Description
These Blueberry Cinnamon Rolls are a delightful twist on the classic cinnamon roll, filled with fresh blueberries and topped with a creamy cream cheese frosting. Soft, fluffy dough is layered with cinnamon sugar and juicy berries, then baked to golden perfection. Perfect for breakfast or brunch, these rolls combine warm spices with fruity sweetness for a comforting homemade 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
- Prepare the Yeast Mixture: In a large bowl, dissolve the active dry yeast in warm milk with 1 teaspoon of granulated sugar. Let it sit until frothy, about 10 minutes, to activate the yeast.
- Make the Dough: To the yeast mixture, add the remaining 1/4 cup 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 it becomes 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, approximately 1 hour.
- Prepare the Filling: In a small bowl, combine the brown sugar and cinnamon. On a floured surface, roll out the dough into a large rectangle. Brush the surface with melted butter, then evenly sprinkle the cinnamon sugar mixture on top. Scatter fresh blueberries over the filling and gently press them to ensure they stick to the dough.
- Form the Rolls: Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal and cut the log into 12 equal pieces using unscented dental floss for clean cuts. Arrange the rolls in a greased baking dish, placing them close but not overcrowded.
- Second Rise: Cover the rolls with a cloth and let them rise again until puffed, about 30 minutes. This will make them light and fluffy after baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for about 25 minutes or until they are golden brown. If the tops start browning too quickly, tent loosely with aluminum foil to prevent burning.
- Make the Frosting: While the rolls bake, beat together softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
- Finish: Once the rolls are baked, allow them to cool slightly, and then spread the cream cheese frosting generously over the warm rolls before serving.
Notes
- Use fresh blueberries for best texture and flavor; frozen blueberries can be watery and may affect the dough.
- Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
- For clean slicing, using dental floss prevents squashing the rolls as you cut.
- Cover the dough during rising to prevent drying out and forming a crust.
- Store leftovers in an airtight container; rolls reheat well in the microwave for a few seconds.
- You can substitute all-purpose flour with bread flour for a chewier texture.
