Blueberries are in season right now; and because they taste so great (and also because I love them) I have decided to do another blueberry recipe. I bought this big huge container of blueberries from Costco and although I can just have them as is, I love to put some into baked goods. Blueberry sauce is a good addition to your pancakes, waffles, crepes etc.

Initially, I wanted to make some blueberry cream cheese Danish pastries, but then I backed out looking at how much work was involved lol. These rolls are super easy to make, so I used the blueberry cream cheese filling to make these super delicious rolls instead. I found the recipe for the buns online at Amys Finer Things. All thanks to Amy’s mom for this recipe :)

To make these rolls, you will need active dry yeast, sugar, warm water, melted butter, eggs, warm milks and all purpose flour.

Mix your yeast in warm water and let it sit for 5 minutes until it foams up. Now here’s the thing. While you wait for it to foam up, start mixing your sugar, butter, eggs and salt.

If you haven’t melted your butter in advance (like me *ashamed*), it will take you some time to do that and then your yeast will foam up way too much like in my case (again!). Here are the stages my yeast went through and what it looked like.

Keep an eye on your yeast to avoid this lol. In my defence, I’ve never activated any yeast before. I’ve always used the instant kinds for pizza dough and things. So you put your yeast into the mixture and continue to beat. I used my whisk to do it quickly because my dough hook did nothing to the wet mixture. Also, I did not want to use the paddle attachment because I was being lazy and did not wish to wash any more attachments than the ones I really needed. Start by adding in the all purpose flour, 1 cup at a time, alternating with the warmed milk.

 Continue to knead the dough until it all comes together. Add in more flour until the dough is not sticky to touch.

In a large greased bowl (I used PAM spray), allow your dough to sit and rise to double its size (took me about 30 minutes).

On a lightly floured surface, knead the dough with your hands to get rid of any air pockets.

Roll out the dough to your preferred thickness.

I left mine fairly thick because all this while as I’m rolling out the dough, I’m day dreaming about having a machine to roll out my dough for me lol. If I can find one that will fit in perfectly in my little kitchen (and also if I can afford it), I’ll buy one in a heartbeat! I’m no fan of rolling things out, be it dough or fondant x-( Although, my heavy duty Wilton fondant roller) does come in handy! It is a lot better than some of the other rollers I’ve used.

Once you’re done rolling out your dough, you can top it up with any kind of filling you want. I did cream cheese filling with blueberry sauce, and cinnamon sugar. Be creative and have fun with this. No matter what you choose, it will be delicious! You cannot go wrong :)

Carefully roll the dough. I say carefully because I created a whole lot of mess while doing this. I was being too greedy and filled it with way too much filling that all of it oozed out as soon as I started to roll the dough lol. Here’s what I mean.

Using a thread or a dental floss, cut even rolls and place them on a greased baking dish.

Bake at 350F for 20 minutes. Top it up with some vanilla buttercream icing or a simple glaze. Enjoy!


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2 Thoughts on “Blueberry cream cheese and cinnamon rolls

  1. I love cinnamon rolls! These look delicious!
    Pinning to my Breakfast recipe board. =)

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