Description

Prepare these delicious blueberry cinnamon rolls: soft brioche rolls filled with a blueberry mixture and a blueberry cream cheese glaze (for approx. 12 rolls).

Ingredients

Brioche Dough

260 ml (1 cup + 1 tbsp) Milk
2 tsp (10 g) Dry instant yeast
540 g (4 cups) All-Purpose Flour
65 g (1/3 cup) Granulated sugar
1 teaspoon of salt
1 large Egg - at room temperature
80 g (1/3 cup) Unsalted butter - softened

Blueberry Filling

250 g (2 cups) Blueberries - fresh or frozen
1/2 lemon juice
1 1/2 tsp (approx. 15 g) Cornstarch
50 g (1/4 cup) Granulated sugar
1/2 tsp Cinnamon ground - optional
1/4 cup of water

Blueberry Cream Cheese Frosting

100 g (1/2 cup) Cream cheese
3 tablespoons Unsalted butter - softened (approx. 40 g)
60 g (1/2 cup) Powdered sugar
1 ts Vanilla extract
2 tbsp Blueberry puree (from the remaining filling)

Cook Mode Prevent your screen from going dark

Instructions

Brioche Dough

In a bowl, rehydrate the dry baker's yeast with the warm milk and let it rest for 10 minutes.
In the bowl of your stand mixer fitted with the dough hook, place the flour, sugar, salt, and start mixing at medium speed.
Add in the milk and yeast mixture, then the egg and melted butter and knead on medium speed for about 5 to 7 minutes until you have a slightly sticky, uniform dough ball.
Cover with a kitchen towel and let the dough rise in a warm place for 1 hour and 30 minutes to 2 hours until it doubles in size.

Blueberry Filling

In a saucepan, place all the ingredients: blueberries, sugar, lemon juice, water, and cornstarch, and cook for about 5-7 minutes.
Crush as desired with a potato masher or a fork and let it cool until ready to shape the brioche.
Set aside a little of the filling (about 2 tablespoons to flavor the icing)

Brioche Baking

Preheat the oven to 350°F (180°C) and prepare a large rectangular baking dish greased with a bit of butter.
Transfer the brioche dough onto a lightly floured work surface, deflate the dough, and then roll it out into a large rectangle about 5mm thick using a rolling pin.
Spread the blueberry filling over the entire surface with an offset spatula or the back of a tablespoon.
Roll the dough widthwise to create a long log.
Cut the log into 2-3 cm slices using a sharp knife or a piece of dental floss (place it under the dough and then pull the two ends of the floss together to cut through the dough).
Place your slices of dough onto the baking dish, spacing them apart as they will rise again.
Cover the baking dish with a kitchen towel and let rise again for 45 minutes to 1 hour.
Bake the cinnamon rolls in the oven for about 25-30 minutes until the brioches are nicely browned.
Allow the brioches to cool slightly at room temperature.

Blueberry Icing

In a bowl, place all the ingredients: the cream cheese, softened butter, powdered sugar, blueberry filling, and vanilla.
Whisk using a hand whisk or an electric mixer for about 2 minutes until you have a creamy icing.
Brush the blueberry brioche with the icing and enjoy!