Blueberry Puff Pastry Cinnamon Rolls
These blueberry puff pastry cinnamon rolls are wonderfully quick and easy to make – perfect for breakfast, brunch or afternoon tea. Using ready-rolled puff pastry means they can be prepared and baked in just 15 minutes, making them ideal for last-minute guests or relaxed weekend baking. The combination of warm cinnamon, caramel-like muscovado sugar and juicy blueberries creates soft, flaky rolls with a lightly crisp top and fruity centre. For a vegan version, simply use dairy-free puff pastry and plant-based spread. They can also be made gluten-free by choosing suitable pastry. Serve them warm with coffee or tea, lightly dusted with icing sugar.
Ingredients
Method
- In a small bowl, mix the butter or dairy-free spread with the cinnamon until smooth.
- Unroll the puff pastry and spread the cinnamon butter evenly over the surface, leaving a small border around the edges. Sprinkle the muscovado sugar evenly on top, then scatter the blueberries across the pastry.
- Starting from one long side, gently but tightly roll the pastry into a log.
- Cut the roll into 12 equal portions using a sharp knife.
- Place the rolls into a lightly greased muffin tin, cut-side facing upwards, so they hold their shape while baking.
- Bake for 12–15 minutes, or until puffed up and golden brown.
- Allow them to cool in the tin for a few minutes before carefully transferring them to a plate using a spoon.
- Dust lightly with icing sugar before serving, if desired.