Blueberry Hazelnut Cinnamon Rolls

Dough:

• 3/4 cup almond milk
• 1 packet of Fleischmann’s Rapid Rise Yeast
• 3 tablespoons granulated sugar
• 1 egg + egg yolk, room temperature
• 1 stick of butter, melted and cooled
• 1 teaspoon vanilla extract
• 4 cups bread flour + some
• 1/2 teaspoon salt
  

Filling:

• 1 1/2 cup of blueberry jam
• 1 tablespoon ground cinnamon
• 1/2 cup + some hazelnuts, toasted and roughly chopped
  

Frosting:

• 3 oz cream cheese, room temperature
• 3 oz butter, room temperature
• 2 oz white chocolate, melted
• 1 teaspoon vanilla extract
• 1 1/4 cup powdered sugar
  

1. Warm up milk in microwave or stovetop until it reaches 100—105 degrees Fahrenheit. To make the dough, add the milk to a large bowl, then add yeast and sugar. Next add in the eggs, butter and vanilla. Whisk vigorously until well combined. Then, add in the flour and salt (one cup at a time) mixing with a wooden spoon until you see the dough begin to form.
2. Once combined, knead dough in bowl or an un-floured surface until dough is smooth for about 8-10 minutes. It should take the shape of a smooth round ball and the texture should be slightly sticky. If it appears too sticky, add a little bit of flour 1 tablespoon at a time.
3. Transfer dough to a well oiled bowl and cover with plastic wrap. Place in the oven (powered off), and turn the oven light on. After an hour, check to see if the dough has doubled in size, and if not, wait another 15-30 minutes.
4. Meanwhile, set set aside the blueberry jam, cinnamon and hazelnuts. Then line a 9 X 13 inch pan with parchment paper so it covers all sides, and lightly grease.
5. Once the dough has risen, roll it out on a well floured surface into a massive rectangle. Then spread cinnamon, hazelnuts and blueberry jam on top of the dough using a spatula or back of a spoon to level it out. Then starting with the short side, roll the dough into a log, ensuring you’re keeping it tight all the way through. At the finish, pinch along the edge to seal the dough together. Using dental floss, slide the floss under the dough and cross it overhead to “cut” the dough. *Do this ~10 times to make 10-11 rolls. Place rolls in pan and cover with plastic wrap. Let sit at room temperature for 25-30 minutes for an additional rise.
6. Preheat oven to 350 degrees Fahrenheit and bake rolls for 20-25 minutes until you see golden edges. Meanwhile, to make the frosting, combine cream cheese, butter, melted chocolate, vanilla and powdered sugar in Kitchen Aid bowl using the whisk attachment.
7. Remove rolls from oven and *allow to cool in dish for 5-10 minutes.
8. Spread the frosting over the tops and serve immediately!

Recipe Notes:

• Learn more about the flossing technique at the link in the blog post above.
• Better to under-bake than over-bake – see more in the blog post.