Blueberry Muffin Cinnamon Rolls

Ingredients

• 1 cup (240g) warm milk (for the dough)
• 1 packet active dry yeast (2 1/4 tsp/7g) (for the dough)
• 1/3 cup (67g) sugar (for the dough)
• 1 egg + 1 egg yolk, room temp (for the dough)
• 1/3 cup (76g) melted unsalted butter (for the dough)
• 3 1/2-4 cups (420-480g) flour (only add more if needed) (for the dough)
• 1 tsp salt (for the dough)
• + 1/3 cup (80g) warm heavy cream to pour over rolls right before baking (for the dough)
• 2 cups frozen blueberries (for the blueberry compote)
• 1/3 cup (67g) sugar (increase to 1/2 if blueberries are tart or you want it sweeter) (for the blueberry compote)
• 1 1/2 tsp lemon juice (for the blueberry compote)
• 1 tbsp cornstarch (for the blueberry compote)
• 1/4 cup water (for the blueberry compote)
• 1/2 cup (113g) unsalted butter, softened (for the filling)
• 3/4 cup (150g) brown sugar, packed (for the filling)
• 1 tbsp cinnamon (for the filling)
• 8 oz (227g) cream cheese, room temp (for the icing)
• 1/3 cup (76g) unsalted butter, room temp (for the icing)
• 1 3/4 cups (210g) powdered sugar (for the icing)
• 1 tsp vanilla (for the icing)
• Pinch salt (for the icing)
• 1/2 cup (60g) flour (for the crumble)
• 1/2 tsp cinnamon (for the crumble)
• 1/3 cup (67g) brown sugar, packed (for the crumble)
• 1/4 cup (56g) unsalted butter, softened (for the crumble)

Instructions

1. Combine warm milk, sugar, and yeast. Let sit 5-10 min until foamy.
2. Add egg, egg yolk, and melted butter, mix.
3. Stir in salt and flour. Mix until a soft dough forms.
4. Knead dough for 8-10 min.
5. Place in a lightly greased bowl, cover, and let rise for 1-1 1/2 hrs/until doubled.
6. Heat blueberries, sugar, and lemon juice in a saucepan over medium heat until just simmering.
7. In a bowl combine cornstarch and water to create a slurry.
8. Slowly stir the slurry into the compote.
9. Cook until thickened/more jammy.
10. Transfer to a bowl and cover with plastic wrap on top to prevent a skin.
11. For the filling, mix the butter, brown sugar, and cinnamon until combined/spreadable.
12. Roll dough into a large rectangle.
13. Spread the filling evenly all over.
14. Spread ~2/3 of the blueberry compote on top of this, reserving ~1/3 for topping later.
15. I like to use a pizza cutter to first slice 12 pieces then roll them each up tightly.
16. (Or you can tightly roll the whole thing then slice)
17. Place in greased 9x13 pan.
18. Cover and let rise ~30 more min.
19. Pour warm heavy cream over the rolls right before baking.
20. Bake at 350°F (175°C) for 22-28 min until golden.
21. While it bakes, prep the crumble.
22. Combine the flour, cinnamon, and sugar. Add butter and mix until crumbly.
23. Bake (same temp) for 10-12 minutes until golden.
24. For the icing, beat cream cheese and butter together until smooth.
25. Then, beat in powdered sugar and vanilla until fully combined.
26. Spread over the warm rolls.
27. Swirl the leftover blueberry compote on top, then top with the crumble.