The Graceful Dame Print

Blueberry Cream Cheese Cinnamon Rolls

Blueberry cream cheese cinnamon roll on a white plate with a kitchen towel and greenery beside it.
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Warm-from-the-oven cinnamon rolls, oozing with freshly made blueberry, topped with a decadent but not-to-sweet cream cheese icing.

Ingredients

Scale

For the Cinnamon rolls

1 c. Milk, Scalded

1 Tbsp. Yeast

1/4 c. Butter, Melted

1/4 c. Brown Sugar

1 Egg

1 tsp. Salt

2 3/4 c. Flour, unbleached or bread flour

1/4 c. Butter, softened

1/3 c. sugar

1 Tbsp. cinnamon

For the Blueberry Filling

12 oz. Blueberries - 2 small boxes, or about 2 cups of loose berries

2/3 c. Water

1 Tbsp. Lemon Juice, freshly squeezed

1 1/2 Tbsp. Cornstarch

1 tsp. Vanilla

For the Icing

1/ 2 c. Cream Cheese.

2 c. Powdered sugar.

1/4 c. Butter.

1 1/2 tsp. Vanilla.

Instructions

Directions Making the Dough

Scald 1 c. milk. To scald milk, heat milk in a small saucepan on your stovetop or pour the milk into a microwave safe bowl and heat. When the milk begins to steam, it is considered scalded.  Butter melting in scalding hot milk

Cool slightly. Once the milk is scalded, remove from heat and allow to cool to about 115 degrees.

Next, add yeast and brown sugar. Pour your scalded milk into your mixing bowl, as well as 1 Tbsp. yeast and 1/4 c. brown sugar. Stir, then allow mixture to rest for about 5 minutes. This will activate the yeast. Foamy, active yeast in a small bowl

Add egg. When the milk/yeast mixture has rested, add 1 egg. Using the dough hook attachment on your mixer, begin mixing on a slow speed.

Add salt and melted butter.

Add flour and knead. Slowly, add flour, while continuing to knead dough at a slow speed for about 5 minutes. Dough in clear bowl, ready to rise

Let Rise. Let the dough rest in the mixing bowl. Cover with a clean kitchen towel and let rise until it has doubled in size. Punch down and let it rise a second time, until it doubles in size once more.  Dough in a clear bowl that has fully risen and is ready to be rolled out

Making the Blueberry Filling

First, add the blueberries, water, and sugar to a saucepan and bring to a boil over medium to low heat. When the sugar has dissolved and the liquid begins to turn a beautiful, deep purple, reduce heat to medium-low.

Add the cornstarch, whisking vigorously, as the mixture thickens. 

Remove it from the heat, add vanilla, and allow to cool.  Close up shot of Blueberry sauce in pan.

Helpful tip: If are needing the sauce ASAP and you need to speed up the cooling process, put the saucepan directly in the fridge or freezer for a few minutes!  White bowl containing blueberry sauce with greenery, a wooden spoon, and a kitchen towel surrounding it

Crafting the Cinnamon Rolls

Roll dough. First, sprinkle a little bit of flour onto a large, clean surface (like a table or countertop). Next, using a rolling pin, roll out dough into an oval shaped rectangle. You'll want it to be rolled out thinly and evenly - about 1/4 inch thick.  Dough rolled into a rectangle on floured surface

Spread with butter. Spread room temperature butter onto the entire dough rectangle.

Spoon Blueberry filling onto the dough. Spread with the back of the spoon until the surface is completely covered.  Rectangular dough spread with Blueberry sauce being rolled up.

Roll up the dough and cut. Carefully, roll up the dough and slice into pieces that are approximately 1 1/2-inches thick, trying to make 12 equal sized rolls. This is going to be a messy task and it's going to feel like the blueberry sauce coming out. But trust me - it will still turn out fabulously!  Dough with blueberry sauce inside resting on countertop.

Place in baking dish. You may, either grease a 9x13 inch baking dish, or cut a piece of parchment paper to fit a 9x13 inch baking dish. (I chose the latter, just because I was concerned that the blueberry sauce would cook fast to the dish). Scoop up any sauce that has oozed out and put it on top of the rolls.  12 messy Blueberry Cinnamon Rolls that have been placed in a 9×13 inch pan.

Baking the Cinnamon Rolls

Preheat oven to 325 degrees.

Bake for about 30 minutes, or until tops are nicely browned.

Remove from oven and cool.  9×13 inch pan containing 12 baked Blueberry cinnamon rolls.

The Cream Cheese Icing

Beat softened butter, cream cheese, milk, vanilla, and salt together.

Next, on a low speed, stir in the powdered sugar. When all the sugar is stirred in, beat on high speed, until all lumps are gone and icing is silky smooth.  

When the cinnamon rolls have completely cooled, spread the entire pan with an even layer of icing.  Cloe up shot of iced blueberry cinnamon rolls in a rectangle pan

Notes

Serving and Storage

Once iced, these blueberry cream cheese cinnamon rolls are ready to eat! Pour a cup of coffee or a glass of milk and find a quiet spot where you can peacefully savor every bite and make your tastebuds very happy.

  • Hosting a breakfast or Brunch? Serve these up with some "healthier options" to contrast the sweet rolls. Items like eggs, bacon, sausage, and fresh fruit are perfect!
  • Tea Party Treat! These would be a really eye-pleasing addition to your tea party spread! If you are serving them alongside other delicacies, try to make them "mini sized" so that your guest can try everything without feeling overwhelmed by the amount of food.
  • Serve with coffee while spending quality time catching up with a friend! I suggest serving them slightly warm with an optional scoop of ice cream.

If there are any leftovers, I suggest storing them in the refrigerator, as the blueberry sauce and cream cheese icing could go bad, if left out. When you are ready to eat them again, just put one in the microwave for a few second to warm slightly. Not too long, or the icing will melt!

These can also be stored in the freezer in an airtight container for a few months.

Find it online: https://gracefuldame.com/blueberry-cream-cheese-cinnamon-rolls/