Blueberry Cinnamon Rolls with Cream Cheese Glaze

If you love a sweet, fruity twist on a classic breakfast treat, these blueberry cinnamon rolls are perfect for you. Soft, pillowy rolls are filled with a homemade blueberry jam and topped with a luscious blueberry cream cheese glaze. They are a delightful treat any time of day, from a cozy breakfast to a weekend brunch indulgence.

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These cinnamon rolls are made with real blueberries and a simple yeast dough, giving them a fresh, natural flavor. Using fresh or frozen wild blueberries ensures each bite bursts with fruity goodness, making them far superior to artificial flavorings. Whether you’re an experienced baker or trying cinnamon rolls for the first time, this recipe will guide you to perfect rolls every time.

Ingredient Notes and Substitutions

Before you start, here are some helpful tips on ingredients to ensure your rolls come out soft, flavorful, and perfectly baked:

• Frozen Wild Blueberries: These are the ideal size for rolling into the dough and have a more concentrated flavor than regular blueberries. They also hold up better during cooking.
• Instant Yeast: If you prefer, active dry yeast can be used, though it may slightly alter the flavor. Make sure your yeast is fresh for optimal rise.
• Whole Milk: This keeps the dough soft and tender. Alternative milks work, but the rolls may turn out slightly drier.
• Heavy Cream: Adds richness to the cream cheese frosting. Regular milk can be substituted, but the glaze will be less creamy.

Step-by-Step Instructions

Step 1: Prepare the Blueberry Jam

In a medium saucepan, combine the blueberries, brown sugar, and lemon juice. Cook over medium-high heat for about 20 minutes, stirring occasionally, until the mixture thickens. Dissolve the cornstarch in water, then stir it into the jam and cook for another 2 minutes. Set aside a few tablespoons of the jam for the glaze, then transfer the rest to a bowl to cool.

Step 2: Make the Tangzhong

Tangzhong is a simple roux that makes the dough soft and fluffy. Whisk the flour and water in a small saucepan over medium heat until it forms a thick paste. Remove from heat and let it cool slightly before using.

Step 3: Prepare the Dough

In a large mixing bowl, combine the flour, sugar, yeast, and salt. Add the egg, milk, vanilla, and cooled tangzhong, mixing until a rough dough forms. Gradually knead in softened butter, a little at a time, until fully incorporated. Continue kneading for about 8-10 minutes until the dough is smooth and elastic.

Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until doubled in size, about one hour.

Step 4: Roll Out and Fill the Dough

Roll the risen dough into a large rectangle, approximately 20 by 15 inches. Spread a mixture of brown sugar, butter, and cinnamon evenly over the dough, leaving a small border at the top. Next, spread the blueberry jam over the cinnamon sugar layer for a sweet, fruity filling.

Step 5: Shape the Rolls

Carefully roll the dough into a tight log, starting from the long edge closest to you. Pinch the seam to seal and cut into 12 even rolls using a serrated knife or dental floss. Place the rolls in a parchment-lined baking pan, cover, and let them rise for another 45-60 minutes, until doubled in size. Preheat the oven during this time.

Step 6: Bake the Cinnamon Rolls

Bake the rolls at 325°F (162°C) for 23-26 minutes, or until golden brown on top. Remove from the oven and let them cool slightly while preparing the glaze.

Step 7: Blueberry Cream Cheese Glaze

In a medium bowl, combine cream cheese, butter, powdered sugar, heavy cream, and the reserved blueberry jam. Whisk until smooth and creamy. Spread the glaze over the warm rolls, allowing it to melt slightly into the layers for a rich, fruity finish.

Tips for Perfect Cinnamon Rolls

1. Use a kitchen scale for accurate measurements.
2. Check your yeast to ensure it’s active. Expired yeast won’t rise properly.
3. Knead thoroughly—proper gluten development is key for fluffy rolls.
4. Use a ruler to cut rolls evenly for consistent baking.
5. Glaze while warm so it seeps into the rolls for maximum flavor.

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Storage and Freezing

• Storage: Store leftover rolls in an airtight container at room temperature for 4-5 days or in the fridge. Reheat in the microwave for 30-40 seconds or in the oven at 350°F for about 10 minutes.
• Freezing: Freeze individual cut rolls on a baking sheet until solid, then transfer to an airtight container. Defrost in the fridge overnight and let rise at room temperature before baking.

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