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Understanding Sourdough Sourdough is an enigma, as it’s both simple and complex. It’s a naturally leavened bread that comes from the starter, which is the life force of your bread. A starter is a mixture of flour and water that absorbs the yeast and bacteria from the air and forms a stable colony. The living […] LEGGI TUTTO
Elegant and deliciously buttery, these golden-layered Cranberry-Sage Fantails will elevate any fall feast. Our dough gets its beautiful height from Platinum® Yeast from Red Star®. Their shape resembles a flower in bloom, with each petal forming a perfect pull-apart bite flecked with tart, rubied cranberries, and the earthy aroma of sage. Cranberry-Sage Fantails In the […] LEGGI TUTTO
Embrace the cozy flavors of fall with these irresistible Caramel Apple Hand Pies. They’re the perfect way to satisfy your sweet tooth while savoring the season’s finest apples.
Ah, September – the time of year when the air gets crisper, the leaves start turning, and apple season is in full swing. I always look forward to this time of year because it marks the beginning of baking season. Homemade apple pie is first on my baking list, but this year I’m taking the apple love to the next level with a sweet hand-held treat: Caramel Apple Hand Pies. They’re like tiny packages of fall goodness, perfectly portioned for a snack or dessert on the go.
Choosing the right apples.
Let’s talk apples. For most apple pie recipes, and certainly apple hand pie recipes, I prefer Granny Smith apples. Why, you ask? Well, Granny Smith apples are known for their tartness and firm, dry texture, which makes them ideal for baking. They don’t give off much juice, so that means no soggy pie bottoms. They hold their shape beautifully even after spending some time in the oven. Plus, they add a nice contrast to the sweetness of the caramel.
Making the apple pie filling.
The apple pie filling is surprisingly simple to make, but you will do some work breaking down the apples. Start by peeling, coring, and dicing 3 lbs. Granny Smith apples into small even pieces (slightly larger than 1/4 inch pieces). This step is crucial because a uniform dice ensures that your pies cook evenly.
Once you’ve got your apples ready, toss them in a big saucepan with some lemon juice, butter, sugar, and apple pie spice. This mixture strikes a lovely balance between sweet and tangy. Cook on the stovetop until the apples soften slightly, and most of the juices cook off. It should be a fairly dry mixture.
Let the apple filling cool to room temperature, then refrigerate for about an hour or overnight. Chilling it helps keep the hand pie crusts cold, so they keep their shape while you’re filling them.
A new gadget – mini lattice pie molds!
The lattice pie mold is what sets these hand pies apart and gives them that bakery-made look. They are from Williams Sonoma and there are three styles in the box. However, I just used the circle lattice cutter for these pies.
Now. You could totally forgo the mold and opt for the folded circle & fork crimp method, but if you’re interested in these lattice-style cutie pies – read on. As with any new gadget, there was a learning curve. So, I’m reporting my tips here so you’ll have an edge before you begin!
A few tips for success.
Roll out your pie dough (store-bought or homemade – your choice) slightly thicker than the standard 1/8″ thickness, and cut it into circles. The lattice crust needs a little extra heft to hold together during baking. The outside of the mold actually works like a cookie cutter and cuts the bottom plain round crust, and the top round lattice crust.
Cut the pie dough while it is cold. You may want to roll it out between parchment, refrigerate, and then cut. Cold dough will remove easier from the lattice cutter, which you will have to gently coax out using a toothpick to one side of the edge.
Use a toothpick to quickly remove the little diamond pieces of lattice dough from the mold. As I picked them all out they threaded on the tooth pick, and I added them back to the re-roll scraps of pie dough.
Assemble the pies.
First, add a little prepared caramel to the bottom pie crust. Spread it around on the crust using a spoon within 1/2 inch of the edge of the pie. Use your favorite store-bought brand of caramel, or if you have homemade ready to hand – all the better!
Fill – but don’t overfill!
Add 1 1/2 to 2 tablespoons of the apple filing on top of the caramel. It’s important to not overfill the crust, because the lattice top will burst with the bubbling filling. Brush some egg wash around the edge of the crust before you add the top crust.
No doubt about it – the mold makes a gorgeous little pie! After your hand pies are prepped and looking absolutely adorable, transfer them to the refrigerator to chill for about 30 minutes. This will help the lattice keep its shape during baking.
