Blueberry Cinnamon Rolls (Print Version)
# Ingredients:
01 -
2½ cups chilled wild blueberries.
02 -
3 tablespoons packed brown sugar.
03 -
2 teaspoons fresh lemon juice.
04 -
2 tablespoons cold water.
05 -
1 tbsp plus 1 tsp cornstarch.
06 -
1/2 cup rich brown sugar, packed.
07 -
4 tablespoons softened unsalted butter.
08 -
3/4 tsp ground cinnamon.
09 -
3/4 cup room temperature water.
10 -
1/4 cup standard flour.
11 -
3½ cups plain all-purpose flour.
12 -
1/3 cup white granulated sugar.
13 -
2 teaspoons quick-acting yeast.
14 -
3/4 teaspoon fine sea salt.
15 -
1/2 cup whole milk, slightly warmed.
16 -
1 large egg, beaten.
17 -
1 tsp pure vanilla extract.
18 -
4 tbsp melted butter.
19 -
2 oz softened cream cheese.
20 -
1 cup sifted powdered sugar.
21 -
1-2 tbsp saved blueberry mixture.
22 -
2½ tbsp heavy whipping cream.
# Instructions:
01 -
Simmer the blueberries with sugar and lemon juice for 20 minutes. Stir in cornstarch slurry, cook for 2 more minutes, and keep some for glazing later.
02 -
Heat water and flour together on the stove for about 4 or 5 minutes until thickened.
03 -
Whisk the dry ingredients, pour in wet ingredients along with the tangzhong, and knead for 2 minutes. Slowly work in butter and continue kneading for about 8–10 minutes more.
04 -
Set the dough aside and leave it for an hour to puff up.
05 -
Stretch the dough into a 20x15 rectangle, cover it with the filling, roll it up, and slice into 12 even pieces.
06 -
Allow the rolls to rest and rise again, about 45 minutes to an hour.
07 -
Pop them in the oven at 325°F and bake for 23 to 26 minutes.
08 -
Blend everything until creamy and spread it on the rolls while they’re still warm.
# Notes:
01 -
Measure the flour by weight for accuracy.
02 -
You can prepare everything ahead and chill overnight.
03 -
Letting it rise twice results in fluffier rolls.
04 -
Using tangzhong keeps the rolls soft and tender.