Roll the dough out to roughly 12x20 on a floured surface. You want to have the short side parallel to you this time. (I took this picture from the side, so the short side is parallel to where I actually work from.)
I very lightly browned my butter. It had just a hint of that beautiful nuttiness.
Spread them evenly over the dough.
Blueberry Buttermilk Cinnamon Rolls (makes 8 large rolls)
1 (1/4 oz) package active dry yeast
1/2 c warm water, 110-º115º
1/3 c unsalted butter, melted
1/4 c granulated sugar
1/2 c buttermilk
1 tsp salt
1/2 tsp vanilla extract
3 1/2 - 4 c all-purpose flour
1 pint fresh blueberries, rinsed and picked over
1/4 c granulated sugar
Zest from 1/2 lemon
1/2 c unsalted butter, lightly browned
1/4 c brown sugar
1 tbs cinnamon
2 c powdered sugar
1/4 c buttermilk
- For dough: Dissolve the yeast in the warm water in a small dish. Let stand 5-10 minutes. In a large bowl, mix butter and sugar until thoroughly combined. Add buttermilk, egg, salt, and vanilla extract. Mix until combined. Stir in 2 cups of the flour. The dough will be quite sticky. Stir in the yeast mixture with a wooden spoon. Add the remaining flour by the 1/2 cup until a manageable dough forms. Lightly flour a work surface and knead your dough 5-10 minutes. Lightly grease the work bowl with vegetable oil (or other neutral oil) and return the dough to the bowl. Turn the dough to coat it and cover the bowl with plastic wrap. Cover with a kitchen towel and let rise in a warm spot.
- While the dough rises, combine the blueberries, granulated sugar, and lemon zest in a small bowl. Coat the blueberries thoroughly with the sugar and let stand until ready to use.
- When dough has doubled in size, lightly flour a work surface. Roll the dough to a roughly 12x20 rectangle with the short sides parallel to you. Pour the melted butter over the dough. Sprinkle the brown sugar and cinnamon over the butter and spread within 1/2" of the edge with a spatula. Sprinkle the blueberry mixture over the dough and spread them out evenly. Starting with the side furthest from you, begin rolling the dough towards you. Try to keep it as tight as possible. Seal the edge and pinch the ends. Cut into 8 even portions. Grease a 9x13 dish or two 9-inch pie plates. Place the cinnamon rolls 2 inches apart in the dish(es). Cover with plastic wrap and a dish towel to let rise another 45 minutes to an hour.
- Heat the oven to 350º. Bake the cinnamon rolls 25-27 minutes or until golden brown on top. Remove cinnamon rolls and let cool while you make the glaze.
- In a medium bowl, whisk together the powdered sugar and buttermilk. Pour over the warm (but not hot) cinnamon rolls. Serve while warm. Cinnamon rolls are best the same day but may be wrapped and kept for up to 2 days.