Transfer the chilled pies to baking sheets lined with parchment paper. Brush the tops with an egg wash for a beautiful golden finish. Then, pop them into a preheated oven at 350°F and bake for about 25-27 minutes, or until they’re well browned.
These little pies are lovely on their own, and believe it or not – they are not overly sweet! That’s due to the tart Granny Smith apple filling. They taste just fine on their own, but I think they are best served with an accompaniment. We love them served warm with a scoop of ice cream.
And! Even though these pies already have caramel inside, a little pot of caramel dipping sauce on the side is totally appropriate. Sprinkle with a little flake sea salt – it’s too good!
So, the next time you find yourself with a bunch of Granny Smith apples and a craving for something sweet, give these Caramel Apple Hand Pies a try. They’re the perfect embodiment of fall in every bite – a little tart, a little sweet, and a whole lot of deliciousness. Happy baking, and happy apple season!
Related recipe: Peanut Butter and Jelly Hand Pies
Caramel Apple Hand Pies
Heather Baird
These Caramel Apple Hand Pies are the perfect way to celebrate apple season. Whether you’re enjoying them at home with a scoop of vanilla ice cream or packing them for a picnic in the park, they’re sure to be a hit.These pies are made using a special lattice pie mold, which you can find for purchase at Williams-Sonoma (linked in recipe). If you use ready-made pie crusts from the grocery store, you’ll need 4 crusts total (two 14.1 oz. packages). Or, you’ll need two recipes of a homemade double crust. See the recipe notes for my all-butter double crust recipe.This recipe calls for 3 pounds of Granny Smith apples, which is about 8 medium apples.
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Prep Time 30 minutes minsCook Time 25 minutes mins2 hours chill time 2 hours hrsTotal Time 2 hours hrs 55 minutes mins
Course DessertCuisine American
Servings 12
Ingredients US CustomaryMetric 3 pounds Granny Smith Apples cored, peeled, and diced to 1/4″2 tablespoons lemon juice1/4 cup unsalted butter1 cup granulated sugar2 tablespoons apple pie spicePinch of salt4 pie crusts store-bought or homemade1/2 cup prepared caramel sauce such as Torani caramel sauce plus more for serving1 egg beaten with 1 tablespoon water
Instructions Toss the apples with the lemon juice in a large bowl. Melt the butter in a large skillet over medium-high heat. Add the apples, sugar, apple pie spice, and salt. Stir together and cook until the sugar is melted and the apples have softened slightly, about 7 minutes. The mixture should be fairly dry and any liquid should be syrupy and clinging to the apples. If mixture seems wet, cook another 2 minutes until dry.Transfer the mixture to a large bowl and cool, uncovered, to room temperature. Cover and refrigerate for 1 hour or overnight.Roll out cold pie dough on a lightly floured surface to slightly greater than 1/8-inch thickness. Using back of the pie mold, cut lattice top rounds; as you cut, pick out the diamond shapes from the mold using a toothpick. Gently coax the lattice tops out of the mold using a toothpick and your fingers to remove it. Reroll dough scraps and cut bottom crusts. Refrigerate if dough begins to get warm and floppy (dough will cut easier if it’s cold).Preheat the oven to 350F.Place a bottom crust into the pie mold. Add about 2 teaspoons caramel and spread over the bottom of the crust using a spoon within 1/2 inch of the pie crust edge. Fill the pie with about 2 tablespoons of the chilled apple filling.Brush the edges with some of the beaten egg and water mixture. Lay a lattice top over the filled crust and hinge the mold closed and press lightly to seal.Remove pie to a parchment-lined baking sheet. Repeat with remaining caramel, pie crusts, and egg wash. Refrigerate pies for 30 minutes. Using a pastry brush, coat the tops of the pies with the egg wash.Bake the pies for 25 to 27 minutes, or until they are golden brown and fragrant. Remove pies to a wire rack to cool slightly.Serve pies warm. They are lovely as-is, but our favorite way to eat them is with a scoop of ice cream. They are also wonderful with a side of caramel dipping sauce sprinkled with flake sea salt.
NotesCan I use other apples? Honeycrisp and Golden Delicious apples can also be used in this recipe. They may not require as much time in the saucepan, so take care not to overcook them.
