Ingredients
Scale
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup whole milk, warmed (about 110°F)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted (plus extra for brushing)
- 1 large egg, room temperature
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries (if frozen, do not thaw to avoid sogginess)
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup cream cheese, softened (for optional glaze)
- 1/2 cup powdered sugar (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Substitution suggestions: If you don’t have whole milk, you can use 2% or even a dairy-free milk like almond or oat milk. For the butter, coconut oil works as a substitute, but it will slightly change the flavor. If you’re not a fan of cream cheese glaze, a simple powdered sugar and milk drizzle works just as well.
Instructions
- In a small bowl, sprinkle the yeast over the warmed milk and let it sit for 5 to 10 minutes until foamy. This little bubble test is how I learned yeast was alive and kicking when I first started baking—no guessing!
- In a large mixing bowl, combine the melted butter, sugar, salt, and egg. Pour in the yeast mixture and stir to combine.
- Gradually add the flour, about a cup at a time, mixing until a soft dough forms. I love letting my kids help here—they think flour messes are part of the fun.
- Turn the dough out onto a floured surface and knead for about 8 minutes until it’s smooth and elastic. If the dough feels sticky, sprinkle a little more flour, but don’t go overboard—soft dough equals soft rolls!
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 to 1 1/2 hours, or until doubled in size. I often set mine near the oven or on top of the fridge—anywhere warm and cozy.
- Once risen, punch down the dough gently and roll it out on a floured surface into a large rectangle, roughly 16×12 inches.
- Brush the melted butter over the dough. In a small bowl, mix the brown sugar and cinnamon, then sprinkle evenly over the buttered dough. Scatter the blueberries on top. From experience, I recommend keeping the blueberries slightly apart so the rolls don’t get too soggy during baking.
- Starting at the long edge, carefully roll the dough into a tight log. Use a sharp knife to cut the log into 12 equal slices. I learned the hard way that a dull knife squishes the dough and makes the rolls uneven.
- Arrange the rolls cut-side up in a greased 9×13-inch baking pan, leaving a little space between each to rise.
- Cover the pan loosely and let the rolls rise for another 30-40 minutes until puffy.
- Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until golden brown and cooked through. The kitchen will smell heavenly—trust me, this is the best part!
- While the rolls bake, whisk together the cream cheese, powdered sugar, and vanilla extract until smooth for the glaze. If you’re skipping cream cheese, just mix powdered sugar with a splash of milk until you get a pourable consistency.
- Once the rolls are out of the oven, let them cool for about 10 minutes before drizzling the glaze on top. This step makes them irresistible—my kids hover around the kitchen, waiting for this moment every time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Blueberry Cinnamon Rolls, recipe, cooking, food
