Blueberry Cinnamon Rolls (Print Version)

# Ingredients:

→ Dough

01 - 1 cup warm milk
02 - 2 1/4 teaspoons active dry yeast (one packet)
03 - 1/4 cup granulated sugar
04 - 1/4 cup melted butter
05 - 1 teaspoon salt
06 - 2 eggs
07 - 4 cups all-purpose flour

→ Filling

08 - 1 cup fresh blueberries
09 - 1/2 cup brown sugar
10 - 2 tablespoons cinnamon
11 - 2 tablespoons melted butter

→ Frosting

12 - 4 ounces cream cheese, softened
13 - 1/4 cup butter, softened
14 - 1 cup powdered sugar
15 - 1 teaspoon vanilla extract

# Instructions:

01 - Pour the warm milk into a large bowl, add the yeast and a teaspoon of the sugar. Give it a gentle stir and let it sit for about 10 minutes until it's frothy and bubbly.
02 - Add the rest of the sugar, melted butter, salt, and eggs to the frothy yeast mixture. Start adding flour gradually, mixing until you get a soft, slightly sticky dough. Turn it out onto a floured surface and knead for about 5 minutes until smooth and elastic.
03 - Place your dough in a greased bowl, turning once to coat the top. Cover with a clean kitchen towel and set it somewhere warm for about an hour, or until it doubles in size.
04 - While the dough rises, mix the brown sugar and cinnamon in a small bowl. Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle about 1/4 inch thick. Brush the entire surface with melted butter, then sprinkle evenly with your cinnamon-sugar mixture. Scatter the fresh blueberries on top, gently pressing them into the dough.
05 - Starting from the long edge, roll the dough tightly into a log, pinching the seam to seal it. Use a sharp knife (or unflavored dental floss for cleaner cuts) to slice the log into 12 equal pieces.
06 - Place the rolls in a greased 9x13 inch baking dish, leaving a little space between each one. Cover again with a towel and let them rise for another 30 minutes until they're puffy and touching each other.
07 - Heat your oven to 350°F. Bake the rolls for about 25 minutes until they're golden brown on top. If they start browning too quickly, tent them with foil.
08 - While the rolls are baking, beat together the softened cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
09 - When the rolls come out of the oven, let them cool for just 5 minutes, then spread the frosting over the top while they're still warm so it melts slightly into the rolls. Serve while still warm for the best experience.

# Notes:

01 - Press blueberries gently into the dough before rolling to keep them from all shifting to one end.
02 - If rolls brown too quickly in the oven, loosely cover with aluminum foil to prevent burning.
03 - Try adding lemon zest to the dough or filling for a bright citrus contrast to the sweet blueberries.
04 - Unflavored dental floss works better than a knife for cutting the roll without squishing it.
05 - For a fancier frosting, replace half the cream cheese with mascarpone cheese.

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