I don’t have/want to use a pie mold. If you don’t have the drawer space for another gadget, you can use a 4 1/2 inch round cookie cutter to make these pies. Cut dough rounds and fill with 1 teaspoon of caramel and 1 tablespoon of filling to one side of the round. Brush the edges with egg wash and fold over to a half mood shape. Crimp the edges with a fork. Coat with egg wash then cut 2 slits in the top of the pie. Bake as directed. Yield will almost double with this method (24 pies).
All-Butter Pie Crust (yields 2 crusts)
2 1/2 cups all-purpose flour plus more for dusting
1 teaspoon salt
1 teaspoon sugar
16 tablespoons cold unsalted butter, cubed
4 tablespoons ice water, additional as needed
In a food processor combine the flour, salt, and sugar; pulse several times to combine. Add butter and pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining. Remove the lid and sprinkle 2 tablespoons ice water over the mixture. Re-attach lid and pulse until the dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, a little at a time, through the feeding tube). Turn dough out onto a work surface and divide in two equal pieces. Form each piece of dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
Keyword apple hand pies, apple pie spice, caramel apple hand pies, caramel sauce, egg wash, fall pie recipe, granny smith apples
You may also enjoy: LEGGI TUTTO
As essential to fall as the changing leaves, these Spiced Apple Cider Doughnuts are a warm, lightly crisp treat that captures the essence of the orchard in every bite. Reduced apple cider and apple butter are paired with cinnamon and apple pie spice to create a sweetly spiced dough that fries into delightfully tender, craggy-topped […] LEGGI TUTTO
Some recipes are humble yet so reassuring that they need not change. They are kept in your pocket, ready for the moment you crave comfort and simplicity. This is one of those recipes. “My Aunt Cheryl has been baking these muffins for literally decades now,” Brian Hart Hoffman says, “and I never knew about the […] LEGGI TUTTO
Caribbean Rum Cake has a soft, tender crumb, delightful rummy flavor, and billowy coconut cream topping. It’s a slice of paradise!
Hi friends, – it’s been a while! I took an unintentional break from blogging and social media for most of July and half of August. It wasn’t a vacation- quite the opposite! It’s a busy time of year, where content creators are hard at work collaborating with brands for holiday content. I cannot wait to share all the things I’ve cooked up, baked up, and styled for spooky season, Thanksgiving, and beyond!
In the meantime, summer is still very present. This recipe fits right into this in-between time. It offers tropical flavors to help prolong the magic of summer. But, Caribbean Rum Cake is also a staple for the holiday season. You can find these cakes lining the shelves gourmet and specialty shops during November and December, because they are often gifted at Christmastime.
Historians suggest that the roots of rum cake can be traced back to the 18th century when British colonists established themselves on the islands. These settlers brought along a tradition of rum-soaked steamed Christmas puddings, which is believed to have laid the foundation for the rum cakes we know today. This, along with the fact that rum and sugar are great preservers, could be why it’s so popular at Christmas. (However, I’m game for a slice year-round!)
Reverse creaming.
First, we should talk about reverse creaming. Cake recipes usually begin with creaming butter and sugar together in a stand mixer. Not this one. For this technique, you beat the fat (in this case oil and butter) directly into all the dry ingredients until a dry, crumbly mixture is formed. Next, you beat in the liquid ingredients and magically, the sandy-cornmeal-y stuff turns into a thick, cohesive batter.
Why use this method? Cakes have a more velvety texture with reverse creaming, and they don’t rise quite as much during baking. This means you won’t have to level the cake before plating it.
Pudding in the mix.
This batter has instant pudding added to the dry ingredients. Don’t be tempted to skip this ingredient. I almost did due to lots of box mixes on the market using ‘pudding in the mix’ as a marketing ploy. It truly makes a huge difference in the softness and moistness of this cake. Texturally, it’s one of the best bundt cake recipes I’ve ever made.
Rum syrup.
Here’s the good stuff. It’s pretty much the standard for rum syrups, except I swapped in brown sugar for half of the white sugar in the recipe. This tastes really great along with the golden rum I used in the recipe. Speaking of rum! You can use plain rum, coconut rum, golden rum – but for the holidays spiced rum is where it’s at!
Begin a day ahead.
After the syrup is cooked, poke holes in the cake. Then gradually pour the syrup over it. Lightly cover the cake with plastic wrap. Then let it stand overnight to infuse.
