Description
These delicious Blueberry Cinnamon Rolls are soft, fluffy, and filled with a sweet cinnamon-blueberry filling. A creamy vanilla frosting makes them the perfect treat for breakfast, brunch, or dessert!
Ingredients
Scale
For the Dough:
- 1 cup warm milk (105-115°F / 40-46°C)
- 2 1/4 teaspoons active dry yeast (one standard packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour, plus more for dusting
For the Filling:
- 1 cup fresh blueberries
- 1/2 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
Instructions
- Activate Yeast: In a large bowl, combine the warm milk, 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for about 10 minutes, or until the mixture is foamy. This indicates that the yeast is active.
- Make Dough: To the yeast mixture, add the remaining granulated sugar, melted butter, salt, and eggs. Whisk to combine. Gradually add the flour, mixing with a wooden spoon or spatula until a soft dough forms.
- Knead Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
- First Rise: Lightly grease a large bowl. Place the dough in the bowl, turning it to coat all sides with the oil. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- Prepare Filling: While the dough is rising, combine the brown sugar and cinnamon in a small bowl.
- Roll Out Dough: Once the dough has doubled, punch it down to release the air. On a lightly floured surface, roll the dough out into a large rectangle (approximately 12×18 inches).
- Assemble Rolls: Brush the melted butter evenly over the rolled-out dough. Sprinkle the cinnamon-sugar mixture evenly over the butter. Scatter the fresh blueberries evenly over the cinnamon-sugar.
- Roll and Cut: Starting from one long edge, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife, dental floss, or a bench scraper, cut the log into 12 equal slices.
- Second Rise: Grease a 9×13-inch baking dish. Place the cinnamon roll slices in the prepared dish, cut-side up, leaving a little space between them. Cover the dish with plastic wrap or a clean kitchen towel and let the rolls rise for another 30 minutes, or until puffy.
- Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
- Bake: Bake the rolls for 25 minutes, or until they are golden brown and cooked through.
- Make Frosting: While the rolls are baking, prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until combined. Stir in the vanilla extract.
- Frost and Serve: Remove the baked rolls from the oven and let them cool slightly. Spread the frosting evenly over the warm rolls. Serve warm.
Notes
- Milk Temperature: Make sure the milk is warm, but not hot, to activate the yeast. It should be between 105-115°F (40-46°C).
- Blueberries: Fresh blueberries are recommended, but you can use frozen blueberries if needed. Do not thaw them before adding them to the filling.
- Rising Time: The rising time may vary depending on the temperature of your kitchen.
- Storage: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently before serving.