Soft blueberry cinnamon rolls (Print Version)
Soft dough swirled with fresh blueberries and cinnamon, topped with vanilla glaze
# What You'll Need:
→ Dough
01 - 1 cup whole milk, warmed to 110°F
02 - 2¼ teaspoons active dry yeast (1 packet)
03 - ⅓ cup granulated sugar
04 - 4 cups all-purpose flour
05 - 1 teaspoon salt
06 - 2 large eggs, room temperature
07 - ¼ cup unsalted butter, melted
→ Filling
08 - ½ cup packed brown sugar
09 - 2 teaspoons ground cinnamon
10 - 3 tablespoons unsalted butter, softened
11 - 1 cup fresh or frozen blueberries
12 - 1 tablespoon all-purpose flour
→ Vanilla Glaze
13 - 1 cup powdered sugar
14 - 2 tablespoons milk
15 - ½ teaspoon pure vanilla extract
# Directions:
01 - Combine warm milk and yeast in a large mixing bowl. Let stand for 5 minutes until mixture becomes foamy, indicating the yeast is active.
02 - Add sugar, melted butter, eggs, and salt to the yeast mixture. Whisk until well combined. Gradually add flour, stirring continuously until a soft, sticky dough forms.
03 - Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic. Transfer to a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free area for 1 hour or until doubled in bulk.
04 - Mix brown sugar and cinnamon in a small bowl until uniform. In a separate bowl, toss blueberries with 1 tablespoon flour to prevent bleeding during baking.
05 - Punch down risen dough and roll into a 16 by 12 inch rectangle on a floured surface. Spread softened butter evenly over dough. Sprinkle cinnamon-sugar mixture across the surface, then distribute floured blueberries.
06 - Starting from one long edge, roll dough tightly into a log. Use a sharp knife or unflavored dental floss to slice into 12 equal pieces, approximately 1¼ inches thick.
07 - Arrange rolls cut-side up in a greased 9 by 13 inch baking dish. Cover with a clean towel and let rise 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 a toothpick inserted into the center comes out clean.
09 - While rolls bake, whisk powdered sugar, milk, and vanilla extract in a small bowl until completely smooth and ribbon-like in consistency.
10 - Drizzle warm vanilla glaze generously over rolls immediately after removing from oven. Serve warm for best texture and flavor.
# Expert Tips:
01 -
- The burst of warm blueberries transforms classic cinnamon rolls into something extraordinary and unexpected
- That moment when the glaze hits the warm rolls and creates those perfect little rivers of white and purple is pure kitchen magic
02 -
- Using unflavored dental floss to slice the rolls is a game changing trick that gives you cleaner cuts than a knife
- The second rise might seem unnecessary but skipping it will leave you with dense, tough rolls instead of cloud-light ones
03 -
- Measure your flour by weight if possible because too much flour creates dry rolls that no amount of glaze can fix
- Avoid over-baking since the bottoms will continue cooking in the hot pan after you remove them from the oven