Blueberry Cinnamon Rolls with Cream Cheese Frosting Recipe

Ingredients

Blueberry Jam Filling

• 3 cups frozen wild blueberries
• 3 tablespoons brown sugar, packed
• 1/2 lemon, juiced
• 2 tablespoons water
• 1 tablespoon cornstarch

Tangzhong

• 2/3 cup water
• 1/4 cup bread flour

Dough

• 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
• Tangzhong (from 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

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

1. Cook the frozen wild blueberries, brown sugar, and lemon juice over medium-high heat for 20 minutes, stirring occasionally, until thickened. Dissolve cornstarch in water and stir into the jam. Continue cooking, stirring constantly, for 2 more minutes. Set aside 4 tablespoons for the frosting, then transfer the remainder to a bowl to cool.
2. In a small saucepan, whisk together water and bread flour. Cook over medium heat, whisking constantly, until it forms a thick paste about 4-5 minutes. Remove from heat and let cool.
3. In a stand mixer bowl, mix the bread flour, granulated sugar, instant yeast, and sea salt.
4. Add the heavy cream, whole milk, egg, and cooled tangzhong to dry ingredients. Knead on low speed with a dough hook for about 2 minutes until a rough ball forms.
5. With the mixer running on low, gradually add softened butter one tablespoon at a time, allowing full incorporation before adding more. Continue kneading for 12 minutes until dough is smooth and elastic. Set aside for the next step.
6. In a large bowl, combine softened butter, brown sugar, and ground cinnamon with a spoon until smooth and uniform.
7. Line a 9×13 inch metal baking pan with parchment paper for easy removal and cleanup.
8. On a lightly floured surface, roll the dough into a 21×15 inch rectangle. Spread the brown sugar cinnamon filling evenly over the dough, then layer the blueberry jam filling on top.
9. Using a pizza cutter, cut the dough into twelve 1 3/4-inch strips. Roll each strip away from you into a spiral and place each roll into the prepared baking pan.
10. Cover the pan with plastic wrap and allow the rolls to rise until doubled in size, about 2 hours. Meanwhile, preheat your oven to 325°F (162°C).
11. Bake for 40 minutes, or until the center roll’s internal temperature reaches 185°F. The rolls should be golden and cooked through.
12. While rolls bake, blend cream cheese and butter in a stand mixer until smooth and lump-free. Add powdered sugar and beat on low until light and fluffy. Mix in heavy cream and half of the reserved blueberry jam to incorporate a subtle blueberry flavor.
13. Allow rolls to cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting over the warm rolls, then swirl the remaining blueberry jam on top. Thin jam with water if it is too thick.

Notes

• Measure your dry ingredients properly for best results. Use the spoon-level method instead of scooping flour directly and consider using a kitchen scale.
• Store leftover rolls in an airtight container at room temperature or the refrigerator for up to 4-5 days.
• Reheat rolls in the microwave for 30-40 seconds or in an oven at 350°F for about 10 minutes.
• Room temperature ingredients help the dough mix and rise evenly.
• If blueberry jam is too thick to spread easily, warm slightly to loosen before using.