Recipe

Blueberry Cinnamon Rolls With Cream Cheese Frosting Recipe

Add Step-by-Step Photos	Shandy / All my dishes 1 year, 4 months ago 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... More Prep:30m Cook:35m Servings:12	Shandy
	blueberry bread sweet creamy delicious decadent blueberry cream cheese

Melting milk, sugar,

Mixing Dough in Mixe

Ready to Roll Out

Ready for Filling

Ready to Roll

Rising

Add Photos

Does this look good? Yeah! / Nope

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Ingredients

Prep time does not include cinnamon roll dough rising. =D

1/4 c. milk

1/4 c. sugar

1/2 t. salt

3 T. Butter

1 package Dry Yeast

1/4 c. Warm Water (105-115 degrees)

2 1/4 c. flour; divided

1 lrg. egg

2 T. butter softened

1/3 c. brown sugar; firmly packed

1 T. ground cinnamon

3/4 c. fresh or frozen blueberries

Frosting:

6 oz. cream cheese; room temperature

1 c. powdered sugar

1/4 c. heavy cream

1/2 t. vanilla extract

Directions

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.

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Comments

chefmeow 1 year, 4 months ago said:
Oh my goodness, not only do these sound fabulous, they look fantastic. Great post my friend. You have my 5 five.

krumkake 1 year, 4 months ago said:
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 want them to stop)...thanks, Shandy!

morninlite 1 year, 4 months ago said:
This is beautiful! Very good use for fresh blueberries.

meileen 1 year, 4 months ago said:
This is an awesome recipe! Thanks so much for sharing and plus the pictures are great and very helpful. . . .

kidaria 1 year, 4 months ago said:
Unique and different. Sounds fantastic!

thegoldminer 1 year, 4 months ago said:
Wonderful pics, really nice job. great sounding recipes. Props to you. JJ

mumtazcatering 1 year, 4 months ago said:
Awesome recipe and pic's sweetie...have it saved
gets a 5+!!!
Have a blessed day......:]
Mumtaz

jeffsgirl 1 year, 4 months ago said:
OMG! Blueberries are my favorite, and you have gone "above and beyond" with this recipe!Your pictures are wonderful too!.Here is a high 5 for you. And thank-you!

michellem 1 year, 4 months ago said:
O Shandy, when will the madness stop!? I absolutely love this recipe and can't wait to throw all the ingred. in my bosch. Im telling you that mixer is the best! I love letting it do all the kneading for me. I think my arms needed a break after years of mixing and kneading by hand. I love your pictures!