Ingredients
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast (one packet)
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 1 teaspoon salt
- 2 eggs
- 4 cups all-purpose flour
For the Filling
- 1 cup fresh blueberries
- 1/2 cup brown sugar
- 2 tablespoons cinnamon
- 2 tablespoons melted butter
For the Frosting
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Yeast Mixture: In a large bowl, dissolve the yeast in warm milk with a teaspoon of sugar. Let sit until frothy, about 10 minutes.
- Make the Dough: To the yeast mixture, add the remaining sugar, melted butter, salt, eggs, and gradually mix in the flour until a soft dough forms. Knead on a floured surface until smooth.
- First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Prepare the Filling: Mix brown sugar and cinnamon in a bowl. Roll out the dough into a rectangle, brush with melted butter, sprinkle evenly with the cinnamon sugar, and scatter the blueberries on top.
- Form the Rolls: Roll the dough tightly from the long end, pinch to seal, and cut into 12 equal pieces. Place in a greased baking dish.
- Second Rise: Cover the rolls and let them rise again until puffed, about 30 minutes.
- Bake: Preheat the oven to 350°F and bake the rolls for 25 minutes until golden.
- Make Frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Finish: Spread frosting on warm rolls before serving.