Dough

• 1 cup milk
• 3 1/2 cups flour
• 1/4 cup butter, salted
• 1 egg
• 1 package yeast
• 1/4 cup sugar
• 1/2 tsp salt
•  1/4 cup water

Cinnamon Sugar

• 1/3 cup brown sugar
• 2 tsp cinnamon
• 2 tbsp unsalted butter (melted or soft)

Frosting

• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tbsp milk
• 1/2 tsp almond extract (optional)
• 1/8 tsp cardamom

Method

Prep Time: 4 hours (or more)

Cook Time: 20 min

(Serves 12)

1. Blueberry compote – Combine all the ingredients in a sauce pan and simmer over medium-high heat until the sauce has thickened and become bubbly (there should still be chunks of berries sprinkled throughout).
2. Dough – Heat your milk until its above a lukewarm temperature (never go beyond 110 degrees Fahrenheit); add our butter until melted. In a stand mixer with the paddle attachment, mix together your  2 1/2 cups flour, sugar, yeast, and salt. Also add in the milk mixture, water, and egg. Start adding the remaining flour 1/2 cup at a time until  the dough begins to come together. Once it does, switch to a dough hook and knead until elastic and tacky (not sticky to the touch; it should be a smooth ball).
3. Cover the dough in a bowl and let is rise until doubled in size in a warm place (40-60 min). Meanwhile, combine your cinnamon sugar ingredients in a small bowl for assembly. Once risen, roll out your dough to a 13×9 rectangle. Spread the butter, and then sprinkle the cinnamon mixture. Lastly add your blueberry compote all over and break up some big berries if necessary.
4. Firmly, roll the dough into a spiral (if some liquid spills out, it’s fine!). Using a sharp knife or dental floss, cut the rolls into 12-14 equal pieces. Place them in a 13×9 buttered pan, and let them rise for another hour until doubled.
5. Finally, brush some milk on top of the rolls and bake for 18-20 minutes until golden. While in the oven, combine your ingredients for the frosting. After taking out the rolls, cover them with frosting.
6. Serve and enjoy!