Blueberry Cinnamon Rolls (Print Version)
# Ingredients:
→ Blueberry Filling
01 -
2½ cups frozen wild blueberries
02 -
3 tablespoons packed brown sugar
03 -
2 teaspoons lemon juice
04 -
2 tablespoons water
05 -
1 tablespoon + 1 teaspoon cornstarch
06 -
½ cup packed dark brown sugar
07 -
4 tablespoons unsalted butter, room temperature
08 -
¾ teaspoon ground cinnamon
→ Tangzhong
09 -
¾ cup water
10 -
¼ cup all-purpose flour
→ Dough
11 -
3½ cups all-purpose flour
12 -
⅓ cup granulated sugar
13 -
2 teaspoons instant yeast
14 -
¾ teaspoon fine sea salt
15 -
½ cup whole milk, room temperature
16 -
1 large egg, room temperature
17 -
1 teaspoon vanilla extract
18 -
4 tablespoons unsalted butter, softened
→ Frosting
19 -
2 ounces cream cheese, room temperature
20 -
4 tablespoons unsalted butter, room temperature
21 -
1 cup powdered sugar
22 -
1-2 tablespoons reserved blueberry filling
23 -
2½ tablespoons heavy cream
# Instructions:
01 -
Cook blueberries with brown sugar and lemon juice over medium-high heat for 20 minutes. Stir in cornstarch mixture and cook 2 more minutes. Reserve some for glaze
02 -
Whisk water and flour in a saucepan over medium heat for 4-5 minutes until it becomes a paste-like slurry
03 -
Combine flour, sugar, yeast, and salt in stand mixer. Add egg, milk, vanilla, and tangzhong. Knead with dough hook for 2 minutes
04 -
Gradually add softened butter while mixing. Continue kneading 8-10 minutes until smooth and elastic
05 -
Shape dough into smooth ball, place in buttered bowl. Cover and let rise until doubled, about 1 hour
06 -
Roll dough to 20x15-inch rectangle. Spread with cinnamon sugar mixture, then blueberry filling. Roll into log and cut into 12 rolls
07 -
Place rolls in lined 9x13 pan. Cover and let rise 45-60 minutes until doubled
08 -
Bake at 325°F for 23-26 minutes until lightly golden
09 -
Mix butter, cream cheese, and powdered sugar until smooth. Add cream and reserved blueberry filling. Spread over warm rolls
# Notes:
01 -
Uses tangzhong method for extra soft, fluffy rolls
02 -
Properly measure flour by spooning into measuring cup, not scooping