Description
These fluffy and sweet blueberry cinnamon rolls are filled with fresh blueberries and cinnamon, and topped with a decadent blueberry cream cheese frosting, making them the perfect breakfast or dessert treat.
Ingredients
Units
Scale
- For the dough:
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 4 cups all-purpose flour
- 2 large eggs
- For the filling:
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup fresh blueberries
- For the blueberry cream cheese frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tablespoons fresh blueberries (mashed)
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (for desired consistency)
Instructions
- In a small saucepan, warm the milk until it’s just warm to the touch (about 110°F). Remove from heat and stir in the sugar. Sprinkle the yeast over the milk and let it sit for 5-10 minutes, or until foamy.
- In a large bowl, combine the melted butter, salt, and eggs. Add the yeast mixture and mix well.
- Gradually add the flour, 1 cup at a time, stirring until a dough forms. Turn the dough onto a floured surface and knead for about 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for 1-1.5 hours, or until doubled in size.
- While the dough is rising, prepare the filling. In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth. Set aside.
- After the dough has risen, punch it down and roll it out into a large rectangle (about 12×18 inches) on a floured surface.
- Spread the cinnamon-sugar butter mixture evenly over the dough, then sprinkle the fresh blueberries over the butter layer.
- Starting from the long edge, carefully roll the dough into a tight log. Slice the log into 12 even pieces and place them in a greased 9×13-inch baking dish.
- Cover the dish with a towel and let the rolls rise for 30-45 minutes, or until puffy.
- Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown on top and cooked through.
- While the rolls are baking, prepare the frosting. In a medium bowl, beat together the cream cheese and butter until smooth. Add the powdered sugar and continue to beat until fluffy. Stir in the mashed blueberries and vanilla extract, adding milk as needed to achieve the desired frosting consistency.
- Once the rolls are done, remove them from the oven and let them cool for 5-10 minutes before frosting.
- Spread the blueberry cream cheese frosting over the warm rolls and serve immediately.
Notes
- If you don’t have fresh blueberries, you can use frozen, but be sure to thaw and drain them before using.
- For a thicker frosting, reduce the amount of milk or add more powdered sugar.
- These rolls can be made the night before; after shaping, cover them with plastic wrap and refrigerate overnight. In the morning, let them come to room temperature and rise before baking.
Nutrition
- Serving Size: 1 roll with frosting
- Calories: 350
- Sugar: 32g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg