Description

These delightful Blueberry Cinnamon Rolls not only satisfy your sweet tooth but also offer health benefits associated with blueberries, which are packed with antioxidants.

Ingredients

Scale

3/4 cup warm milk (about 110°F)
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup unsalted butter, melted
1 large egg
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup blueberry jam (store-bought or homemade)
4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1/4 cup blueberry jam
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar (adjust for desired consistency)

Instructions

Start your journey by combining warm milk, granulated sugar, and the active dry yeast in a large mixing bowl. This mixture needs about 5 minutes to bubble up and get foamy, signaling that your yeast is alive and ready to work its magic. This initial step is crucial; if the mixture doesn't foam, you may need to start over with fresh yeast!
Once your yeast is frothy, slowly mix in the all-purpose flour and salt. If using a stand mixer, this is where the dough hook becomes your best friend. Knead the mixture for about 5 to 7 minutes until it transforms into a smooth, elastic ball. If kneading by hand, don’t be discouraged; it may take a bit longer, but the satisfaction of doing it the old-fashioned way is rewarding!
After kneading, place your dough into a lightly greased bowl, cover it with a kitchen towel, and put it in a warm, draft-free spot. Let it rise for 1 to 1.5 hours until it doubles in size—this is where the magic happens. The warmth encourages the yeast to work, producing carbon dioxide that makes your dough rise beautifully.
Once the dough has risen, it’s time to punch it down gently to release the air. Roll the dough on a floured surface until it forms a rectangle about 1/4-inch thick. This is where you want to be careful: too thin, and it won’t hold the filling; too thick, and it won’t roll well!
Take your blueberry jam and generously spread it over the rolled-out dough, leaving a slight border around the edges. This blueberry goodness will ooze out during baking, creating that beloved, gooey core.
Tightly roll the dough into a log, ensuring the filling stays intact. Once you have a perfect log, slice it into 12 equal pieces with a sharp knife or dental floss for a clean cut. Arrange these delightful rolls in a greased 9×13-inch baking dish, cut side facing up.
Cover the rolls again with a towel and let them rise for 30 to 45 minutes. This second rise is essential to achieve that pillowy texture that everyone loves so much!
Preheat your oven to 350°F (175°C) while waiting for the rolls to rise. Once ready, bake the rolls for 25 to 30 minutes, or until golden brown and fragrant. Your kitchen will smell heavenly, indicating that they are almost ready.
While the rolls are baking, whip up the luscious frosting. In a mixing bowl, beat together softened cream cheese, unsalted butter, blueberry jam, and vanilla extract until smooth. Gradually add the powdered sugar to reach your desired consistency—adjust according to how thick or thin you want the frosting.
Once your rolls have cooled slightly out of the oven, generously spread your blueberry frosting over the top. The warm rolls will gently melt the frosting and create a creamy layer of sweetness waiting to be devoured. Enjoy!

Notes

Ensure the milk is warm, not hot, to activate the yeast properly—too hot will kill the yeast. If you find the dough is too sticky, gradually add more flour until manageable, but avoid adding too much to ensure softness. For a fun twist, drizzle some lemon glaze over the frosted rolls for a zesty contrast! Storing them? Keep any leftovers in an airtight container in the refrigerator for 2-3 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Breakfast

Nutrition

Calories: 250 kcal
Sodium: 150 mg
Protein: 3 g