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Blueberry Cinnamon Rolls with Blueberry Jam Glaze Recipe

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Delightful Blueberry Cinnamon Rolls featuring a soft, buttery dough filled with a homemade blueberry cinnamon jam, baked to golden perfection and topped with a luscious blueberry cream cheese glaze. Perfect for breakfast or brunch, these rolls combine the classic cinnamon roll experience with a fruity twist.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 52 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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 tsp salt
  • 100 g butter (room temperature)

Blueberry Cinnamon Jam

  • 250 g blueberries (frozen or fresh)
  • 50 g granulated sugar
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 2 tsp cornstarch
  • 4 tsp water

Blueberry Glaze

  • 30 g cream cheese
  • 1 1/2 tsp blueberry jam
  • 1 tsp vanilla extract
  • 120 g powdered sugar

Instructions

  1. Prepare the Dough: Heat the milk until lukewarm (37ºC). Crumble fresh yeast into a stand mixer bowl, pour milk, and stir until yeast dissolves. For active dry yeast, bloom as per package instructions.
  2. Mix Dough Ingredients: Add granulated sugar, flour, eggs, and salt to the yeast mixture. Using a dough hook, mix on low-medium speed until hydrated with no dry flour; then mix 4 minutes on medium speed.
  3. Add Butter: Continue mixing on medium speed and add butter in two parts. Add the second part after the first incorporates. The dough may look messy initially; scrape bowl sides and mix for 8-10 minutes until smooth and pulling away from bowl.
  4. First Rise: Transfer dough to a large clean bowl, cover with plastic wrap and towel. Let rise in a warm spot for 1 hour until doubled in size.
  5. Make Blueberry Cinnamon Jam: In a pot, heat blueberries, sugar, lemon juice, vanilla, and cinnamon until bubbling. Simmer for 8 minutes, stirring occasionally. Mix cornstarch with water, add to pot, stir and mash berries, cooking 2 more minutes. Pour into a flat bowl and chill in fridge for 30-45 minutes.
  6. Shape Rolls: After dough has risen, punch down air and roll out on lightly floured surface into a 5 mm thick rectangle. Spread all but 2 tsp of the blueberry jam evenly over dough. Roll into a log from the short side.
  7. Cut Rolls: Use unflavored dental floss or a serrated knife to cut the log into 12 rolls.
  8. Second Rise: Place rolls in a 25 x 18 cm baking tray lined with parchment paper. Cover with plastic wrap and a towel, leave to rise at room temperature for 45 minutes.
  9. Preheat Oven: Set oven to 190ºC (375ºF) conventional.
  10. Bake Rolls: Bake rolls on the second lowest rack for 21-22 minutes. When they start to brown (last 5-10 minutes), tent with aluminum foil to prevent over-browning.
  11. Cool and Make Glaze: Let rolls cool while preparing glaze. Mix cream cheese, reserved blueberry jam, and vanilla until smooth. Incorporate powdered sugar until glaze is smooth and of desired consistency (adjust with more sugar or jam/milk).
  12. Glaze and Serve: Spoon glaze over warm rolls and spread evenly. Serve fresh.

Notes

  • You can substitute fresh yeast with active dry or instant yeast; adjust amount accordingly.
  • For an overnight rise, refrigerate dough covered after kneading and let rise slowly overnight.
  • Using frozen blueberries is fine; thaw before making jam for best results.
  • Covering rolls with foil near end of baking prevents excessive browning while allowing thorough baking.
  • Adjust glaze thickness by adding more powdered sugar or jam/milk to suit preference.

Find it online: https://cheftinaskitchen.com/blueberry-cinnamon-rolls-with-blueberry-jam-glaze-recipe/