Step-by-Step Instructions

1. 1.Activate Yeast

   In a small bowl, combine 1 packet of active dry yeast with 1/2 cup of lukewarm milk. Whisk until combined and let it sit for 10-15 minutes until foamy, indicating the yeast is active.

2. 2.Combine Wet Ingredients

   In the bowl of a stand mixer fitted with the paddle attachment, add the bloomed yeast mixture, 2 cups of prepared instant potatoes, 1/4 cup of pineapple juice, 1 tsp of vanilla extract, 3 large eggs, and 1/2 cup of softened unsalted butter. Mix on low speed until all ingredients are combined into a smooth paste, about 1-2 minutes.

3. 3.Add Dry Ingredients

   Gradually add 1/2 cup of granulated sugar and 1 tsp of salt to the wet mixture while the mixer is running on low. Then, slowly incorporate 4-5 cups of all-purpose flour, one cup at a time, until a shaggy dough forms. Be careful not to let the flour fly out of the bowl.

4. 4.Knead the Dough

   Remove the paddle attachment and replace it with the dough hook. Knead the dough on medium speed for 10-15 minutes until it becomes smooth, elastic, and pulls away from the sides of the bowl. This develops the gluten structure for soft rolls.

5. 5.Roll Out Dough and Spread Butter

   Lightly flour a clean surface, such as a large cutting board. Transfer the sticky dough onto the floured surface and gently pat it down. Using a rolling pin, roll the dough into a large rectangle, approximately 1/4 inch thick. Spread 1/2 cup of softened (not melted) unsalted butter evenly over the entire surface of the dough.

6. 6.Prepare and Spread Filling

   In a separate bowl, combine the zest of 1 lemon, 1 tbsp of ground cinnamon, 1 tsp of dried lavender, 1 cup of fresh blueberries, 1 cup of brown sugar, and 1/4 cup of granulated sugar. Mix until uniform. Sprinkle this filling mixture evenly over the buttered dough, spreading it all the way to the edges.

7. 7.Roll and Cut Dough

   Carefully roll the dough tightly from one long side to the other, like a sleeping bag, forming a log. Trim off the uneven ends of the log. Using a sharp knife, cut the log into 9 uniform pieces, about 1.5 inches thick.

8. 8.Arrange Rolls and Bake

   Lightly grease a 9x13 inch baking dish. Pour 1/4 cup of half-and-half into the bottom of the pan. Arrange the cut cinnamon rolls in the baking dish, ensuring they are slightly touching. Cover the dish and let the rolls rise in a warm place for 1 to 1.5 hours, or until doubled in size. Preheat your oven to 350°F (175°C). Bake for 35-40 minutes, or until golden brown and cooked through.

9. 9.Prepare and Apply Icing

   While the rolls are baking, prepare the icing. In a blender, combine 1/2 cup of fresh blueberries, 1/4 cup of softened unsalted butter, 4 oz of cream cheese, and 2 cups of powdered sugar. Blend until smooth and creamy. Once the cinnamon rolls are out of the oven and slightly cooled, generously drizzle the blueberry cream cheese icing over the top.

10. 10.Serve

    Serve the warm Blue Hawaiian Cinnamon Rolls with a glass of fresh, ice-cold milk. Garnish with extra fresh blueberries if desired. Enjoy!