Blueberry Cinnamon Rolls with Cream Cheese Frosting
From shandy 15 years ago
- 35 minutes to make
- Serves 12
I found this recipe a long time ago in a Southern Living Magazine. I changed the recipe a little but this is something I make my family from time-to-time as a special treat. I only use fresh blueberries but I know this recipe would be just as great with frozen blueberries
Ingredients
- Prep time does not include cinnamon roll dough rising. =D shopping list
- 1/4 c. milk shopping list
- 1/4 c. sugar shopping list
- 1/2 t. salt shopping list
- 3 T. butter shopping list
- 1 package dry yeast shopping list
- 1/4 c. Warm water (105-115 degrees) shopping list
- 2 1/4 c. flour; divided shopping list
- 1 lrg. egg shopping list
- 2 T. butter softened shopping list
- 1/3 c. brown sugar; firmly packed shopping list
- 1 T. ground cinnamon shopping list
- 3/4 c. fresh or frozen blueberries shopping list
- Frosting: shopping list
- 6 oz. cream cheese; room temperature shopping list
- 1 c. powdered sugar shopping list
- 1/4 c. heavy cream shopping list
- 1/2 t. vanilla extract shopping list
How to make it
- Combine 1/4 c. milk, sugar, salt, and 3 Tablespoons butter in a saucepan; heat until butter melts. Cool to 105 degrees to 115 degrees. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, 1 1/2 cups flour, and egg; beat at medium speed of an electric mixer until smooth. Stir in remaining 3/4 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes) OR use a dough hook with your mixer and mix on medium speed for 5 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees about), free from drafts (use Saran wrap over bowl), 1 hour (dough will not quite double in bulk).
- Punch dough down; turn dough out onto a lightly floured surface. Roll dough into a 12 x 8 - inch rectangle; spread with 2 Tablespoons of butter. Combine brown sugar and cinnamon; sprinkle mixture over rectangle. Sprinkle with blueberries. Roll dough jellyroll style, starting at long side. Pinch seam to seal (do not seal ends). Cut roll into 1-inch slices; place slices, cut side down, in greased 7 x 11 or 8-inch square pan. The size of pan you choose is up to whether you want really tall rolls or medium sized rolls. The bake the same length of time. Brush tops with 1 tablespoon melted butter. Cover and let rise in a warm place, free from drafts (again use Saran wrap over dish), about 40 minutes (rolls will not double in bulk). Bake at 350 degrees for 35 minutes.
- For Frosting: Beat all ingredients together with a mixer until combined. Top warm rolls generously with icing after they have cooled slightly.
Melting milk, sugar, salt and butter
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Mixing Dough in Mixer
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Ready to Roll Out
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Ready for Filling
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Ready to Roll
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Rising
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The Rating
Reviewed by 14 people-
Oh my goodness, not only do these sound fabulous, they look fantastic. Great post my friend. You have my 5 five.
chefmeow
in Garland loved it
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Never thought of adding blueberries to my cinnamon rolls, but what a PERFECT idea - another post that has me drooling, my stomach growling, and my blood sugar on the rise!!! You are on a roll tonight - I'll keep looking for more (because I don't wan...more
krumkake
in Chicago Suburbs loved it
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This is beautiful! Very good use for fresh blueberries.
morninlite
in Kalamazoo loved it
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