Blueberry Cinnamon Rolls
If you love blueberries then these Blueberry Cinnamon Rolls are for you! They are full of blueberry flavour. The fluffy dough is filled with a homemade blueberry cinnamon jam and topped with a blueberry glaze.
Equipment
Ingredients
BRIOCHE DOUGH
- 225 g whole milk
- 30 g fresh yeast or 10 g active dry yeast or instant yeast
- 50 g granulated sugar
- 540 g all-purpose flour
- 2 eggs
- 1 teaspoon salt
- 100 g butter room temperature
BLUEBERRY FILLING
- 250 g blueberries frozen or fresh
- 50 g granulated sugar
- 2 teaspoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 2 teaspoon cornstarch
- 4 teaspoon water
BLUEBERRY GLAZE
- 30 g cream cheese
- 1 ½ teaspoon blueberry jam
- 1 teaspoon vanilla extract
- 120 g powdered sugar
Instructions
DOUGH
- Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into the bowl of a stand mixer and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use active dry yeast, let it bloom in the warm milk per instruction of the pack)225 g whole milk, 30 g fresh yeast
- Add the granulated sugar, all-purpose flour, eggs, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.50 g granulated sugar, 540 g all-purpose flour, 2 eggs, 1 teaspoon salt
- Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough. This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.100 g butter
- Add the dough to a clean large bowl and cover the bowl with plastic wrap and a tea towel. Place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 1 hour. See FAQ above for overnight rising.
BLUEBERRY CINNAMON JAM
- While the dough rises, make the blueberry cinnamon jam.
- In a pot heat up blueberries, granulated sugar, lemon juice, vanilla extract and cinnamon. Once it starts bubbling, take it down to a medium heat and let it simmer for 8 minutes. While it cooks, give the blueberries a stir once in a while. When 8 minutes has passed, mix together cornstarch and the water. Then add it to the blueberries and stir it in. Continue stirring for 2 minutes, mashing out the blueberries with the back of the spatula.250 g blueberries, 50 g granulated sugar, 2 teaspoon lemon juice, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, 2 teaspoon cornstarch, 4 teaspoon water
- Pour the jam into a flat surfaced bowl, so it can cool down faster, and place it in the fridge. Takes about 30-45 minutes.
ASSEMBLING
- After the first rise, it should now be double in size. Punch the air out of the dough and roll it out your dough on a lightly floured surface into a large rectangle that is about 5 mm thick with a rolling pin. Save 2 teaspoon of the blueberry jam for the glaze. Spread the rest of the blueberry jam with a spoon or offset spatula in an even layer. Roll it into a log from the short side.
- Using a piece of unflavored dental floss cut 12 rolls. You can also use a serrated bread knife instead of the thread or floss.
- Place them in a 25 x 18 cm baking tray lined with parchment paper and let them rise for a second time on the kitchen counter for 45 minutes under some plastic wrap and a tea towel.
- Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
- After the second rise, bake them for 21-22 minutes on the second lowest rack. For the last 5-10 minutes of the baking time, or when they start to become golden brown, cover the blueberry cinnamon rolls with aluminium foil, to prevent too much browning.
- Let them cool down while making the frosting.
BLUEBERRY GLAZE
- Start by mixing the cream cheese, blueberry jam and vanilla together until smooth. Then add the powdered sugar and mix together until smooth. If it's too thin add more powdered sugar, if it's too thick add a bit more blueberry jam or milk. Spoon it over the rolls and spread it out.30 g cream cheese, 1 ½ teaspoon blueberry jam, 1 teaspoon vanilla extract, 120 g powdered sugar
Nutrition
Calories: 349kcalCarbohydrates: 59gProtein: 7gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 50mgSodium: 275mgPotassium: 131mgFiber: 2gSugar: 22gVitamin A: 324IUVitamin C: 4mgCalcium: 42mgIron: 2mg
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