- 2 1/4 tsp active yeast
- 1 cup milk, warmed to 105-110F
- 1/2 cup sugar
- 1/3 cup butter, softened
- 1 tsp salt
- 2 eggs
- 4 cups all purpose flour
- 1 cup brown sugar
- 3 tbsp cinnamon
- 3 tbsp butter, softened
- 1 cup blueberries
- 6 tbsp butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup cream cheese
- 1 tsp vanilla
- pinch of salt
- Dissolve the yeast in milk with 1tsp of your sugar. Let it sit until the mixture begins to foam. It will be about 5 minutes.
- Add in the remaining sugar, butter, salt, eggs, and flour.
- Mix until a dough forms.
- Grease a large glass bowl, and place the dough inside. Cover completely and set in a warm place in your kitchen. Allow it to rise for 1 hour or until it doubles in size.
- Combine brown sugar and cinnamon in a bowl until it makes a fine sand.
- Roll out dough on a lightly floured surface until it reaches about 15” x 12”. You want it to be about 1/4” thick.
- Spread your softened butter over the surface and then sprinkle with your cinnamon sugar mix.
- Spread your blueberries evenly throughout.
- Tightly and carefully, roll your dough up into a tight roll.
- Cut the dough into 1 1/4”-1 1/2” slices.
- Place the cinnamon rolls into a greased 13” x 9” baking dish.
- Preheat your oven to 350F.
- Cover the rolls loosely with a kitchen towel and allow them to rise for about 30 minutes (until they double in size)
- Bake in the oven for 20-25 minutes, until they are cooked through and just starting to brown.
- Mix together the icing ingredients with an electric mixer until it is creamy and smooth.
- Once the cinnamon rolls have come out of the oven, place the icing on while they are still hot.
- If you’d like, you can also top with additional warmed blueberries.
- If your yeast does not begin to foam after 5 minutes, you need to throw it out and start over. It means the yeast is bad and did not activate.