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Amazing Blueberry Cinnamon Rolls: Best Recipe Ever!

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Experience the delightful combination of fluffy cinnamon rolls filled with juicy blueberries. This recipe promises a warm, comforting breakfast treat that everyone will love.

Ingredients

Scale
  • 4 cups All-Purpose Flour
  • 2 1/4 teaspoons Active Dry Yeast
  • 1 cup Whole Milk, warmed to about 105-115°F (40-46°C)
  • 1/4 cup Granulated Sugar
  • 1/4 cup Unsalted Butter, melted and cooled
  • 1 Large Egg, room temperature
  • 1 teaspoon Salt
  • 2 cups Fresh Blueberries
  • 1/4 cup Granulated Sugar (for filling)
  • 1 tablespoon Lemon Zest
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Cornstarch
  • 1/2 cup Brown Sugar (light or dark)
  • 2 teaspoons Ground Cinnamon
  • 1/4 cup Unsalted Butter, softened (for cinnamon filling)
  • 8 oz Cream Cheese, full-fat, softened to room temperature
  • 1/4 cup Unsalted Butter, softened (for frosting)
  • 2 cups Powdered Sugar, sifted
  • 1 teaspoon Vanilla Extract
  • Milk or Cream, to adjust consistency

Instructions

  1. In a large mixing bowl, combine the warmed milk, a tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.
  2. To the foamy yeast mixture, add the remaining granulated sugar, melted and cooled butter, egg, and salt. Mix well. Gradually add the all-purpose flour, one cup at a time, mixing until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer with a dough hook on medium-low speed for 6-8 minutes, until the dough is smooth and elastic.
  4. Lightly grease a large bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. While the dough is rising, combine the fresh blueberries, granulated sugar, lemon zest, lemon juice, and cornstarch in a small saucepan. Cook over medium heat until the mixture thickens and the blueberries have started to burst, about 5-7 minutes. Remove from heat and let it cool completely.
  6. In a small bowl, cream together the softened butter, brown sugar, and ground cinnamon until well combined.
  7. Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches and about 1/4 inch thick.
  8. Evenly spread the softened cinnamon butter mixture over the surface of the dough, leaving a small border on one of the long edges clean. Spoon and spread the cooled blueberry filling over the cinnamon layer.
  9. Starting from the long edge opposite the clean border, carefully and tightly roll the dough into a log. Pinch the seam closed to seal. Slice the log into 12 equal rolls, about 1.5 inches thick.
  10. Arrange the sliced rolls in a lightly greased baking dish, leaving a little space between each roll. Cover the dish and let the rolls rise again for 30-45 minutes, or until puffy.
  11. Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until golden brown on top.
  12. While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy. Adjust consistency with milk or cream as needed.
  13. Once the rolls are out of the oven, let them cool in the pan for about 10-15 minutes. Spread the cream cheese frosting generously over the warm rolls. Serve immediately.

Nutrition

Keywords: Ensure the milk is at the right temperature when activating the yeast. Cool the blueberry filling completely before spreading to prevent sogginess. Use unflavored dental floss for clean slicing of the rolls.

Find it online: https://softtasty.com/amazing-blueberry-cinnamon-rolls-best-recipe-ever/