Blueberry Cinnamon Rolls
Ingredients:
For the Dough:
1 cup whole milk
1/4 cup unsalted butter
1/4 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
2 large eggs
4 cups all-purpose flour
1/2 teaspoon salt
For the Filling:
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1 tablespoon ground cinnamon
1 cup fresh or frozen blueberries (if using frozen, do not thaw)
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract
Instructions:
1. Prepare the Dough:
In a small saucepan, heat the milk and butter over medium heat until the butter is melted and the mixture is warm (about 110°F/45°C). Remove from heat and stir in the granulated sugar.
Sprinkle the yeast over the warm milk mixture and let it sit for 5 minutes until it becomes frothy.
In a large mixing bowl, whisk together the eggs.
Gradually add the warm milk mixture to the eggs, mixing until combined.
Add the flour and salt, and mix until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
2. Prepare the Filling:
In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until smooth.
3. Roll Out the Dough:
Once the dough has risen, punch it down and turn it out onto a floured surface.
Roll the dough into a rectangle about 1/4-inch thick.
4. Add the Filling:
Spread the cinnamon-sugar mixture evenly over the dough.
Sprinkle the blueberries evenly over the filling.
5. Roll and Slice:
Carefully roll the dough into a log, starting from the long edge.
Slice the roll into 12 equal pieces.
6. Bake:
Preheat your oven to 350°F (175°C).
Arrange the rolls in a greased 9×13-inch baking dish.
Bake for 25-30 minutes, or until the rolls are golden brown and cooked through.
7. Prepare the Glaze:
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