Step 1: Prepare the Dough

1. Activate the Yeast:

In a small bowl, combine 1/4 cup warm water (about 110°F) with 1 packet of active dry yeast and 1 tablespoon of granulated sugar. Stir gently and let the mixture sit for about 5 minutes until it becomes foamy. This means the yeast is activated and ready to use.

2. Warm the Wet Ingredients:

In a small saucepan, heat 1/2 cup whole milk and 1/4 cup unsalted butter over medium heat until the butter is melted and the mixture is warm (but not boiling). Remove from heat and let it cool slightly to about 110°F.

3. Combine the Dry Ingredients:

In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt.

4. Mix the Dough:

Make a well in the center of the flour mixture and pour in the activated yeast mixture, the warm milk-butter mixture, and 1 large egg. Stir the ingredients together until a sticky dough forms. If the dough is too sticky, add an extra 1/4 cup of flour gradually.

5. Knead the Dough:

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough becomes smooth and elastic. If the dough sticks to your hands or the surface, add a little more flour as needed.

6. Let the Dough Rise:

Place the kneaded dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.

Step 2: Make the Blueberry Filling

1. Prepare the Blueberries:

In a small saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar, 1 tablespoon lemon juice, and 1 teaspoon lemon zest. Cook over medium heat for about 5 minutes, stirring frequently until the blueberries begin to release their juices.

2. Thicken the Blueberry Sauce:

In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water to create a slurry. Stir the cornstarch mixture into the blueberry sauce and cook for another 2-3 minutes, or until the sauce has thickened. Remove from heat and let the mixture cool to room temperature.

3. Butter and Cinnamon:

While the blueberry sauce cools, soften 1/4 cup unsalted butter and mix it with 1 tablespoon ground cinnamon. This will be spread on the dough before adding the blueberry filling.

Step 3: Assemble the Cinnamon Rolls

1. Roll Out the Dough:

Once the dough has risen, punch it down to release any air bubbles. Turn the dough out onto a floured surface and roll it into a large rectangle, about 14×9 inches in size. The dough should be about 1/4 inch thick.

2. Spread the Cinnamon Butter:

Using a spatula or pastry brush, spread the cinnamon butter mixture evenly over the rolled-out dough, leaving a small border around the edges.

3. Add the Blueberry Filling:

Spoon the cooled blueberry sauce over the cinnamon butter, spreading it evenly across the surface of the dough. Be sure to distribute the blueberries evenly so that every roll has some of that delicious fruity filling.

4. Roll Up the Dough:

Starting at the long side of the rectangle, tightly roll the dough into a log, similar to how you would roll up a jelly roll. Pinch the seams to seal the dough.

5. Slice the Rolls:

Using a sharp knife or dental floss (a great trick for clean cuts!), slice the log into 12 equal pieces. Place the rolls, cut side up, into a greased 9×13-inch baking dish.

Step 4: Second Rise and Baking

1. Let the Rolls Rise Again:

Cover the baking dish with a kitchen towel and let the rolls rise for another 30-40 minutes in a warm place, or until they’ve puffed up and filled out the dish.

2. Preheat the Oven:

While the rolls are rising, preheat your oven to 350°F (175°C).

3. Bake the Rolls:

Once the rolls have risen, bake them in the preheated oven for 20-25 minutes, or until they are golden brown on top and cooked through. You’ll know they’re done when the center rolls are no longer doughy.

4. Cool Slightly:

Remove the rolls from the oven and let them cool for about 10 minutes before adding the glaze.

Step 5: Make the Cream Cheese Glaze

1. Whisk the Glaze:

In a medium bowl, beat together 4 ounces softened cream cheese, 1/4 cup unsalted butter, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy. Add 2-3 tablespoons of milk to achieve your desired consistency—thicker for a spreadable glaze, or thinner for a drizzling glaze.

2. Glaze the Rolls:

Once the rolls have cooled slightly, generously drizzle or spread the cream cheese glaze over the top of the warm rolls. The glaze will melt slightly into the rolls, adding an extra layer of sweetness and creaminess.

Step 6: Serve and Enjoy

Your Blueberry Cinnamon Rolls are now ready to be enjoyed! Serve them warm for the best flavor and texture. These rolls are perfect for breakfast, brunch, or dessert, and they pair wonderfully with a cup of coffee or tea.