Description
Delight in these homemade Blueberry Cinnamon Rolls, featuring a soft, fluffy dough generously filled with a cinnamon-sugar blend and fresh blueberries. Topped with a creamy vanilla-cream cheese frosting, these rolls are perfect for breakfast or a cozy dessert treat.
Ingredients
Scale
Dough
- 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
- 1 cup fresh blueberries
- 1/2 cup brown sugar
- 2 tablespoons cinnamon
- 2 tablespoons melted butter
Frosting
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Dissolve Yeast: In a large bowl, dissolve the yeast in warm milk with 1 teaspoon of sugar. Let it sit until frothy, about 10 minutes, to activate the yeast.
- Make Dough: Add the remaining sugar, melted butter, salt, eggs, and gradually mix in the flour until a soft dough forms. Knead on a floured surface for about 5 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
- Prepare Filling and Roll Dough: Mix brown sugar and cinnamon in a small bowl. Roll out the dough into a rectangle on a floured surface. Brush with melted butter, then sprinkle the cinnamon sugar mixture evenly over the dough. Scatter fresh blueberries on top and gently press them into the dough to keep them in place.
- Form Rolls: Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Cut the log into 12 equal pieces using unscented dental floss for clean cuts. Place the rolls into a greased baking dish, spacing them slightly apart.
- Second Rise: Cover the rolls and let them rise again until puffed and nearly doubled, about 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 minutes, or until golden brown. If the tops brown too quickly, tent loosely with aluminum foil to prevent burning.
- Make Frosting: In a bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
- Serve: Spread the frosting generously over the warm rolls before serving for a rich and luscious finish.
Notes
- Ensure the milk is warm but not hot to activate the yeast properly without killing it.
- If fresh blueberries are not available, frozen blueberries can be used but defrost and drain them to reduce excess moisture.
- Use unscented dental floss to cut the rolls for clean slices without squashing the dough.
- Covering the rolls during rising helps prevent drying out and encourages a good rise.
- The frosting can be made ahead and refrigerated; bring it to room temperature before spreading.
- Store leftover rolls in an airtight container for up to 3 days or freeze for longer storage.
