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Blueberry Cinnamon Rolls with Cream Cheese Glaze Recipe

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5 from 111 reviews

Delight in these Blueberry Cinnamon Rolls, a luscious twist on a classic favorite, featuring a homemade blueberry jam swirled with cinnamon sugar inside soft, fluffy rolls. Finished with a rich cream cheese glaze infused with reserved blueberry filling, these rolls are perfect for a cozy breakfast or brunch treat.

Ingredients

Scale

Blueberry Jam

  • 2 1/2 cups frozen wild blueberries
  • 3 tablespoons brown sugar (packed)
  • 2 teaspoons lemon juice
  • 2 tablespoons water
  • 1 tablespoon + 1 teaspoon cornstarch

Cinnamon Sugar Filling

  • 1/2 cup dark brown sugar (packed)
  • 4 tablespoons unsalted butter (room temperature)
  • 3/4 teaspoon ground cinnamon

Tangzhong

  • 3/4 cup water
  • 1/4 cup all-purpose flour

Dough

  • 3 1/2 cups all-purpose flour (see notes for measuring)
  • 1/3 cup granulated sugar
  • 2 teaspoons instant yeast
  • 3/4 teaspoon fine sea salt
  • 1/2 cup whole milk (room temperature)
  • 1 large egg (room temperature)
  • Tangzhong (prepared from above)
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter (softened)

Glaze

  • 2 ounces cream cheese (room temperature)
  • 4 tablespoons unsalted butter (room temperature)
  • 1 cup powdered sugar
  • 1–2 tablespoons reserved blueberry filling
  • 2 1/2 tablespoons heavy cream

Instructions

  1. Make Blueberry Jam: In a medium saucepan, combine frozen wild blueberries, brown sugar, and lemon juice. Cook over medium-high heat, stirring occasionally, for 20 minutes until the berries begin to thicken. Dissolve cornstarch in water, then stir into the jam and continue cooking, stirring constantly, for 2 more minutes. Set aside 1-2 tablespoons of jam for the glaze and transfer the rest to a bowl to cool.
  2. Prepare Tangzhong: Whisk water and all-purpose flour together in a small saucepan. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture becomes a paste-like slurry. Scrape into a bowl and set aside to cool.
  3. Make Cinnamon Roll Dough: In a stand mixing bowl, combine all-purpose flour, granulated sugar, instant yeast, and sea salt. Add egg, milk, vanilla extract, and cooled tangzhong. Knead on low speed with dough hook for 2 minutes until a dough ball forms.
  4. Incorporate Butter: With mixer on low, add softened butter ½ tablespoon at a time, fully mixing in before adding more. After all butter is added, knead for another 8-10 minutes until dough is smooth, elastic, and sticks slightly to the bottom of the bowl. Adjust flour or milk slightly if dough is too wet or dry.
  5. First Rise: Shape dough into a smooth ball with lightly buttered hands and place seam side down in a large lightly buttered bowl. Cover with plastic wrap and let it rise in a warm spot for about 1 hour or until doubled in size.
  6. Prepare Filling and Roll Dough: Roll dough on a floured surface into a 20×15-inch rectangle. Mix brown sugar, softened butter, and ground cinnamon until smooth. Spread the cinnamon sugar mixture evenly over the dough, leaving ½ inch at the top edge clear. Evenly spread the cooled blueberry jam over the cinnamon sugar layer.
  7. Roll and Cut: Roll dough tightly into a log, sealing the edge by pinching. Cut into 12 rolls about 1½ inches thick using a serrated knife or dental floss. Transfer rolls to a parchment-lined 9×13 inch baking pan.
  8. Second Rise: Cover the pan with plastic wrap and let rolls rise for 45-60 minutes or until doubled in size. Meanwhile, preheat oven to 325°F (162°C).
  9. Bake Rolls: Bake rolls for 23-26 minutes until tops are lightly golden. Remove from oven and cool on a wire rack while making the glaze.
  10. Prepare and Apply Glaze: In a medium bowl, combine cream cheese, butter, and powdered sugar until smooth. Whisk in heavy cream and reserved blueberry jam. Spread glaze generously over the warm cinnamon rolls. Serve and enjoy!

Notes

  • When measuring flour for the dough, spoon flour into the measuring cup and level with a knife to avoid compacting and using too much.
  • Tangzhong is a cooked flour-water roux that helps keep the rolls extra soft and fluffy.
  • Use room temperature ingredients for better dough development and rise.
  • Frozen wild blueberries give a more intense flavor compared to regular blueberries.
  • Adjust the amount of glaze based on preference for sweetness and coverage.

Keywords: blueberry cinnamon rolls, cinnamon rolls with blueberry jam, sweet breakfast rolls, homemade cinnamon rolls, cream cheese glaze cinnamon rolls

Find it online: https://jedentaglecker.com/blueberry-cinnamon-rolls-with-cream-cheese-glaze-recipe/