Want to serve something sweet at your next family (or friends) brunch? Look no further than this recipe for blueberry cinnamon rolls from Kitchn. Take note!

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Ingredients: 
For the blueberry sauce
1 cup fresh or frozen blueberries
1 medium lemon
1/2 cup granulated sugar
2 teaspoons cornstarch
1 teaspoon vanilla extract
For the rolls 
8 ounces (1 stick plus 1 tablespoon) unsalted butter
1 cup whole milk
3 1/2 cups bread flour 
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast 
1 1/4 teaspoons salt, divided
Cooking spray
2/3 cup packed light brown sugar 
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
For the frosting
4 ounces cream cheese
1/4 teaspoon salt
3/4 cup powdered sugar

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Instructions: 
1- To make the sauce, add the fresh or frozen blueberries to a medium saucepan. Zest the medium lemon into the saucepan. Juice the lemon over the blueberries. Then add the 1/2 cup granulated sugar, as well as the 2 teaspoons cornstarch and 1 teaspoon vanilla extract. Stir to combine with a flexible spatula or wooden spoon.
2- Cook over medium-high heat, stirring occasionally, until the blueberries begin to break down. Let the mixture thicken, for 5 to 10 minutes. Remove the saucepan from the heat and let cool completely. 
3- To make the rolls, warm the milk in the microwave, or on the stovetop, until it is warm to the touch. Melt 1 stick of unsalted butter in the microwave.
4- Add the bread flour, granulated sugar, instant yeast, and 1 teaspoon of the salt to a large bowl and whisk to combine. Then add the warm milk and the butter and stir until the dough comes together and is smooth. You may need to use your hands. Cover the bowl and let the dough rise for 1 to 2 hours. 
5- Meanwhile, lightly coat the bottom and sides of a 9x13-inch baking dish with cooking spray. Line the bottom and two long sides with a piece of parchment paper that is long enough to hang over the sides. 
6- Once the dough is ready, flour a work surface. Turn the dough out onto the surface and knead until it is smooth and elastic. This should take about 5 to 7 minutes. 
7- Lightly flour a rolling pin and roll out the dough into a rectangle, with the long side closest to you.
8- Melt the remaining 1 tablespoon of butter in the microwave or on the stovetop. Then whisk in the 2/3 cup packed light brown sugar, the cinnamon, nutmeg, and the remaining 1/4 teaspoon salt. Use a spoon to spread this mixture all over the dough, in an even layer. 
9- Reserve 1/4 cup of the blueberry sauce for the frosting. Spread 1/2 cup of the sauce over the  brown sugar-cinnamon mixture. Spread it in a thin, even layer. 
10- Starting with the long end closest to you, gently roll up the dough into a log. Pinch the seam to seal. Place the log seam-side down. Cut the log crosswise into 12 pieces.
12- Transfer the rolls to the prepared baking dish, placing them cut-side up. Cover the pan and let the rolls rise for 30 to 45 minutes. Position a rack in the center of the oven and preheat to 350 degrees F. 
13- Melt the remaining 1 tablespoon of butter. Uncover the cinnamon rolls and brush with the melted butter. Bake  for 25 to 30 minutes. 
14- For the frosting, add the cream cheese, the reserved 1/4 cup blueberry sauce, and 1/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 30 seconds to 1 minute. Then add the powdered sugar and continue to beat on medium speed for 1 to 2 minutes. 
15- Once the cinnamon rolls are done, place the pan on a wire rack. Spread the frosting evenly over the rolls. Let cool for at least 15 minutes before serving.

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