Blueberry Cinnamon Rolls (Printable Version)

Soft rolls filled with sweet blueberries, cinnamon, and topped with brown sugar cream cheese frosting.

# Everything You’ll Need:

→ Dough

01 - 1 ½ cups lukewarm milk
02 - 2 teaspoons instant dry yeast
03 - ½ cup plus 2 teaspoons granulated sugar
04 - 3 large eggs at room temperature
05 - 5 ¾ cups bread flour, plus more for dusting
06 - ½ cup unsalted butter, softened
07 - 2 ¼ teaspoons salt

→ Pour on Before Baking

08 - ½ cup heavy whipping cream

→ Blueberry Compote

09 - 2 cups fresh or frozen blueberries
10 - ½ cup granulated sugar
11 - ⅓ cup water
12 - 1 tablespoon cornstarch
13 - ⅓ cup water for slurry

→ Filling

14 - 1 cup packed brown sugar
15 - 2 tablespoons ground cinnamon
16 - ¾ cup unsalted butter, softened to touch

→ Frosting

17 - 4 oz cream cheese, softened
18 - ½ cup unsalted butter, softened
19 - ½ cup dark brown sugar
20 - 2 cups powdered sugar
21 - 1 teaspoon vanilla extract
22 - 1 to 2 tablespoons milk or heavy cream
23 - Pinch of salt

→ Cinnamon Streusel Topping

24 - ½ cup all-purpose flour
25 - ½ cup packed light brown sugar
26 - 1 teaspoon ground cinnamon
27 - ¼ teaspoon kosher salt
28 - 4 tablespoons unsalted butter, melted and cooled

# Steps to Cook:

01 - In a stand mixer bowl, combine lukewarm milk, 2 teaspoons sugar, and instant dry yeast. Whisk and let sit 10 minutes until foamy.
02 - Add remaining sugar, eggs, bread flour, softened butter, and salt. Mix with dough hook at medium speed 6-7 minutes until smooth, elastic, and slightly tacky.
03 - Transfer dough to a lightly oiled bowl, turning to coat. Cover and let rise at room temperature for 1 hour.
04 - Perform one stretch and fold by lifting and folding the dough over itself on all sides. Cover again.
05 - Refrigerate dough covered for 2 to 12 hours to develop flavor and improve handling.
06 - Simmer blueberries, sugar, and water over medium heat until berries burst. Stir in cornstarch slurry and cook until thickened. Cool to room temperature, cover directly with plastic wrap to prevent skin.
07 - Cream together brown sugar, ground cinnamon, and softened butter using paddle attachment or electric mixer until smooth.
08 - On a floured surface, roll chilled dough into a 12x16 inch rectangle with even edges.
09 - Spread cinnamon sugar filling evenly over dough, then spread three-quarters of the blueberry compote over the top.
10 - Cut dough into 12 strips approximately 1⅓ inches wide. Roll each strip gently into spirals, pinching seams to seal.
11 - Place rolls cut side up in a parchment-lined 9x13 pan, spaced evenly in a 3 by 4 grid. Cover loosely and let rise 60-90 minutes until nearly doubled.
12 - Combine flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly clusters form. Bake 8-10 minutes at 350°F on parchment-lined sheet until golden. Cool and break into pieces.
13 - Preheat oven to 375°F. Warm heavy cream slightly and pour evenly over risen rolls. Bake 10 minutes, reduce temperature to 350°F and bake an additional 30-35 minutes until deep golden. Tent with foil if browning too fast.
14 - Beat cream cheese, softened butter, and dark brown sugar on medium-high speed for 5 minutes. Slowly add powdered sugar, milk or cream, salt, and vanilla extract, then beat until light and fluffy.
15 - After rolls have cooled 20 minutes, spread frosting evenly over tops, drizzle remaining blueberry compote, and sprinkle cinnamon streusel. Serve warm or at room temperature.

# Extra Suggestions:

01 - Cold proofing the dough enhances flavor and improves rolling texture.
02 - Cover the blueberry compote with plastic wrap pressed to surface to avoid skin formation.
03 - Tent baking pan with foil if rolls brown too quickly during final bake.

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