Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps.
If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 1 cup of flour. If not using an electric mixer
keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon.
Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.
Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
Roll the rested dough our into a large rectangle about 12×18 inches.
For the Sticky glaze
Combine the 1 cup brown sugar and ½ cup melted butter in the bottom of the pan before adding the rolls.
For the filling
Combine 1 cup brown sugar, the soft butter and cinnamon to make a paste.
Spread this mixture on the rolled out dough. Evenly sprinkle on the blueberries.
Starting at the short side of the rectangle, roll the dough into a log, pinching the dough together to seal at the end of the roll.
Cut the roll into 12 equal pieces and place in the bottom of the 9×13 baking pan on top of the glaze mixture.
Cover the baking pan with a clean tea towel and allow the rolls to rise until at least doubled in size, about 1 to 1 ½ hours. (I sometimes let them rise in the fridge overnight and pop them into the oven in the morning. I’ve also frozen them before they rise and take them out of the freezer to rise overnight on the counter top before going to bed)
Bake at 350 degrees F for 30-40 minutes or until the rolls spring back when touched in the middle of the pan. Frost with vanilla glaze if desired.
For the Vanilla Glaze
Whisk all three ingredients together until smooth and drizzle over the cinnamon rolls. If the glaze seems too thin, add a little more icing sugar.
Notes
The 3 hour total time is an approximation including rising time for the rolls. In a warm kitchen they may rise faster.
One time saving trick for serving them at brunch is to prepare them the night before and “cold proof” them, covered in a clean dishtowel in the fridge overnight. Let them rise for an hour or so out of the fridge before baking them in the morning. Works like a charm.
NOTE: If you make 1 1/2 times this recipe you can make 18 rolls by baking 9 each in two 8 or 9 inch square pans. That’s what I did and hence the photo shows a different sized pan than the recipe states.
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