Ingredients
Equipment
Method
- Prepare the Blueberry Filling: In a small saucepan, combine the blueberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring often, until the berries begin to burst and the mixture thickens into a jam like consistency, about 8 to 10 minutes. It should be thick enough to coat the back of a spoon. Remove from the heat and set it aside to cool completely.
- Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl), gently warm the milk to about 110°F. It should feel like a warm bath, not hot. Sprinkle the yeast over the warm milk, add a pinch of the granulated sugar, and give it a gentle stir. Let it sit for 5 to 10 minutes until it becomes foamy and fragrant.
- Mix the Dough: To the bloomed yeast, add the remaining granulated sugar, melted butter, eggs, and vanilla extract. Whisk to combine. Fit your stand mixer with the dough hook attachment. Add the flour and salt to the bowl. Mix on low speed until a shaggy dough begins to form.
- Knead the Dough: Increase the mixer speed to medium low and knead for 7 to 8 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If you're kneading by hand, turn the dough out onto a lightly floured surface and knead for about 10 minutes.
- First Rise: Form the dough into a ball and place it in a lightly oiled bowl, turning it over to coat. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft free spot for 1 to 1.5 hours, or until it has doubled in size.
- Assemble the Rolls: Once the dough has risen, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12x18 inches. The dough should be about 1/4 inch thick.
- Add the Fillings: In a small bowl, mix the softened butter, brown sugar, and cinnamon for the filling until it forms a smooth paste. Spread this cinnamon mixture evenly over the dough, leaving a small border along one of the long edges. Then, spoon the cooled blueberry filling over the cinnamon layer, spreading it out as evenly as possible.
- Roll and Slice: Starting from the long edge opposite the clean border, tightly roll the dough into a log. The clean border will help seal the log shut. Pinch the seam to seal it tightly. Using a sharp serrated knife or unflavored dental floss for the cleanest cuts, slice the log into 12 equal sized rolls.
- Second Rise: Arrange the rolls cut side up in a greased 9x13 inch baking dish. Cover the dish and let the rolls rise for another 30 to 45 minutes, until they look puffy and are touching one another. While they rise, preheat your oven to 375°F (190°C).
- Bake the Rolls: Bake for 25 to 30 minutes, or until the rolls are golden brown and the filling is bubbly. The center rolls should be cooked through. Let them cool in the pan for about 10-15 minutes while you prepare the frosting.
- Make the Frosting and Serve: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and beat until well combined. Stir in the vanilla extract. Add a tablespoon of milk at a time until you reach your desired drizzling consistency. Spread the glorious frosting over the warm rolls and serve immediately.
Nutrition
Calories: 320kcalCarbohydrates: 45gProtein: 6gFat: 14gSaturated Fat: 8gCholesterol: 35mgSodium: 95mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg
Notes
These rolls are perfect for any occasion. They can be made ahead and refrigerated for up to 18 hours for an easy morning treat. For a more traditional approach, consider these double blueberry rolls.
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