Blueberry Sin-amon Rolls

Sandy Carberry

Prep time and bake time: 2 hours (need time for dough to rise). 325 degree oven.

Easiest, best homemade blueberry cinnamon rolls ever. The perfect soft, homemade, fluffy, gooey rolls are sinfully good.

Ingredients:

Dough:
1 cup warm milk (microwave 40 seconds, stir, microwave 30 seconds more)
1 package instant dry yeast (=1 tablespoon)
2 tablespoons white granulated sugar
1 teaspoon salt
3 tablespoons salted butter, softened
1 large egg
3 cups all purpose flour

Filling:
1/4 cup salted butter, melted
1/2 cup brown sugar
2 teaspoons ground cinnamon
1 pint fresh blueberries
1 cup of crushed blueberries mixed with 1/2 cup sugar

Glaze:
4 ounces cream cheese, softened
1/4 cup salted butter, softened
1 to 1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

Instructions:
1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.

2. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.

3. Lightly grease a baking sheet. Punch down the dough and roll into a 12 inch by 18 inch rectangle on the greased baking sheet.

4. Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Pour on crushed berry mixture. Sprinkle with cup of whole berries. Roll up tightly lengthwise so you have one long roll. Use a sharp knife to cut the dough into 12 one-inch slices.

5. Place the slices onto a lightly greased 9x13 pan. Cover and let rise 30 to 45 minutes.

6. Preheat oven to 325 degrees. Bake the rolls for about 30 minutes, until light brown on top.

7. While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.

8. Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.