Effortless Blueberry Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough
01 -
4 cups of all-purpose flour
02 -
1/4 cup melted butter
03 -
1 cup milk, warmed
04 -
1 teaspoon of salt
05 -
2 1/4 teaspoons yeast (one small packet)
06 -
2 eggs
07 -
1/4 cup sugar
→ Filling
08 -
1/2 cup brown sugar
09 -
2 tablespoons cinnamon
10 -
1 cup blueberries, fresh
11 -
2 tablespoons butter, melted
→ Frosting
12 -
1 cup powdered sugar
13 -
1 teaspoon vanilla extract
14 -
1/4 cup softened butter
15 -
4 ounces cream cheese, softened
# Instructions:
01 -
In a big bowl, combine warm milk with the yeast and 1 teaspoon sugar. Stir gently and leave it alone for 10 minutes till you see bubbles and foam forming.
02 -
To the bubbly yeast mixture, add melted butter, eggs, the rest of the sugar, and salt. Slowly add the flour while stirring until the dough becomes soft and slightly sticky. Place it on a floured surface, knead for about 5 minutes till it’s smooth and stretchy.
03 -
Transfer the dough into an oiled bowl. Flip it so it’s coated lightly with oil, then cover with a towel. Place somewhere cozy, and leave it untouched for an hour until it’s doubled in size.
04 -
Mix the cinnamon with brown sugar in a bowl. After the dough has risen, roll it out into a rectangle on a floured surface (keep it about 1/4 inch thick). Brush the surface with melted butter, sprinkle the cinnamon-sugar mixture evenly, and press the blueberries gently onto the dough.
05 -
Roll the dough tightly from one of the longer sides. Pinch the seam to seal it completely. Then cut the log into 12 pieces with a sharp knife or unflavored dental floss for tidier results.
06 -
Arrange the rolls into a greased rectangular baking dish (9x13 inches), leaving just small gaps between them. Cover with a towel and let them rest for 30 minutes till they puff up and touch each other.
07 -
Preheat the oven to 350°F. Bake the rolls for about 25 minutes, keeping an eye on them. Cover loosely with foil if the tops are browning too early.
08 -
As the rolls bake, mix together cream cheese, butter, powdered sugar, and vanilla. Beat it until the mixture is creamy and light.
09 -
When the rolls come out, cool them for about 5 minutes. Spread the frosting generously while they’re still warm so it melts into the soft rolls. Best served warm!
# Notes:
01 -
Push the blueberries into the dough lightly to keep them from sliding around during rolling.
02 -
If the rolls turn brown too soon in the oven, loosely cover with foil to slow it down.
03 -
For a zesty twist, add lemon zest to your dough or filling.
04 -
Unflavored dental floss makes it easier to slice rolls without flattening them.
05 -
Swap out half of the cream cheese for mascarpone for a richer frosting.