Blueberry Cinnamon Rolls

Prep Time 30

Cook Time 25

Servings 12

2 1/2-3 cups flour Start with 2 1/2 and add a bit more at a time if your dough is too runny to work with.
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter melted
1 egg room temperature
1 cup buttermilk
1 tsp vanilla

Preheat oven to 375° F and grease a 9 x 13 baking pan
In your stand mixer bowl (if using) combine flour, sugar, baking powder, baking soda and salt. Mix until combined.
In a separate bowl mix melted butter, egg, buttermilk and vanilla
Slowly add wet ingredients to dry ingredients while mixing. Mix until your dough is stretchy and can be handled.
Optional: Remove your dough, and wrap in plastic wrap. Form into a disk and chill in the fridge for 30 minutes to an hour

Roll out your dough into a 12-inch by 16-inch rectangle (approximately) on a floured surface. Make sure you have a thin layer of flour on everything. You're going to have to roll up and lift your dough into the pan, so you don't want it sticking to your counter!
Mix the butter, brown sugar and cinnamon for the filling in a bowl until it forms a paste (It's okay to melt your butter slightly in the microwave so it's easier to mix).
Spread the filling in a thin layer over your dough.
Sprinkle fresh blueberries on top of the filling.
Roll up your cinnamon rolls at the long edge. Try to roll tightly.
Cut your log of rolled dough into 12 pieces. Turn the pieces sideways and lay in your prepared baking dish.
Bake at 375° for 20-25 minutes, or until dough is slightly golden brown on the top.

While your cinnamon rolls bake, make the cream cheese frosting.
Using a hand mixer, beat softened cream cheese and butter with powdered sugar and vanilla until well mixed.
When cinnamon rolls are out of the oven and still warm, place a generous dollop of cream cheese frosting on top of each one. Spread the frosting with a knife of rubber spatula.
If you want to, top your cinnamon rolls with more blueberries or just enjoy as is!