Blueberry Muffin Cinnamon Rolls
Blueberry Muffin Cinnamon Rolls
Ingredients
For the Dough
- 1 cup warm milk
- 1 packet active dry yeast, (2 1/4 teaspoons/7g)
- 1/3 cup sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1/3 cup unsalted butter, melted
- 3 1/2 cups flour, to 4 cups
- 1 teaspoon salt
- 1/3 cup warm heavy cream, to pour over rolls before baking
For the Blueberry Compote
- 2 cups frozen blueberries
- 1/3 cup sugar, increase to 1/2 cup if you want it sweeter
- 1 1/2 teaspoons lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
For the Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 tablespoon cinnamon
For the Icing
- 8 ounces cream cheese, room temperature
- 1/3 cup unsalted butter, room temperature
- 1 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
For the Crumble
- 1/2 cup flour
- 1/2 teaspoon cinnamon
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, softened
Instructions
- 1
Combine the warm milk, sugar, and active dry yeast in a large bowl. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the room temperature egg, egg yolk, and melted unsalted butter to the yeast mixture. Mix until well combined.
⏱️ 2 min
- 3
Stir in the salt and gradually add the flour, starting with 3 1/2 cups. Mix until a shaggy dough forms. If the dough is too sticky, add more flour, 1 tablespoon at a time, up to 4 cups total.
⏱️ 5 min
- 4
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.
⏱️ 10 min
- 5
Lightly grease a clean bowl. Place the kneaded dough in the bowl, turn it once to coat, then cover with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1 1/2 hours, or until it has doubled in size.
⏱️ 90 min
- 6
While the dough is rising, prepare the blueberry compote. In a saucepan, combine the frozen blueberries, sugar, and lemon juice. Heat over medium heat until simmering.
⏱️ 10 min
- 7
In a small separate bowl, whisk together the cornstarch and water to create a slurry. Slowly stir the cornstarch slurry into the simmering blueberry compote.
⏱️ 2 min
- 8
Continue to cook the compote, stirring occasionally, until it has thickened and has a jam-like consistency.
⏱️ 5 min
- 9
Transfer the cooked compote to a bowl and cover it directly with plastic wrap to prevent a skin from forming. Cool completely at room temperature or in the refrigerator.
⏱️ 30 min
- 10
Prepare the filling by combining the softened unsalted butter, brown sugar, and cinnamon in a small bowl. Mix until well combined and spreadable.
⏱️ 5 min
- 11
Once the dough has risen, punch it down gently. On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 5 min
- 12
Evenly spread the cinnamon-brown sugar filling all over the rolled-out dough, leaving a small border on one of the long edges.
⏱️ 2 min
- 13
Spread approximately 2/3 of the cooled blueberry compote on top of the filling, reserving the remaining 1/3 for topping later.
⏱️ 2 min
- 14
Starting from one of the long edges, tightly roll the dough into a log. Using a pizza cutter or sharp knife, slice the log into 12 equal pieces.
⏱️ 5 min
- 15
Lightly grease a 9x13 inch baking pan. Arrange the sliced cinnamon rolls in the prepared pan. Cover the pan with plastic wrap or a clean kitchen towel and let them rise for approximately 30 more minutes.
⏱️ 30 min
- 16
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 17
Just before baking, pour the warm heavy cream evenly over the risen cinnamon rolls.
⏱️ 1 min
- 18
Bake the rolls in the preheated oven for 22-28 minutes, or until they are golden brown and cooked through.
⏱️ 28 min•🌡️ 350
- 19
While the rolls are baking, prepare the crumble. In a medium bowl, combine the flour, cinnamon, and brown sugar. Add the softened unsalted butter and mix with your fingers or a fork until crumbly.
⏱️ 5 min
- 20
Spread the crumble on a small baking sheet and bake in the same 350°F (175°C) oven for approximately 10 minutes, or until lightly golden and crisp.
⏱️ 10 min•🌡️ 350
- 21
While the rolls are still warm, prepare the icing. In a mixing bowl, beat the room temperature cream cheese and room temperature unsalted butter together until smooth and creamy.
⏱️ 3 min
- 22
Gradually beat in the powdered sugar, vanilla extract, and a pinch of salt until the icing is smooth and fluffy.
⏱️ 2 min
- 23
Spread the icing generously over the warm cinnamon rolls. Swirl the reserved blueberry compote on top of the icing.