Toppings are optional.
Whip up some easy coconut flavored whipped cream for a summer-appropriate topping. This cake is delicious both cold and at room temperature. I added some shaved coconut, which makes it look extra tropical and it adds another layer of texture. You can find the dried coconut chips with edible brown rind that I used right here.
If you plan to serve or give this for the holidays, it needs no topping. However, a sprinkle of cinnamon-sugar for holiday spice and crunch is nice and the cake still travels well.
I’m so happy I made this cake, after years of it being on my (lengthy) baking bucket list. It’s a great recipe that I adapted from the trustworthy King Arthur Baking website – totally holiday worthy, and it’s not shy with the booze. However, if you’re avoiding alcohol but would still like to make this rum cake, see the recipe notes for a no-alcohol version made with rum extract.
Related recipe: Spiced Rum Cake Trifles
Caribbean Rum Cake
Heather Baird
This cake is adapted from King Arthur Baking’s excellent recipe “Caribbean-Style Rum Cake”. The cake portion of the recipe remains largely the same, however I’ve added brown sugar to the rum syrup for a molasses note (my southern slant). Another addition is the coconut whipped cream topping, which is cold and satisfying – really nice in hot weather months. Plus, with the coconut shavings on top, it looks pretty and tastes tropical. However, this cake is also beloved Christmas tradition for many. The rum preserves it well and it’s sturdy enough to travel or ship for holiday gifting.This recipe uses a box of instant vanilla pudding. If you’re on the fence about using it – I’d ask you to make a concession this once. Yes, the cake can be made without it but the texture is firmer and drier. This addition makes a big difference in the tenderness of this cake. Begin a day ahead, the rum syrup needs to soak overnight.
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Prep Time 30 minutes minsCook Time 55 minutes minsTotal Time 1 hour hr 25 minutes mins
Course DessertCuisine American, British, Caribbean
Servings 16
Equipmentbundt pan 10-12 cup
Ingredients US CustomaryMetric Cake2 cups all-purpose flour1 ½ cups granulated sugar3.4 oz. instant vanilla pudding mix 1 box2 teaspoons baking powder1 teaspoon fine grain salt½ cup unsalted butter softened½ cup vegetable oil I like grapeseed oil½ cup whole milk at room temperature4 large eggs at room temperature½ cup rum I like golden rum2 teaspoons vanilla extractRum soaking syrup½ cup unsalted butter¼ cup water½ cup granulated sugar½ cup brown sugar¼ teaspoon fine grain salt½ cup rum½ teaspoon vanilla extractCoconut whipped cream¾ cup heavy whipping cream2 tablespoons granulated sugar1 teaspoon coconut extract½ cup dried coconut shavings for garnish
Instructions CakePreheat the oven to 325F.In the bowl of an electric mixer fitted with the paddle attachment, add the four, sugar, pudding mix, baking powder, and salt. Whisk well to combine. Add the butter and oil. Mix until thoroughly combined and the mixture has a sandy cornmeal appearance.With the mixer on low speed, add the milk, then the eggs one at a time. Scrape down the sides and bottom of the bowl and mix again. Add the rum and vanilla. Mix until well combined.Spray a 10 or 12 cup bundt pan with flour-based baking spray (or grease and flour). Pour the batter into the pan and even the top with a rubber spatula.Bake the cake for 50-60 minutes, or until a toothpick tester inserted near the center comes out clean. Remove the cake from the oven and leave the cake in the pan while you make the rum syrup.Rum soaking syrupPlace the butter, water, sugars, salt, and rum in a saucepan and bring to a boil on the stove top. Reduce to a simmer and cook about 8 minutes, or until the mixture thickens slightly. Remove from the heat and stir in the vanilla.Poke many holes in the top of the cake using a skewer. Gradually pour over the syrup a little at a time, pausing to allow the syrup to soak into the cake before adding more. When the all of the syrup is used, lightly cover the cake with plastic wrap and allow it to stand overnight.Turn the cake out onto a serving plate.Coconut whipped creamPlace the heavy cream in a stand mixer fitted with the whip attachment. Beat until the mixture thickens slightly, then gradually add in the granulated sugar. Beat until thick and fluffy. Add the coconut extract and mix briefly. Top the rum cake with a crown of the billowy coconut whipped cream. Arrange dried coconut shavings on top.Loosely wrapped, the whipped cream-topped cake will store in the refrigerator for several days. Without whipped cream, tightly wrapped, it will keep for several days at room temperature.
