I mentioned last spring that I discovered the blueberry rhubarb combination! I love it – even more so than strawberry rhubarb. Last year I made 3 recipes using this combination: crisp, baked oatmeal, and muffins.
This year, I decided to use up the last of my rhubarb in the freezer and make some blueberry rhubarb cinnamon rolls.
These were amazing.
In fact, if the cute little bunnies hadn’t shown up for Easter, I think this would have been the favorite from the meal.
Whole wheat dough, sweet and tangy blueberry rhubarb middle with delicious cinnamon and cream cheese frosting.
Better yet – they are a no rise recipe!
Blueberry Rhubarb Cinnamon Rolls
- 1 C frozen or fresh blueberries
- 1/2 C frozen or fresh rhubarb, sliced
- 1 T corn starch
- 2 T water
- 2 C white whole wheat flour
- 3 tsp. baking powder
- 1/4 tsp. salt
- 3 T butter, softened
- 1 C milk
- 1-2 tsp. cinnamon
- Cream Cheese Frosting
In a medium saucepan, combine together 1 C blueberries and 1/2 C rhubarb. Add in 1 T corn starch and a pinch of sugar, if desired. Stir to coat.
Then, add in 2 T water. Set the pan on the stove and heat on medium until the mixture begins to boil. Stir often. Once the mixture boils, reduce the heat to low and allow it to cook for 5-7 minutes until blueberries pop open and rhubarb breaks down. Stir often. Then, remove from the heat to cool.
Next, in a large bowl combine 2 C white whole wheat flour with 3 tsp. baking powder and 1/4 tsp. salt. Whisk together.
Add in 3 T softened butter, cutting in with a fork until integrated into the dough.
Then, slowly add in 1 C milk, stirring as you go.
Knead the dough into a ball in the bowl, and then place the dough ball onto a lightly floured surface.
Roll the dough out into a large rectangle, about 12 x 17 inches in size.
When the sauce is ready and slightly cooled, place 3 scoops (about 1/2 C each) on the dough.
Spread the sauce out so that it’s really close to 3 of the four sides. I typically roll my dough along with longer side, so I recommend putting the sauce nearly all the way to the end on both 12 inch sides and one of the 17 inch sides. You’ll want a thin layer.
Then, sprinkle liberally with cinnamon.
On the long side that has sauce all the way to the edge, begin rolling the dough. Continue until you’ve rolled up the dough into one large log. Use caution as you go as as to not squish out all the sauce. Seal.
Then, using a sharp knife, slice the roll into 1 1/2 inch – 2 inch segments. Place each into a lightly greased 9x13 baking dish or a 2 quart casserole dish.
Place each cinnamon roll about 1/2 inch away from each neighboring roll.
Bake at 375 for 15-20 minutes until lightly browned.
Meanwhile, make up the cream cheese frosting.
When cinnamon rolls are done, remove from the oven and allow them to cool for 2-3 minutes.
Remove from the pan and cover with cream cheese frosting, as well as with additional blueberry rhubarb sauce, if desired.
*Note: store extra cream cheese frosting in the fridge along with excess blueberry rhubarb sauce. To reheat, warm them cinnamon rolls in the oven at 200 for 10 minutes. Or, individually, reheat in the microwave.