Blueberry Cinnamon Rolls
These are the BEST blueberry cinnamon rolls, made with pillowy-soft brioche dough, a sweet cinnamon and blueberry filling, and blueberry cream cheese icing.
Servings: 6
Calories: 454kcal
Equipment
- Instant read thermometer
- Stand mixer with dough hook attachment
- Pizza Cutter
- Stand mixer with paddle attachment or electric hand mixer
Ingredients
Brioche Dough:
- ½ cup whole milk
- 1 ¼ teaspoons instant yeast
- 1 large egg, room temperature
- 3 Tablespoons unsalted butter, melted and slightly cooled
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon fine sea salt
- ¼ cup heavy cream
Cinnamon Blueberry Filling:
- 3 Tablespoons brown sugar
- 1 Tablespoon granulated sugar
- 1 ½ teaspoons ground cinnamon
- 2 Tablespoons unsalted butter, softened but not melted
- ½ cup blueberry jam
Blueberry Cream Cheese Icing:
- 4 ounces cream cheese, room temperature
- 2 Tablespoons unsalted butter, room temperature
- pinch of salt
- 1 cup confectioners' sugar
- 1 ½ Tablespoons blueberry jam
Instructions
Make the brioche dough.
- Warm the milk to between 110ºF and 115ºF either in the microwave or on the stove. Use a thermometer to check the temperature of the milk. It should be warm but not hot to the touch. Pour the warmed milk into the bowl of a stand mixer (or a large mixing bowl) and add the yeast.
- Add the egg, melted butter, flour, sugar, and salt and mix until the ingredients are blended. Let the mixture stand for 5 minutes (to give the flour time to hydrate).
- Using the stand mixer's dough hook attachment, beat on medium speed until a sticky dough forms. Increase speed to medium-high and beat for another 5 minutes, or until the dough is soft and smooth. (NOTE: If not using a stand mixer with a hook attachment, knead the dough by hand for about 10 minutes, or until a soft and smooth dough forms.)
- Knead the dough gently with your hands on a lightly floured surface for 1 minute before gently forming the dough into a ball. Transfer the ball of dough to a lightly greased bowl and cover the bowl with a clean dish towel.
- Place the dough in a warm spot and let it rise until doubled in size, about 45 to 60 minutes.
- Cover the bowl loosely with plastic wrap and refrigerate the dough for at least 1 hour or up to overnight.
- Remove the dough from the fridge and let it sit at room temperature while you prepare the filling. Line a quarter baking sheet or a 9 inch round metal cake pan with parchment paper and set aside.
Prep the cinnamon filling.
- In a small bowl, whisk together the sugars and spices. Set aside.
Shape the cinnamon rolls.
- Place the dough onto a lightly floured surface and, using a rolling pin, roll the dough into a rectangle that's 9 inches x 12 inches. (TIP: Use a bench scraper to gently nudge the edges of the rolled dough to form a perfect rectangle.)
- Use a small spatula to spread the softened butter over the rectangle of dough. Spread the blueberry jam evenly over the butter, then sprinkle the cinnamon sugar mixture evenly over the butter, covering the dough all the way to the edges.
- Beginning at the short (9 inch) end of the rectangle of dough, use a pizza cutter to make 5 evenly spaced vertical slits in the dough. You should now have 6 strips of dough, each measuring 1 ½ inches wide and 12 inches long.
- Roll up each strip of dough to create a spiral.
- Place the rolls cut side up onto your baking sheet or pan.
- Cover the pan with a clean dish towel and place it in a warm spot until the rolls have doubled in size, about 20 to 30 minutes.
- While the rolls rise, position the oven rack in the bottom third of the oven and preheat the oven to 350ºF.
Bake the cinnamon rolls.
- Once the rolls have risen, pour heavy cream over them immediately before baking.
- Bake the rolls for 25-30 minutes, or until they're golden brown and a toothpick inserted into the center of a roll comes out clean with no raw dough. (NOTE: If the rolls become golden brown before they're finished baking, carefully place a sheet of aluminum foil over the rolls to keep them from over-browning as they continue to bake.) Remove the baked rolls from the oven, and allow them to cool slightly on a wire rack while you prepare the cream cheese icing.
Make the blueberry cream cheese icing.
- Add the cream cheese and butter to a medium bowl or the bowl of a stand mixer. Using an electric hand mixer or stand mixer with a paddle attachment, beat the cream cheese, butter, and salt until smooth and combined. Add the confectioners' sugar slowly and continue to beat until blended and smooth. Add the blueberry jam and beat until blended. Scrape the sides and bottom of the bowl as needed using a rubber spatula while mixing the icing.
- Spread the icing over the still warm cinnamon rolls and enjoy!
Notes
Storage: Blueberry cinnamon rolls are best enjoyed fresh from the oven, but with proper storage and reheating the rolls will still taste fresh for several days!
- Room Temperature: Rolls that have not yet been iced can be stored in an airtight container at room temperature for up to 3 days. Reheat (see recommendation below) and spread with blueberry cream cheese icing before serving. Do not store iced cinnamon rolls at room temperature.
- Refrigerator: Leftover cinnamon rolls that have already been iced should be stored in the fridge in an airtight container for up to 3 days. Reheat the rolls (see recommendation below) before serving.
Nutrition
Calories: 454kcal | Carbohydrates: 61g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 81mg | Sodium: 250mg | Potassium: 146mg | Fiber: 2g | Sugar: 28g | Vitamin A: 697IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 2mg