Description
Delight in soft, fluffy blueberry cinnamon rolls filled with homemade blueberry jam and a sweet brown sugar cinnamon filling, topped with a luscious blueberry cream cheese frosting. Perfect for a special breakfast or brunch treat.
Ingredients
Scale
Blueberry Jam Filling
- 3 cups frozen wild blueberries
- 3 tablespoons brown sugar, packed
- 1/2 lemon, juiced
- 2 tablespoons water
- 1 tablespoon cornstarch
Tangzhong
- 2/3 cup water
- 1/4 cup bread flour
Dough
- 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
Brown Sugar Cinnamon Filling
- 2/3 cup brown sugar, packed
- 1/2 cup unsalted butter, room temperature
- 2 teaspoons ground cinnamon
Blueberry Cream Cheese Frosting
- 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
- Make the blueberry jam: Cook frozen blueberries, brown sugar, and lemon juice over medium-high heat for 20 minutes, stirring occasionally until thickened. Dissolve cornstarch in water and stir into the jam. Continue cooking while stirring for 2 minutes. Set aside 4 tablespoons of jam for the frosting and let the rest cool.
- Prepare the tangzhong: Whisk water and bread flour in a small saucepan. Cook over medium heat, whisking constantly for 4-5 minutes until it forms a paste-like slurry. Transfer to a bowl and let cool.
- Make the dough: In a stand mixer bowl, combine bread flour, sugar, yeast, and salt. Add cream, milk, egg, and tangzhong. Knead on low speed for 2 minutes until a rough ball forms.
- Add butter to the dough: With the mixer on low, add softened butter one tablespoon at a time, fully incorporating each before adding more. Knead for an additional 12 minutes until smooth and elastic. Set aside.
- Prepare the cinnamon filling: In a large bowl, mix brown sugar, butter, and cinnamon until smooth.
- Roll out the dough: On a lightly floured surface, roll the dough into a 21×15-inch rectangle. Spread the brown sugar cinnamon filling evenly, then spread the blueberry jam on top.
- Form the rolls: Cut the dough into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip away from you and place into a parchment-lined 9×13-inch baking pan.
- Let the rolls rise: Cover with plastic wrap and let rise 2 hours or until doubled in size. Preheat oven to 325°F (162°C).
- Bake the rolls: Bake for 40 minutes or until the center roll reaches 185°F internally.
- Make the cream cheese frosting: Beat cream cheese and butter until smooth. Add powdered sugar and beat until light and fluffy. Mix in heavy cream and half of the reserved blueberry jam.
- Cool and frost: Let rolls cool for 15 minutes in the pan on a wire rack. Spread frosting evenly on top and swirl remaining blueberry jam into the frosting, thinning it with water if needed.
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale for the best results; avoid scooping flour directly with a measuring cup to prevent using too much.
- Store leftovers in an airtight container at room temperature or refrigerated for up to 4-5 days. Reheat in the microwave for 30-40 seconds or bake at 350°F for about 10 minutes.
