Blueberry Cinnamon Rolls
These milk bread blueberry cinnamon rolls are ultra soft and fluffy, filled with homemade blueberry jam and finished with tangy blueberry cream cheese frosting for the perfect fruity twist on classic cinnamon rolls.
Equipment
Ingredients
For the Blueberry Jam Filling
- 3 cups frozen wild blueberries
- 3 tablespoons brown sugar packed
- 1/2 lemon, juiced
- 2 tablespoons water
- 1 tablespoon cornstarch
For the Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
For the Dough
- 3 2/3 cups bread flour *see notes for measuring below*
- 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
For the 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
Blueberry Jam
- Cook the blueberries, brown sugar, and lemon juice over medium-high heat for 20 minutes, stirring occasionally. When the berries have started to thicken, dissolve the cornstarch in the water and stir it into the jam.
- Continue cooking, stirring constantly, for 2 minutes. Set aside 4 tablespoons of the jam (for the frosting), then transfer the remaining jam to a separate bowl to cool.
Tangzhong
- In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
Cinnamon Roll Dough
- In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes, until the dough forms a rough ball.
- With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for an additional 12 minutes, until the dough appears smooth and elastic. Set aside while you make the filling.
- In a large bowl, make the brown sugar filling. Combine the butter, brown sugar, and cinnamon with a spoon until smooth.
- Line a metal 9×13 baking pan with parchment paper.
- Roll out the dough on a lightly floured surface into a 21×15 rectangle. Spread the brown sugar filling across the entire surface of the dough. Then spread the blueberry jam filling on top.
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each one into the prepared baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours, or until the rolls have doubled in size. Meanwhile, preheat the oven to 325°F (162 °C).
- Bake for 30-40 minutes, or until the center roll's internal temperature reaches 185°F.
- While the rolls are baking, make the cream cheese frosting. In a stand mixer bowl, combine the cream cheese and butter until smooth and lump-free. Then mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the heavy cream and half of the reserved blueberry jam.
- Once baked, let the pan cool on a wire cooling rack for 15 minutes, then spread the cream cheese frosting on top. Use the remaining blueberry jam to swirl into the frosting on the tops of the rolls. If it's too thick, you can thin it with a bit of water.
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Leftovers can be stored in an airtight container at room temperature or in the fridge for up to 4-5 days. They can be reheated in the microwave for 30-40 seconds or at 350°F for about 10 minutes.
