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Blueberry Cinnamon Rolls Recipe

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These Blueberry Cinnamon Rolls are sweet, fluffy rolls filled with fresh blueberries and a rich cinnamon swirl, topped with creamy frosting for a heavenly breakfast treat.

Ingredients

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

For the Filling:

1 cup fresh blueberries

1/2 cup brown sugar

2 tablespoons cinnamon

2 tablespoons melted butter

For the Frosting:

4 ounces cream cheese, softened

1/4 cup butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

Instructions

  1. In a large bowl, dissolve the yeast in warm milk with a teaspoon of sugar. Let it sit for about 10 minutes, or until the mixture becomes frothy.
  2. To the yeast mixture, add the remaining sugar, melted butter, salt, and eggs. Gradually incorporate the flour until a soft dough forms. Knead on a floured surface until smooth.
  3. Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  4. In a separate bowl, mix together the brown sugar and cinnamon. Roll out the dough into a rectangle. Brush with melted butter, then sprinkle evenly with the cinnamon-sugar mixture. Scatter the fresh blueberries over the dough.
  5. Starting from the long end of the rectangle, roll the dough tightly. Pinch the seam to seal it, then cut the dough into 12 equal pieces. Place the rolls in a greased baking dish.
  6. Cover the rolls and let them rise again for about 30 minutes, or until puffed.
  7. Preheat your oven to 350°F. Bake the rolls for 25 minutes, or until they are golden brown.
  8. Beat the cream cheese, butter, powdered sugar, and vanilla extract together until smooth.
  9. Spread the frosting over the warm rolls just before serving.

Notes

  • Add the zest of one lemon to the dough or the blueberry filling for a citrusy twist.
  • For a richer, creamier frosting, substitute half of the cream cheese with mascarpone cheese.
  • Feel free to swap the blueberries with other berries like raspberries or blackberries.
  • To add more cinnamon flavor, try a cinnamon-sugar swirl inside the dough along with the blueberry filling.
  • Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days.

Nutrition

Find it online: http://recipesbyjanet.com/blueberry-cinnamon-rolls-recipe/