Blueberry Cinnamon Rolls Recipe
These ooey gooey Blueberry Cinnamon Rolls are a delightful twist on the classic cinnamon roll. Imagine soft, pillowy dough filled with a sweet cinnamon sugar mixture and homemade blueberry jam, all topped with a rich cream cheese frosting. Perfect for a weekend breakfast or a special brunch.
Equipment
- 2 medium bowls
- Electric Mixer
- Rolling Pin
- sauce pan
- 9×13 baking dish
- Parchment paper
Ingredients
For the Dough:
- 3/4 cup 2% milk
- 1/4 cup + 1 tablespoon ultra-fine sugar (caster sugar)
- 2 1/4 teaspoons yeast
- 3 cups + 1 tablespoon bread flour
- 1/2 teaspoon salt
- 1/4 cup warm heavy cream
- 1/4 cup warm softened butter (not hot)
- 1 egg
For the Cinnamon Filling:
- 1/3 cup softened butter
- 1/4 cup brown sugar
- 1 1/2 teaspoons cinnamon
For the Blueberry Filling:
- 1 3/4 cups blueberries
- 1/4 cup superfine sugar
- 3 tablespoons lemon juice
- 1/4 cup water
- 1/4 teaspoon lemon zest
- 1/2 teaspoon agar agar
For the Frosting
- 1/4 cup cream cheese
- 1/2 cup butter
- 2 cups powdered sugar
- 2 teaspoons vanilla
Instructions
Dough
- Prep: Preheat the oven to 350°F. Warm 3/4 cup 2% milk, to slightly warmer than room temperature. Mix in 1/4 cup + 1 tablespoon ultra-fine sugar until dissolved. Add 2 1/4 teaspoons yeast let it sit until foamy (about 15-20 minutes). Mix in 1 egg.
- Mix Dry Ingredients: In a separate bowl, add 3 cups + 1 tablespoon bread flour and 1/2 teaspoon salt, whisk to combine.
- Combine: Add 1/4 cup warm softened butter, and 1/4 cup warm heavy cream to the dry ingredients. Mix for about 30 seconds with an electric mixer. Add the yeast mixture, stir to combine and then knead until a cohesive dough forms. Transfer to a greased bowl, cover with a tea towel, and let it rise for 60-90 minutes or until doubled in size.Prepare the cinnamon and blueberry fillings while the dough rises.
Blueberry Filling
- Cook: In a medium sauce pan, combine 1 3/4 cups blueberries, 1/4 cup water, 1/2 teaspoon agar agar, and 1/4 cup superfine sugar and mix well. Heat the mixture to a boil stirring constantly, then lower the heat and simmer for about 20 minutes until it thickens and some blueberries burst. Remove from the heat and stir in 3 tablespoons lemon juice and 1/4 teaspoon lemon zest. Refrigerate and cool to at least room temperature.
Cinnamon Filling
- Cream together: In a small bowl, cream together 1/3 cup softened butter, 1/4 cup brown sugar, and 1 1/2 teaspoons cinnamon. Set aside until your dough is ready to be rolled out.
Assemble & Bake
- Roll Out the Dough: Once your dough has doubled in size, remove it from the bowl and place on a lightly floured surface. Roll out the dough into a rectangle about 1/8” thick.
- Add the Filling: Spread the cinnamon sugar butter mixture evenly over the rolled-out dough. Spoon the cooled blueberry filling on top of the cinnamon filling and spread in an even layer.
- Roll it up: Cutting parallel to the long side of the dough, slice the rectangle into 12, one inch-wide strips. Roll each strip into an individual cinnamon roll. Place them in a greased 9×13 pan lined with parchment paper. Cover with a tea towel and let them rise for another hour.
- Bake: Spoon 1-2 teaspoons of heavy cream on top of each roll. Place the pan in the preheated oven and bake for about 30 minutes or until golden brown on top.
Frosting
- Cream Together: While the rolls are baking, make the frosting. To another bowl add 1/4 cup cream cheese, 1/2 cup butter2 cups powdered sugar and 2 teaspoons vanilla whisk until smooth and creamy.
- Serve: Once the rolls have finished baking remove them from the oven and let them cool slightly. Spread the frosting on top of the warm rolls. Enjoy these fresh out of the oven, or store them for a sweet treat later. These ooey gooey blueberry cinnamon rolls are perfect for any occasion!
