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Blueberry Cinnamon Rolls (KitchenAid Version)
Ingredients (makes 12 rolls)
For the Dough:
¾ cup warm milk (110°F)


2 ¼ tsp instant yeast (1 packet)


¼ cup sugar


1 egg + 1 egg yolk, room temp


¼ cup unsalted butter, melted


3 cups all-purpose flour


½ tsp salt


For the Filling:
1 cup fresh or frozen blueberries


½ cup sugar


2 tsp cornstarch


1 tsp cinnamon


2 tbsp butter, softened


For the Glaze:
4 oz cream cheese, softened


¼ cup butter, softened


1 cup powdered sugar


½ tsp vanilla extract


1–2 tbsp milk (for consistency)



Instructions
Make the Dough (KitchenAid)


In the bowl of your KitchenAid stand mixer, whisk together warm milk, yeast, and sugar. Let sit 5 minutes until foamy.


Add egg, yolk, and melted butter, then mix with the paddle attachment until combined.


Switch to the dough hook. Add flour and salt, mixing on low until dough comes together.


Knead with the dough hook on medium speed (speed 2) for 5–7 minutes until smooth and elastic.


Transfer to a greased bowl, cover, and let rise 1–1.5 hours until doubled.


Prepare the Blueberry Filling


In a small saucepan, heat blueberries, sugar, and cornstarch over medium heat until thickened into a jammy texture (5–7 minutes). Let cool.


Assemble Rolls


Roll risen dough into a rectangle (12x18 inches).


Spread with softened butter, then blueberry filling, and sprinkle with cinnamon.


Roll tightly into a log, cut into 12 even pieces.


Second Rise


Place rolls in a greased 9x13 pan. Cover and let rise 30–45 minutes until puffy.


Bake


Preheat oven to 350°F (175°C).


Bake 25–30 minutes until golden brown.


Glaze


In the mixer (paddle attachment), beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth.


Spread over warm rolls.