Description
Heavenly blueberry cinnamon rolls bring sweet Mediterranean magic to breakfast tables. Warm, pillowy dough swirled with juicy blueberries and rich cinnamon promises pure morning comfort for hungry souls.
Ingredients
Scale
Blueberry Filling:
- 2 1/2 cups (590 ml) frozen wild blueberries
- 1/2 cup (100 g) packed dark brown sugar
- 4 tablespoons (60 ml) unsalted butter, room temperature
- 3 tablespoons (45 ml) packed brown sugar
- 2 teaspoons (10 ml) lemon juice
- 2 tablespoons (30 ml) water
- 1 tablespoon + 1 teaspoon (20 ml) cornstarch
- 3/4 teaspoon ground cinnamon
Dough Ingredients:
- 3 1/2 cups (440 g) all-purpose flour
- 1/2 cup (120 ml) whole milk, room temperature
- 1/3 cup (67 g) granulated sugar
- 4 tablespoons (60 ml) unsalted butter, softened
- 2 teaspoons instant yeast
- 1 large egg, room temperature
- 3/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
Tangzhong and Frosting:
- 3/4 cup (180 ml) water
- 1/4 cup (30 g) all-purpose flour
- 2 ounces (56 g) cream cheese, room temperature
- 4 tablespoons (60 ml) unsalted butter, room temperature
- 1 cup (120 g) powdered sugar
- 1–2 tablespoons (15–30 ml) reserved blueberry filling
- 2 1/2 tablespoons (
Instructions
- Craft a vibrant blueberry jam by simmering fresh blueberries with brown sugar and lemon juice over medium-high heat for 20 minutes, creating a rich, glossy reduction.
- Prepare tangzhong by whisking flour and water in a saucepan, gently heating until the mixture transforms into a smooth, pudding-like consistency.
- Combine dry ingredients in a stand mixer, then introduce wet components including egg, milk, and vanilla. Incorporate tangzhong and mix until a cohesive dough forms.
- Integrate softened butter gradually, kneading continuously until the dough becomes silky and stretchy, approximately 8-10 minutes.
- Form dough into a sleek sphere, nestle in a buttered bowl, and allow to proof in a warm environment until volume doubles, roughly 1 hour.
- Roll dough into a generous rectangle, generously distribute cinnamon sugar and blueberry filling. Carefully roll into a compact log, then slice into 12 uniform sections.
- Arrange rolls in a lined 9×13 baking pan, allowing gentle expansion for 45-60 minutes until they substantially increase in size.
- Bake at 325°F for 23-26 minutes, watching for a delicate golden hue that signals perfect doneness.
- Whip together butter, cream cheese, and powdered sugar until luxuriously smooth. Fold in cream and reserved blueberry filling, then lavishly spread over warm rolls.
Notes
- Blueberry Jam Perfection Always use fresh, ripe blueberries for the most vibrant flavor and natural sweetness in your homemade jam.
- Tangzhong Magic This Asian bread-making technique creates an incredibly soft, tender texture that keeps rolls moist and fluffy for days.
- Dough Handling Tip Ensure butter is softened but not melted when incorporating into dough to maintain the perfect consistency and rise.
- Gluten-Free Adaptation Swap regular flour with a 1:1 gluten-free blend and add xanthan gum to achieve similar texture and structure.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg