Cinnamon and Blueberry Rolls

In a bowl, mix together the flour, yeast, and sugar. Give it a good whisk, then add the warm milk, vanilla, Greek yogurt, and melted butter. Stir with a spatula.

I used a stand mixer: started on low speed, then bumped it up to medium and mixed for about 10 minutes. If you're doing it by hand, start with a wooden spoon, then switch to kneading. The dough should come together smooth and soft.

Cover the bowl and let it rise in a warm spot. Give the dough time to nearly double in size—usually around 30 to 40 minutes.

While we wait for the dough, let's prep the cinnamon filling. Just mix together butter, cinnamon, brown sugar, and cream.

Once the dough has risen, dust your work surface and rolling pin with flour. Turn out the dough and roll it into a rough rectangle. Spread the cinnamon filling all over, making sure every inch is covered.

Then add a thin layer of blueberry jam on top—don't go overboard. Roll it up tightly, trim the edges, and cut into 6 rolls.

Place them snug in a baking pan, cover, and let them rise again until they're noticeably puffy. Usually takes about 1 to 1.5 hours.

Bake at 350°F for 22 to 25 minutes, until golden and cooked through.