Ingredients
For the dough1 ¼ cups warm milk
3 cups all purpose flour
1 pkg (5 g) instant dry yeast
3 tbsp melted butter
2 tsp vanilla extract
¼ tsp salt
¼ cup sugar
2 eggs, slightly beaten
For the filling1 cup brown sugar
½ cup very soft butter
2 tsp cinnamon
2½ cups blueberries
For the Sticky Glaze
1 cup brown sugar
½ cup melted butter
For the Vanilla Glaze (optional)1 cup icing sugar (powdered sugar)
½ tsp vanilla extract
2 tbsp milk (approximately)
InstructionsTo prepare the dough
Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
Add the melted butter, warm milk, eggs and vanilla extract.
Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps.
If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 1 cup of flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon.
Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.
Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
Roll the rested dough our into a large rectangle about 12x18 inches.
For the Sticky glaze
Combine the 1 cup brown sugar and ½ cup melted butter in the bottom of the pan before adding the rolls.
For the filling
Combine 1 cup brown sugar, the soft butter and cinnamon to make a paste.
Spread this mixture on the rolled out dough. Evenly sprinkle on the blueberries.
Starting at the short side of the rectangle, roll the dough into a log, pinching the dough together to seal at the end of the roll.
Cut the roll into 12 equal pieces and place in the bottom of a greased 9x13 baking pan.
Cover the baking pan with a clean tea towel and allow the rolls to rise until at least doubled in size, about 1 to 1 ½ hours. (I sometimes let them rise in the fridge overnight and pop them into the oven in the morning. I’ve also frozen them before they rise and take them out of the freezer to rise overnight on the counter top before going to bed)
Bake at 350 degrees F for 30-40 minutes or until the rolls spring back when touched in the middle of the pan. Frost with vanilla glaze if desired.
For the Vanilla Glaze
Whisk all three ingredients together until smooth and drizzle over the cinnamon rolls. If the glaze seems too thin, add a little more icing sugar.
Notes
Source recipes -Here-
For the dough1 ¼ cups warm milk
3 cups all purpose flour
1 pkg (5 g) instant dry yeast
3 tbsp melted butter
2 tsp vanilla extract
¼ tsp salt
¼ cup sugar
2 eggs, slightly beaten
For the filling1 cup brown sugar
½ cup very soft butter
2 tsp cinnamon
2½ cups blueberries
For the Sticky Glaze
1 cup brown sugar
½ cup melted butter
For the Vanilla Glaze (optional)1 cup icing sugar (powdered sugar)
½ tsp vanilla extract
2 tbsp milk (approximately)
InstructionsTo prepare the dough
Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
Add the melted butter, warm milk, eggs and vanilla extract.
Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps.
If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 1 cup of flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon.
Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.
Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
Roll the rested dough our into a large rectangle about 12x18 inches.
For the Sticky glaze
Combine the 1 cup brown sugar and ½ cup melted butter in the bottom of the pan before adding the rolls.
For the filling
Combine 1 cup brown sugar, the soft butter and cinnamon to make a paste.
Spread this mixture on the rolled out dough. Evenly sprinkle on the blueberries.
Starting at the short side of the rectangle, roll the dough into a log, pinching the dough together to seal at the end of the roll.
Cut the roll into 12 equal pieces and place in the bottom of a greased 9x13 baking pan.
Cover the baking pan with a clean tea towel and allow the rolls to rise until at least doubled in size, about 1 to 1 ½ hours. (I sometimes let them rise in the fridge overnight and pop them into the oven in the morning. I’ve also frozen them before they rise and take them out of the freezer to rise overnight on the counter top before going to bed)
Bake at 350 degrees F for 30-40 minutes or until the rolls spring back when touched in the middle of the pan. Frost with vanilla glaze if desired.
For the Vanilla Glaze
Whisk all three ingredients together until smooth and drizzle over the cinnamon rolls. If the glaze seems too thin, add a little more icing sugar.
Notes
Source recipes -Here-
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