Blueberry Cinnamon Rolls (Print Version)
# Ingredients:
01 -
2½ cups frozen wild blueberries.
02 -
3 tablespoons brown sugar.
03 -
2 teaspoons lemon juice.
04 -
2 tablespoons water.
05 -
1 tablespoon + 1 teaspoon cornstarch.
06 -
1/2 cup dark brown sugar.
07 -
4 tablespoons unsalted butter.
08 -
3/4 teaspoon cinnamon.
09 -
3/4 cup water.
10 -
1/4 cup all-purpose flour.
11 -
3½ cups all-purpose flour.
12 -
1/3 cup granulated sugar.
13 -
2 teaspoons instant yeast.
14 -
3/4 teaspoon sea salt.
15 -
1/2 cup whole milk.
16 -
1 large egg.
17 -
1 teaspoon vanilla.
18 -
4 tablespoons butter.
19 -
2 oz cream cheese.
20 -
1 cup powdered sugar.
21 -
1-2 tablespoons reserved blueberry filling.
22 -
2½ tablespoons heavy cream.
# Instructions:
01 -
Cook blueberries, sugar, lemon juice for 20 minutes. Add cornstarch mixed with water and cook 2 minutes more, reserve some for glaze.
02 -
Cook water and flour to paste for 4-5 minutes.
03 -
Mix dry ingredients, add wet ingredients and tangzhong, knead for 2 minutes. Add butter gradually and knead for 8-10 minutes.
04 -
Let dough rise for 1 hour.
05 -
Roll to a 20x15 rectangle, spread fillings, roll and cut into 12 pieces.
06 -
Let rolls rise for 45-60 minutes.
07 -
Bake at 325°F for 23-26 minutes.
08 -
Mix ingredients until smooth and spread on warm rolls.
# Notes:
01 -
Use weight measurements for flour.
02 -
Can prepare night before.
03 -
Double rise for better texture.
04 -
Tangzhong makes softer rolls.