Blueberry Cinnamon Rolls (Print Version)
Soft, fluffy dough swirled with juicy blueberries and warm cinnamon-sugar, topped with sweet vanilla glaze.
# What You Need:
→ Dough
01 - 1 cup warm whole milk (240 ml)
02 - 2 1/4 teaspoons active dry yeast (1 packet)
03 - 1/3 cup granulated sugar (67 g)
04 - 4 cups all-purpose flour (480 g)
05 - 1 teaspoon salt
06 - 2 large eggs, room temperature
07 - 1/4 cup unsalted butter, melted (60 g)
→ Filling
08 - 1/2 cup brown sugar, packed (100 g)
09 - 2 teaspoons ground cinnamon
10 - 3 tablespoons unsalted butter, softened (42 g)
11 - 1 cup fresh or frozen blueberries (150 g)
12 - 1 tablespoon all-purpose flour
→ Vanilla Glaze
13 - 1 cup powdered sugar (120 g)
14 - 2 tablespoons milk (30 ml)
15 - 1/2 teaspoon pure vanilla extract
# Preparation Steps:
01 - Combine warm milk and yeast in a large bowl. Let sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
02 - Add sugar, melted butter, eggs, and salt to the yeast mixture. Mix thoroughly to combine. Gradually incorporate flour, mixing until a soft, slightly sticky dough forms.
03 - Turn dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free area for 1 hour or until doubled in size.
04 - Mix brown sugar and cinnamon in a small bowl until well combined. In a separate bowl, toss blueberries with 1 tablespoon flour to coat evenly and prevent bleeding into the dough.
05 - Punch down risen dough and roll into a 16x12 inch rectangle. Spread softened butter evenly over the surface, sprinkle with cinnamon-sugar mixture, then distribute floured blueberries across the dough.
06 - Starting from the longer side, roll dough tightly into a log. Using a sharp knife or dental floss, slice into 12 equal pieces approximately 1 1/2 inches thick.
07 - Arrange rolls cut-side up in a greased 9x13 inch baking dish. Cover and let rise in a warm place for 30 to 45 minutes until puffy and nearly doubled.
08 - Preheat oven to 350°F. Bake rolls for 22 to 25 minutes until golden brown on top and cooked through. The center should register approximately 190°F when fully baked.
09 - While rolls bake, whisk powdered sugar, milk, and vanilla extract until completely smooth. Adjust consistency with additional milk if needed for desired drizzling texture.
10 - Drizzle warm vanilla glaze evenly over rolls immediately after removing from oven. Serve warm for best texture and flavor experience.
# Expert Advice:
01 -
- The blueberries burst while baking creating pockets of jammy sweetness that perfectly balance the warm cinnamon
- The dough is incredibly forgiving, rising beautifully even if your kitchen runs a bit cool
- That vanilla glaze transforms everything from good morning bread into the kind of thing people text you about days later
02 -
- Use dental floss instead of a knife to slice your log, it cuts through the dough without squishing those beautiful spirals
- If your blueberries are frozen, add them to the filling still frozen because thawed ones will make your dough soggy and sad
03 -
- Let your dough rise in a turned-off oven with the light on, it creates the perfect warm draft-free environment
- Brush the baked rolls with a little melted butter before glazing for an extra shiny, professional finish