Gooey Blueberry Cinnamon Buns

Have I got the recipe for you… These oozing blueberry cinnamon buns are moist and gooey, perfect for a little sweet treat during the holidays. I wanted to make buns stacked in an oven dish and not too many of them, so I think this recipe calls for the perfect amount. I basically used a normal cinnamon bun recipe but added a little extra by filling it with a berry glaze alongside the cinnamon sugar mixture.

While the buns were cooking in the oven, I was walking our dog and kid-you-not, there was the most wonderful smell lingering in the hallway of our apartment before I stepped back inside. I wanted to share this recipe with you as fast as possible, so you can bake this on Christmas morning if you love to start the day with something sweet.  My husband who does not have a major sweet tooth, loved this dish, so will be making it much more gladly than traditional cinnamon rolls. This little festive treat made to be eaten with woolen socks on, under the blanket with the fire roaring in the background. We ate the remaining of the buns last night while watching Home Alone 2, all cozy in our living room.

Bun Ingredients: (serves 1 baked tray)

  • 2.5dl whole milk warm
  • 75g dry yeast (1 packet)
  • 1 egg
  • 1dl sugar
  • 1 tablespoon cardamum
  • 1 teaspoon salt
  • About 7dl flour
  • 75g melted butter

Bun Filling

  • 50g butter
  • ½ dl brown sugar
  • 2 tablespoons cinnamon
  • 1 cup Blueberry filling (see recipe below)


Blueberry filling

  • 1 1/2 cups frozen berries of any kind (I used blueberries)
  • 1 cup icing sugar
  • 2 teaspoon honey to taste
  • 2 tablespoons corn starch
  • Dash of vanilla extract

Blueberry Glaze

  • ½ cup powdered sugar
  • 1-2 teaspoons milk
  • 1 tablespoon of blueberry filling


Blueberry filling Directions

In a small saucepan, add the blueberries and bring to a gentle boil. Let them soften a bit and add in the remaining ingredients. After a few minutes of gently simmering, puree into a desired smoothness with a hand-held blender. I left some chunks to add a bit of texture. Bring back to gentle simmer and let the filling thicken. Leave to side to cool.

Blueberry Glaze Directions

Make a traditional frosting by mixing together powdered sugar and a bit of milk. Use a lot more sugar (1/2 cup) than milk (1-2 teaspoons) for a thick glaze. Take a tablespoon of the blueberry filling and mix it into the glaze so it turns it a wonderful purple color.


Directions for Buns (1 ½ hour) 23cm x 12cm bread tin

In a large bowl, add the dry yeast to the warm milk and allow it to dissolve by stirring. Mix in the egg, sugar, cardamum and salt. Slowly, pour in the flour kneading it along the way. Add in the melted butter in the end. The dough is supposed to be soft so that you can just remove it from your fingers and so it does not stick to the bowl. Allow the dough to rest (under a kitchen towel in a warm spot) for 20minutes.

Meanwhile the dough is resting, make the blueberry filling and allow it to cool.

Knead the dough on a flat surface. Spread some flour on the surface so the dough does not stick to it. Roll out the dough into a rectangle so it is thin enough to roll it later. Then spread the softened butter all over along with a dusting of brown sugar. Spread the blueberry filling mainly in the center of the dough so it is easier to roll. Then roll the dough, it does not matter if it does not look perfect. Make sure the seam is on the bottom so it is easier to cut. Cut into enough pieces that fit our baking tray.  I used a smaller bread tin that was 6cm in height so I cut roughly the same length rolls. Butter your bread/cake tin and place the rolls “standing up” alongside each other, all along the tin. Place the kitchen towel on top and let them rest for 15 minutes before baking.

Add little knobs of butter on top of each roll and a sprinkling of brown sugar. Bake in the oven at 225 Celsius degrees for 8-10 minutes so they are crispy on top but soft on the inside.

Eat either straight from the oven or let them cool. Pour the blueberry glaze on top before serving.

French Style Cinnamon Wreath

Cinnamon wreath,

I love this time between Christmas and New years, it’s a time when you can just take it easy, eat leftovers, go on long walks and enjoy the remaining of the year. This cinnamon wreath is a great little treat to bring your family together or make a marvelous holiday gift! The smell in the house while baking is divine, even though the ingredients are common, yet everything about this is tempting and delicious. The original recipe does not call for jam, but I like that it adds a bit of moistness to the dough. You could melt some chocolate in between as well for a slightly Pain au Chocolat feel. This recipe makes two wreaths, but I actually decided to make one giant one instead to imitate that french style rustic brioche/bun atyle. This version looks less of a wreath as it expands to a much larger state and is a bit more dry than when you make two. However this is compensated with the extra chream cheese frosting and vanilla sauce!  If you wish to make perfect wreath shapes, the key is to knead the dough well and roll it out very thinly with no air bubbled in between. As mentioned, the cinnamon wreath is best served with vanilla cream and jam for excess moist and one it becomes more stale, you could fry a slice in butter on the pan and eat it with whipped cream.


  • 100g butter
  • 2 ½ dl whole milk
  • 25 g yeast
  • 1 dl sugar
  • ½ tbsp vanilla sugar
  • 1 tbsp cardamom
  • 1 tsp salt
  • ½ egg
  • 8-9 dl plain flour


  • 75 g softened butter
  • ¾ dl brown sugar
  • 2 tbsp cinnamon
  • 2 tsp vanilla sugar
  • 1 cup strawberry jam


(cream cheese frosting)

  • 100g cream cheese
  • 1-2 cups icing sugar
  • 1 tbsp lemon juice
  • 1/2 cup unsalted butter, softened

Add on top

  • toasted almonds with a pinch of salt
  • crushed hazel nuts
  • Serve: vanilla cream & jam, icing sugar


Begin by making the dough: Melt the butter. Heat the milk to room temperature and break the yeast into the milk. Mix until the yeast has dissolved. Into the milk, mix in the sugar, cardamom, salt and egg. Add in about half of the flour continuously mixing the dough. Add the rest of the flour and mix it well with your hands. Lastly, add the melted butter. Knead the dough until its firm and comes off from the side of the bowl and hands with ease.Cover the bowl with the dough in it in a warm place for about 45 minutes until its doubled in size.

1) Half the dough to get two wreaths: this version is probably more prettier

2) or make one giant french style wreath as I did that gives a more “french style” rustic brioche/wreath

Roll the dough out into a thin surface, the thinner the dough will be, the prettier the wreath will remain. Make the filling by mixing all the ingredients together (minus the jam). Spread the filling onto the dough surface (if you are making 2 wreaths, use half of the filling). Lastly spread the jam of choice on top. Then tightly roll the dough into a long cylinder and cut in half lengthwise from the middle. Twist the dough around each other and form them into a circle. Place onto a baking sheet and let it rest under a cloth for 20 minutes before baking. If you are making two wreaths, repeat the process with the remaining dough. Brush the surface with the rest of the egg. Bake in a 200 Celsius degrees oven for about 20 minutes.

Time to make the garnish:

While the cinnamon wreath is cooling, make the cream cheese frosting. Mix together the butter, lemon juice, sugar and cream cheese until it forms into a velvety frosting. Toast some almond flakes on a dry pan with a pinch of salt. Once ready, leave to cool to the side.

Once the wreath is cool, spread the cream cheese frosting on top. Add the toasted almonds, hassle nut flakes and lastly dust the top with icing sugar. Serve each piece with a generous amount of vanilla cream and jam