Description
Delight in these homemade Blueberry Cinnamon Rolls, combining the warm, comforting flavors of cinnamon-sugar swirls with juicy fresh blueberries baked into soft, fluffy dough. Topped with a luscious cream cheese frosting, these rolls are perfect for breakfast or a sweet treat any time of day.
Ingredients
Scale
Dough
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast (one packet)
- 1/4 cup granulated sugar
- 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 with a teaspoon of sugar. Let it sit until frothy, about 10 minutes, to activate the yeast.
- Make the Dough: Add the remaining sugar, melted butter, salt, eggs, and gradually mix in the flour to the yeast mixture until a soft dough forms. Knead on a floured surface until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a cloth or plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
- Prepare the Filling: In a bowl, combine brown sugar and cinnamon. Roll out the dough into a large rectangle, brush with melted butter, sprinkle the cinnamon sugar evenly, and scatter the fresh blueberries on top. Press the blueberries lightly into the dough to secure them.
- Form the Rolls: Roll the dough tightly from the long edge, pinch to seal the seam, and cut into 12 equal pieces using unscented dental floss for clean cuts. Arrange the rolls in a greased baking dish.
- Second Rise: Cover the rolls and let rise again until puffy, about 30 minutes.
- Bake: Preheat the oven to 350°F. Bake the rolls for 25 minutes until golden brown. If the tops brown too quickly, tent them with aluminum foil to prevent burning.
- Make Frosting: Beat the softened cream cheese, butter, powdered sugar, and vanilla extract together until smooth and creamy.
- Finish: Spread the frosting generously on warm rolls before serving for the best flavor and texture.
Notes
- To prevent blueberries from rolling to one end, sprinkle and press them evenly and lightly into the dough before rolling.
- If rolls brown too quickly but aren’t baked through, tent with aluminum foil to prevent over-browning.
- Add zest of one lemon to the dough or filling to add a bright, citrusy note.
- Use unscented dental floss to cut the rolls cleanly without squashing.
- For richer frosting, substitute half the cream cheese with mascarpone for a velvety texture.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
