Blueberry Cinnamon Rolls (Print Version)
Fluffy rolls filled with blueberries and cinnamon, glazed with vanilla frosting.
# What You Need:
→ Dough
01 - 1 cup whole milk, warmed to 110°F
02 - 2¼ teaspoons active dry yeast (1 packet)
03 - ⅓ cup granulated sugar
04 - 4 cups all-purpose flour
05 - 1 teaspoon salt
06 - 2 large eggs, room temperature
07 - ¼ cup unsalted butter, melted
→ Filling
08 - ½ cup brown sugar, packed
09 - 2 teaspoons ground cinnamon
10 - 3 tablespoons unsalted butter, softened
11 - 1 cup fresh or frozen blueberries
12 - 1 tablespoon all-purpose flour
→ Vanilla Glaze
13 - 1 cup powdered sugar
14 - 2 tablespoons milk
15 - ½ teaspoon pure vanilla extract
# Directions:
01 - Pour warm milk into a large mixing bowl and stir in the active dry yeast. Let the mixture stand for 5 minutes until it becomes foamy and fragrant, indicating the yeast is active.
02 - Whisk the granulated sugar, melted butter, eggs, and salt into the yeast mixture until well combined. Gradually add the flour, one cup at a time, mixing with a wooden spoon until a soft, sticky dough forms.
03 - Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and no longer sticky. Place the dough in a greased bowl, turning once to coat all sides, then cover with plastic wrap or a clean towel.
04 - Let the dough rise in a warm, draft-free area for approximately 1 hour until doubled in bulk.
05 - While the dough rises, combine the brown sugar and cinnamon in a small bowl. In a separate bowl, toss the blueberries with 1 tablespoon of flour to prevent excess moisture during baking.
06 - Punch down the risen dough and roll it out on a floured surface into a 16 by 12 inch rectangle. Spread the softened butter evenly over the surface, then sprinkle with the cinnamon-sugar mixture. Distribute the floured blueberries across the dough.
07 - Starting from one of the longer edges, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to slice the log into 12 equal pieces, about 1¼ inches thick.
08 - Arrange the rolls cut-side up in a greased 9 by 13 inch baking dish, leaving space between each for expansion. Cover loosely and let rise for 30 to 45 minutes until puffy and nearly doubled.
09 - Preheat the oven to 350°F. Bake the rolls for 22 to 25 minutes until golden brown on top and cooked through. The center should spring back when lightly pressed.
10 - While the rolls bake, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until completely smooth and pourable.
11 - Drizzle the vanilla glaze generously over the warm rolls immediately after removing from the oven. Serve warm for the best texture and flavor.
# Insider Tips:
01 -
- The blueberries burst during baking creating little pockets of jammy sweetness throughout each roll
- The dough comes together surprisingly easily even if youve never made yeast bread before
- That vanilla glaze takes these from breakfast to dessert territory effortlessly
02 -
- Hot milk will kill your yeast instantly, while cold milk will put it to sleep
- The blueberries will stain your dough slightly purple, but that purple spiral is actually beautiful
- These rolls are best eaten the same day, but you can reheat leftovers for 20 seconds in the microwave
03 -
- Use unflavored dental floss to slice the rolls, it cuts perfectly without squishing the delicate dough
- Position your oven rack in the center position so the tops and bottoms brown evenly