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Fresh Huckleberry Cinnamon Rolls Recipe

Fresh Huckleberry Cinnamon Rolls Recipe
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★★★★★

4.8 from 14 reviews

Deliciously soft and gooey fresh huckleberry cinnamon rolls topped with a creamy homemade cream cheese glaze. These rolls combine a fluffy yeast dough filled with cinnamon spiced sugar and fresh huckleberries for a fruity twist on a classic sweet treat, perfect for breakfast or dessert.

Ingredients

Scale

For the Dough:

  • 1/4 oz packet active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup water
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp salt
  • 3 1/2 cups all-purpose flour

For the Filling:

  • 4 tbsp unsalted butter, melted
  • 2 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 2 cups fresh huckleberries

For the Glaze:

  • 4 oz cream cheese, softened
  • 2 cups powdered sugar
  • 3 tbsp milk

Instructions

  1. Activate the Yeast: In a stand mixer fitted with a dough hook or in a large mixing bowl, combine the active dry yeast and granulated sugar. Heat the milk and water together for 1 minute until warm but not hot, then pour into the yeast mixture. Stir gently and let sit for 5-10 minutes until foamy to activate the yeast.
  2. Mix and Knead the Dough: Add the egg, melted unsalted butter, and salt to the activated yeast mixture and mix to combine. Gradually add the flour, one cup at a time, until a soft dough forms that pulls away from the bowl. Knead for about 10 minutes until smooth and elastic. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 30 minutes.
  3. Shape and Fill the Dough: Punch down the risen dough and roll out on a floured surface into a 16×13 inch rectangle about 1/4 inch thick. Spread melted butter evenly over the surface. In a small bowl, mix brown sugar, granulated sugar, and cinnamon, then sprinkle evenly over the buttered dough. Distribute the huckleberries evenly on top.
  4. Roll, Slice, and Arrange Rolls: Starting from the longer edge, roll the dough tightly into a log and pinch the seam to seal. Cut the log into 15 equal 1-inch slices. Arrange the slices cut side up in a large casserole dish sprayed with nonstick cooking spray. Let the rolls rest as you preheat the oven to 350°F (175°C).
  5. Bake the Huckleberry Rolls: Place the casserole on the middle rack and bake for 35-40 minutes until puffed and golden brown. While baking, prepare the frosting.
  6. Prepare the Cream Cheese Frosting: Beat together softened cream cheese, powdered sugar, and milk until smooth and creamy using a hand mixer or whisk. Optional: add a splash of lemon juice for extra tang.
  7. Frost and Serve the Rolls: Remove rolls from the oven and let cool slightly until warm but not hot. Spread cream cheese frosting evenly over the tops. Serve immediately for gooey, fruity cinnamon rolls that delight the palate.

Notes

  • Ensure milk and water mixture is warm, not hot, to properly activate yeast.
  • Kneading dough thoroughly improves texture and elasticity.
  • Distribute huckleberries evenly to ensure bursts of berry flavor in every bite.
  • The cream cheese frosting is best spread on warm rolls for easy melting and rich flavor.
  • These rolls can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Reheat gently before serving to restore softness.

Nutrition

Keywords: huckleberry cinnamon rolls, cinnamon rolls recipe, fruit filled cinnamon rolls, cream cheese frosting, breakfast rolls, sweet rolls, homemade cinnamon rolls

Find it online: https://kitchenwithkai.com/fresh-huckleberry-cinnamon-rolls-recipe/