Blueberry Cream Cheese Rolls

Purée blueberries and white balsamic vinegar.

Add the purée to a saucepan and cook over medium heat for 30 minutes.

Add all ingredients to a bowl and mix well until smooth.

Add milk and bread flour to a pot.

Cook over medium heat until it forms a thick paste.

Add tangzhong, milk, egg yolk, whole egg, fresh yeast, sugar, and salt to the bowl of a stand mixer and mix until incorporated.

Add in flour and attach the bowl to a stand mixer equipped with a dough hook.

Mix on low until everything is incorporated and a dough forms.

Switch speed to medium and knead for 17 minutes.

Remove the bowl from the stand mixer, cover with a warm damp towel, and proof for 45 minutes or until doubled in size.

Roll out the dough into a large rectangle.

Spread a generous layer of your blueberry spread over the dough.

Starting from the long edge, tightly roll up the dough into a log.

Slice into 12 even pieces.

Place rolls cut side up into a greased baking dish. Let them rise for 30–45 minutes, or until puffed and nearly doubled again.

Step 1

Preheat oven to 350°F (175°C).

Bake rolls for 22–25 minutes, or until golden on top and cooked through.

Once done, let the rolls cool slightly.

Spread or drizzle the blueberry icing generously over warm rolls.

Serve immediately and enjoy the gooey, fruity goodness!