I love Half Baked Harvest and own all of her cookbooks. She shared this recipe on Instagram over the weekend, and immediately, I knew it was something I needed in my life. I made a few small changes that I have listed below. Please keep in mind that with the proof, bake, and cool, this will take about three hours. Also, don’t forget to get your butter out ahead of time—I hate when recipes don’t remind me to do that! 

Ingredients

• DOUGH
  • 1 cup warm milk
  • 2 tsp dry yeast (active)
  • 2 tsp honey
  • 4 TBSP butter at room temp
  • 3 large eggs
  • 3 cups Kamut flour (or 3 1/2 cups all-purpose flour)
  • 1/2 tsp kosher salt
• TOPPING
  • 1 cup brown sugar (I used SWERVE)
  • 2 tsp cinnamon
  • 1/2 stick melted butter
  • 1 cup blueberry jam (either store-bought or homemade)
  • 1 cups blueberries
• ICING
  • 6 oz cream cheese
  • 2 cups powdered sugar (I used SWERVE)
  • 4 TBSP salted butter

Instructions

• Combine the milk, yeast, and honey in the bowl of a stand mixer fitted with the dough hook. Let sit for 5-10 minutes until bubbly on top. Add the butter, eggs, flour, and salt. Knead until the dough forms a smooth ball, about 4 minutes.
•  Cover the bowl and let sit at room temperature for 1 hour or until doubled in size.
• Butter a bunt pan. Combine the brown sugar and cinnamon in a shallow bowl. Add the melted butter to another bowl. Sprinkle the bottom of the bundt pan with 1 tablespoon of cinnamon sugar and 1/4 cup of berries.
• Punch the dough down and divide it in half, then into 28 pieces. Dip half the dough in the melted butter, then roll them in cinnamon sugar and place them into the bundt pan. Spoon over 1/2 of the jam and 1/4 cup of blueberries. Repeat with the remaining dough. Spoon over the remaining jam and sprinkle with blueberries. Drizzle any remaining butter and cinnamon sugar over the top. Cover and let sit for 15-20 minutes. Preheat oven to 375 degrees F.
• Bake 40-50 minutes. If the top is browning, cover with foil. Allow to cool 5 minutes, then run a knife around the edge of the pan to loosen. Invert the pan onto a plate.
• Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Whisk the butter, cream cheese, and powdered sugar. Drizzle the icing over the warm rolls or serve for dipping on the side. Serve and enjoy!