NotesWhat to expect: This cake is so tender, moist, and deliciously rummy. Its soft texture makes it 10/10 a special occasion cake.
Help! My cake is stuck: If you have trouble turning the cake out, don’t try to pry it out. Instead, place the cake in the pan in a preheated 350F oven and warm for 10 minutes. This will loosen the cake and you should have no problem turning it out.
No alcohol version: Replace the rum in the cake recipe with ½ cup of water with 2 teaspoons rum extract added to it. Do the same for the rum in the syrup.
Holiday flavor: Use spiced rum for extra warmth and holiday spirit. The cake can also be dusted with ¼ cup cinnamon-sugar mixture (1/4 cup granulated sugar + 2 teaspoons cinnamon).
Keyword caribbean rum cake, golden rum cake, golden rum syrup, instant vanilla pudding, mini bundt cakes
You may also enjoy: LEGGI TUTTO
I tried out the viral TikTok cinnamon rolls recipe with heavy cream, and the results are to die for! These rich and fluffy cinnamon rolls taste totally homemade. They’re the ultimate ooey-gooey treat to make for breakfast or as an easy dessert.
Table of Contents
Viral TikTok Cinnamon Rolls with Heavy Cream
If you haven’t already, you NEED to try these TikTok cinnamon rolls! As soon as they came onto my feed last summer, I knew I had to make them. I mean, after the success of this TikTok cinnamon roll dump cake, you didn’t have to ask me twice.
These buttery rolls turn out insanely moist and fluffy, soaked in cinnamon sugar and heavy cream. And the best part is that they taste just like they were made from scratch. Find the full recipe below with all the sweet, flaky, ooey-gooey details. Whether you’re looking for a sweet breakfast treat or an easy dessert, you’re going to want to make these.
Why You’ll Love This Cinnamon Rolls Recipe
Of course, I’ll always have a special place in my heart for my favorite homemade cinnamon rolls. But this TikTok shortcut is seriously amazing. Here’s why it’s worth it:
Easy to make. This semi-homemade recipe bakes up perfectly every time, with the helpful shortcut of canned cinnamon roll dough. Just add all the ingredients to a casserole dish and bake everything together.
Homemade taste and feel. Enjoy full, golden cinnamon rolls smothered in buttery cinnamon sugar, with a fraction of the effort. The cinnamon rolls soak in the heavy cream, butter, and cinnamon you put in the pan, but still bake up magically fluffy. Plus, the rich, cinnamon sauce that the heavy cream makes as it bakes is PERFECT spooned on top of the warm rolls.
Adaptable. You could absolutely use this TikTok technique with store-bought, baked cinnamon rolls. Simply warm them up in the oven soaked in heavy cream. Once you’ve dressed up ready-made cinnamon rolls this way, you’ll never go back!
What You’ll Need
The beauty of this viral cinnamon rolls recipe is that you don’t need to go through the extra step of preparing your own dough (although you could if you wanted to!). Below is a quick overview of the ingredients you’ll need. Remember to scroll to the recipe card for the full recipe details.
Grands Cinnamon Rolls: These are the pre-packaged cinnamon rolls that come in cans in the refrigerator aisle. You can use any brand and size of rolls you’d like, whether it’s Pillsbury, Trader Joe’s, or a generic version. Keep in mind that if you purchase jumbo rolls, you’ll need to increase the baking time.
Heavy Cream: The secret ingredient! I recommend using full-fat heavy cream for the best results.
Melted Butter: Your butter can be salted or unsalted. Melt it in the microwave before you start.
Cinnamon and Brown Sugar: You’ll combine the melted butter with cinnamon sugar to make a buttery caramel coating for your cinnamon rolls.
Frosting: It’s totally up to you to use frosting or not, but what cinnamon roll isn’t made better with a slathering of cream cheese icing? I usually use the frosting that comes with the canned rolls, but you can also use homemade.
How to Make TikTok Cinnamon Rolls
While the oven preheats to 350ºF, give a 9×13-inch casserole dish or baking pan a light coating with cooking spray. Here’s how easy it is to get your cinnamon rolls ready for the oven:
Cover the cinnamon rolls in heavy cream. Open up the cans of cinnamon rolls, leaving the frosting packets aside for now. Arrange the unbaked rolls inside the prepared pan. Next, pour the heavy cream all around the rolls.
