Blueberry Cinnamon Rolls

Quick Info

Prep: 45m | Cook: 20m | Servings: 8 rolls

🛒 Ingredients

Dough

• 4 cups all-purpose flour
• 4 tbsp butter, softened
• 1 cup milk
• 1 packet (2 1/2 tsp) yeast
• 1/4 cup granulated sugar
• 1 large egg
• Pinch of salt
• 1/4 cup water

Blueberry Whiskey Filling

• 1.5 cups blueberries
• 2 oz Skrewball peanut butter whiskey
• 1/4 cup granulated sugar
• 2 tbsp brown sugar
• Ground cinnamon & brown sugar (for sprinkling)
• Melted butter (for brushing dough)

Soak & Frosting

• 1/2 cup warm heavy cream (for baking soak)
• 4 tbsp cream cheese, softened
• 1–2 tbsp reserved blueberry filling
• 2 cups powdered sugar
• 2 tbsp butter, melted
• 2 tsp vanilla extract
• 4 tbsp milk (or cream)

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🍳 Equipment

• Large cast iron skillet (or baking pan)
• Saucepot
• Rolling pin
• Mixing bowls

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📋 Instructions

1. Make Dough: In a bowl, combine dry dough ingredients, then mix in softened butter, milk, egg, and water. Knead until smooth and non-sticky (add a touch of flour if needed). Cover and rest for 1 hour until doubled.
2. Make Filling: In a saucepot, combine blueberries, Skrewball whiskey, granulated sugar, and brown sugar. Boil for 5 minutes, then simmer for 25–30 minutes until reduced to a thick syrup. Reserve 1–2 tbsp for frosting, and let remaining filling cool completely.
3. Assemble: Roll proofed dough into a 9x13-inch rectangle on a floured counter. Brush with melted butter, sprinkle with cinnamon and brown sugar, and spread cooled blueberry filling evenly.
4. Roll tightly, cut into 8 even rolls, and place in a buttered cast iron skillet.
5. Pour 1/2 cup warm heavy cream over top and into crevices between rolls.
6. Bake at 350°F (175°C) for 20 minutes. Rest for 10 minutes.
7. Blend softened cream cheese with the reserved blueberry filling, powdered sugar, melted butter, vanilla, and milk until smooth; spread over warm rolls.

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💡 Notes & Variations

• The warm heavy cream soak creates a rich, bakery-style soft crumb.

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