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Blueberry Cinnamon Rolls

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Delicious and nostalgic blueberry cinnamon rolls filled with wild blueberries and topped with cream cheese frosting.

Ingredients

Scale
  • 3 cups frozen wild blueberries
  • 3 tablespoons brown sugar (packed)
  • 1/2 lemon, juiced
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 2/3 cup water
  • 1/4 cup bread flour
  • 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)
  • 8 tablespoons unsalted butter (room temperature)
  • 2/3 cup brown sugar (packed)
  • 1/2 cup unsalted butter (room temperature)
  • 2 teaspoons ground cinnamon
  • 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

  1. Prepare the Blueberry Filling: In a small saucepan over medium heat, combine the frozen wild blueberries, brown sugar, lemon juice, and 2 tablespoons of water. Stir gently while cooking for about 5-7 minutes or until the blueberries break down slightly. Mix the cornstarch with a tablespoon of water and add to the mixture. Stir until it thickens, then remove from heat and let it cool.
  2. Make the Dough: In a mixing bowl, combine the 2/3 cup water, milk, and sugar. Sprinkle the instant yeast, allowing it to bloom for about 5-10 minutes until it becomes foamy. Add the egg, room temperature butter, salt, and bread flour. If you’re using Tangzhong, stir that in too! Mix until a rough dough forms.
  3. Knead the Dough: Transfer the dough to a floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. If your dough is too sticky, sprinkle a little extra flour as needed.
  4. First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot until it doubles in size—this should take about 1-2 hours.
  5. Prepare the Filling: While your dough rises, mix the brown sugar and cinnamon in a small bowl.
  6. Roll Out the Dough: Once your dough has risen, punch it down gently to release the air. On a floured surface, roll it out into a large rectangle (about 18 inches by 12 inches).
  7. Spread Butter: Take 1/2 cup softened butter and spread it evenly over the surface of your dough.
  8. Sprinkle Filling: Evenly sprinkle the cinnamon-brown sugar mixture over the butter and follow that with the cooled blueberry filling.
  9. Roll It Up: Starting from the long edge, carefully roll the dough into a log.
  10. Slice the Rolls: Cut the log into 12 equal pieces.
  11. Second Rise: Place the rolls in a greased 9×13-inch baking pan, cover with a towel, and let them rise for another 30-45 minutes.
  12. Preheat Oven: While your rolls are rising, preheat your oven to 375°F (190°C).
  13. Bake: Once your rolls have risen, pop them in the oven and bake for about 25-30 minutes until they’re golden brown.
  14. Make the Frosting: While the rolls bake, beat the softened cream cheese and butter together until smooth. Gradually add in the powdered sugar, then drizzle in heavy cream and the reserved blueberry filling.
  15. Frost the Rolls: When the rolls come out of the oven, let them cool for about 10 minutes. Spread the cream cheese frosting over the warm rolls.

Notes

For extra decoration, sprinkle some extra blueberries or lemon zest on top before serving. You can also experiment with different fillings such as chocolate chips or nuts.

Nutrition

Keywords: blueberry, cinnamon rolls, dessert, baking, brunch

Find it online: https://thecomfortspoon.com/beginner-friendly-blueberry-cinnamon-rolls/