Blueberry Cinnamon Rolls

Ingredients

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 cup whole milk, warmed to 110°F (43°C)
• 1/4 cup unsalted butter, melted
• 2 large eggs, at room temperature
• 1/2 cup brown sugar, packed
• 2 tablespoons ground cinnamon
• 1/4 cup unsalted butter, softened
• 1 cup fresh blueberries
• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract

Instructions

1. In a small bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes, until frothy.
2. In a large bowl, whisk together the flour and salt. Create a well in the center.
3. In a separate bowl, mix the melted butter and eggs. Pour the yeast mixture and the egg mixture into the well of the dry ingredients, mixing gently.
4. Stir until the mixture forms a rough dough. Transfer it to a floured surface and knead for about 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, covering it with a damp cloth or plastic wrap. Let it rise in a warm area for about 1-1.5 hours, or until it doubles in size.
6. In a small bowl, mix together the brown sugar and cinnamon.
7. Once the dough has risen, punch it down gently to release excess air and transfer it to a floured surface. Roll it out into a rectangle, approximately 16x12 inches.
8. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the top, followed by the blueberries.
9. Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam to seal it.
10. Using a sharp knife or dental floss, cut the log into 12 equal pieces.
11. Place the rolls in a greased baking dish, covering them with a cloth. Allow them to rise for another 30-45 minutes, until puffy.

Nutrition