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Blueberry cinnamon roll with cream cheese frosting and jammy blueberry filling

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Henry Hunter
Rich, soft rolls with a buttery cinnamon swirl, pockets of jammy blueberries, toasted walnuts, and a tangy swirled cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
1st Rising Time 1 hour 8 hours
Total Time 4 hours
Course Bread, Breakfast, Dessert
Cuisine American
Servings 9 loaves
Calories 820 kcal

Equipment

  • Stand Mixer with Dough Hook
  • Large bowls for mixing and coating
  • Bench scraper
  • (9Γ—13-inch) baking pans

Ingredients
  

A rich, brioche-leaning dough that’s still easy to roll

Wet Ingredients

  • 240 g whole milk warm (1 cup)
  • 2 large eggs room temperature
  • 75 g granulated sugar β…“ cup
  • 113 g unsalted butter melted and cooled (Β½ cup)
  • 1/2 teaspoon banana extract See note Use Β½ to 1 teaspoon max
  • 1/2 teaspoon vanilla extract

Dry Ingredients

  • 600 g bread flour about 4ΒΎ cups
  • 2ΒΌ teaspoons instant yeast 1 packet
  • 10 g fine sea salt 1ΒΎ teaspoons

Blueberry Cinnamon Filling

  • 150 g brown sugar packed (ΒΎ cup)
  • 16 g ground cinnamon 2Β½ tablespoons
  • 1.5 g fine sea salt ΒΌ teaspoon
  • Zest of 1 lemon
  • 2 Drops Vanilla extract Pinch and distribute evenly in your cinnamon mixture
  • 85 g unsalted butter very soft (6 tablespoons)
  • 3 to 4 tablespoons blueberry preserve
  • 300 g blueberries fresh preferred (about 2 cups)
  • 6 g cornstarch 2 teaspoons
  • 60 g toasted walnuts roughly chopped (Β½ cup)
  • If using frozen blueberries do not thaw.

Swirled Cream Cheese Frosting

  • 113 g cream cheese softened (4 oz)
  • 60 g unsalted butter softened (4 tablespoons)
  • 180 g powdered sugar sifted (1Β½ cups)
  • 2 to 3 tablespoons heavy cream
  • Β½ teaspoon vanilla or banana extract
  • 2 teaspoons blueberry preserve for swirling

For Brushing

  • 2 tablespoons heavy cream

Instructions
 

Step 1 Β· Mix the Dough

  • Add flour and yeast to one side of a large bowl. Add sugar and salt to the opposite side.
  • Add milk, eggs, butter, and extract. Stir until shaggy.
  • Knead 8 to 10 minutes by hand or 6 minutes with a mixer until smooth, elastic, and slightly tacky. Perform a windowpane test.

Step 2 Β· Bulk Fermentation

  • Place dough in a buttered bowl. Cover and rise until doubled, 60 to 90 minutes.

Step 3 Β· Prepare the Filling

  • Mix brown sugar, cinnamon, salt, and lemon zest.
  • Toss blueberries with cornstarch.
  • Toast walnuts 3 to 4 minutes until fragrant. Cool and chop.

Step 4 Β· Roll and Fill

  • Roll dough to a 16Γ—20 inch rectangle.
  • Spread butter edge to edge. Swipe with blueberry preserve.
  • Sprinkle cinnamon sugar evenly. Scatter blueberries and walnuts.

Step 5 Β· Shape

  • Roll tightly from the long edge.
  • Trim ends and cut into 9 rolls.
  • Place larger rolls around the edges and smaller ones in the center.

Step 6 Β· Second Rise

  • Cover and rise 45 to 75 minutes until puffy.
  • Optional overnight rise in the refrigerator. Bring to room temperature before baking.

Step 7 Β· Bake

  • Bake at 350Β°F (175Β°C).
  • Brush tops with cream. Bake 28 to 35 minutes until golden and 190Β°F internal.
  • Cool 10 minutes before frosting.

Step 8 Β· Frosting

  • Beat cream cheese and butter until smooth.
  • Add powdered sugar, cream, and extract.
  • Swirl in blueberry preserve gently. Do not overmix.

Step 9 Β· Finish

  • Spread frosting over warm rolls so it melts into the layers.

Notes

Banana extract works. Use Β½ to 1 teaspoon max.
Cornstarch keeps blueberries in place.
Toasted walnuts add depth and aroma.
Swirl lightly for contrast, not uniform color.
Keyword apanese bread technique, blueberry cinnamon rolls, cinnamon rolls with blueberries, homemade blueberry cinnamon rolls