Blueberry Cinnamon Buns
7 buns
servingsSitting time: 2.5 hrs
active time5 hours
total timeIngredients
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
servingsSitting time: 2.5 hrs
active time5 hours
total time