1-Warm milk and activate yeast: Creating blueberry cinnamon rolls from scratch is straightforward and rewarding, starting with preparing a simple yeast dough. Begin by warming your milk to a cozy 95-104°F and mixing it with yeast and sugar to get things bubbly. This step ensures your dough rises nicely, leading to fluffy, homemade blueberry cinnamon rolls.

2-Mix dough in a stand mixer: Once your yeast is active, move to a stand mixer where you add flour, salt, and eggs to the mix. Blend on low speed until it forms a thick dough, then gradually incorporate softened butter. Keep mixing on medium speed for about 10 minutes until the dough is soft and strong, pulling away from the bowl sides.

3-Let dough rise fully: If you’re kneading by hand, work the dough until it’s elastic and smooth, which takes around 10 minutes. Shape it into a ball, cover it, and let it rise in a warm spot for 1 to 1 ½ hours until it doubles in size. While the dough rises, cook the blueberry filling by heating blueberries, sugar, cornstarch, lemon juice, zest, cinnamon, and salt until thickened.

4-Prepare and spread filling: Roll out the risen dough into a 12×16 inch rectangle on a floured surface and spread the cooled filling, leaving a border. Roll it up tightly, cut into 12 pieces, and place them in a prepared baking dish. Let them rise again, then bake at 350°F for 25-28 minutes until golden. After cooling for 20 minutes, top with frosting made from cream cheese, butter, sugar, vanilla, salt, and reserved filling.

5-Bake until golden brown: Roll out the risen dough into a 12×16 inch rectangle on a floured surface and spread the cooled filling, leaving a border. Roll it up tightly, cut into 12 pieces, and place them in a prepared baking dish. Let them rise again, then bake at 350°F for 25-28 minutes until golden. After cooling for 20 minutes, top with frosting made from cream cheese, butter, sugar, vanilla, salt, and reserved filling.