Step‑by‑Step Instructions

• Activate the Yeast: Combine 1 cup of warm milk with 1 tablespoon of active dry yeast. Let sit for about 10 minutes until foamy.
• Prepare the Dry Ingredients: In a large bowl, whisk together 4 cups of all-purpose flour, ½ cup granulated sugar, and 1 teaspoon salt.
• Combine Wet and Dry Ingredients: Add yeast mixture, ½ cup melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract. Stir until a sticky dough forms.
• Knead the Dough: Turn dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
• Let the Dough Rise: Place in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
• Roll Out the Dough: Transfer to a floured surface and roll into a rectangle about ¼ inch thick.
• Add the Filling: Spread softened butter on dough, then sprinkle with ½ cup brown sugar, 1 teaspoon ground cinnamon, and 2 cups fresh blueberries.
• Shape the Rolls: Roll the dough tightly into a log and cut into 12 equal segments.
• Second Rise: Arrange rolls in a greased baking dish, cover, and let rise for 30 minutes.
• Bake the Rolls: Preheat oven to 350°F (175°C) and bake for 20 to 25 minutes or until golden brown.
• Drizzle with Glaze: Mix powdered sugar with lemon juice and drizzle over rolls once slightly cooled.