Blueberry Crumble Cinnamon Rolls

• porsi: 8 servings
• waktu aktif: 1 hour
• total waktu: 3 hours 18 minutes

Bahan-bahan

2 cups (270g) frozen wild blueberries, see notes below*

1/2 cup (110g) granulated sugar

1 tbsp (15ml) lemon juice

Lemon zest of 1/2 a lemon

1 tbsp (8g) cornstarch

1 tbsp (15ml) water

1 tsp (4g) vanilla bean paste or extract

3/4 cup (180ml) milk of choice, warmed to 110F (I place in the microwave for ~45 seconds; it should feel like a warm bath, but not too hot)

1/2 cup (110g) granulated sugar, divided

2 1/2 tsp (9g) active dry yeast (substitution: instant yeast)

1/2 cup (120g) Greek yogurt or sour cream, at room temperature

1/2 cup (113g) salted butter, very softened (almost melted)

2 eggs, at room temperature

1 tsp (4g) vanilla bean paste or extract

4 1/2 cups (540g) bread flour (substitution: all-purpose flour); see notes section below on how to properly measure

1 tsp (6g) salt

1/2 cup (113g) salted butter, softened (not melted)

1 cup (240g) light brown sugar

2 tbsp (12g) cinnamon

1 tsp (4g) vanilla bean paste or extract

1/2 cup (120ml) heavy cream, for pouring over the rolls

3/4 cup (90g) all-purpose flour

1/2 cup (110g) light brown sugar

1/2 tsp (1g) cinnamon

1/4 cup (58g) salted butter, melted

4oz (125g; 1/2 a block) cream cheese, softened

2 tbsp (28g) salted butter, at room temperature

1 1/4 cups (150g) powdered sugar

2 tbsp (30ml) milk of choice

1 tsp (4g) vanilla bean paste or extract

Petunjuk

Start by preparing the preparing the blueberry compote filling first so it has time to cool. To a medium pot over medium heat, add the blueberries, sugar, lemon juice, and lemon zest. Stir to combine and cook for 6-8 minutes, until the mixture is simmering and the blueberries have released their juices.

Mix together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the blueberry mixture, stir, and cook until the mixture thickens (1-2 more minutes).

Remove from the heat and stir in the vanilla. Set aside to cool completely. You can also transfer it into a heat-safe glass bowl, and place it covered in the refrigerator to speed up the cooling process!

Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated. If using instant yeast, no need to wait for it to bloom; go straight into mixing the dough together!

In a large bowl, whisk together the flour and salt. Set aside.

Once activated, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading the dough by hand). Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.

With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids.

Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don’t be tempted to add too much, you want the dough to be slightly sticky! I ended up adding about 2 tbsp more flour. If you are mixing and kneading by hand, pour the dough onto a floured surface and knead for 5-7 minutes by hand.

Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes. Don’t let the dough rise for too long, or your cinnamon rolls will turn out a little too airy. NOTE: This dough won't double in size in that timeframe, and that's what we want!

While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined. Set aside.

Grease a 9x13” baking pan with butter.

Once the dough is done rising, turn it out onto a lightly floured work surface.

If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.

Disperse the cinnamon filling all over the surface of the dough, and spread/smooth it out evenly, leaving a very small border around the edges.

Then disperse the blueberry compote filling all over and spread evenly on top of the cinnamon filling (you can reserve some of the blueberry compote for serving if you’d like).

On the long end, use a sharp knife or pizza butter to cut the dough into 8 or 12 equal strips (depending on if you’re making 8 larger or 12 smaller cinnamon rolls), each strip should be 2” in width and 15” long. Then starting on the short end for each strip, tightly roll them up into a coiled roll, and tuck the last 1” of the strip under the bottom side of the roll.

Alternatively, you can tightly roll the dough up into a log and use a sharp knife or unflavored floss to cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2” in width.

Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes while the oven preheats, until puffy.

Preheat the oven to 350F.

Prepare the crumble topping. In a medium bowl, add the flour, brown sugar, cinnamon and melted butter. Use a fork to mix until it is crumbly and resembles wet sand. Set aside.

Once the cinnamon rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour all over the rolls. Then, sprinkle the crumble topping all over the tops of the rolls.

For 8 larger rolls, bake at 350F for the first 33-38 minutes, until the tops are golden and the rolls are cooked through (the internal temperature should read ~200F).

For 12 smaller rolls, bake at 350F for the first 28-33 minutes, until the tops are golden and the rolls are cooked through (the internal temperature should read ~200F).

While the rolls are baking, prepare the cream cheese glaze. In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy. Then whisk in the powdered sugar, milk, and vanilla until well combined and smooth. If you would like your glaze more runny, whisk in 1 more tbsp of milk at a time until you reach your desired consistency.

Remove the rolls from the oven and allow to rest for 10-15 minutes.

Then, spread drizzle the cream cheese glaze all over the rolls.

Serve and enjoy!