Blueberry Cinnamon Rolls with Cream Cheese Frosting

METHOD

1. Step 1: Make the blueberry filling

   • 700 g (5 cups) frozen wild blueberries
   • 184 g (¾ cup + 2 tablespoons) granulated sugar
   • 2 teaspoons lemon zest
   • 1–2 teaspoons lemon juice
   • 21 g (2 tablespoons + 2 teaspoons) cornstarch
   • 2 tablespoons + 2 teaspoons water
   • 2 teaspoons vanilla extract

   In a medium pot, combine the blueberries, sugar, lemon zest, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture simmers and the berries release their juices, 7–9 minutes. Stir together the cornstarch and water until smooth, then add to the pot. Cook, stirring constantly, until thickened, 1–2 minutes. Remove from heat, stir in the vanilla, and transfer to a shallow dish. Refrigerate until completely cool. (Can be made up to 3 days ahead.)

2. Step 2: Make the dough

   • 113 g (½ cup) salted butter, melted and cooled slightly
   • 240 ml (1 cup) warm milk (about 46°C / 115°F)
   • 2 large eggs, at room temperature, lightly beaten
   • 70 g (⅓ cup) granulated sugar
   • 9 g (2½ teaspoons) instant yeast
   • ¾ teaspoon salt
   • 528 g (4 cups + 1 tablespoon) all-purpose flour

   In the bowl of a stand mixer, whisk together the melted butter, warm milk, eggs, sugar, yeast, and salt. Add the flour and mix on low speed until the dough comes together and no dry flour remains. Let rest for 5 minutes. Switch to the dough hook and knead on low speed until smooth and elastic, 5–7 minutes. The dough will be soft and slightly slack. Transfer to a lightly greased bowl, cover, and let rise until doubled in size, about 1 hour.

3. Step 3: Make the cinnamon filling

   • 113 g (½ cup) salted butter, softened
   • 110 g (½ cup) light brown sugar, packed
   • 5 teaspoons cinnamon
   • ¼ teaspoon nutmeg
   • Pinch of salt
   • ½ teaspoon vanilla extract

   In a medium bowl, beat together the butter, brown sugar, cinnamon, nutmeg, salt, and vanilla until smooth and spreadable.

4. Step 4: Assemble the rolls

   • 300 g blueberry filling (about 1 cup + 2 tablespoons)

   Heat the oven to 165°C (325°F). Generously flour a work surface. Roll the dough into a rectangle approximately 35 × 55 cm (14 × 22 inches). Spread the cinnamon filling evenly over the dough. Spoon 300 g (about 1 cup + 2 tablespoons) of the cooled blueberry filling evenly on top. Cut the dough into strips about 4.5 cm (1¾ inches) wide. Roll each strip into a spiral and place in a greased baking dish. Cover loosely and let rise until puffed, 30–40 minutes.

5. Step 5: Bake

   • 80 g (⅓ cup) heavy cream, gently warmed

   Pour the warm cream evenly over and between the rolls. Bake until golden, set, and cooked through, 42–46 minutes. The center should register 96–99°C (205–210°F).

6. Step 6: Make the frosting

   • 170 g (4 oz) cream cheese, softened
   • 14 g (1 tablespoon) salted butter
   • 115 g (1 cup) powdered sugar
   • 114 g (⅓ cup + 1 tablespoon) blueberry filling
   • 1 teaspoon vanilla extract
   • Pinch of salt
   • ⅛ teaspoon cinnamon
   • 1 teaspoon lemon juice

   Purée the measured blueberry filling until smooth. Beat together the cream cheese and butter, then add the powdered sugar. Mix in the blueberry purée, vanilla, salt, cinnamon, and lemon juice until smooth. The frosting should be loose.

7. Step 7: Finish and serve

   Frost the rolls while warm, allowing the frosting to melt into the layers. Spoon extra blueberry filling on top if desired. Serve immediately.