Blueberry Cinnamon Rolls Easy (Printer-Friendly Layout)
Light rolls packed with spices and blueberries, finished with that cozy smooth frosting. Super comforting for mornings.
# Ingredients You'll Need:
→ Dough
01 -
500 g all-purpose flour
02 -
2 large eggs
03 -
1 teaspoon fine salt
04 -
60 g unsalted butter, melted
05 -
50 g granulated sugar
06 -
7 g active dry yeast
07 -
240 ml warm whole milk
→ Filling
08 -
30 g unsalted butter, melted
09 -
2 tablespoons ground cinnamon
10 -
100 g light brown sugar
11 -
110 g fresh blueberries
→ Frosting
12 -
1 teaspoon vanilla extract
13 -
130 g powdered sugar
14 -
60 g unsalted butter, softened
15 -
115 g cream cheese, softened
# Step-by-Step Instructions:
01 -
Spread the frosting over the warm buns as soon as they're out of the oven. Dig in right away for the best flavor and gooeyness.
02 -
Mix softened cream cheese and butter till it's nice and creamy. Slowly add vanilla and powdered sugar until you're got a silky-smooth topping—no lumps, please.
03 -
Heat your oven to 175°C. Bake the rolls for about 25 minutes, until they've got a golden top. Check the middle with a toothpick—it should come out dry if they're done.
04 -
Pop the cut rolls into a greased baking dish (23 x 33 cm) with their cut sides showing. Make sure there's some room between them. Cover up and let them puff for half an hour.
05 -
Start from the long edge and roll up your dough tightly. Seal the seam and then slice up the log into 12 equal pieces. A sharp knife or even plain dental floss will do the trick.
06 -
Spread out the dough into a 30 x 45 cm rectangle. Drizzle over the melted butter, scatter the cinnamon-sugar mix, and then toss on those blueberries for a fruity punch.
07 -
Mix the light brown sugar with cinnamon in a small bowl until you've got a blended sugary mix.
08 -
Put your dough ball into a greased bowl, cover it, and let it chill in a warm spot for about an hour, until it's twice as big.
09 -
Get the dough out on a floured counter and knead it by hand for about 5 to 7 minutes. You're looking for it to turn smooth and stretchy. Make it into a ball afterward.
10 -
Add the rest of the sugar, melted butter, salt, and eggs right into the frothy yeast. Mix everything up, then gradually add flour till you get a soft dough that isn't sticky.
11 -
Pour warm milk and yeast in a big mixing bowl with 1 teaspoon of sugar. Give it a stir, then let it sit for 10 minutes so it can bubble. If nothing happens, try fresh yeast.
# Extra Tips and Tricks:
01 -
Go for warm milk, not hot, so your yeast will actually work.
02 -
Add flour bit by bit. Too much flour will make heavy buns, so keep it light.
03 -
Let the dough sit and rise long enough for the fluffiest buns.
04 -
Soft cream cheese and butter blend best—don’t use them straight from the fridge.
05 -
Let buns cool just a bit before frosting so it soaks in and stays gooey.