I just realized that my last post also had blueberries…oh well. =) Another test down today and so I actually had all afternoon to bake. When I moved to Johnson City for undergrad, the first time I went to the mall I had my heart set on a Cinnabon only to discover they didn’t have a Cinnabon! How can you call yourself a mall and not have a Cinnabon? All they had was a pretzel place that had a cinnamon sugar pretzel. It was a far cry from the gooey cinnamon roll I had my heart set on. Over the weekend I was at the mall only to discover that the pretzel place has closed too, so I decided I’d make my own cinnamon rolls after my test today. I’ve made cinnamon rolls many times before, but I believe these may be the best ever! The bread was soft and light; it rose beautifully and the blueberries added a delightful freshness. Enjoy!

Blueberry Cinnamon Rolls
1/2 cup milk
8 tbsp butter
1/2 cup warm water
1 envelope instant yeast
1/4 cup sugar
1 large egg plus 2 large egg yolks
1 1/2 tsp salt
4-4 1/4 cups all purpose flour

3/4 cup brown sugar
1/2 tbsp cinnamon
3/4 cup fresh blueberries
6 tbsp softened butter

1 stick butter softened
4 cups powdered sugar
1 tsp vanilla
3-4 tbsp milk or heavy cream

1. For the dough: Heat the milk and butter in a small saucepan or in the microwave until the butter melts. Remove the pan from the heat and set aside until mixture is lukewarm.
2. In the bowl of a standing mixer fitted with the paddle, mix together the water, yeast, sugar, eggs, and yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed until the dough is smooth and freely clears the sides of the bowl (adding more flour 1 tbsp at a time if necessary). Scrape the dough onto a lightly floured work surface. Shape the dough into a round, place it in a very lightly oiled large bowl, and cover the bowl with plastic wrap. Leave in a warm, draft-free spot until doubled in bulk.
3. To Roll and Fill the Dough: After the dough has doubled, press it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16×12 inch rectangle, with a long side facing you. Spread butter evenly over dough. Mix together the remaining filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a 1/2 inch border at the far edge. Roll dough into a cylinder. Grease a 13 by 9 inch baking dish. Cut the roll into 12 equal pieces using dental floss and place the rolls, cut side up, evenly in the prepared baking dish. Cover with plastic wrap and place in a warm, draft free spot until doubled in bulk.
4. To Bake the Rolls: When the rolls are almost fully risen, adjust the oven rack to 350 degrees. Bake the rolls until golden brown, 25-30 minutes.
5. Beat all ingredients for the frosting until smooth. Spread over warm rolls.

Categories: Breads, Breakfast, Yeast Breads

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