recipe 2
Blueberry cinnamon rolls
Francesca Benedetto
These blueberry cinnamon rolls are fluffy and tender with the most amazing blueberry filling. In each bite, you get warm swirls of cinnamon sugar and sweet blueberry filling. I top each roll with a tasty blueberry cream cheese frosting.
Ingredients:
Dough:
- 1 cup Whole milk warmed to 110 degrees.
- 2 1/4 teaspoon Active dry yeast
- Pinch of sugar to activate the yeast
- 6 tablespoons unsalted butter melted
- 2 large eggs room temperature
- 1/2 cup white granulated sugar
- 4 cups all purpose flour
- 1 teaspoon salt
- 1 cup heavy cream poured on top of risen rolls
Blueberry Jam:
- 2 cups fresh blueberries
- 1/4 cup white granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 cinnamon stick
- 1 1/2 tablespoon cornstarch
- 2 tablespoons water
Filling:
- 1/4 cup unsalted butter softened
- 3/4 cup dark brown sugar
- 1 tablespoon cinnamon
Blueberry Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 1/2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 2 tablespoon blueberry jam
Instructions:
Dough:
1. Warm milk to 110 degrees. Then, sprinkle yeast and a pinch of sugar on top and stir. Let mixture stand for 10 minutes. As you wait for yeast to bloom, melt butter inside the microwave. Let it slightly cool.
2. Pour the yeast mixture, melted butter and eggs inside bowl of stand mixer with dough hook attachment.
3. Add the flour, sugar, and salt to the wet ingredients and mix on low speed until the dough begins to form. Then, increase speed to medium and knead for 5 minutes.
4. As the dough is kneading, spray a large bowl with nonstick spray. Place the dough inside the bowl and cover lightly with a kitchen towel. Let the dough rise in a warm place for 1 hour until doubled in size.
Blueberry Jam:
1. In a saucepan, combine fresh blueberries, sugar, cinnamon stick, lemon juice, and lemon zest. Heat until the blueberries begin to break down and the sugar is dissolved.
2. Then, combine water and cornstarch and add to blueberry mixture. Cook the jam until the mixture is thick and coats the back of a spoon. Remove cinnamon stick and cool completely before using.
Filling:
1. Let butter soften at room temperature for 1-2 hours. Alternatively, you can also soften the butter by warming it in the microwave for 10-15 seconds. Then, in a separate bowl, combine brown sugar and cinnamon.
Blueberry Cream Cheese Frosting:
1. Using a hand mixer, beat together cream cheese and butter. Once smooth, add the sifted powdered sugar, vanilla extract and cream. Mix until fluffy.
2. Then, take 2 tablespoon of blueberry jam and swirl it into the frosting. Do not combine completely. You want to have streaks of blueberry jam rather than turning the frosting completely purple.
Assembly:
1. Place dough onto a lightly floured surface and roll dough into a 12x24 rectangle, about 1/4" thick.
2. Use an off set spatula to spread softened butter onto the dough. Sprinkle the dough with cinnamon sugar. Then, take blueberry jam and spread on top, leaving a 1" border. Make sure to reserve 2 tablespoons of jam for the cream cheese frosting.
3. Start on the short side of the dough and roll dough into a log. BEWARE: This is super messy and you will have jam spill out. Just keep rolling.
4. Use non-flavored dental floss to slice the roll into 12 equal pieces. Place rolls into a greased 9x13 pan. Lightly cover with a kitchen towel and let the dough rise in a warm place until doubled in size.
5. Preheat oven to 350 degrees. Pour heavy cream on top of risen rolls. Then, bake the cinnamon rolls for 28-30 minutes. The tops will be a dark golden brown.
6. Once the rolls finish baking, let them sit for 10 minutes. Then, add small dollops of frosting on top of each roll. Use an off set spatula to spread the frosting over the warm rolls.
7. Garnish with fresh blueberries.