Soft Blueberry Cinnamon Rolls with Cream Cheese Frosting
Make incredibly soft blueberry cinnamon rolls using the tangzhong method. Filled with fresh blueberry jam and topped with blueberry cream cheese frosting.
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Cooking tools:
- Stand mixer
- Saucepan
- Baking pan
- Parchment paper
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Rolling pin
- Chef's knife
- Cutting board
- Oven
- Stove
- Spatula
- Kitchen scale
- Cooling rack
- Plastic wrap
- Hand mixer
Ingredients
- 2½ cups frozen wild blueberries
- 3 tablespoons packed brown sugar
- 2 teaspoons lemon juice
- 2 tablespoons water
- 1 tablespoon + 1 teaspoon cornstarch
- ½ cup packed dark brown sugar
- 4 tablespoons unsalted butter, room temperature
- ¾ teaspoon ground cinnamon
- ¾ cup water
- ¼ cup all-purpose flour
- 3½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons instant yeast
- ¾ teaspoon fine sea salt
- ½ cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, softened
- 2 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1-2 tablespoons reserved blueberry filling
- 2½ tablespoons heavy cream
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