Umami Recipes
Umami Recipes

Blueberry Cinnamon Buns

7 buns

servings

Sitting time: 2.5 hrs

active time

5 hours

total time

Ingredients

BREAD:

2 tsp (6g) instant dry yeast

1/2 cup (110ml) warm milk

4 tbsp (58g) sugar

2 1/2cups (325g) bread flour

Pinch of salt (2g)

2 eggs

1 tsp (4g) vanilla

4 tbsp (56g) butter

BLUEBERRY PUREE:

2 cups fresh blueberries

1/3 cup granulated sugar

1 tsp lemon zest

1 tsp lemon juice

FROSTING:

1/2 package (4 oz) cream cheese

3 tbsp butter

1 1/2 cups powdered sugar

1 tbsp blueberry purée

Pinch of salt

Vanilla

Directions

In a large bowl, whisk together warm milk, yeast, and 1/2 tsp sugar. Let it rest until fluffy for 5-7 minutes.

In another large bowl (preferably of a stand mixer), combine flour, the remaining sugar, salt, eggs, butter, vanilla, and the activated yeast mixture. Mix well for about 3-4 minutes. Cover with a cloth or plastic wrap and let it rest at room temperature for 4-5 minutes.

Knead the dough with a stand mixer for 10-15 minutes until it no longer sticks to the edge of the bowl and is perfectly smooth. Transfer to a large bowl, cover with plastic wrap, and let sit for 30-45 minutes until almost doubled in size. Then refrigerate for 1 1/2 hours.

In a medium saucepan, combine blueberries, sugar, lemon zest, and lemon juice. Bring to a boil over medium heat, stirring constantly. Use a potato masher to mash the blueberries. Reduce to medium-low heat and cook for 15 to 22 minutes, stirring occasionally, until thick and jammy. Remove from heat and cool to room temperature.

In a medium bowl, combine cream cheese, butter, powdered sugar, blueberry puree, vanilla, and salt. Mix with an electric hand mixer until smooth.

Preheat oven to 350 degrees F.

On a lightly floured surface, roll the dough into a 14x12 inch rectangle (about 1/4 inch thick). Reserve 1 tbsp of the blueberry purée for the frosting. Spread the remaining purée over the dough using a spatula. Optionally, sprinkle ground ginger evenly.

Cut log into 8-9 equal rolls and place in oven safe pan. Cover with a clean kitchen towel and let rest for 40-45 minutes at room temp. (I skip that last part cuz I’m impatient).

Cook for 20-25 minutes until golden brown. Remove and cool for 20 minutes. Add frosting and serve.

7 buns

servings

Sitting time: 2.5 hrs

active time

5 hours

total time
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