Description
Soft, pillowy rolls filled with a juicy blueberry compote and topped with silky cream cheese frosting—these bakery-style blueberry rolls are a fruity twist on the classic cinnamon roll. The secret to their melt-in-your-mouth texture? Tangzhong—a simple roux that keeps the dough incredibly soft and tender.
Ingredients
Tangzhong:
100 g whole milk
20 g bread flour
Main Dough:
360 g bread flour
50 g sugar
7 g instant dry yeast
5 g salt
1 large egg
130 g whole milk
All prepared tangzhong
85 g unsalted butter, softened
Filling:
250 g frozen blueberries
125 g sugar
2 tsp lemon juice
Cream Cheese Frosting:
100 g full-fat cream cheese
25 g unsalted butter, softened
100 g powdered sugar, sifted
¼ tsp vanilla paste
Tiny pinch of salt
Instructions
Prepare Tangzhong: Combine milk and flour in a small pot over medium heat. Whisk until thickened. Remove from heat, cover, and cool.
Make Dough: Mix all dough ingredients, including the cooled tangzhong, until a soft dough forms. Knead until smooth and elastic. Let rise until doubled.
Blueberry Filling: Cook blueberries, sugar, and lemon juice until thickened. Cool completely.
Assembly: Roll out dough, spread blueberry filling, roll up tightly, and slice into rolls. Place in a pan and let rise again.
Bake: Bake at 175°C (350°F) for 20–25 minutes or until golden.
- Prep Time: ~30 minutes
- Cook Time: 20–25 minutes
Nutrition
- Calories: 250–280
- Fat: 10g
- Protein: 5g