These Blueberry Cinnamon Rolls are a delightful twist on the classic cinnamon roll, combining the warm, sweet flavors of cinnamon with a homemade blueberry confit. The rolls are soft, fluffy, and filled with a rich cinnamon-sugar filling, topped with a luscious mascarpone and blueberry confit cream. Perfect for breakfast or dessert, these rolls are an indulgent treat that will impress any crowd.
Why You’ll Love This Recipe: You’ll love this recipe because it combines the comforting warmth of cinnamon rolls with the fresh, fruity flavor of blueberry confit. The mascarpone cream adds a velvety richness that perfectly balances the sweet and tangy blueberry topping. These rolls are soft, sweet, and packed with flavor, making them a delicious addition to any special occasion or weekend brunch.
Perfect Occasion: These blueberry cinnamon rolls are perfect for family gatherings, weekend breakfasts, or as a show-stopping dessert for special events. Serve them warm with a cup of coffee or tea for the ultimate indulgence. Whether it's a holiday morning or a casual afternoon treat, these rolls are sure to be a hit.
Decoration Tips: For an extra special presentation, drizzle more blueberry confit over the mascarpone cream and garnish with fresh blueberries or a dusting of powdered sugar. You can also sprinkle a bit of cinnamon on top for added warmth and depth of flavor.
Ingredients:
For the Dough:
- 300 ml warm milk
- 9 g dry yeast
- 100 g sugar
- 2 large eggs
- 80 g butter (softened)
- 600 g all-purpose flour
For the Filling:
- 110 g butter (softened)
- 150 g sugar
- 2 tablespoons cinnamon
For the Blueberry Confit:
- 150 g blueberry puree
- 12 g cornstarch + 20 g water
- 60 g sugar
For the Mascarpone Cream:
- 250 g mascarpone cheese
- 25 g powdered sugar
- 80 g blueberry confit
Instructions:
- Prepare the Dough: In a bowl, mix warm milk, yeast, and 1 teaspoon of sugar. Let sit for 15 minutes until the yeast activates and becomes frothy. In a large mixing bowl, combine the eggs, sugar, softened butter, and the yeast mixture. Gradually sift in the flour and knead until the dough becomes elastic and no longer sticky. Cover the dough with plastic wrap and let it rise for 1.5 hours in a warm place.
- Shape the Rolls: Once the dough has doubled in size, roll it out into a rectangle. Spread softened butter evenly over the dough, then sprinkle the cinnamon and sugar mixture on top. Roll the dough into a log and cut into evenly sized rolls. Place the rolls on a baking sheet, cover, and let them rise for another 15 minutes.
- Bake: Preheat the oven to 180°C (350°F). Brush the tops of the rolls with a mixture of egg yolk and cream. Bake for approximately 30 minutes or until golden brown. Once baked, let the rolls cool slightly.
- Make the Blueberry Confit: In a small saucepan, bring the blueberry puree to a boil. Stir in the sugar and mix well. In a separate bowl, dissolve the cornstarch in water, then gradually add it to the blueberry mixture, stirring constantly. Cook until the mixture thickens. Remove from heat, let cool, and refrigerate.
- Prepare the Mascarpone Cream: In a bowl, mix together mascarpone cheese, powdered sugar, and 80 grams of the cooled blueberry confit. Beat until smooth and creamy.
- Assemble the Rolls: Once the cinnamon rolls are baked, spread the mascarpone cream generously over the top while the rolls are still slightly warm.
Enjoy your blueberry cinnamon rolls with luscious mascarpone cream!
