Huckleberry cinnamon rolls – Delicious Recipes

For the Dough:

For the Filling:

For the Icing:

Step 1: Prepare the Dough

Activate the Yeast: In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center.
Combine Wet Ingredients: Pour the melted butter and the egg into the yeast mixture. Mix well.
Form the Dough: Pour the wet ingredients into the well of the dry ingredients. Mix until a dough starts to form. If you have a stand mixer with a dough hook, knead the dough on medium speed for 5-7 minutes until it’s smooth and elastic. If kneading by hand, turn the dough out onto a floured surface and knead for about 8-10 minutes.
First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Step 2: Prepare the Filling

Mix the Sugars and Cinnamon: In a small bowl, combine the granulated sugar, brown sugar, and cinnamon. Set aside.
Mash the Berries: In another bowl, gently mash the huckleberries with a fork or potato masher. You want a mix of whole berries and berry mash to spread easily over the dough.

Step 3: Assemble the Rolls

Roll Out the Dough: Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it into a rectangle, about 16×12 inches in size.
Spread the Filling: Spread the softened butter evenly over the rolled-out dough. Sprinkle the cinnamon-sugar mixture evenly on top. Spoon the mashed huckleberries over the sugar mixture, spreading them out as evenly as possible.
Roll the Dough: Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal it.
Cut the Rolls: Using a sharp knife or dental floss, cut the log into 12 equal pieces. Place the rolls in a greased 9×13-inch baking dish, leaving a little space between each roll for expansion.

Step 4: Second Rise

Let the Rolls Rise Again: Cover the rolls with a damp cloth and let them rise for another 30 minutes, or until they have puffed up and filled the baking dish.

Step 5: Bake the Rolls

Preheat the Oven: Preheat your oven to 350°F (175°C).
Bake: Bake the rolls for 25-30 minutes, or until they are golden brown on top and cooked through. If they brown too quickly, cover them loosely with aluminum foil during the last 10 minutes of baking.
Cool Slightly: Remove the rolls from the oven and let them cool in the pan for about 10 minutes.

Step 6: Prepare the Icing

Make the Icing: In a medium bowl, beat together the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and 2 tablespoons of milk. Beat until creamy. Add an additional tablespoon of milk if you prefer a thinner consistency.
Spread the Icing: Spread the icing over the warm rolls. Allow the icing to melt slightly into the rolls, creating a delicious, gooey glaze.

Step 7: Serve and Enjoy

Serve: Serve the huckleberry cinnamon rolls warm. They are best enjoyed fresh but can be reheated in the microwave for 15-20 seconds if needed.

Substitute for Huckleberries: If huckleberries are unavailable, you can substitute with blueberries.
Make-Ahead Option: You can prepare these rolls the night before. After placing the cut rolls in the baking dish, cover them with plastic wrap and refrigerate overnight. In the morning, allow them to come to room temperature and rise for about 1 hour before baking.
Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Lemon Glaze: For a tangy twist, replace the vanilla in the icing with 1 tablespoon of fresh lemon juice and add 1 teaspoon of lemon zest.