Embark on a flavor-filled journey with our Blueberry Cinnamon Rolls, a heavenly twist on the classic breakfast delight. Picture this: soft, pillowy rolls, swirled with a luscious blend of cinnamon and sugar, generously dotted with plump, burst-in-your-mouth blueberries. As they bake to golden perfection, the aroma alone will transport you to a kitchen filled with warmth and anticipation.
Butter two round 8-inch pans or two square 8-inch by 8-inch pans. Then, pour 6 tablespoons of melted butter into a bowl of a stand mixer fitted with a dough hook attachment. Add 1 cup whole milk and warm gently as needed to re-melt butter. Add 4 tablespoons granulated sugar and 1 ½ teaspoons instant yeast. Stir to combine ingredients, and let stand for 5 minutes. Add 1 large egg and stir to combine.
Add 1 teaspoon of salt. Add 3 cups of all-purpose flour and knead thoroughly with a dough hook. Add the remaining 1 cup of flour gradually while kneading until the dough is light and soft and just a little sticky. Turn out dough onto a lightly floured surface and knead until smooth and add more flour as needed to keep dough from sticking. Spray a large bowl lightly with cooking spray. Transfer the dough to the bowl, then cover with a clean towel. Place the bowl in a warm place and let it stand until the dough doubles in size, 1 – 2 hours.
Place 3/4 cup brown sugar and cinnamon into a small bowl. Stir the sugar mixture to combine ingredients and set aside. Turn out the dough onto a lightly floured surface. Then, roll out the dough to a 10-inch by 16-inch rectangle. Brush dough with 6 tablespoons melted butter. Sprinkle the sugar mixture evenly over the entire surface of the dough. Spread the blueberry filling evenly over the entire surface of the dough. Roll out dough into a log beginning with the long side of the rectangle. Then cut the log into 16 slices about 1 inch thick.
Place 8 rolls into each prepared pan. Then, place the pans in a warm place and let it stand for 20 – 30 minutes until the rolls rise to tightly fill the pans. Meanwhile, preheat the oven to 350°F. Bake for 25 –30 minutes or until golden brown. Serve warm or at room temperature.
Beat together cream cheese and butter until light and fluffy. Add in vanilla extract and beat until combined. Gradually beat in the powdered sugar until the frosting is thick and fluffy. Beat in the vanilla extract and blueberry filling.
For best results leave butter and cream cheese for just 30 minutes over the counter before using. If the frosting is too runny add more powdered sugar, one tbsp at a time until you reach the desired consistency.
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Mariela is the photographer and recipe development from The Hungry Dragonfly. She shares recipes that are simple to follow and require friendly ingredients that are easy to find. Because life is about having a balance. She also shares seasonal baking recipes and tips.