Blueberry Cinnamon Rolls are wonderful for breakfast or brunch. Serve these blueberry rolls or the holidays or whenever you have a craving for something that is extra yummy. These homemade blueberry cinnamon rolls will please a crowd, and everyone will rave about them.
Ingredients
1cupwarm milk, 110 degrees F
1/2cupwhite sugar plus 1 tablespoon sugar
2½teaspoons1 envelope active dry yeast
1/3cupbutter, melted
2eggs, room temperature
4½cupsbread flour
1teaspoonsalt
2cupsblueberries, divided
1 ½tablespoonsgranulated sugar
1teaspooncornstarch
1 ½teaspoonslemon juice
1/4cupplus 2 tablespoons water
3/4cupbrown sugar, packed
1½tablespoonsground cinnamon
1/3cupbutter, softened
16 ounce package cream cheese, softened
1/2cupunsalted butter, softened
3cupsconfectioners’ sugar
1teaspoonvanilla extract
1/4teaspoonsalt
Instructions
Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.
In the bowl of a stand mixer combine the milk and 1 tablespoon of sugar; add yeast and let rest 10 minutes until foamy.
Add butter, eggs, flour, remaining sugar and salt to the yeast mixture and mix with the dough hook on medium-low until thoroughly combined, about 5 minutes
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour.
While the dough is rising, make the blueberry filling. In a small saucepan over medium heat, bring 1 cup blueberries, sugar, cornstarch, lemon juice, and water to a simmer. Cook, stirring frequently, until berries have broken down and mixture is thickened, about 5 minutes. Transfer to small bowl and cool to room temperature.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line 9×13 inch baking pan with parchment paper, allowing excess to hang over pan edges. Butter the parchment.
Roll dough into a 16×21 inch rectangle. Spread dough with ⅓ cup butter, leaving a 1/4″ margin at the long side of dough. Spread reserved cooked blueberry mixture over top of the butter and sprinkle evenly with sugar/cinnamon mixture. Sprinkle remaining 1 cup of blueberries over the sugar/cinnamon mixture.
Roll up the dough tightly, under-tucking after each completed rollover. Cut into 12 rolls. Place rolls into prepared 9×13 inch baking pan.
Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, ½ cup butter, confectioners’ sugar, vanilla extract and salt.
Bake rolls in preheated oven until golden brown, about 20-25 minutes.
Spread cinnamon rolls with half of the frosting, let sit 2-3 minutes and then spread with remaining frosting. Serve immediately.