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Blueberry Cinnamon Rolls

Blueberry Cinnamon Rolls Recipe

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 3 1/4 cups (400g) bread flour
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 tsp instant yeast
  • 1 tsp fine sea salt
  • 1/2 cup (120ml) whole milk, warm
  • 1/4 cup (56g) unsalted butter, melted
  • 1 large egg
  • 1/2 cup (170g) thick blueberry jam
  • 1/2 cup (100g) packed light brown sugar
  • 1 tbsp ground cinnamon
  • 3 tbsp (42g) unsalted butter, very soft
  • 4 oz (113g) cream cheese, softened
  • 2 tbsp (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest

Method
 

  1. In a stand mixer bowl, whisk flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Knead with a dough hook for 6 to 7 minutes until smooth.
  2. Place dough in a buttered bowl, cover, and let rise until doubled, about 1 to 1 1/2 hours.
  3. Roll dough into a 12x16-inch rectangle. Spread with soft butter, then blueberry jam. Sprinkle with brown sugar and cinnamon. Roll up tightly from the long side.
  4. Cut into 12 rolls and place in a buttered 9x13 pan. Cover and let rise until puffed, 30 to 45 minutes.
  5. Preheat oven to 350°F (180°C). Bake rolls for 22 to 25 minutes until golden. Cool 10 minutes. Beat cream cheese, butter, powdered sugar, lemon juice, and zest until smooth. Drizzle over warm rolls and serve.

Notes

Active prep time does not include the rising periods. If you want to serve these first thing in the morning, assemble the rolls the night before, cover tightly, and refrigerate. In the morning, let them sit out for 45 minutes before baking as written.