Blueberry Cinnamon Roll Muffins
Blueberry Cinnamon Roll Muffins
Ingredients
For the Dough
3 ounces milk
1 tablespoon yeast
1 ounce granulated sugar
2 eggs
2 ounces unsalted butter, melted
8 ounces all purpose flour
1 teaspoon salt
1⁄2 teaspoon ground nutmeg
For the Filling
1 egg, mixed (egg wash)
1 ounce granulated sugar
1 ounce brown sugar
1 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1⁄4 teaspoon ginger
8 ounces blueberries
For the Glaze
2 ounces unsalted butter, melted
8 ounces powdered sugar
1⁄4 teaspoon vanilla extract
1 tablespoon water
Instructions
1. Heat the milk to the scalding point (about 180°F). Remove from the heat and let cool to 115°F. This
process kills the protease enzyme, which can retard or kill yeast.
2. Dissolve the yeast in the warm milk. Add the butter, egg, and sugar. Mix until combined.Add the flour, salt,
and nutmeg. Mix until a dough begins to form. Knead for 10 minutes on medium-low speed with a stand
mixer, or for 10 minutes by hand. The dough should be elastic and slightly tacky.
3. Once kneaded, move to a greased bowl or proofing tub. Let rise in a warm spot for about 2 hours, or until
doubled in volume.Once doubled in volume, punch down the dough and knead for a few seconds to
redistribute the yeast. Let rest for 20 minutes.
4. Roll the dough out to a very thin rectangle, 12-by-18-inches. Brush the dough with the egg wash and
sprinkle the sugar, brown sugar, cinnamon, and nutmeg on top. Add the blueberries, spreading them out
evenly.
5. Roll out the dough, lengthwise, starting from the edge farthest from you. Take care to roll the dough
around the blueberries so they remain evenly spaced. End with the dough sitting on the flap to keep it
from unrolling. Now cut the dough into 12 equal rolls. (An easy way to do this is to cut the dough log in
half. Cut each half in half, and then each quarter into thirds.)
6. Place the rolls in a greased muffin pan. Let rise in a warm spot until doubled in volume, about 1 hour. In
the meantime, preheat an oven to 375°F
7. Once doubled in volume, bake in a preheated oven for 12-15 minutes, or until the crust is golden brown.
Remove from the oven and let cool slightly before glazing.
8. To make the glaze, mix the melted butter, powdered sugar, vanilla, and water together. Pour over
cinnamon roll muffins while still warm.