Disclaimer:
I am not a fluff writer when sharing recipes... You are welcome, HA! Let's get to it! Ps. I start every recipe by saying this.
Social Media can be GOOD, friend! In fact, after making this recipe, you are going to agree. Last week, I opened IG and saw a video for Blueberry Rolls with Cream Cheese Frosting. I instantly was hungry and took a screenshot of the recipe. Here is the sad part: when I returned to like the post and save it, it disappeared. I cannot even credit the original poster. If you happen to see it, please message me!
Blueberry Rolls with Cream Cheese Frosting
Adapted to be free of processed sugar
Tangzhong:
100 g whole milk
20 g bread flour
Main dough:
360 g bread flour
50 g honey (or sugar)
7 g instant dry yeast
5 g salt
1large egg
130 g whole milk
All the tangzhong
85 g unsalted butter, softened at room temp
Filling:
250 g frozen blueberries
125 g honey (or sugar)
2 tsp lemon juice
Cream cheese frosting:
100 g cream cheese full fat
25 g unsalted butter, softened at room temp
Maple syrup to taste, we started with 1 teaspoon
1/4 tsp vanilla paste
1 *tiny* pinch salt
1. Prepare tangzhong
Add ingredients to a small pot and heat up over medium heat while stirring.
Once thickened, remove from heat and transfer to a bowl.
Cover with plastic wrap and cool to room temp.
2. Main dough
Add all ingredients, including tangzhong, except butter, to the bowl of a stand mixer fitted with a dough hook.
Knead on low-medium for 10 minutes.
Add butter in cubes, one cube at a time.
Knead for another 10-20 minutes until the dough passes the window-pane test.
Place dough in a clean, lightly oiled bowl.
Proof for 90 minutes or until doubled. Meanwhile, make the filling:
3. Blueberry filling
Add ingredients to a pot.
Simmer on medium heat until thickened. The honey does tend to make the filling more liquid-y. You can add Clear Jel to thicken it a bit. To use Clear Jel®, mix a small amount in cold water, then gradually add to the hot liquid, mixing constantly. Cool to room temp.
4. Shape & bake
Roll the dough into a 40×40cm rectangle.
Spread out the blueberry filling.
Roll up tightly.
Divide into 9 using floss or a sharp knife.
Arrange in a 9x9-in pan.
Proof for 30 minutes.
Bake at 180C/350F for 25-30 minutes, until internal temp is at 95C/200F.
5. Frosting & assemble
Use a hand mixer to whip together the cream cheese and butter until light in color (about 5 min).
Whip in maple syrup, vanilla, and salt until fluffy.
Drizzle frosting over the blueberry rolls and enjoy <3
Happy Roll making! Reach out if you have any questions.
