Blueberry Cinnamon Rolls

Have you ever thought about a recipe and couldn't rest until you tried it for yourself? I've been dreaming (I mean literally having dreams in my sleep!) about these Blueberry Cinnamon Rolls ever since Susan from Food Blogga posted about them last month. If you've been following my blog for a while, you know how much I love a good cinnamon sticky bun, but I never thought of putting fresh blueberries in a cinnamon roll. As Ina would say, "Butter, cinnamon, and blueberries baked in sweet dough, and topped with icing - how bad could that be??"
The dough is easy to make, especially if you have a food processor or heavy duty mixer - just put all the ingredients in and give them a whirr.


For the icing, I used some leftover cream cheese frosting which I had frozen from a batch of carrot cupcakes I made. I heated a little icing in the microwave just until it was "drizzle-able" and spread it on top of the warm roll (you must eat these warm!) They were heavenly with cream cheese icing and got all thumbs ups from the judging panel (the kids and I). Annie asked if we could make these AND sticky buns for Christmas morning next year. I suppose I will - and a new tradition is born! Thanks to Susan and her mom for sharing the recipe!

Blueberry Cinnamon Rolls
Adapted from recipe for Mom's Blueberry Sweet Rolls from Susan at Food Blogga
Makes 12 rolls

Dough:
2 packets of yeast
1/2 cup warm water
3/4 cup warm milk
1 cup melted butter
2 large eggs
1 cup granulated sugar
1 teaspoon salt
1 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour plus enough to form a workable dough
3 tablespoons melted butter for brushing over dough

Blueberry Filling:
1 pint fresh blueberries
1/2 cup granulated sugar
1 tablespoon all-purpose flour
2 teaspoons ground cinnamon

Vanilla Cream Cheese Icing:
2 tablespoons unsalted butter, room temperature
2 cups confectioners' sugar, sifted
1/4 teaspoon pure vanilla extract
3 ounces cream cheese, room temperature

1. Mix all of the dough ingredients in a large bowl, and knead lightly by hand until the dough comes together. (I mixed the dough in a food processor with 4 1/2 cups flour and then worked more flour in by hand until a ball formed. I'm sure you could also use a heavy-duty mixer fitted with a dough hook.) Roll into a ball, wrap in plastic wrap, and refrigerate overnight.
2. The next day, remove the dough from the refrigerator and let it rest on the counter until it's just cool or at room temperature.
3. Butter a 9x13 pan or coat with cooking spray.
4. On a floured surface, roll out the dough into a large rectangle, about 12 x 18 inches. Brush with 3 tablespoons melted butter.
5. In a medium bowl, mix the blueberries, granulated sugar, flour, and cinnamon, until well coated, and spread evenly over the dough. Lightly press the berries with your hand so they stick into the dough. Starting with the long side closest to you, begin rolling the dough as tightly as you can, tucking in any stray blueberries as you go. Place the end seam side down, and tuck the ends of the roll under so the berries don't escape. Using a sharp serrated knife, cut the roll into 12 equal pieces.
6. Place the rolls, cut side up, in the prepared pan. Cover with a clean dish towel, and allow to rest on the counter top for 45-60 minutes, until risen and puffy.
6. Preheat the oven to 350 degrees F about 15 minutes before ready to bake. Bake for 40-45 minutes, or until the tops are golden and a toothpick inserted into the center of the dough comes out clean. Place pan on a rack and cool slightly.
6. Place all icing ingredients in a bowl and beat until well combined. Add milk one teaspoon at a time until desired consistency is achieved. Drizzle icing over rolls and serve warm.
7. Be prepared to receive the "Best Mom of the Year" Award.