How To Make Blueberry Sweet Rolls

• Prepare the dough by mixing the warm milk, melted butter, and maple syrup. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes.
• Add the flour and mix until a dough forms. If using gluten free flour, add the yogurt into the bowl and then use your hands to work it in and form the dough into a mound. This creates more elasticity and the gluten free dough will hold together better when rolling. You don't need to do this step if using regular flour.
• Cover the bowl with a kitchen towel. Allow it to sit for an hour. I like to sit my bowl on top of an oven preheated to 350. The warmth from the oven helps the dough rise faster. Note, if using gluten free all purpose flour, the dough will not rise as much.
• After the dough has risen for an hour, on a floured surface, roll the dough into a ¼ inch oval or rectangle (add more flour if the dough is too sticky to roll). Spread the softened butter to cover the dough. Top with the sugar and blueberries.
• Preheat the oven to 350. Use a pizza cutter to cut the dough into long strips (photos above can help). Carefully roll each strip into a pinwheel shape.
• Place the pinwheels into a baking dish so that they are close but not touching. Cover them with a towel or loose plastic wrap and set aside for another 30 minutes. Note, if your rolls are gluten free, they won't be as voluminous as rolls with gluten in them, but they'll be every bit as delicious!
• Once the rolls have risen, remove plastic wrap and bake the rolls in the oven for about 35-40 minutes.
• While the rolls are baking, make the cream cheese frosting by using an electric hand mixer to mix together the softened butter, powdered sugar, and cream cheese. Allow the rolls to cool and spread the icing over the rolls. Enjoy!