Blueberry Sweet Rolls with Cream Cheese Frosting
These 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!
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Servings: 10
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 15x8 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!