Blueberry Cinnamon Rolls
The perfect overnight homemade blueberry cinnamon rolls! These super soft cinnamon rolls with blueberry filling are topped with a quick and easy maple cream cheese glaze.
Ingredients
Ingredients for Dough
- ¼ cup full fat milk or whole milk, warmed to 104°F (40C)
- 2¼ teaspoon dry active yeast
- 1 teaspoon salt
- 1 cup all purpose flour or plain flour
- ¾ cup strong white bread flour
- 1 tablespoon superfine granulated sugar or caster sugar
- 3 eggs
- ½ cup unsalted butter softened at room temperature
Ingredients for Blueberry Cinnamon Filling
- ¼ cup superfine granulated sugar or caster sugar
- 1 tablespoon ground cinnamon
- 8 oz fresh blueberries or frozen blueberries, defrosted
- ⅓ cup unsalted butter softened at room temperature
Ingredients for Maple Cream Cheese Frosting
- 1 cup powdered sugar or icing sugar, sifted if lumpy
- 2 oz spreadable cream cheese or soft cheese
- 2 tablespoon maple syrup
Instructions
Instructions for Dough
- Begin by activating the yeast in the warm milk. Sprinkle the yeast along with 1 teaspoon of the sugar into the warmed milk, stir and set aside for 10 minutes until foamy.
- Add the flours, remaining sugar and salt to the bowl of a stand mixer fitted with a dough hook. Give this a stir.
- Add the foamy yeast to the flour, immediately followed by 2 whole eggs and one egg white (reserving the remaining yolk for an egg wash later - see note). Begin kneading on a low setting for about 15 minutes until a dough has formed and is starting to pull itself away from the sides of the bowl.
- Add the softened butter in small bits, about a tablespoon at a time. Once incorporated, continue kneading on a low setting for a further 15 minutes until the dough is again beginning to pull itself away from the sides of the bowl (see note).
- Scrape the dough into a greased bowl, cover with plastic wrap and place in the refrigerator to proof slowly for about 8 hours (overnight).
Instructions for the Blueberry Filling
- In order to making the filling, place half of the blueberries and half of the sugar (2 tablespoons) in a saucepan over a medium heat. Cook for about 10 minutes, stirring occasionally until the blueberries begin to release their juices.
- Remove from the heat and add the remaining blueberries. Set aside to cool completely. (see note)
Instructions for Filling and Rolling
- After the first proof, scrape your dough out of the bowl and onto a well floured work surface. Press the dough into a rough rectangle and then roll out with a floured rolling pin to be about 12" wide by 15" long.
- Dollop softened butter over the surface of the dough and spread in an even layer.
- Mix together the ground cinnamon and remaining 2 tablespoons of sugar. Sprinkle this over the butter and then add the blueberry filling, spooning over the top. (see note)
- Begin rolling the dough from the bottom to the top, forming a log of dough. Then using flavorless floss cut about 1½" off each end, trimming the uneven dough.
- Divide the dough into 9 and use the floss to cut. (see note)
- Place the rolls in a parchment lined 8" square baking pan and cover with a clean kitchen towel to proof for about 2 hours until doubled in size.
- Near the end of your second proof, pre-heat the oven to 350°F (175C/155C Fan) and prepare an egg wash by lightly beating together the reserved egg yolk with a splash of milk.
- Brush the rolls with the egg wash and place in the centre of the preheated oven to bake for about 25 minutes until risen and golden.
- Remove from the oven and allow to cool for about 10 minutes while you make the glaze.
Instructions for the Glaze
- In a small mixing bowl, whisk together the powdered sugar, maple syrup and cream cheese until smooth and spreadable. (see note)
- Spread over the warm buns and serve.
Notes
Reserve the egg yolk - place this in a small bowl and cover with plastic wrap. Store in the refrigerator overnight in order to use in making a quick egg wash when ready to bake the rolls.
For the filling, it is important this be cooled before adding to your dough. Warm filling can cause the dough to become too soft (the butter in the dough will melt) and it will be difficult to handle. It is best to make the filling while your mixer is kneading the dough. Then it can cool thoroughly - place in the refrigerator overnight.
This filling won't spread easily due to the number of full fresh blueberries. Spoon it over the top of the dough. It is more important to ensure a good coverage towards the bottom edge of the dough as this will end up being the centre of your cinnamon rolls when they're rolled up. Rolling will also help to distribute the filling, so don't worry too much if you haven't spread completely evenly all the way to the top of the dough!
As with my brioche cinnamon rolls, this recipe recommends using flavorless floss to cut the dough. This is because it allows a cleaner slice - the even pressure of pulling the floss through the dough means you'll keep better shape for your final rolls in most cases. You can use a sharp knife or dough cutter though! But, in either case, the blueberry filling here can get messy.
This glaze is super simple to adjust for personal preferences. If you'd like a thicker frosting, add a bit more powdered sugar (a tablespoon at a time, stirring after each addition to determine if you've reached the thickness you'd prefer). If you'd like a thinner/runnier glaze, you can add a dash of milk or maple syrup. Again, add in small increments (about a teaspoon for liquids) and stir after each addition to ensure you don't over add!
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