Blueberry Cinnamon Rolls (Print Version)
Fluffy cinnamon rolls bursting with blueberry goodness, topped with creamy frosting made from blueberries.
# Ingredients:
→ Blueberry Mixture
01 -
½ cup dark brown sugar, firmly packed
02 -
2 tablespoons water
03 -
2 teaspoons freshly squeezed lemon juice
04 -
3 tablespoons brown sugar, packed
05 -
¾ teaspoon ground cinnamon
06 -
1 tablespoon plus 1 teaspoon cornstarch
07 -
2½ cups frozen wild blueberries
08 -
4 tablespoons butter, unsalted and soft
→ Tangzhong
09 -
¼ cup plain all-purpose flour
10 -
¾ cup water
→ Dough
11 -
4 tablespoons softened unsalted butter
12 -
¾ teaspoon fine sea salt
13 -
3½ cups plain all-purpose flour
14 -
2 teaspoons instant yeast
15 -
1 teaspoon vanilla extract
16 -
⅓ cup granulated sugar
17 -
1 large room-temp egg
18 -
½ cup whole milk, also at room temp
→ Topping
19 -
1 cup powdered sugar
20 -
2 ounces soft cream cheese
21 -
2½ tablespoons heavy cream
22 -
1-2 tablespoons saved blueberry mix
23 -
4 tablespoons softened butter
# Steps:
01 -
Heat blueberries, lemon juice, and brown sugar over medium-high for about 20 minutes. Stir in the cornstarch mixture and cook for 2 extra minutes. Save a bit for your frosting.
02 -
Combine flour and water in a small pot. Simmer on medium, stirring constantly, until you get a thick paste. It should take 4-5 minutes.
03 -
In a mixer bowl, mix flour, sugar, yeast, and salt. Add milk, egg, vanilla, and tangzhong paste. Knead with the dough hook for a couple of minutes.
04 -
Slowly add butter, one bit at a time, while kneading. Let the mixer run 8-10 minutes until the dough turns elastic and smooth.
05 -
Shape the dough into a ball, then put it in a greased bowl. Cover and let it rest until it doubles in size—usually around an hour.
06 -
Roll out the dough to make a 20x15-inch rectangle. Layer it with your cinnamon sugar mixture and the blueberry filling. Roll into a log, then slice into 12 equal pieces.
07 -
Arrange rolls in a 9x13 pan lined with parchment. Cover and leave to rise for 45-60 minutes until they’re puffed up.
08 -
Bake at 325°F for about 23-26 minutes. Take out when they’re lightly golden on top.
09 -
Blend cream cheese, butter, and powdered sugar until creamy. Add heavy cream and the blueberry spread you saved. Spread on warm rolls.
# Helpful Notes:
01 -
The tangzhong trick makes super fluffy, soft rolls.
02 -
For accuracy, scoop flour gently into your cup and level it off—don’t pack it in.