Fresh Blueberry Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough
01 -
1 cup warm milk
02 -
2 1/4 teaspoons active dry yeast (one packet)
03 -
1/4 cup granulated sugar
04 -
1/4 cup melted butter
05 -
1 teaspoon salt
06 -
2 eggs
07 -
4 cups all-purpose flour
→ Filling
08 -
1 cup fresh blueberries
09 -
1/2 cup brown sugar
10 -
2 tablespoons cinnamon
11 -
2 tablespoons melted butter
→ Frosting
12 -
4 ounces cream cheese, softened
13 -
1/4 cup butter, softened
14 -
1 cup powdered sugar
15 -
1 teaspoon vanilla extract
# Instructions:
01 -
In a large bowl, dissolve the yeast in warm milk with a teaspoon of sugar. Let sit until frothy, about 10 minutes.
02 -
To the yeast mixture, add the remaining sugar, melted butter, salt, eggs, and gradually mix in the flour until a soft dough forms. Knead on a floured surface until smooth.
03 -
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
04 -
Mix brown sugar and cinnamon in a bowl. Roll out the dough into a rectangle, brush with melted butter, sprinkle evenly with the cinnamon sugar, and scatter the blueberries on top.
05 -
Roll the dough tightly from the long end, pinch to seal, and cut into 12 equal pieces. Place in a greased baking dish.
06 -
Cover the rolls and let them rise again until puffed, about 30 minutes.
07 -
Preheat the oven to 350°F and bake the rolls for 25 minutes until golden.
08 -
Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
09 -
Spread frosting on warm rolls before serving.
# Notes:
01 -
Press blueberries into dough before rolling for even distribution
02 -
Tent with foil if browning too quickly
03 -
Use dental floss for clean cuts
04 -
Can add lemon zest for extra flavor
05 -
Can use mascarpone for richer frosting