Activate the Yeast First, gently warm 1 cup of whole milk to 100–110°F (38–43°C). Use an instant‐read thermometer to be precise—any hotter and you risk killing the yeast, any cooler and it won’t bloom properly. Sprinkle 3 teaspoons of active dry yeast over the surface of the milk. Give it a gentle stir to moisten all the granules, then let it sit undisturbed for 5–10 minutes. You’re looking for a foamy, bubbly surface—that’s your sign that the yeast is alive and ready to go.

First, gently warm 1 cup of whole milk to 100–110°F (38–43°C). Use an instant‐read thermometer to be precise—any hotter and you risk killing the yeast, any cooler and it won’t bloom properly.

Sprinkle 3 teaspoons of active dry yeast over the surface of the milk. Give it a gentle stir to moisten all the granules, then let it sit undisturbed for 5–10 minutes. You’re looking for a foamy, bubbly surface—that’s your sign that the yeast is alive and ready to go.

Mix & Knead the Dough In the bowl of a stand mixer (or a large mixing bowl if kneading by hand), combine the foamy yeast mixture with ⅓ cup granulated sugar, ⅓ cup melted unsalted butter, 2 room-temperature eggs, and 1 teaspoon vanilla extract. Mix on low just until combined. With the mixer running on low (or using a sturdy wooden spoon), gradually add 4 cups of bread flour and 1 teaspoon salt. Once the dough begins to pull away from the sides of the bowl, switch to the dough hook (or flour your work surface if kneading by hand). Knead for 8–10 minutes: If using the stand mixer, knead on medium-low until the dough is smooth, elastic, and slightly tacky. By hand, turn the dough out onto a floured surface and push it away with the heel of your hand, fold it back over itself, rotate 90°, and repeat. You’ll know it’s ready when it passes the “windowpane test”—stretch a small piece until it becomes thin enough to see light through without tearing.

In the bowl of a stand mixer (or a large mixing bowl if kneading by hand), combine the foamy yeast mixture with ⅓ cup granulated sugar, ⅓ cup melted unsalted butter, 2 room-temperature eggs, and 1 teaspoon vanilla extract. Mix on low just until combined.

With the mixer running on low (or using a sturdy wooden spoon), gradually add 4 cups of bread flour and 1 teaspoon salt. Once the dough begins to pull away from the sides of the bowl, switch to the dough hook (or flour your work surface if kneading by hand).

Knead for 8–10 minutes: If using the stand mixer, knead on medium-low until the dough is smooth, elastic, and slightly tacky. By hand, turn the dough out onto a floured surface and push it away with the heel of your hand, fold it back over itself, rotate 90°, and repeat. You’ll know it’s ready when it passes the “windowpane test”—stretch a small piece until it becomes thin enough to see light through without tearing.

First Rise (Bulk Fermentation) Lightly grease a large bowl with oil or nonstick spray. Shape your kneaded dough into a ball and place it seam-side down in the bowl. Cover snugly with plastic wrap or a clean kitchen towel, then tuck the bowl into a warm, draft-free spot (like an off oven with just the light on). Let the dough rise 60–90 minutes, or until it’s doubled in volume. To check, gently press two fingers into the dough—if the indentation remains, it’s ready.

Lightly grease a large bowl with oil or nonstick spray. Shape your kneaded dough into a ball and place it seam-side down in the bowl.

Cover snugly with plastic wrap or a clean kitchen towel, then tuck the bowl into a warm, draft-free spot (like an off oven with just the light on).

Let the dough rise 60–90 minutes, or until it’s doubled in volume. To check, gently press two fingers into the dough—if the indentation remains, it’s ready.

Prepare the Filling & Jam While the dough is rising, whisk together 1½ cups light brown sugar and 1½ tablespoons ground cinnamon in a small bowl. In a separate saucepan, make your blueberry jam: combine 1½ cups blueberries and 3 tablespoons honey. Mash slightly, bring to a gentle simmer, and let cook 12–15 minutes, stirring occasionally, until thick and jammy. Transfer to a bowl to cool. Reserve 2 tablespoons of this jam for the frosting.

While the dough is rising, whisk together 1½ cups light brown sugar and 1½ tablespoons ground cinnamon in a small bowl.

In a separate saucepan, make your blueberry jam: combine 1½ cups blueberries and 3 tablespoons honey. Mash slightly, bring to a gentle simmer, and let cook 12–15 minutes, stirring occasionally, until thick and jammy. Transfer to a bowl to cool. Reserve 2 tablespoons of this jam for the frosting.

