Last time I wrote how long I had to wait to make the cherry tomato clafoutis. But that really was nothing compared to waiting to make these rolls. Somewhat by accident, I watched Jamie Does Sweden, where Jamie Oliver made beautiful buns filled with mashed wild Swedish blueberries and I wanted them immediately. I have a soft spot for cinnamon rolls and love blueberries and the two combined, the purple juices seeping through the soft buttery dough…
But it was February and I had to wait till August (!) for the all too short window of opportunity when wild blueberries are in season in the Czech Republic. And then … the blueberries ripened, I made the rolls, we ate them. And now I have to wait a year to make them again. Nature is so cruel.
While the description of the shaping of the buns in the original recipe (folding the dough like an envelope, pulling,stretching and knotting etc) sounded like a lot of messy fun that would leave every surface in your kitchen tinted a pretty shade of purple, it also sounded like something that might discourage the gentle reader from attempting to make them at all. And we can’t have that, can we?
So I kept to the usual rolls-making method and to my usual dough that is a lot less sweet than Jamie’s. The smaller amount of sugar makes the rolls more suitable for breakfast. But I can eat them anytime, all the time.
More blueberries: Blueberry kuchen with streusel
Blueberry cinnamon rolls
Inspired by Jamie Oliver
makes about 12 rolls
500 g (3 1/2 cups) all-purpose flour
3 tbsp sugar
½ tsp salt
1 tsp ground cinnamon
125 ml (1/2 cup) warm milk
20 g fresh yeast or 2 ½ tsp active dry yeast
115 g (½ cup) butter, room temperature
2 eggs, room temperature
125 ml (½ cup) sour cream
250 g (about 2 cups) blueberries
50 g (1/4 cup) sugar
1 tsp ground cinnamon
zest of ½ lemon, grated
squeeze of lemon juice
butter (for greasing the pan)
50 g (1/4 cup) Demerara sugar (for sprinkling on top)
In a large bowl, mix the flour with sugar, cinnamon and salt. Make a well in the center and pour in the warm milk in which you have dissolved the yeast. Mix in some of the flour to make a sponge in the middle of the bowl. Slice the butter and put the slices around the sponge (the warmth of the sponge will soften the butter slightly and make it easier to incorporate). Cover the bowl with plastic and leave for about 20 minutes, until bubbles have formed. Then add eggs and cream, mix everything together and knead until the dough feels silky and smooth. Cover the bowl and set aside to rise until doubled in bulk, about 1 hour .
While the dough is rising, put the blueberries and sugar into a bowl. Add the zest and cinnamon, along with a good squeeze of lemon juice, then mash together with a potato masher.
Butter a round 24 cm (9-inch) pie plate or baking dish (or a rectangular dish) and sprinkle some of the Demerara sugar in it.
Push the dough down. Roll into a 30 x 40 cm (12 x 16- inch) rectangle. Spread the blueberries over the surface, tightly roll up lengthwise. Slice into rounds about 2,5 cm (1 inch) wide (I ended up with 12) and set them in the pie plate, cut side facing up. Let rise for 30 minutes. Sprinkle the rest of the Demerara sugar on top.
Preheat oven to 190 degrees Celsius (375 Fahrenheit). Bake the rolls in the center of the oven until well risen and browned, about 30 minutes.