Add the cinnamon sugar topping. Quickly whisk together melted butter with cinnamon and brown sugar, then pour this over the cinnamon rolls. I know it might look a little weird at this point, but trust the process!
Bake. Cover the pan with foil and pop it into the oven. Bake the rolls for 45-55 minutes, until most of the liquid is absorbed and the dough is baked through.
Serve. Spread on that leftover icing from earlier all over the top of the cinnamon rolls while they’re still warm (but not right out of the oven), and then if you’re feeling extra, spoon some of the cinnamon-syrup that the baking created on top too! Prepare to be blown away. These are seriously the best!
Tips for Success
Leave it to TikTok to produce a cinnamon roll recipe that’s virtually foolproof! Still, here are a couple of bonus tips for the best results:
Cover the pan with foil. This way the cinnamon rolls will stay moist while they bake and the sugar and cream won’t burn.
Let the cinnamon rolls cool before you frost them. Give them about 3-5 minutes to cool off once they’re out of the oven. Otherwise, the heat will melt the frosting.
For easier clean-up, soak the pan in hot water after baking to help dissolve the sugar that’s become stuck to the pan.
Variation Ideas
There are plenty of ways to customize these internet-famous cinnamon rolls. Try these easy ideas:
Nuts. Crumble over chopped pecans, almonds, or walnuts for extra crunch. You can also mix them into the cinnamon sugar sauce.
Vanilla. Add a couple of drops of vanilla extract to the heavy cream before you soak the rolls for added flavor.
Pumpkin spice. For a fall twist, swap out ground cinnamon for pumpkin pie spice, or whisk pumpkin spice into the heavy cream.
Chocolate. For even more indulgence, drizzle the baked cinnamon rolls with pourable chocolate ganache. Or, maybe caramel sauce is more your speed!
How to Store TikTok Cinnamon Rolls
Store your baked cinnamon rolls airtight in the fridge for up to 3 days. I love to warm mine up in the microwave for a few seconds before serving.
Can I Freeze These Cinnamon Rolls?
So, here’s the thing: I don’t recommend freezing these TikTok cinnamon rolls. Because this recipe uses heavy cream, there’s the chance that the dairy will split when it’s frozen and thawed.
That being said if you absolutely must freeze them, it’s still doable. Leave the cinnamon rolls unfrosted and wait for them to cool completely, then double-wrap them tightly in plastic wrap. Freeze the rolls for up to 3 months and defrost them in the fridge overnight before reheating.
More Easy Baking Recipes
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TikTok Cinnamon Rolls
Author: Shelly
Prep Time: 15 minutes
Cook Time: 45-55 minutes
Total Time: 14 minute
Yield: 10 cinnamon rolls 1x
Category: Breakfast
Method: Oven
Cuisine: American
Description
Make the viral TikTok cinnamon rolls with heavy cream! This easy cinnamon rolls recipe tastes homemade, perfect as a sweet breakfast or easy dessert.
Ingredients
Scale
1x2x3x
2 (5 count) cans of Grands Cinnamon Rolls (17.5- ounces each)
1 cup heavy cream
1/2 cup butter, melted
1 tablespoon ground cinnamon
3/4 cup light brown sugar
Instructions
Preheat the oven to 350°F. Coat a 9×13 with nonstick spray. Open the cans of cinnamon rolls and set the frosting containers aside.
Place the cinnamon rolls evenly into the prepared pan and pour the heavy cream around the rolls.
In a medium bowl whisk together the melted butter, cinnamon and brown sugar. Pour this mixture evenly on top of all the cinnamon rolls in the pan.
Cover the pan with foil and bake for 45 – 55 minutes, until the cinnamon rolls are baked all the way and have absorbed almost all of the liquid in the pan.
Spread the reserved icing on top and spoon the extra sauce that was created while baking on top too!
Notes
Store in an airtight container in the refrigerator for up to 3 days.
View this recipe on TikTok.
