Blueberry Cinnamon Rolls with Mascarpone Frosting
Blueberry cinnamon rolls - a soft buttery dough filled with jammy blueberries, cinnamon sugar, and topped with creamy mascarpone icing.
Equipment
- Roll Pin
- Pizza Cutter or Sharp Knife (for cutting the rolls)
Ingredients
Tangzhong
- 1 cup (240 g) Whole Milk
- 1/2 cup (63 g) All Purpose Flour
Cinnamon Roll Dough
- 1/2 cup (120 g) Whole Milk
- 2 1/4 tsp Active Dry Yeast
- 1 large (50 g) Egg
- 1 (18 g) Egg Yolk
- 1/2 cup (100 g) Sugar, (+ 1 tbsp for the yeast mixture)
- 4 1/2 cups (563 g) All Purpose Flour
- 1 tsp (5 g) Kosher Salt
- 1/2 cup (113 g) Salted Butter, (room temperature)
Blueberry Filling
- 4 cups (560 g) Fresh Blueberries, (or frozen wild blueberries)
- 1/3 cup (67 g) Sugar
- 2 tbsp (30 g) Lemon Juice
- 2 tbsp Cornstarch
- 2 tbsp (30 g) Water
Cinnamon Sugar Filling
- 1/2 cup (113 g) Salted Butter, (room temperature)
- 1 cup (220 g) Brown Sugar
- 1 1/2 tbsp Cinnamon
- 1/2 cup (120 g) Heavy Cream, (for pouring on top of the dough before baking - do not add to the actual filling!)
Mascarpone Frosting
- 8 oz (224 g) Mascarpone, (cold)
- 3 tbsp (42 g) Salted Butter, (room temperature)
- 2 cups (250 g) Powdered Sugar
- 2 tsp Vanilla Bean Paste, (or vanilla extract)
- 2 tbsp (30 g) Whole Milk
Instructions
- Add 1 cup of milk to a saucepan over low heat. Warm for 3 minutes. Whisking constantly, add flour and increase to medium low heat. Continue to whisk until a thick paste forms, about 7-10 minutes. The texture should be akin to a thick porridge. Pour into the bowl of a stand mixer and allow it to cool completely. 1 cup Whole Milk 1/2 cup All Purpose Flour
- Add ½ cup of warm milk and yeast and 1 tbsp of sugar to a small bowl or cup. Allow the yeast to bloom and become frothy, about 5-10 minutes. 1/2 cup Whole Milk 2 1/4 tsp Active Dry Yeast
- Add yeast mixture, egg, egg yolk, sugar, kosher salt, and tangzhong to the bowl of the a stand mixer. Gently whisk together until all ingredients are combined. Then add flour and kosher salt. Gently use your hands or a rubber spatula to mix everything together to form a shaggy dough. 1 large Egg 1 Egg Yolk 1/2 cup Sugar 4 1/2 cups All Purpose Flour 1 tsp Kosher Salt
- Attach the dough hook to the stand mixer and mix on medium speed for 5 minutes. Then add room temperature butter, 2 tbsps at a time. Continue to mix on medium speed for 8-10 minutes. Dough should be smooth elastic. (If it sticks to the sides of the bowl, simply scrape the sides of the bowl and add pieces to the dough). 1/2 cup Salted Butter
- Place dough into a well oiled large mixing bowl. Cover with plastic wrap and allow it to rise until doubled in size, about 1½-2 hours.
- While the dough rises, make the blueberry filling. Add blueberries, sugar, and lemon juice to a small saucepan over medium heat. Stir together and cook for about 15-20 minutes, until bubbling and juicy. In a small bowl, mix together cornstarch and water, then pour into the saucepan. Continue to cook for 5 minutes, until the mixture thickens. Set aside to cool, it'll thicken more as it cools. 4 cups Fresh Blueberries 1/3 cup Sugar 2 tbsp Lemon Juice 2 tbsp Cornstarch 2 tbsp Water
- Then make the cinnamon filling. Combine brown sugar, softened butter, and cinnamon together in a small bowl until well combined and paste-like in texture, about 1-2 minutes. (if not mixing, melt in the microwave for about 10 seconds, this will soften the butter so that it combines nicely) 1 cup Brown Sugar 1/2 cup Salted Butter 1 1/2 tbsp Cinnamon
- Punch dough to deflate it and Roll dough out onto a well floured work surface. Use a rolling pin to roll dough into a 14x22inch rectangle.
- Spread warmed cinnamon sugar filling evenly across the dough, then add a generous layer of blueberry filling (about 1/2). Use a pizza cutter or sharp knife to cut into 12 equally sized strips (about 1 1/2- 1 3/4 inches per strip). Roll each strip into a spiral and place into a 9x13 baking dish.
- Second rise: cover the rolls with plastic wrap or a clean kitchen towel and allow the rolls to rise again, until puffy, about 30-45 mins.
- Preheat the oven to 350 degrees F. Pour heavy cream on top of the rolls and bake for 30-35 minutes, until the rolls are set and golden brown. 1/2 cup Heavy Cream
- While the rolls are baking, make the mascarpone frosting. Add cold mascarpone to a mixing bowl. Use a hand mixer to beat the mascarpone until smooth, about 30 seconds. Then add the salted butter, powdered sugar, vanilla bean paste. Mix until smooth, about 1 minute, then add in the whole milk and mix until combined. 8 oz Mascarpone 3 tbsp Salted Butter 2 cups Powdered Sugar 2 tsp Vanilla Bean Paste 2 tbsp Whole Milk
- Fresh out of the oven, add a thin layer of the mascarpone frosting on top of the rolls. The first layer will melt into the cinnamon rolls, making them nice and gooey. Let them cool for about 30 minutes, then add the remainder of the frosting and the remainder of the blueberry filling on top.
Notes
- Top tip! Use a kitchen scale to measure out the ingredients! This prevents add too much flour (or too little), which can really throw off the recipe! This is often the difference between a dense dough and a fluffy dough. We want soft cinnamon rolls, but dry and weird - so this step is super important! The gram measurements can be found in the recipe card.
- It's easier to spread the filling on top of the dough using an offset spatula. This ensures the filling spreads evenly, especially when adding that sweet blueberry filling!
- I like to proof the dough in the oven with the oven light on (don't actually turn it out, just the light!!). This creates the perfect environment for the dough to rise!
- Let the blueberry filling cool completely! Warm fillings can melt out of the dough and also impede yeast development. Be sure to let it sit until it's completely cooled before adding to the dough.
Nutrition
Calories: 742kcal, Carbohydrates: 104g, Protein: 10g, Fat: 33g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 114mg, Sodium: 378mg, Potassium: 203mg, Fiber: 3g, Sugar: 59g, Vitamin A: 1098IU, Vitamin C: 6mg, Calcium: 120mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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