1928. Blueberry Cinnamon Rolls

You won't find any food coloring here; it's all from nature. With four other cinnamon rolls recipes on the blog, it is safe to assume we like them here at the MCW household. This blueberry-stuffed and blueberry-frosted version certainly does not disappoint. I have mentioned before that endless list of ingredients and a long method put me off from making a dish, but this one was extraordinary.

Ingredients

For the blueberry sauce:

1 cup frozen blueberries

1 lemon

1/2 cup sugar

2 tsp cornstarch

1 tsp vanilla extract

For the cinnamon rolls:

200g butter, divided

1 cup  milk

3 1/2 cups flour

1/4 cup sugar

1 Tbsp instant yeast

1 1/4 tsp sea salt, divided

2/3 cup packed dark brown sugar

2 tsp ground cinnamon

For the glaze:

150g cream cheese

1/4 tsp sea salt

3/4 cup powdered sugar

Method:

Make the blueberry sauce: Place 1 cup fresh or frozen blueberries in a medium saucepan. Finely grate the zest of 1 medium lemon into the saucepan. Juice the lemon over the blueberries. Add 1/2 cup sugar, 2 teaspoons cornstarch, and 1 teaspoon vanilla. Cook over medium-high heat, stirring occasionally, until the blueberries begin to break down and the mixture begins to simmer and thicken slightly, 5 to 10 minutes. Remove the saucepan from the heat and let cool completely. Meanwhile, prepare the cinnamon roll dough and filling.

Make the cinnamon rolls: Heat 1 cup milk until warm to the touch. Melt 100g butter and combine with the warm milk. Place 3 1/2 cups flour, 1/4 cup sugar, yeast, and salt in a large bowl and whisk to combine. Add the warm milk and butter and stir until the dough comes together and fairly smooth. You may need to use your hands to knead in any loose flour. Cover the bowl and let the dough rise until doubled in bulk, 1 1/2 to 2 hours.

Meanwhile, line a 9x13-inch baking dish with parchment paper, leaving an overhang. 

When the dough is ready, place the dough on the surface and roll the dough into a 12- by 16-inch rectangle about 1/4-inch thick, with a longer side closer to you.

Melt 100g butter and add 2/3 cup packed dark brown sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon freshly grated nutmeg, and the remaining 1/4 teaspoon salt. Whisk to combine. Use a spoon to dollop this mixture onto the dough and spread it into an even layer, leaving a 1/2-inch border.

Reserve 1/4 cup of the blueberry sauce for the glaze. Spoon 1/2 cup of the remaining blueberry sauce over the cinnamon sugar mixture and spread into an even, thin layer, adding more if needed.

Cut the flat dough into 12 strips, and roll each strip into a cinnabon. This is better than forming a roll and cutting the rolls so the stuffing does not ooze out. 

Transfer the pieces to the baking dish, arranging them cut-side up. Cover the baking dish and let the dough rise until it has puffed up slightly, 30 to 45 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. 

Melt the remaining 1 tablespoon unsalted butter. Uncover the cinnamon rolls and brush with the butter. Bake until puffed, golden brown, and a toothpick or skewer inserted in several spots comes out clean, 25 to 30 minutes. Meanwhile, make the glaze.

Make the glaze: Place the room temperature cream cheese, reserved blueberry sauce, and  salt in the bowl of a stand mixer and beat with the whisk attachment on medium speed until combined. Add 3/4 cup powdered sugar and beat until the mixture is smooth and there are no visible lumps.

When the cinnamon rolls are ready, place the baking dish on a wire rack. Spread the glaze evenly over the rolls. Let cool for at least 15 minutes before serving.

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