Description
Fluffy, soft, and bursting with the tart sweetness of huckleberries, these cinnamon rolls are the perfect indulgent breakfast or dessert. Topped with a luscious cream cheese glaze, they melt in your mouth and make any morning feel special. Easy enough for beginners but impressive enough to wow your guests.
Ingredients
For the Dough:
3 ½ cups all-purpose flour
¼ cup granulated sugar
2 ¼ tsp active dry yeast (1 packet)
1 tsp salt
½ cup unsalted butter, softened
¾ cup whole milk, warm
2 large eggs
1 tsp vanilla extract
For the Filling:
½ cup unsalted butter, softened
½ cup brown sugar
1 tbsp ground cinnamon
1 cup fresh or slightly thawed huckleberries
Optional: 1 tsp lemon juice
For the Glaze:
4 oz cream cheese, softened
½ cup powdered sugar
1–2 tbsp milk
1 tsp vanilla extract
Instructions
Prepare the Dough:
Activate yeast in warm milk with 1 tsp sugar for 5–10 minutes until foamy.
In a large bowl, combine flour, sugar, salt, butter, eggs, and vanilla. Add yeast mixture. Knead until smooth and elastic, 8–10 minutes.
First Rise:
Place dough in a greased bowl, cover, and let rise for 1–2 hours until doubled.
Prepare the Filling:
Mix butter, brown sugar, cinnamon, and mashed huckleberries. Optional: add lemon juice.
Roll and Fill:
Roll dough into a 12×16 inch rectangle. Spread filling evenly, leaving a small border.
Roll into a log, pinch seam, cut into 12–15 rolls, and place in a greased pan.
Second Rise:
Cover and let rolls rise 30–45 minutes until puffy.
Bake:
Preheat oven to 350°F (175°C). Bake rolls 25–30 minutes until golden brown. Tent with foil if tops brown too quickly.
Glaze:
For cream cheese glaze, mix all ingredients until smooth. Drizzle over warm rolls.
Serve:
Enjoy warm, optionally with extra huckleberries on top.
Notes
Ensure yeast is active for soft, fluffy rolls.
For extra flavor, toast nuts and add to the filling.
Rolls freeze well before glazing—glaze after reheating for freshness.
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes (Rise Time: 1.5–2 hours)
Nutrition
- Serving Size: 12 rolls