Pammy's Kitchen

For the Dough:

240g (1 cup) whole milk, warm (110°F/43°C)

10g (2 ¼ tsp) instant yeast

60g (¼ cup) granulated sugar

2 large eggs, room temperature

110g (½ Cup) unsalted butter, softened

500g (4 cups) bread flour (you might have to add up to 2-3 tbsp more of flour depending on flour brand. If it’s too sticky add 1 at a time)

5g (1 tsp) salt

For the Blueberry Filling:

250g (2 cups) fresh blueberries

50g (¼ cup) granulated sugar

10g (1 tbsp) cornstarch

10g (1 tbsp) lemon juice

½ tsp vanilla extract

For the Cinnamon-Sugar Layer:

110g (½ cup) unsalted butter, softened

100g (½ cup) brown sugar

2 tsp cinnamon

For the Streusel Topping:

60g (½ cup) all-purpose flour

50g (¼ cup) brown sugar

40g (3 tosp) unsalted butter, melted

¼ tsp salt

For the Vanilla Glaze:

120g (1 cup) powdered sugar

15g (1 tbsp) milk or more depending on desired consistency

½ tsp vanilla extract

Instructions

1. In a bowl, mix warm milk, yeast, and sugar.
   Let sit for 5-10 minutes until foamy.
2.  Add eggs and softened butter, mixing until combined.
3.  Gradually add flour and salt. Knead for 8-10 minutes until the dough is smooth and slightly tacky. If dough is too sticky and sticking to the bottom of the bowl, make sure you are adding more flour as needed. 1tbsp at a time while kneading longer. The dough needs to have structure to hold the heavy filling.
   • Do a window pane test to verify the dough is ready. To perform the window pane test for cinnamon roll dough, gently stretch a small piece of dough between your fingers until it becomes thin enough to see light through without tearing. This will indicate sufficient gluten development
4. Transfer to a greased bowl, cover, and let rise for 90 minutes or until doubled.
5. While the dough rises, make the blueberry filling. In a saucepan over medium heat, combine blueberries, sugar, cornstarch, and lemon juice.
6. Cook for 5-7 minutes until thickened. Stir in vanilla and let cool. It should not be watery. It should be thick like a blueberry compote.
7. Mix softened butter, brown sugar, and cinnamon into a paste.
8. Once dough has doubled, roll it into a 14×18 inch (35×45 cm) rectangle. Spread the cinnamon-sugar butter evenly.
9. Dollop and gently spread the blueberry filling over the butter layer. Make sure the filling is not warm or watery.
10.  Roll tightly from the long side and slice into about 12 equal rolls. You might have to cut the edges (extra) as they might not get much filling but you can still bake them. It will be a bit messy and don’t worry if some filling is falling out. I use a sharp serrated knife to cut the rolls.
11. Preheat oven to 350°F (175°C).
12. Arrange rolls in a greased 9×13 inch pan. Cover and let rise for 45 minutes.
13. Meanwhile, mix flour, brown sugar, melted butter, and salt to form a crumbly streusel.
14. Sprinkle the streusel generously over the rolls.
15.  Bake for 23-28 minutes, covering with foil at the 20-minute mark to prevent over-browning. Don’t let them brown too much, they should be slightly golden brown on the edges. 
16.  Whisk together glaze ingredients and drizzle over warm rolls.