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Catherine Fulvio Blueberry Cinnamon Swirls

Get ready to indulge in the deliciousness of Catherine Fulvio Blueberry Cinnamon Swirls! These mouthwatering treats are the perfect combination of sweet blueberries, warm cinnamon, and a hint of nutmeg. With a soft and fluffy dough, these swirls are a delightful treat for any time of the day. Whether you enjoy them for breakfast, as a snack, or as a dessert, these swirls are sure to satisfy your cravings.

blueberry cinnamon rolls catherine fulvio
Catherine Fulvio Blueberry Cinnamon Swirls
 20 mins Total: 3 hrs 15 mins Yields: 9


Why you’ll like it

Here are a few reasons why you’ll love and should try this recipe:

  • The combination of blueberries, cinnamon, and nutmeg creates a flavour explosion in every bite.
  • The soft and fluffy dough is a delight to sink your teeth into.
  • The drizzle of icing sugar adds a touch of sweetness, making these swirls even more irresistible.
  • The addition of candied walnuts provides a delightful crunch that complements the soft texture of the swirls.
  • These swirls are perfect for breakfast, as a snack, or as a dessert. They are also a popular dessert for Christmas time.

Catherine Fulvio Blueberry Cinnamon Swirls

What are the Blueberry Cinnamon Swirls

Catherine Fulvio Blueberry Cinnamon Swirls are a delightful twist on the classic blueberry cinnamon rolls. The dough is made with strong white flour, giving it a sturdy texture that holds up well to the juicy blueberries. The addition of orange zest and nutmeg adds a burst of flavour that complements the sweetness of the blueberries. These swirls are then baked to perfection, resulting in a golden-brown crust and a soft, pillowy interior. The swirls are finished off with a drizzle of icing sugar and a sprinkle of candied walnuts, adding a touch of sweetness and crunch.

What sets Catherine Fulvio Blueberry Cinnamon Swirls apart from the original blueberry cinnamon rolls recipe is the addition of orange zest and nutmeg. These ingredients add a unique and refreshing twist to the classic flavours, elevating the swirls to a whole new level of deliciousness.


  • Flour – 420g / 15oz strong white flour
  • Caster sugar – 4 tbsp caster sugar
  • Dried yeast – 2 tsp dried fast-action yeast
  • Milk – 100ml / 3½fl oz milk
  • Butter – 40g / 1½oz butter
  • Oil for greasing
  • Blueberries – 150g / 5½oz blueberries, halved
  • Orange zest – zest of 1 orange
  • Ground cinnamon – 1 tsp ground cinnamon
  • Nutmeg – a grating nutmeg
  • Brown sugar – 4 tbsp brown sugar
  • Egg – 1 free-range egg, beaten
  • Icing sugar – 70g / 2½oz icing sugar
  • Lemon juice – 1–2 tbsp lemon juice or water
  • Candied walnuts to decorate


  • Make sure the milk mixture is lukewarm to activate the yeast properly.
  • Allow the dough to rise in a warm place for the best results.
  • Use a sharp knife to slice the dough into swirls for a clean cut.
  • Brush the swirls with oil before allowing them to rise for the second time.
  • Preheat the oven to the specified temperature for baking.


  • Add a handful of chopped nuts, such as pecans or almonds, to the filling for extra crunch.
  • Replace the blueberries with raspberries or blackberries for a different fruity twist.
  • Sprinkle some chocolate chips over the dough before rolling it up for a chocolatey surprise.

8. Serving Suggestions

Catherine Fulvio Blueberry Cinnamon Swirls are delicious on their own, but you can take them to the next level by serving them with a dollop of whipped cream or a scoop of vanilla ice cream. They also pair well with a hot cup of coffee or tea, making them the perfect treat for a cosy afternoon. Enjoy these swirls fresh out of the oven or at room temperature for a delightful indulgence.

9. Storage Instructions

To store Catherine Fulvio Blueberry Cinnamon Swirls, allow them to cool completely and then transfer them to an airtight container. They can be kept at room temperature for up to 2 days. If you prefer to enjoy them warm, simply reheat them in the oven for a few minutes before serving. These swirls can also be frozen for up to 1 month. Just make sure to thaw them before reheating.

lemon blueberry cinnamon rolls

Catherine Fulvio Blueberry Cinnamon Swirls

Caroline Sciberras
These delightful blueberry cinnamon rolls are baked closely in the tin, ready to be pulled apart, generously drizzled with icing, and adorned with candied walnuts.
Prep Time 20 minutes
Cook Time 25 minutes
Course Bread/Dessert
Cuisine British
Servings 9
Calories 333.12 kcal


For the dough

  • 420 grams 15 ounces strong white flour, plus extra for dusting
  • 4 tablespoons caster sugar
  • 2 teaspoons dried fast-action yeast
  • 100 millilitres 2/5 cups milk
  • 40 grams 1½ ounces butter, plus extra for greasing
  • oil for greasing

For the filling

  • 150 grams 5½ ounces blueberries, halved
  • 1 orange zest only
  • 1 teaspoon ground cinnamon
  • grating of nutmeg
  • 4 tablespoons brown sugar

To finish

  • 1 free-range egg beaten for glazing
  • 70 grams 2½ ounces icing sugar
  • 1 –2 tablespoons lemon juice or water
  • candied walnuts to decorate


  • Combine dry ingredients for the dough. Combine the flour, sugar, and yeast in the bowl of a freestanding electric mixer equipped with a dough hook.
  • Mix with wet ingredients. In a saucepan, warm the milk and 100ml/3½fl oz water, adding the butter until melted. Check the temperature; it should be lukewarm to activate the yeast. Pour the milk mixture over the dry ingredients while the dough hook slowly turns. Allow the machine to 'knead' for approximately 5 minutes until a smooth dough is formed.
  • Rest the dough. Brush a mixing bowl with oil, place the dough inside, cover with cling film, and let it rise in a warm place for about 2 hours. If your oven has a dough-rising function, you can leave it in a cool oven (40C Fan) for approximately 1 hour.
  • Fill the dough with the filling. Once the dough has doubled in size, transfer it to a lightly floured surface and 'knock back' by kneading by hand for a few minutes to release the air. To shape the dough, roll it into a rectangle. Sprinkle blueberries, orange zest, ground cinnamon, nutmeg, and brown sugar over the dough. Roll up the dough, starting at a long end (similar to a Swiss roll). Slice into 10–12 swirls using a sharp knife. Place the swirls in the buttered round tin (23cm/9in) with the cut side up.
  • Allow the swirls to rise. Brush with oil and allow it to rise in a warm place for about 30 minutes or until doubled in size again.
  • Preheat the oven and bake. Preheat the oven to 200C/180C Fan/Gas 6. Brush with an egg wash and bake for 20–25 minutes or until golden brown and thoroughly cooked. Transfer to a wire rack to cool.
  • To finish. In a bowl, mix together icing sugar and lemon juice (or water) to form a paste. Drizzle the paste over the top of the swirls and sprinkle candied nuts. Enjoy!

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