Shape the Rolls Once the dough has doubled, punch it down to deflate. Turn it out onto a lightly floured surface and roll it into a 12×18-inch rectangle (about ¼-inch thick). Evenly spread ¼ cup softened butter all over the dough, right up to the edges. Sprinkle the cinnamon-sugar mixture in an even layer on top. Finally, dot or gently spread ¾ cup of the blueberry jam over the sugar, leaving a small margin on one long side for sealing.

Once the dough has doubled, punch it down to deflate. Turn it out onto a lightly floured surface and roll it into a 12×18-inch rectangle (about ¼-inch thick).

Evenly spread ¼ cup softened butter all over the dough, right up to the edges. Sprinkle the cinnamon-sugar mixture in an even layer on top. Finally, dot or gently spread ¾ cup of the blueberry jam over the sugar, leaving a small margin on one long side for sealing.

Slice & Roll (my preferred slicing method) Cut the cinnamon roll dough into 12 equal pieces around 1 1/2 inch thick. Then roll each cinnamon roll up individually. I find cutting cinnamon rolls this way to be SO much easier! But, you can always roll then slice into 12 pieces.

Cut the cinnamon roll dough into 12 equal pieces around 1 1/2 inch thick. Then roll each cinnamon roll up individually. I find cutting cinnamon rolls this way to be SO much easier! But, you can always roll then slice into 12 pieces.

Second Rise in the Pan Generously butter a 9×13-inch baking pan, then sprinkle a teaspoon or two of brown sugar on the bottom for a little caramelized surprise. Arrange the 12 rolls, spiral-side up, in the pan, leaving just a small gap between them. Cover again with plastic wrap or a kitchen towel. Let them rise 30–45 minutes, until puffy and nearly touching each other. If you press lightly on the top, the dough should spring back slowly.

Generously butter a 9×13-inch baking pan, then sprinkle a teaspoon or two of brown sugar on the bottom for a little caramelized surprise.

Arrange the 12 rolls, spiral-side up, in the pan, leaving just a small gap between them. Cover again with plastic wrap or a kitchen towel.

Let them rise 30–45 minutes, until puffy and nearly touching each other. If you press lightly on the top, the dough should spring back slowly.

(Optional) Heavy Cream Boost For extra gooey, tender centers, pour ¼ cup heavy cream evenly over the rolls right before baking. The cream will seep in and create little pools of richness as they bake.

For extra gooey, tender centers, pour ¼ cup heavy cream evenly over the rolls right before baking. The cream will seep in and create little pools of richness as they bake.

Bake to Golden Perfection Preheat your oven to 350°F (175°C). Place the pan on the center rack and bake for 20–25 minutes, rotating halfway through for even browning. You want the tops to be golden brown and the centers fully set.

Preheat your oven to 350°F (175°C). Place the pan on the center rack and bake for 20–25 minutes, rotating halfway through for even browning. You want the tops to be golden brown and the centers fully set.

Make the Frosting While the rolls bake, beat 8 ounces room-temperature cream cheese and ½ cup room-temperature unsalted butter until smooth and creamy. Add 1 teaspoon vanilla extract and the reserved 2 tablespoons blueberry jam, mixing until fully incorporated. Gradually add 2 cups powdered sugar, one cup at a time, until the frosting is light, fluffy, and spreadable.

While the rolls bake, beat 8 ounces room-temperature cream cheese and ½ cup room-temperature unsalted butter until smooth and creamy. Add 1 teaspoon vanilla extract and the reserved 2 tablespoons blueberry jam, mixing until fully incorporated.

Gradually add 2 cups powdered sugar, one cup at a time, until the frosting is light, fluffy, and spreadable.

Glaze & Serve Once the rolls are out of the oven, let them cool in the pan for about 5 minutes—just enough so they don’t melt the frosting into a puddle. Using an offset spatula or a knife, generously spread the blueberry-cream cheese frosting over each warm roll, letting it drizzle into the nooks and crannies. Serve immediately and watch everyone swoon at the first gooey, blueberry-studded bite!

Once the rolls are out of the oven, let them cool in the pan for about 5 minutes—just enough so they don’t melt the frosting into a puddle.

Using an offset spatula or a knife, generously spread the blueberry-cream cheese frosting over each warm roll, letting it drizzle into the nooks and crannies.

Serve immediately and watch everyone swoon at the first gooey, blueberry-studded bite!