Serves 12
Directions
- 1Mix dough until elastic and soft.
- 2Cover and bulk proof for 1 hour or until doubled in size.
- 3Roll out to a 12x18 inch rectangle.
- 4Evenly spread cinnamon/butter mixture on top.
- 5Spread the blueberry jam on top.
- 6Carefully roll the cinnamon rolls up.
- 7Slice your log into 12 pieces.
- 8Place into your casserole dish and cover and proof for 1 hour or until doubled its size.
- 9Bake at 350 for 25-30 minutes or until golden brown.
- 10Spread your cream cheese frosting on top.
- 11Enjoy!
Ingredients
- 240 g milk
- 76 g butter
- 100 g sugar
- 0.5 teaspoon salt
- 510 g bread flour
- 2.25 teaspoons active dry yeast
- 2 large eggs
- 0.33 cup brown sugar
- 4 Tbsp. softened butter
- 2 tsp. cinnamon
- 300 g blueberries fresh or frozen
- 130 g granulated sugar
- 0.5 tsp salt
- 0.5 tsp ground cinnamon
- 1 tbsp all-purpose flour
- 2 tbsp water
- 1 tbsp blueberry filling
- 110 g cream cheese
- 3 tbsp icing sugar
- 0.5 tsp vanilla extract
- 30 g whipping cream
Equipment
baking dishrolling pinknifecasserole dish
Tips
- The juice from the blueberry jam baked into the cinnamon rolls makes these moist and soft for days on end!
- Use dental floss or a very sharp knife to slice your log into 12 pieces.
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