Blueberry Cinnamon Rolls
Blueberry Cinnamon Rolls are soft, fluffy rolls swirled with sweet cinnamon sugar and juicy blueberries, then topped with a rich cream cheese glaze. A perfect twist on the classic breakfast treat.
Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 2 3/4 cups all-purpose flour
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, softened (for filling)
- 1 cup fresh or frozen blueberries
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1–2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, dissolve yeast in warm milk. Let sit for 5–10 minutes until frothy.
- Add sugar, egg, melted butter, and salt. Mix well, then gradually add flour to form a soft dough.
- Knead the dough for 5–7 minutes on a floured surface until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- In a small bowl, mix brown sugar and cinnamon for the filling.
- Roll dough into a 14×9-inch rectangle. Spread softened butter over the dough, then sprinkle with cinnamon sugar and blueberries.
- Roll tightly from the long edge and slice into 9–12 rolls.
- Place rolls in a greased baking dish, cover, and let rise for another 30 minutes.
- Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden brown.
- Meanwhile, beat cream cheese, powdered sugar, milk, and vanilla until smooth.
- Spread glaze over warm rolls before serving.
Nutrition
Serving: 1rollCalories: 290kcalCarbohydrates: 44gProtein: 5gFat: 10gSaturated Fat: 6gSodium: 210mgFiber: 1gSugar: 18g
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