Description
Delight in these soft, fluffy Blueberry Cinnamon Rolls featuring a sweet homemade blueberry cinnamon jam filling and a luscious blueberry cream cheese glaze. Perfect for breakfast or a cozy dessert, these rolls combine the warm flavors of cinnamon with fresh blueberries, enveloped in a tender yeast dough and topped with a creamy, fruity frosting.
Ingredients
Dough
- 225 g whole milk
- 30 g fresh yeast (or 10 g active dry yeast or instant yeast)
- 50 g granulated sugar
- 540 g all-purpose flour
- 2 eggs
- 1 tsp salt
- 100 g butter (room temperature)
Blueberry Cinnamon Jam
- 250 g blueberries (frozen or fresh)
- 50 g granulated sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 tsp cornstarch
- 4 tsp water
Blueberry Glaze
- 30 g cream cheese
- 1 1/2 tsp blueberry jam (reserved from the filling)
- 1 tsp vanilla extract
- 120 g powdered sugar
Instructions
- Prepare the Dough: Heat the milk until lukewarm at 37ºC. Crumble fresh yeast into a stand mixer bowl and pour the milk over it, stirring until the yeast dissolves. If using active dry yeast, let it bloom per package instructions.
- Mix the Dough: Add granulated sugar, flour, eggs, and salt to the yeast mixture. Using a dough hook, mix on low to medium speed until combined with no dry flour. Then mix on medium speed for 4 minutes.
- Add Butter: Continue mixing on medium speed and add butter in two parts. Incorporate the first half fully before adding the second. It may look messy initially, but after fully mixing, scrape down the bowl and continue kneading 8-10 minutes until dough is smooth and elastic.
- First Rise: Place the dough in a large clean bowl, cover with plastic wrap and a tea towel. Let it rise in a warm spot for 1 hour until doubled in size.
- Make Blueberry Cinnamon Jam: While dough rises, combine blueberries, granulated sugar, lemon juice, vanilla extract, and cinnamon in a pot. Heat until bubbling, then simmer on medium heat for 8 minutes, stirring occasionally. Mix cornstarch with water and stir into the pot. Cook for another 2 minutes, mashing berries with a spatula until thickened. Transfer jam to a flat bowl and cool in the fridge for 30-45 minutes.
- Shape Rolls: After the dough has risen, punch down the air and roll out on a floured surface into a 5 mm thick rectangle. Reserve 2 tsp blueberry jam for glaze, then spread remaining jam evenly over dough. Roll up from the short side into a log.
- Cut Rolls: Use unflavored dental floss or a serrated bread knife to cut the log into 12 equal rolls.
- Second Rise: Place rolls on a parchment-lined 25 x 18 cm baking tray. Cover with plastic wrap and a tea towel, letting them rise at room temperature for 45 minutes.
- Preheat Oven: Heat oven to 190ºC (375ºF) conventional setting.
- Bake: Bake rolls on the second lowest rack for 21-22 minutes. When golden brown appearance begins (last 5-10 minutes), cover with foil to prevent over-browning.
- Cool and Prepare Glaze: Allow rolls to cool while mixing cream cheese, reserved blueberry jam, and vanilla extract until smooth. Add powdered sugar and blend until the glaze reaches desired consistency, adjusting with more sugar or jam/milk if needed.
- Glaze Rolls: Spoon or spread the blueberry cream cheese glaze generously over the cooled rolls before serving.
Notes
- For an overnight rise, refrigerate the dough after the initial mix and let it rise slowly overnight, then bring to room temperature before shaping.
- Use fresh or frozen blueberries for jam; no need to thaw if using frozen.
- Covering the rolls with foil during baking prevents them from becoming too dark while ensuring the inside cooks fully.
- Adjust glazing consistency by adding powdered sugar to thicken or milk to thin, depending on preference.
- Use unflavored dental floss for clean and precise slicing without squashing rolls.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
