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Blueberry Cinnamon Rolls with Blueberry Cream Cheese Glaze Recipe

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4 from 82 reviews

  • Author: Sara
  • Total Time: 3 hours 50 minutes
  • Yield: 12 servings

Description

These Blueberry Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring a luscious homemade blueberry jam filling and a creamy blueberry glaze. Made with a tender, enriched dough and a tangzhong starter for extra softness, these rolls combine the warm flavors of cinnamon and tangy wild blueberries for a perfect breakfast treat or dessert.

Ingredients

Blueberry Jam

  • 2 1/2 cups frozen wild blueberries
  • 3 tablespoons brown sugar (packed)
  • 2 teaspoons lemon juice
  • 2 tablespoons water
  • 1 tablespoon + 1 teaspoon cornstarch

Cinnamon Sugar Filling

  • 1/2 cup dark brown sugar (packed)
  • 4 tablespoons unsalted butter (room temperature)
  • 3/4 teaspoon ground cinnamon

Dough

  • 3/4 cup water
  • 1/4 cup all-purpose flour
  • 3 1/2 cups all-purpose flour (see notes for measuring)
  • 1/3 cup granulated sugar
  • 2 teaspoons instant yeast
  • 3/4 teaspoon fine sea salt
  • 1/2 cup whole milk (room temperature)
  • 1 large egg (room temperature)
  • Tangzhong (prepared from 3/4 cup water and 1/4 cup flour as described)
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter (softened)

Glaze

  • 2 ounces cream cheese (room temperature)
  • 4 tablespoons unsalted butter (room temperature)
  • 1 cup powdered sugar
  • 1-2 tablespoons reserved blueberry filling
  • 2 1/2 tablespoons heavy cream

Instructions

  1. Make Blueberry Jam: Cook the frozen wild blueberries, brown sugar, and lemon juice over medium-high heat for 20 minutes, stirring occasionally. When the mixture begins to thicken, dissolve the cornstarch in 2 tablespoons water and stir into the jam. Continue cooking, stirring constantly, for 2 more minutes until thickened. Reserve 1-2 tablespoons of jam for the glaze, then transfer the rest to a bowl to cool.
  2. Prepare Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup all-purpose flour. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture forms a paste-like slurry. Scrape into a bowl and set aside.
  3. Make Dough: In a stand mixing bowl, combine 3 1/2 cups all-purpose flour, granulated sugar, instant yeast, and sea salt. Add the egg, whole milk, vanilla extract, and the prepared tangzhong. Knead with a dough hook on low speed for about 2 minutes to form the dough.
  4. Add Butter to Dough: With the mixer running low, add 4 tablespoons softened butter gradually, ½ tablespoon at a time, allowing it to incorporate before adding more. Continue kneading for 8-10 minutes until dough is smooth, elastic, and slightly sticky to the bottom of the bowl. Adjust with flour or milk as needed.
  5. First Rise: Transfer dough to a lightly buttered bowl, shaping it into a smooth ball with seam side down. Cover with plastic wrap and let it rise in a warm spot for about 1 hour until doubled in size.
  6. Roll Out Dough: On a lightly floured surface, roll the dough into a 20×15-inch rectangle with the long side nearest you.
  7. Prepare Filling: In a small bowl, combine 1/2 cup dark brown sugar, 4 tablespoons room temperature butter, and 3/4 teaspoon ground cinnamon until smooth. Spread evenly over the dough, leaving a ½-inch border at the top edge clean. Then spread the cooled blueberry filling evenly over the cinnamon sugar layer.
  8. Form Rolls: Roll the dough tightly into a log, pinching the edge to seal. Using a serrated knife or dental floss, cut into 12 rolls about 1 ½ inches thick.
  9. Second Rise: Arrange rolls in a parchment-lined 9×13 inch baking tray. Cover with plastic wrap and let rise 45-60 minutes until doubled in size. Meanwhile, preheat oven to 325°F (162°C).
  10. Bake: Bake rolls for 23-26 minutes, or until tops are lightly golden brown. Let cool on a wire rack while preparing glaze.
  11. Make Glaze: In a medium bowl, beat 2 ounces cream cheese, 4 tablespoons unsalted butter, and 1 cup powdered sugar until smooth. Whisk in 1-2 tablespoons reserved blueberry jam and 2 1/2 tablespoons heavy cream until creamy.
  12. Glaze and Serve: Spread glaze evenly over the warm cinnamon rolls. Serve immediately and enjoy!

Notes

  • For best results, measure flour using the spoon-and-level method to avoid dense dough.
  • Tangzhong is a cooked flour-water mixture that makes the dough soft and fluffy.
  • You can substitute fresh blueberries for frozen, but cooking times may vary.
  • Allow rolls to cool slightly before glazing to prevent glaze from melting off completely.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/blueberry-cinnamon-rolls-with-blueberry-cream-cheese-glaze-recipe/