Cinnamon Blueberry Breakfast Buns

Ingredients

• 1 cup warm buttermilk (between 105 and 110 degrees F.)
• 1 Tbsp. active dry yeast
• 1/2 cup sugar
• 6 Tbsp. melted salted butter, cooled
• 2 large eggs
• 1 tsp. salt
• 4 and 1/4 cups all purpose flour
• Nonstick cooking spray
• 2 cups fresh blueberries, divided
• 1/4 water
• 4 tsp. lemon juice, divided
• 1/2 cup Bonne Maman Wild Blueberry Preserves
• 12 Tbsp. softened salted butter, divided
• 3/4 cup light brown sugar
• 1 Tbsp. ground cinnamon
• 4 oz. softened cream cheese
• 1 tsp. vanilla extract
• 2 cups confectioner’s sugar

Instructions

1. Pour the warm buttermilk into the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle the yeast and 1/2 cup of the sugar over the surface of the buttermilk. Stir to combine and let sit for 5 minutes. Add the melted butter, eggs and salt and mix well. Gradually add the flour to the mixture and mix well until a soft dough forms. Knead the dough for 4 – 5 minutes or until smooth and elastic. Spray a large bowl with nonstick cooking spray and transfer the dough to the bowl, turning over once to coat with cooking spray. Cover with plastic wrap and place in a warm, draft-free place for 1 hour or until doubled in size.
2. While dough is rising, make the blueberry filling. In a small saucepan, combine 1 cup of the blueberries, water, 2 tsp. of the lemon juice, water and Bonne Maman Wild Blueberry Preserves. Place pan over medium heat and cook for approximately 5 minutes, stirring frequently until berries have broken down and mixture is thickened. Remove from heat and pour into a small bowl to cool.
3. When dough has doubled in size, transfer to a lightly floured countertop and roll into a rectangle approximately 21 inches wide and 16 inches tall. Spread the surface of the dough with 4 Tbsp. of the softened butter. Spread the reserved cooled blueberry filling over the surface of the dough, leaving a 1/4-inch border at the top and bottom of the long side of the dough. Scatter the remaining 1 cup of fresh whole blueberries over the surface of the dough. In a small bowl, combine the brown sugar with the ground cinnamon and sprinkle over the blueberries in an even layer. Starting at the top (a 21-inch side), roll the dough up tightly to the bottom to form a log. Press the edge to the log to seal, then cut crosswise into 12 equal slices. Spray two 9-inch glass pie plates (or a 13 x 9-inch rectangular glass casserole) with nonstick cooking spray. Arrange the rolls, cut side up into the prepared pan(s). Cover with a towel and let rise for 30 minutes.
4. Preheat the oven to 350 degrees F. Bake the rolls for 20 – 25 minutes or until lightly golden brown and bubbly. Remove from oven and let cool in pan while you make the icing.
5. In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 8 Tbsp. of softened butter, softened cream cheese, the remaining 2 tsp. of lemon juice and vanilla extract. Mix well, then gradually add the confectioner’s sugar. Beat until light and fluffy, approximately 30 - 45 seconds. Coat the top of each roll generously with icing, allowing it to drip down the sides of the roll. Serve warm and enjoy!