Description
Delight in these soft and fluffy Blueberry Cinnamon Rolls, packed with fresh blueberries and a cinnamon-sugar filling, topped with a creamy vanilla cream cheese frosting. Perfect for a comforting breakfast or sweet treat, these homemade rolls are made from scratch with a classic yeast dough, filled generously, and baked to golden perfection.
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 yeast in warm milk along with 1 teaspoon of sugar. Let the mixture sit until it becomes frothy, about 10 minutes, indicating the yeast is active.
- Make the Dough: To the yeast mixture, add the remaining 1/4 cup granulated sugar, melted butter, salt, eggs, and gradually incorporate the all-purpose flour until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until it is 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 it doubles in size, approximately 1 hour.
- Prepare the Filling: In a small bowl, combine brown sugar and cinnamon to create the cinnamon sugar filling. On a floured surface, roll out the risen dough into a large rectangle. Brush the dough evenly with melted butter, sprinkle the cinnamon sugar mixture across the surface, and scatter fresh blueberries on top. Gently press the blueberries into the dough to help them stay in place.
- Form the Rolls: Starting from the long edge of the dough rectangle, roll the dough tightly into a cylinder. Pinch the edges to seal the seam, then slice the roll into 12 equal pieces using unscented dental floss for clean cuts. Arrange the rolls cut side up in a greased baking dish.
- Second Rise: Cover the rolls loosely and allow them to rise again until puffed and nearly doubled, about 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for about 25 minutes until they turn golden brown. If the tops start browning too quickly, tent the rolls with aluminum foil to prevent burning.
- Make the Frosting: While the rolls are baking, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract in a bowl until the frosting is smooth and creamy.
- Finish: Once the rolls have cooled slightly, spread the cream cheese frosting generously over the top and serve warm for the best flavor and texture.
Notes
- Use unscented dental floss to cut the rolls for cleaner slices without squishing the dough.
- Allow the dough to rise in a warm, draft-free area for best results.
- If fresh blueberries are not available, frozen blueberries can be used but should be thawed and drained to avoid excess moisture.
- To prevent the tops from burning during baking, loosely cover the rolls with aluminum foil if they brown too quickly.
- The rolls are best enjoyed fresh but can be stored covered at room temperature for up to 2 days or refrigerated up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
