Description
Delight in these homemade Blueberry Cinnamon Rolls, featuring a soft, fluffy dough filled with a cinnamon-sugar mixture and fresh blueberries. Topped with a creamy vanilla cream cheese frosting, these rolls make a perfect sweet breakfast or indulgent dessert that serves 12.
Ingredients
Scale
Dough Ingredients
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar (plus 1 teaspoon for the yeast mixture)
- 1/4 cup melted butter
- 1 teaspoon salt
- 2 eggs
- 4 cups all-purpose flour
Filling Ingredients
- 1 cup fresh blueberries
- 1/2 cup brown sugar
- 2 tablespoons cinnamon
- 2 tablespoons melted butter
Frosting Ingredients
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Yeast Mixture: In a large bowl, dissolve the active dry yeast in warm milk with 1 teaspoon of granulated sugar. Let the mixture sit for about 10 minutes until frothy, activating the yeast.
- Make the Dough: To the frothy yeast mixture, add the remaining granulated sugar, melted butter, salt, and eggs. Gradually mix in the all-purpose flour until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Filling: In a small bowl, combine the brown sugar and cinnamon. Roll out the risen dough into a rectangle on a floured surface. Brush the dough with melted butter, sprinkle evenly with the cinnamon sugar mixture, and scatter fresh blueberries on top. Press the blueberries gently to help them stick in place.
- Form the Rolls: Starting from the long edge, roll the dough tightly into a log. Pinch the edges to seal. Using unscented dental floss for clean cuts, slice the roll into 12 equal pieces. Place them evenly in a greased baking dish.
- Second Rise: Cover the rolls lightly and let them rise again for about 30 minutes, until puffed and slightly risen.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for approximately 25 minutes, or until golden brown on top. If they brown too quickly, loosely tent with aluminum foil to prevent over-browning.
- Make the Frosting: In a bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
- Finish: Spread the cream cheese frosting over the warm cinnamon rolls before serving for extra indulgence.
Notes
- Using fresh blueberries ensures the best flavor and texture, but frozen blueberries can be used if thawed and drained.
- Ensure the milk is warm, not hot, when activating yeast to avoid killing it.
- For clean and even slices, unscented dental floss works better than a knife.
- Allow rolls to cool slightly before frosting to prevent the frosting from melting too much.
- These rolls can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
