Blueberry Cinnamon Rolls 🌀

Dough: 🥚🥛🧈
• Dry yeast – 7 g (or 20 g fresh yeast)
• Milk – 200 ml
• Butter (82%) – 100 g
• Eggs – 2 🥚
• Sugar – 100 g 🍚
• Salt – a pinch 🧂
• Flour – 600 g 🌾

Filling: 🫐🍋
• Blueberries – 250 g 🫐
• Sugar – 125 g 🍚
• Lemon juice – 2 tsp 🍋

Glaze: 🍰🧈
• Cream cheese – 180 g 🧀
• Butter – 30 g 🧈
• Powdered sugar – 50 g 🍚
• Vanilla 🌿

Mix warm milk with sugar, a pinch of salt, and yeast. Beat the eggs 🥚 and add them along with the melted butter 🧈 to the milk 🥛. Mix well. Add the flour 🌾 and knead the dough until it’s smooth and no longer sticky. Let it rise for 1.5 hours ⏳.

Cook the blueberries 🫐, sugar 🍚, and lemon juice 🍋 over medium heat until thickened to a jam-like consistency. Roll out the dough into a rectangle, spread the blueberry jam, roll it up, and cut it into pieces. Line a baking dish with parchment paper and place the rolls inside. Let them rest for 20 minutes ⏳. Bake at 170°C (340°F) for 20-25 minutes 🔥.

For the glaze, mix melted butter 🧈 with cream cheese 🧀. Add powdered sugar 🍚 and vanilla 🌿, then stir until smooth. Spread the glaze over the warm rolls 🌀. 😋

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