Blueberry Cream Cheese Rolls
These buttery, crusty, fluffy, pillow-soft blueberry rolls are a hit and definitely worth the time. They remain super soft even the next day. The method used for making the dough includes a 'tangzhong,' which contributes to their unique texture.

Ingredients
Blueberry Spread
- blueberries300g
- white balsamic vinegar30g
- maple syrup60g
Blueberry Icing
- blueberry spread125g
- heavy cream45g
- cream cheese170g
- powdered sugar50g
Tangzhong
- whole milk75g
- bread flour20g
Dough
- whole milk325g
- bread flour380g
- whole egg yolk1
- whole egg1
- fresh yeast20g
- granulated sugar35g
- salt1tsp
- unsalted butter90g
Nutrition (per serving)
Calories
218.9kcal (10.95%)
Protein
5.3g (10.66%)
Carbs
25.5g (9.28%)
Sugars
15.4g (30.9%)
Healthy Fat
3.4g
Unhealthy Fat
6.9g
% Daily Value based on a 2000 calorie diet
How to make Blueberry Cream Cheese Rolls
Blueberry Spread
- Step 1
Purée blueberries and white balsamic vinegar.
- Step 2
Add the purée to a saucepan and cook over medium heat for 30 minutes.
Blueberry Icing
- Step 1
Add all ingredients to a bowl and mix well until smooth.
Tangzhong
- Step 1
Add milk and bread flour to a pot.
- Step 2
Cook over medium heat until it forms a thick paste.
Dough
- Step 1
Add tangzhong, milk, egg yolk, whole egg, fresh yeast, sugar, and salt to the bowl of a stand mixer and mix until incorporated.
- Step 2
Add in flour and attach the bowl to a stand mixer equipped with a dough hook.
- Step 3
Mix on low until everything is incorporated and a dough forms.
- Step 4
Switch speed to medium and knead for 17 minutes.
- Step 5
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 and Fill the Dough
- Step 1
Roll out the dough into a large rectangle.
- Step 2
Spread a generous layer of your blueberry spread over the dough.
- Step 3
Starting from the long edge, tightly roll up the dough into a log.
- Step 4
Slice into 12 even pieces.
- Step 5
Place rolls cut side up into a greased baking dish. Let them rise for 30–45 minutes, or until puffed and nearly doubled again.
Bake
- Step 1
Step 1
- Step 2
Preheat oven to 350°F (175°C).
- Step 3
Bake rolls for 22–25 minutes, or until golden on top and cooked through.
- Step 4
Once done, let the rolls cool slightly.
- Step 5
Spread or drizzle the blueberry icing generously over warm rolls.
- Step 6
Serve immediately and enjoy the gooey, fruity goodness!
Nutrition (per serving)
Nutrition (per serving)
Calories
218.9kcal (10.95%)
Protein
5.3g (10.66%)
Carbs
25.5g (9.28%)
Sugars
15.4g (30.9%)
Healthy Fat
3.4g
Unhealthy Fat
6.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the yeast is fresh and active for the best results.
Use a warm, damp towel to cover the dough during proofing to prevent it from drying out.
The tangzhong method helps create a softer texture in the rolls.
FAQS
What is tangzhong?
Tangzhong is a method of cooking a portion of the flour and liquid in the recipe to form a thick paste, which helps create a softer texture in baked goods.
Can I use dried yeast instead of fresh yeast?
Yes, you can substitute dried yeast for fresh yeast. Use about one-third of the amount of fresh yeast called for in the recipe.
How should I store the rolls?
Store the rolls in an airtight container at room temperature for up to 2 days. They can also be frozen for longer storage.
Can I use frozen blueberries for the spread?
Yes, frozen blueberries can be used. Thaw them before puréeing for best results.
What can I use instead of white balsamic vinegar?
You can substitute apple cider vinegar or lemon juice if white balsamic vinegar is unavailable.
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Brandon Griffin
(@cajuninthekitchen)
Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊 Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia