Step-by-Step Instructions

• Activate the Yeast: In a small bowl, combine 1 tablespoon of active dry yeast with 1 cup of warm milk. Let this mixture sit for about 10 minutes until it becomes frothy.
• Mix the Dry Ingredients: In a large mixing bowl, whisk together 4 cups of all-purpose flour, ½ cup of sugar, 1 teaspoon of ground cinnamon, and 1 teaspoon of salt.
• Combine Wet and Dry Ingredients: Pour the frothy yeast mixture into the bowl with your dry ingredients. Then, add ½ cup of melted unsalted butter and 2 large eggs. Mix until just combined.
• Knead the Dough: Transfer the dough onto a floured surface and knead for about 5-7 minutes until it’s smooth and elastic.
• Let the Dough Rise: Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise for about 1 hour or until it doubles in size.
• Prepare the Filling: Roll out the dough into a large rectangle and evenly distribute the 2 cups of fresh blueberries over the dough.
• Roll and Slice the Dough: Starting from one long edge, carefully roll the dough tightly into a log shape and slice the log into 12 equal pieces.
• Second Rise: Place the sliced rolls in a greased baking dish, cover with a towel, and let them rise for another 30-40 minutes.
• Bake the Rolls: Preheat your oven to 350°F (175°C). Once the rolls have finished rising, bake them for 20-25 minutes until golden brown.
• Optional Glaze: Drizzle the rolls with a sweet glaze made from mixing ½ cup powdered sugar and a little milk until smooth.