Blueberry Cinnamon Rolls

Imagine the delicious smell of cinnamon rolls baking in the kitchen on a relaxed weekend morning. They’re crispy on the outside, soft inside, and everyone loves them. Now, make them even better by adding juicy blueberries, the best fruit of summer.

Blueberry cinnamon rolls combine two flavors I love in one delicious treat. The blueberries mix perfectly with the sweet cinnamon swirl. Each bite reveals juicy blueberries baked inside the dough, giving you the best of both worlds: pie and cinnamon rolls together in one yummy treat.

Making blueberry cinnamon rolls from scratch might seem like a lot of work, but it’s actually quite easy. All you need are a few bowls and a stand mixer. You’ll make fluffy rolls filled with blueberry jam and fresh berries. Spreading the filling, rolling the dough, and cutting into swirls can be calming. And when they bake, the whole kitchen smells amazing!

Ingredients

For the Dough

• 4 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 packet (2 1/4 tsp.) Rapid Yeast
• 1 teaspoon salt
• 1 1/2 cups milk
• 6 tablespoons butter
• 1 egg, room temperature

For The Blueberry Filling

• 1 8 ounce jar blueberry jam (we used Bonne Maman Intense Blueberry Fruit Spread)
• zest of 1 lemon

For The Lemon Cream Cheese Icing

• 3 ounces cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• zest of 1 lemon

How To Make Blueberry Cinnamon Rolls

• In a large mixing bowl, combine 2 cups of all-purpose flour, active dry yeast, salt and granulated white sugar. Stir to blend everything together well.
• Warm milk and unsalted butter together in a microwave-safe dish by microwaving for 30 seconds until the butter is almost completely melted. The mixture should be lukewarm, not hot, so as not to kill the yeast.
• Add the warm milk mixture tMake the Dough:o the dry ingredients in the large mixing bowl along with lightly beaten large egg.
• Beat everything together at low speed for 30 seconds, then increase to high speed and beat for 2 full minutes until thoroughly combined and a soft dough forms.
• Scrape down the sides of the bowl with a rubber spatula. Add more all-purpose flour and beat until just combined.
• Continue adding the remaining flour, a little at a time, beating after each addition until the dough starts to pull away from the sides of the bowl and form a smooth, elastic ball.
• Turn the dough out onto a lightly floured work surface and knead vigorously for 10 full minutes until silky smooth and elastic. The dough should stretch without tearing when pulled gently.

Make the Filling:

• While the dough is rising, combinenfresh blueberries with finely grated lemon zest in a small bowl. Stir to blend.

Shape the Rolls:

• Transfer the risen dough to a lightly floured work surface and roll out into a 12-inch by 18-inch rectangle, using plenty of flour to prevent sticking.
• Spread the blueberry filling mixture evenly over the dough rectangle, all the way to the edges, using an offset spatula or the back of a spoon.
• Beginning at the long side, tightly roll up the dough into a long loaf. Pinch the seam closed.
• Use dental floss or a very sharp knife to cut the loaf crosswise into 12 equal rolls.

Bake the Rolls:

• Arrange the rolls cut-side up in a 9-inch by 13-inch nonstick baking pan lined with parchment paper.
• Cover loosely with a clean kitchen towel and let rise in a warm, draft-free spot for 1 hour until nearly doubled in size.
• Meanwhile, preheat the oven to 350 degrees F.
• Once risen, bake the rolls for 30 minutes, until puffed and deep golden brown.
• Allow to cool completely before frosting.

To Make the Frosting:

• In a stand mixer fitted with the whisk attachment, beat softened cream cheese, softened unsalted butter, confectioners’ sugar, salt and pure vanilla extract on medium speed until light and fluffy.
• Spread the frosting evenly over the cooled rolls and serve. Enjoy!