Keywords: tiktok cinnamon rolls, tiktok cinnamon roll recipe, cinnamon rolls with heavy cream
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22 Best Recipes to Make With Blueberries
The one time of the year I look forward to more than the holiday season? Berry season! Summertime is when many of my favorite ingredients come out to play. After sharing my favorite Strawberry Recipes, I figured it was blueberries’ turn in the spotlight.
Ah, fresh blueberries. You can bake them into delicious desserts, turn them into sauces, freeze them for later, or devour them by the handful. There are an infinite number of ways to enjoy seasonal blueberries. I’m here to try them ALL. I’m also sharing all my best tips for choosing and storing blueberries. Let’s get into it!
Why You’ll Love These Blueberry Recipes
Variety. I’ve rounded up mouthwatering blueberry desserts, breakfast recipes, and baked treats to try. From cobblers to cakes and crumbles, all you need is a scoop of homemade ice cream.
Easy to make. Who doesn’t love a delicious dessert recipe that’s also simple to make? These blueberry recipes are approachable and beginner-friendly.
Fresh or frozen. The blueberry recipes below taste incredible when they’re made with fresh blueberries. However, many turn out perfectly delicious with frozen blueberries, too. Enjoy your favorites all year round!
When Are Blueberries in Season?
In the US, blueberry season falls between April and September. The peak months vary by state, but this is when the blueberries that you find in the stores and at your local farmer’s market will be at their best ripeness and juiciness.
Tips for Choosing the Best Blueberries
Same as with picking the best strawberries, there are some tell-tale signs that indicate you’re getting the best blueberries for your buck. Whether you’re picking them right from the plant or selecting blueberries at the store, here are my tips for picking perfect ripe blueberries:
Look for dry, plump, and smooth berries that are dark blue or purple in color. It’s normal to see blueberries with a silvery film/coating.
Try to find blueberries that are even in size.
Avoid blueberries that are shriveled or wrinkled.
Avoid reddish-colored berries, as these are underripe and blueberries won’t ripen further once they’re off the bush.
Blueberry FAQs
How can I tell if blueberries are sweet? The best way to tell is by their appearance. Sweet, juicy blueberries will be plump, firm, and darker in color. Usually, the darker blue the berry is, the sweeter it is. Should blueberries be kept in the fridge? Yes, fresh blueberries should be refrigerated. Properly storing your blueberries is key to keeping them fresh, see the section below for storage tips. Can I buy blueberries year-round? I prefer to buy fresh blueberries locally when they’re in season. They always taste the best! That being said, it’s fairly easy to find imported berries year-round in most places. You can also make many of the recipes below with frozen blueberries. How do I know if blueberries have gone bad? Blueberries that have gone off will be soft or mushy to the touch, with signs of discoloration or bruising. Make sure to pick out blueberries that show mold, leaky juices, or signs of decay so that they don’t spoil the rest of the pack.
How to Store Fresh Blueberries
Leave fresh blueberries unwashed for storage. Washing them breaks their natural protective barrier and leads to moisture, which can cause the berries to spoil faster. Store your clamshell of blueberries in the fridge as soon as you’re back from the store, and don’t leave them at room temperature for too long.
Store hand-picked blueberries in a single layer, in a shallow container lined with paper towels. I recommend using additional paper towels in between layers if needed. Cover the container loosely and refrigerate the blueberries for up to 1-2 weeks.
Freezing Blueberries
Freezing is a great way to ensure that you have real, fresh blueberries on hand all year round. Spread out your blueberries on a parchment-lined baking sheet, cover them with foil, and pre-freeze them prior to storing.
Once the berries are frozen, transfer them to an airtight container or freezer bag. They will keep fresh for up to 6-8 months in the freezer. Thaw blueberries overnight in the fridge before using them.
My Best Blueberry Recipes
These recipes really blue me away the first time I made them. I’m all about revisiting these bright and zesty blueberry recipes every summer when blueberries come into season. I can’t wait for you to try them, let me know your favorites!
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Homemade Blueberry Crisp
Bursting with blueberries beneath a baked buttery oat crumble, this easy blueberry crisp recipe is the perfect summer dessert. It’s like the yin to fall apple crisp’s yang!
Blueberry Crumble Bars
These sweet and crumbly blueberry crumble bars are perfect for sharing. I love taking these bright berry dessert bars along to family potlucks and picnics. They’re always a huge hit!
