Ingredients
Scale
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ½ tsp salt
- ¾ cup milk, warmed
- ¼ cup unsalted butter, melted
- 1 large egg
For the Blueberry Filling:
- 1 ½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp cornstarch (optional, to thicken)
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
Instructions
1. Prepare the Dough:
- In a small bowl, heat the milk until it’s warm (about 110°F). Stir in the yeast and sugar. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Create a well in the center and add the yeast mixture, melted butter, and egg. Stir until a dough begins to form.
- Turn the dough out onto a floured surface and knead for 5-7 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm, draft-free spot for 1-1.5 hours, or until it doubles in size.
2. Make the Blueberry Filling:
- In a small saucepan, combine the blueberries, sugar, and cinnamon. If using frozen blueberries, allow them to thaw first.
- Cook over medium heat for about 5 minutes, stirring occasionally, until the blueberries release their juices and soften.
- If desired, stir in cornstarch to thicken the filling. Continue to cook for another 1-2 minutes. Remove from heat and let it cool to room temperature.
3. Assemble the Rolls:
- Preheat your oven to 375°F (190°C).
- Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a 12×18 inch rectangle.
- Spread the blueberry filling evenly over the dough, leaving a small border on all sides.
- Carefully roll the dough into a tight log, starting from one of the long edges. Cut into 12 even pieces using a sharp knife or dental floss.
- Place the rolls in a greased 9×13-inch baking dish, leaving space between each roll. Cover with a towel and let them rise for an additional 30 minutes.
4. Bake the Rolls:
- Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and cooked through.
5. Make the Cream Cheese Frosting:
- While the rolls bake, beat together the softened cream cheese, powdered sugar, vanilla extract, and salt until smooth and creamy.
6. Frost and Serve:
- Once the rolls are out of the oven, allow them to cool slightly before spreading the cream cheese frosting over the warm rolls.
- Serve and enjoy!
Notes
- Blueberry Options: Fresh or frozen blueberries both work well. Frozen blueberries are especially convenient and help make this recipe a year-round treat.
- Dough Rising: Let the dough rise in a warm, draft-free area, such as an oven with the light on, for the best results.
- Flavor Balance: Adjust the sugar in the blueberry filling according to the tartness of your berries. Taste and modify as needed.
- Make-Ahead Tip: You can prepare the dough and filling a day in advance. Assemble the rolls and refrigerate them overnight, then bake them fresh the next morning.
- Frosting: If you prefer less sweetness, you can reduce the amount of powdered sugar in the cream cheese frosting for a tangier result.