Fresh out of the oven Blueberry Cinnamon Rolls cooked in a cast iron skillet Recipe here
Ingredients and Substitutions for Blueberry Cinnamon Rolls
- Yeast
- milk
- Sugar
- butter
- salt
- eggs
- flour
- brown sugar
- cinnamon
- powdered sugar
- cream cheese
- vanilla extract
- blueberries
How to Mix the Dough
- 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.
Rolling the Dough
- 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 ¼” 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.
Cutting the Dough
- Cut the dough into 1 ¼”-1 ½” 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.