Blueberry Cinnamon Rolls
Soft, fluffy cinnamon rolls swirled with sweet cinnamon sugar and juicy blueberries, finished with a creamy cream cheese glaze.
Equipment
Ingredients
Dough
all-purpose flour
500 g
milk (warm)
250 ml
granulated sugar
50 g
active dry yeast
7 g
egg
1 piece
butter (melted)
60 g
salt
5 g
Filling
butter (softened)
80 g
brown sugar
100 g
ground cinnamon
15 g
blueberries (fresh)
200 g
Glaze
cream cheese (softened)
100 g
powdered sugar
80 g
milk
30 ml
vanilla extract
5 ml
Instructions
Activate the yeast
Warm the milk and dissolve the yeast with a pinch of sugar. Let it sit until foamy.
Mix the dough
Combine the yeast mixture with flour, sugar, egg, melted butter and salt. Knead until smooth and elastic.
First rise
Cover the dough and let it rise until doubled in size.
Prepare the filling
Mix softened butter with brown sugar and cinnamon until well combined.
Roll out the dough
Roll the risen dough into a rectangle approximately 40×30 cm.
Spread the filling
Spread the cinnamon-sugar butter evenly over the dough, leaving a 1 cm border. Scatter fresh blueberries on top.
Shape the rolls
Roll the dough tightly from the long side into a log. Cut into 12 equal pieces.
Second rise
Place rolls in a greased baking dish, cover and let rise for 30 minutes.
Bake the rolls
Preheat oven to 180°C. Bake rolls for 25-30 minutes until golden brown.
Make the cream cheese glaze
Beat cream cheese with powdered sugar, milk and vanilla until smooth and creamy.
Glaze and serve
Drizzle the warm rolls with cream cheese glaze and serve immediately.
Original recipe
Storage
Store in an airtight container. Glaze separately if freezing.
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