. Sprinkle the blueberries evenly over the top.
  6. With floured hands, gently roll the dough up lengthwise into a cylinder shape. Score the dough into 12 even slices then cut gently with a sharp knife. Place cut side down in a muffin pan. Bake in an oven, preheated to 400 degrees F, for 20 minutes. Remove from oven and allow to cool in the muffin pan before adding glaze.