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)
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!