Blueberry Cream Cheese Rolls

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Brandon Griffin (@cajuninthekitchen)

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.

Blueberry Cream Cheese Rolls recipe
Prep Time
30min
Cook Time
30min
Total Time
1hr

Ingredients

12 Servings
(1 serving = 1 roll)

Blueberry Spread

  • blueberries
    blueberries
    300g
  • white balsamic vinegar
    white balsamic vinegar
    30g
  • maple syrup
    maple syrup
    60g

Blueberry Icing

  • blueberry spread
    blueberry spread
    125g
  • heavy cream
    heavy cream
    45g
  • cream cheese
    cream cheese
    170g
  • powdered sugar
    powdered sugar
    50g

Tangzhong

  • whole milk
    whole milk
    75g
  • bread flour
    bread flour
    20g

Dough

  • whole milk
    whole milk
    325g
  • bread flour
    bread flour
    380g
  • whole egg yolk
    whole egg yolk
    1
  • whole egg
    whole egg
    1
  • fresh yeast
    fresh yeast
    20g
  • granulated sugar
    granulated sugar
    35g
  • salt
    salt
    1tsp
  • unsalted butter
    unsalted butter
    90g

How to make Blueberry Cream Cheese Rolls

Blueberry Spread

  1. Step 1

    Purée blueberries and white balsamic vinegar.

  2. Step 2

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

Blueberry Icing

  1. Step 1

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

Tangzhong

  1. Step 1

    Add milk and bread flour to a pot.

  2. Step 2

    Cook over medium heat until it forms a thick paste.

Dough

  1. 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.

  2. Step 2

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

  3. Step 3

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

  4. Step 4

    Switch speed to medium and knead for 17 minutes.

  5. 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

  1. Step 1

    Roll out the dough into a large rectangle.

  2. Step 2

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

  3. Step 3

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

  4. Step 4

    Slice into 12 even pieces.

  5. 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

  1. Step 1

    Step 1

  2. Step 2

    Preheat oven to 350°F (175°C).

  3. Step 3

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

  4. Step 4

    Once done, let the rolls cool slightly.

  5. Step 5

    Spread or drizzle the blueberry icing generously over warm rolls.

  6. Step 6

    Serve immediately and enjoy the gooey, fruity goodness!

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

  1. Ensure the yeast is fresh and active for the best results.

  2. Use a warm, damp towel to cover the dough during proofing to prevent it from drying out.

  3. The tangzhong method helps create a softer texture in the rolls.

FAQS

  1. 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.

  2. 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.

  3. 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.

  4. Can I use frozen blueberries for the spread?

    Yes, frozen blueberries can be used. Thaw them before puréeing for best results.

  5. 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 ⚜️🐊...

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