Description
These blueberry cinnamon rolls combine the classic cinnamon roll flavor with a sweet and tangy blueberry filling and a luscious cream cheese frosting. Perfect for breakfast, brunch, dessert, or a sweet snack, these rolls are soft, flavorful, and topped with a delightful icing that enhances every bite.
Ingredients
Dough
- 1 packet rapid rise yeast
- ½ cup warm water
- ½ cup warm milk
- ¼ cup sugar
- 1 teaspoon salt
- ⅓ cup melted butter
- 1 large egg
- 4 cups all-purpose flour
Blueberry Filling
- 2 cups blueberries
- 2 tablespoons sugar
- 1-2 tablespoons cornstarch
- ½ teaspoon ground cinnamon (optional, to taste)
Cream Cheese Frosting
- 4 oz. cream cheese (½ block)
- ¼ cup butter (½ stick)
- 1 tablespoon milk
- 2 cups powdered (icing) sugar
- 2 teaspoons fresh lemon juice (optional, for lemon flavor)
- Pinch of ground cinnamon (optional, to taste)
Instructions
- Gather Ingredients: Collect and measure all ingredients to ensure smooth preparation.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the rolls.
- Prepare Dough Mixture: In a large bowl, beat together the melted butter, sugar, warm milk, salt, and egg until well combined.
- Add Flour and Yeast: Stir in the all-purpose flour gradually, then beat in the yeast mixture using a single beater until the dough forms a cohesive ball that pulls away from the bowl sides. Add extra flour as needed, a little at a time, to achieve this consistency.
- First Rise: Remove the dough ball, lightly grease the bowl, place the dough back inside, cover, and let it rise in a warm place (like inside a turned-off oven) for 45 minutes to 1 hour until it doubles in size.
- Prepare Blueberry Filling: Combine blueberries, sugar, cornstarch, and optional cinnamon in a shallow pot over medium-high heat. Cook while stirring and mashing frequently until thick and spreadable, then set aside to cool slightly.
- Roll Out Dough: Flour a clean surface and roll out the risen dough into a large rectangle. Trim any uneven edges for a neat shape.
- Spread Filling: Spread the blueberry filling evenly over the dough, leaving a ½ to 1 inch border around the edges to prevent spilling.
- Form Rolls: Carefully roll up the dough tightly from one edge, then slice the roll into 6 to 8 equal pieces.
- Arrange for Baking: Place the rolls in a greased 11 x 7 inch baking dish or similar, spacing them about one finger’s width apart to allow expansion.
- Bake: Bake the rolls for approximately 30 minutes or until the tops are golden brown and cooked through.
- Make Frosting: While rolls bake, beat together the cream cheese, butter, milk, and powdered sugar until smooth. Add optional cinnamon and lemon juice to taste for added flavor.
- Frost Rolls: Spread the cream cheese frosting generously over the warm rolls once they come out of the oven.
- Serve: Cut and serve the blueberry cinnamon rolls warm. Enjoy the rich, sweet, and tangy flavors!
Notes
- For a stronger cinnamon flavor, add ground cinnamon to both the blueberry filling and the frosting as desired.
- If you prefer more or fewer rolls, adjust the cutting to 6 or 8 pieces accordingly.
- Use fresh or frozen blueberries; if frozen, thaw and drain excess juice before cooking filling.
- Make sure your liquids (milk and water) are warm, not hot, to properly activate the yeast without killing it.
- Letting the rolls cool slightly before frosting helps the frosting spread smoothly without melting completely.
- Store leftover rolls tightly covered at room temperature for up to 2 days or refrigerate up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