Easy Banana Blueberry Muffins
These soft and fluffy banana muffins are filled with fresh blueberries. They’re one of my favorite make-ahead breakfast ideas! Bake these muffins to eat right away, or stash them in the freezer for later.
Blueberry Cobbler
Summertime treats don’t get more classic than a fabulous and buttery homemade blueberry cobbler. Fresh blueberries take the flavor of this cobbler to a whole new level of delicious!
Sour Cream Blueberry Bundt Cake
This blueberry bundt cake recipe is a keeper! It’s ultra-moist and tender, made with sour cream with bright pops of berries. Every soft, fruit-filled bite melts in your mouth.
Lemon Blueberry Whoopie Pies
You have to try these soft, cake-like sandwich cookies filled with blueberries and lemon cream cheese frosting! These homemade lemon blueberry whoopie pies are simple to make and taste like summer.
Blueberry Banana Bread
Blueberries and bananas are a match made in baking heaven, and one bite of this tender blueberry banana bread is here to prove it. Enjoy a slice with your morning coffee. It’s the BEST way to start the day!
Easy Blueberry Muffins
Light and fluffy blueberry muffins are a breeze to make and taste incredible spread with butter. This is the only recipe for homemade blueberry muffins you’ll ever need.
Blueberry Pancakes
A quick and easy recipe for the fluffiest-ever blueberry pancakes! These are so delicious, you’ll want to make them every morning. Luckily, these homemade pancakes need simple ingredients and come together in minutes!
Pound Cake Trifle
The next time you’re feeling fancy, make this perfect pound cake trifle loaded with fresh mixed berries and cream! The real secret is that this classic dessert is SO easy to make from scratch.
Blueberry Cream Cheese Biscuits
What do you get when you mix a buttery biscuit with a blueberry muffin? You get blueberry cream cheese biscuits, and they are DELICIOUS. These easy homemade biscuits are crisp at the edges and soft in the middle, with blueberries in every bite.
Berry Ambrosia Salad
Creamy and filled with fresh blueberries, strawberries, and blackberries, this berry ambrosia salad is the perfect picnic dessert. It’s a fruit salad like you’ve never had before!
Blueberry Muffin Cookies
All the flavors and softness we love about a blueberry muffin wrapped up a delicious and easy cookie recipe! I even topped these irresistible blueberry cookies with a buttery streusel. Perfection.
Blueberry Cobbler Bread
This tender blueberry cobbler bread is the best way to take a favorite blueberry dessert on the go. It’s a sweet quick bread recipe filled with blueberry puree and topped with a crumble cobbler topping.
Blueberry Mousse Cheesecake
Looking for an impressive and easy dessert to make for a special occasion (or any occasion)? Look no further than this rich and creamy cheesecake recipe topped with blueberry mousse and plump fresh blueberries.
Blueberry Muffin Cake
I love this blueberry muffin cake because it’s exactly what the name suggests: a soft blueberry muffin in the form of a light, fluffy cake! This dessert is loaded with blueberries, complete with a crunchy streusel topping.
Blueberries and Cream Muffins
These blueberry muffins have a decadent surprise in the form of a sweet cream cheese filling. The tang of cream cheese combined with the sweetness of blueberries in these fluffy homemade muffins is unreal.
Angel Food Cake with Wine Soaked Berries
Gather your favorite medley of fresh summer berries, because you’re going to want to make this dessert ASAP! This is an easy angel food cake recipe with an adult twist. Wine-soaked berries – need I say more?
Berry Crisp
This bright berry crisp is the ultimate dessert to make during berry season, and it’s just as easy to make with frozen berries at any other time of the year. Perfect to serve with a scoop of ice cream!
Berry Slab Pie
I love making this berry slab pie with any type of berry, but especially fresh juicy blueberries! It’s a simple dessert that’s absolutely popping with summertime flavor.
Glazed Berry Sugar Cookie Bars
These blueberry-filled cookie bars are an easy shortcut to soft home-baked sugar cookies. There’s no need for portioning or rolling out the dough, here. Drizzle them with glaze for extra sweetness!
Overnight Blueberry French Toast Casserole
Have breakfast ready for the oven the night before with this delectable overnight blueberry French toast bake. Each slice is filled with the flavors of cinnamon and blueberries and drizzled with blueberry sauce.
Craving more easy summer recipes? Check out my recipe finder for more tasty ideas! LEGGI TUTTO
