Blueberry Cardamom Cinnamon Rolls w/ Blood Orange Yogurt Glaze & Whipped Vanilla Bean Butter - Wish Farms

Blueberry Cardamom Cinnamon Rolls w/ Blood Orange Yogurt Glaze & Whipped Vanilla Bean Butter

1.5 hours
8-12 rolls

The winner of the #OhSweetFlavor contest is Crystal Schlueter, the chef and photographer behind Blondish Kitchen! Her recipe was a favorite among many. The details, color and flavor all POP in this sweet and delicious recipe.





  • 1/4 cup warm water (110-115 degrees F)
  • 2 1/4 teaspoons or 1 packet (1/4 ounce) active dry yeast
  • 1 teaspoon plus 1/4 cup granulated sugar, divided
  • 3/4 cup room temperature whole milk
  • 6 tablespoons unsalted butter, melted
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 3-3 1/2 cups all purpose flour plus extra for rolling if needed
  • 1/2 teaspoon salt


  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 tablespoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 6 ounces Wish Farms Blueberries


  • 2 cups powdered sugar
  • 2 tablespoons blood orange juice
  • 2 tablespoons full fat Greek yogurt
  • 1/2 teaspoon blood orange zest
  • 3 tablespoons chopped roasted salted pistachios


  • 1/2 cup unsalted butter, softened
  • 1/4 cup powdered sugar
  • 1 vanilla bean, split with seeds scraped


  • In a large bowl add the water. Sprinkle with yeast & 1 teaspoon granulated sugar. Let sit for 10-15 minutes or until foamy. Stir in the milk, melted butter, egg, vanilla, & 1/4 cup granulated sugar. In another bowl stir together 3 cups of flour & salt. Gradually stir the flour mixture into the yeast mixture. Stir in enough remaining flour to form a soft dough. Dust a counter generously with flour. Turn dough out onto the counter. Knead for 5-7 minutes, dusting with additional flour as necessary, until dough is smooth & no longer sticking to the counter. Form into a ball. Place dough in a large greased bowl, then turn over to grease the other side. Cover loosely with plastic wrap & allow to rise in a warm place for 1 1/2 hours or until doubled in size.
  • Gently punch dough down & turn onto a floured counter. Using a floured rolling pin roll out dough to a 12×16 inch rectangle. Spread with 1/2 cup softened butter. In a small bowl stir together the brown sugar with 1/4 cup granulated sugar, cinnamon, & cardamom. Sprinkle evenly over dough. Top with blueberries. Starting from a long end, carefully roll dough into a log, pinching ends to seal as you roll. Slice the log into 8 large or 12 small slices (*See note.) Place rolls in a greased baking dish & cover loosely with plastic wrap. Allow to rise in a warm place for 30 minutes or until doubled. Meanwhile, preheat oven to 350 degrees F.
  • Bake for 27-32 minutes for 8 rolls, or 22-25 minutes for 12 rolls, or until no longer doughy inside-rotating pan & tenting with aluminum foil in the last 10 minutes of baking time. Let cool for 15 minutes. In a small bowl beat together 2 cups powdered sugar, the orange juice, yogurt, & zest until combined (will be thick.) Drizzle or spread over rolls. Sprinkle with pistachios. Let stand another 10 minutes. In a medium bowl beat together 1/2 cup softened butter with 1/4 cup powdered sugar until mixture is light & fluffy. Stir in vanilla seeds until combined. Serve with the rolls.
  • *Note: for 8 rolls, I recommend using an 11×7 inch baking dish. For 12 rolls, I recommend a 9×13.