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Blueberry Cinnamon Rolls

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Delicious Blueberry Cinnamon Rolls that blend comfort food with gourmet flair, perfect for sharing or indulging yourself.

Ingredients

Scale
  • 3 cups frozen wild blueberries
  • 3 tablespoons brown sugar (packed)
  • 1/2 lemon, juiced
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 2/3 cup water
  • 1/4 cup bread flour
  • 3 2/3 cups bread flour
  • 1/3 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1/3 cup whole milk (room temperature)
  • 1/3 cup heavy cream (room temperature)
  • 1 large egg (room temperature)
  • Tangzhong (from recipe above)
  • 8 tablespoons unsalted butter (room temperature)
  • 2/3 cup brown sugar (packed)
  • 1/2 cup unsalted butter (room temperature)
  • 2 teaspoons ground cinnamon
  • 6 tablespoons unsalted butter (room temperature)
  • 4 ounces cold cream cheese
  • 1 cup powdered sugar
  • 2 tablespoons reserved blueberry filling
  • 1 tablespoon heavy cream

Instructions

  1. Create the Blueberry Filling: In a saucepan, combine frozen blueberries, 3 tablespoons brown sugar, lemon juice, 2 tablespoons water, and 1 tablespoon cornstarch. Cook over medium heat for 5-7 minutes until thickened. Allow to cool.
  2. Prepare the Tangzhong: Combine 1/4 cup bread flour with 2/3 cup water in a saucepan. Cook over low heat until thick, then cool.
  3. Make the Dough: In a bowl, combine 3 2/3 cups bread flour, 1/3 cup sugar, 2 teaspoons instant yeast, and 1 teaspoon salt. Mix milk, heavy cream, egg, and cooled tangzhong in another bowl and combine.
  4. Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth.
  5. First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot for about 1-2 hours.
  6. Prepare the Cinnamon Filling: Mix 1/2 cup unsalted butter, 2/3 cup brown sugar, and 2 teaspoons cinnamon until creamy.
  7. Roll out the Dough: Punch down the risen dough and roll into a rectangle about 1/4 inch thick.
  8. Spread the Filling: Spread the cinnamon filling over the dough and spoon blueberry filling on top.
  9. Roll and Slice: Roll the dough tightly, pinch the seam, and slice into 12 rolls.
  10. Second Rise: Arrange rolls in a greased pan and let rise again for about 30-40 minutes.
  11. Bake: Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden.
  12. Prepare the Icing: Beat cream cheese, powdered sugar, reserved blueberry filling, and heavy cream until smooth.
  13. Glaze the Rolls: Cool the rolls slightly then drizzle icing on top.

Notes

Serve warm on a platter, pair with coffee or fruit salad for a delightful brunch.

Nutrition

Keywords: blueberry, cinnamon rolls, breakfast, brunch, comfort food

Find it online: https://butteredtable.com/blueberry-cinnamon-rolls-quick-30-minute-breakfast-prep/