Why Make Cinnamon rolls When You Can Make THESE?

By Sugar Spun Run · 180 min

Ingredients

Instructions

1. Proof the yeast: warm the milk to 110-115°F (44-46°C), pour it into a mixing bowl, add the yeast and about 1 teaspoon of the sugar, stir, and leave 5 to 10 minutes until foamy.
2. Add the remaining sugar, the egg and egg yolk, and 3 cups (375 g) of the flour. Sprinkle the salt over the flour and stir to combine.
3. Add the butter one tablespoon at a time with the paddle or a wooden spoon, waiting until each is fully incorporated before adding the next.
4. Add the remaining flour, plus more as needed, until the dough pulls away from the sides and clings to itself. It should be tacky but not stick to your fingers.
5. Knead on low speed 8 to 12 minutes (or by hand on a lightly floured surface 10 to 15 minutes) until smooth and elastic.
6. Place in a lightly oiled bowl, cover tightly and let rise in a warm place 1 to 2 hours, until doubled.
7. Line two baking sheets with parchment. Punch down the dough, divide into 12 equal pieces and roll each into a ball. Space them about 2 inches (5 cm) apart on the sheets, flatten gently but firmly, cover and let rise 30 to 60 minutes until puffed about 50% larger.
8. Meanwhile, preheat the oven to 400°F (205°C) and make the three toppings: blueberry sauce, cream cheese filling and streusel.
9. Blueberry sauce: in a small saucepan, whisk the sugar and cornstarch. Add 1 cup (150 g) blueberries and the lemon juice and cook over medium-low heat, stirring often, until the berries soften, release juices and the sauce thickens. Remove from heat, stir in the remaining 1 cup (150 g) blueberries, and let cool at least mostly.
10. Streusel: whisk the flour, sugars and salt. Drizzle in the melted butter and rub with a fork until clumpy and all the flour is absorbed.
11. Cream cheese filling: stir together the cream cheese, sugar, egg yolk and vanilla until smooth and lump-free.
12. Lightly flour the base of a glass and press into the centre of each dough ball to make a nest. Beat the egg with the water and brush the buns all over. Sprinkle the edges with coarse sugar if using.
13. Divide the cream cheese filling evenly into the nests (about 1½ tablespoons each). Gently press with the back of a spoon to make a nest, then divide the blueberry mixture into it (about 1½ tablespoons each). Sprinkle streusel generously over each bun.
14. Bake on the centre rack at 400°F (205°C) for about 10 minutes, until the edges are light golden and the dough reaches 185-190°F (85-88°C) if checked with an instant thermometer.
15. Let cool on the baking sheet before serving.

Summarized from Sugar Spun Run's video. Watch it for the details.

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EggLemonMilkBrown sugarCream cheeseBlueberry