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These Blueberry Sweet Rolls with Cream Cheese Frosting are a delicious alternative to cinnamon rolls! Made similarly, just subbing the buttery cinnamon filling for a rich blueberry jam. The cream cheese frosting (let’s be honest, the best part) remains the same!
These are a fabulous bake when you want to make something a little more exciting, and that requires a little more effort! I find working with dough to be such a joy and the outcome always so rewarding. If you’re looking for a fun bake to make for a brunch, this is it! Fluffy rounds packed with berry flavours and smothered in frosting: you’ll be the best host/parent/partner ever!
These are a great bake for a brunch or to have as a fancy treat in the week. The need two rests, but otherwise the hands on time is really good fun. The cream cheese frosting is super simple: just full fat cream cheese and some icing sugar. If you’re US based, you may find the spreadable cream cheese works a little better – but either variety are fine!
Tips for the best Blueberry Sweet Rolls with Cream Cheese Frosting
- Yeast: Check your yeast before continuing with the recipe. When you add it to the warm milk, it should ‘bloom’ – meaning it goes bubbly. If it doesn’t do this, it has probably expired and you’ll want to use a new pack!
- Warm Milk: Ensure it is warm to the touch but not hot – it should feel similar to skin temp. Otherwise, it could kill the yeast.
- Blueberry Jam: If possible, try to buy a higher quality jam as this acts as the key flavour! Feel free to sub out for a similar berry jam.
- Cutting the dough: Once the dough is rolled into a log, I use dental floss to slice into rounds. Simply slide it below the log, adjust to the desired width and pull up and across so it slices through!
- Egg wash: I brush a little of the leftover egg white over the rolls just before baking to add extra shine!
- Overnight: If making overnight/needing longer between proofs, place the dough in the fridge otherwise it may ‘over prove’, losing the desired texture.
I bake these Blueberry Sweet Rolls with Cream Cheese Frosting in a 26cm pie dish (just like this), but any similar sized circular or 9×9 inch square dish will work! To make the kneading easier, I tend to use the dough hook on my stand mixer (this is my one). For more doughy recipes, check out these Nutella Brioche Buns. For more inspiration, or videos, head on over to my Instagram.
Blueberry Sweet Rolls with Cream Cheese Frosting
Ingredients
- 7 g Dried Instant/Fast Acting Yeast
- 200 ml Milk Warm (see notes)
- 50 g Granulated Sugar
- 1 Medium Egg, 1 Egg Yolk Save the white for later
- 65 g Unsalted Butter Melted
- 440 g Strong White Bread Flour
For the Filling
- 150 g Good Quality Blueberry Jam
For the Frosting
- 300 g Full Fat Cream Cheese
- 75 g Icing Sugar
Instructions
- Start by combining the yeast and warm milk in a large bowl or the bowl of a stand mixer. The milk should be just warm to the touch but not hot. Let bloom for 5 minutes – it should look 'bubbly'.
- Add in the egg and egg yolk, butter and sugar. Mix to combine. Add about 3/4 of the flour and bring together to form a dough (either using your hands/dough hook attachment). At this stage, gradually add the remaining flour until a smooth dough forms. Knead for 8-10 minutes. Spray the bowl with some oil and let rise in a warm place for an hour (until doubled in size).
- Once doubled in size, punch down and tip onto lightly floured surface. Use a rolling pin to roll to about 15×8 inches. Spread jam over this, leaving space at the top.
- Starting with the long side, roll the dough away from you to form a tight log. Use either a serrated knife or dental floss to cut about 9 rolls. Place into a 11inch round dish, or 9x9inch square dish.
- Let rest a further 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake the tray of cinnamon rolls for about 20 minutes: until golden brown. Remove and let cool.
- Once cool, mix together the cream cheese and icing sugar. Spread over the rolls and serve!