⏱️ 3 min
- 24
Finally, sprinkle the baked crumble over the top of the rolls. Serve warm and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Muffin Cinnamon Rolls
For the Dough
- 1 cup warm milk
- 1 packet active dry yeast, (2 1/4 teaspoons/7g)
- 1/3 cup sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1/3 cup unsalted butter, melted
- 3 1/2 cups flour, to 4 cups
- 1 teaspoon salt
- 1/3 cup warm heavy cream, to pour over rolls before baking
For the Blueberry Compote
- 2 cups frozen blueberries
- 1/3 cup sugar, increase to 1/2 cup if you want it sweeter
- 1 1/2 teaspoons lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
For the Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 tablespoon cinnamon
For the Icing
- 8 ounces cream cheese, room temperature
- 1/3 cup unsalted butter, room temperature
- 1 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
For the Crumble
- 1/2 cup flour
- 1/2 teaspoon cinnamon
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, softened
Instructions
- 1
Combine the warm milk, sugar, and active dry yeast in a large bowl. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the room temperature egg, egg yolk, and melted unsalted butter to the yeast mixture. Mix until well combined.
⏱️ 2 min - 3
Stir in the salt and gradually add the flour, starting with 3 1/2 cups. Mix until a shaggy dough forms. If the dough is too sticky, add more flour, 1 tablespoon at a time, up to 4 cups total.
⏱️ 5 min - 4
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.
⏱️ 10 min - 5
Lightly grease a clean bowl. Place the kneaded dough in the bowl, turn it once to coat, then cover with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1 1/2 hours, or until it has doubled in size.
⏱️ 90 min - 6
While the dough is rising, prepare the blueberry compote. In a saucepan, combine the frozen blueberries, sugar, and lemon juice. Heat over medium heat until simmering.
⏱️ 10 min - 7
In a small separate bowl, whisk together the cornstarch and water to create a slurry. Slowly stir the cornstarch slurry into the simmering blueberry compote.
⏱️ 2 min - 8
Continue to cook the compote, stirring occasionally, until it has thickened and has a jam-like consistency.
⏱️ 5 min - 9
Transfer the cooked compote to a bowl and cover it directly with plastic wrap to prevent a skin from forming. Cool completely at room temperature or in the refrigerator.
⏱️ 30 min - 10
Prepare the filling by combining the softened unsalted butter, brown sugar, and cinnamon in a small bowl. Mix until well combined and spreadable.
⏱️ 5 min - 11
Once the dough has risen, punch it down gently. On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 5 min - 12
Evenly spread the cinnamon-brown sugar filling all over the rolled-out dough, leaving a small border on one of the long edges.
⏱️ 2 min - 13
Spread approximately 2/3 of the cooled blueberry compote on top of the filling, reserving the remaining 1/3 for topping later.
⏱️ 2 min - 14
Starting from one of the long edges, tightly roll the dough into a log. Using a pizza cutter or sharp knife, slice the log into 12 equal pieces.
⏱️ 5 min - 15
Lightly grease a 9x13 inch baking pan. Arrange the sliced cinnamon rolls in the prepared pan. Cover the pan with plastic wrap or a clean kitchen towel and let them rise for approximately 30 more minutes.
⏱️ 30 min - 16
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 17
Just before baking, pour the warm heavy cream evenly over the risen cinnamon rolls.
⏱️ 1 min - 18
Bake the rolls in the preheated oven for 22-28 minutes, or until they are golden brown and cooked through.
⏱️ 28 min•🌡️ 350 - 19
While the rolls are baking, prepare the crumble. In a medium bowl, combine the flour, cinnamon, and brown sugar. Add the softened unsalted butter and mix with your fingers or a fork until crumbly.
⏱️ 5 min - 20
Spread the crumble on a small baking sheet and bake in the same 350°F (175°C) oven for approximately 10 minutes, or until lightly golden and crisp.
⏱️ 10 min•🌡️ 350 - 21
While the rolls are still warm, prepare the icing. In a mixing bowl, beat the room temperature cream cheese and room temperature unsalted butter together until smooth and creamy.
⏱️ 3 min - 22
Gradually beat in the powdered sugar, vanilla extract, and a pinch of salt until the icing is smooth and fluffy.
⏱️ 2 min - 23
Spread the icing generously over the warm cinnamon rolls. Swirl the reserved blueberry compote on top of the icing.
⏱️ 3 min - 24
Finally, sprinkle the baked crumble over the top of the rolls. Serve warm and enjoy!
⏱️ 1 min