Table of Contents

Step 1: Make the tangzhong. The tangzhong paste is the secret to an incredibly soft and moist dough. In a small saucepan, whisk together the all-purpose flour and water until smooth. Cook this mixture over medium heat, stirring constantly, until it thickens into a paste-like consistency, similar to a roux. This usually takes about 4-5 minutes. Once thickened, immediately scrape the tangzhong into a clean bowl and set it aside to cool completely. It should be at room temperature when you add it to your dough.

Step 2: Mix the dry and wet ingredients. In the bowl of a stand mixer fitted with the dough hook attachment, combine all your dry ingredients first: all-purpose flour, granulated sugar, instant yeast, and fine sea salt. Give them a quick stir to ensure they are well distributed. Then, add the wet ingredients: the room temperature whole milk, a large egg (also at room temperature), the vanilla extract, and your cooled tangzhong paste. Mix on low speed for about 2 minutes until a rough, shaggy dough ball begins to form. At this stage, it won’t be smooth, but all ingredients should be generally incorporated.

Step 3: Knead the dough. With the mixer still running on low speed, begin adding the softened unsalted butter gradually, about ½ tablespoon at a time. It’s crucial to let each addition of butter fully incorporate into the dough before adding the next. This process might seem slow, but it ensures proper emulsion and a tender final product. Once all the butter is in, continue kneading the dough for an additional 8-10 minutes. The dough should transform from shaggy to smooth, elastic, and slightly tacky to the touch. It should stick just barely to the bottom of the bowl but pull away from the sides. You can perform a gluten windowpane test to check if it’s ready.

Step 4: Shape the dough and first rise. Lightly butter your hands, then carefully remove the kneaded dough from the mixing bowl. Gently pull the sides of the dough down into the bottom center, tucking them under to create a smooth, tight ball. Place this dough ball, seam-side down, into a large bowl that has been lightly greased. Cover the bowl tightly with plastic wrap to prevent the dough from drying out. Find a warm spot in your kitchen (ideally around 75-80°F or 24-27°C) and let the dough rise for approximately one hour, or until it has visibly doubled in size. This first rise develops flavor and creates that signature airy texture.

Step 5: Make the blueberry jam. While your dough is rising, prepare the star filling: the homemade blueberry jam. Combine the frozen wild blueberries, brown sugar, and lemon juice in a saucepan. Cook this mixture over medium-high heat, stirring occasionally, for about 20 minutes until the berries soften and the liquid begins to thicken. For the best results and a jam that won’t make your rolls soggy, it’s essential to cook it until it’s quite thick. Dissolve the cornstarch in a small amount of water to create a slurry, then stir this into the jam. Continue cooking for another 2 minutes, stirring constantly, until the jam is very thick. Remember to reserve 1-2 tablespoons of this delicious jam for your cream cheese frosting later, then transfer the rest to a bowl to cool completely.

Step 6: Roll and fill the dough. Once your dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 20×15 inches (with the longer side closer to you). In a separate small bowl, combine the dark brown sugar, room temperature unsalted butter, and ground cinnamon to create your classic cinnamon sugar filling. Spread this cinnamon sugar mixture evenly over the entire surface of the dough, making sure to leave a clean half-inch border at the top (the edge farthest from you). Next, take your cooled blueberry jam and carefully spread it over the cinnamon sugar layer, again leaving that clean border at the top.

Step 7: Roll into a log and cut into rolls. Starting from the long edge closest to you, begin rolling the dough tightly away from you, creating a snug log. Roll it all the way to that clean half-inch border you left. Once you reach the end, firmly pinch the clean edge to the rest of the dough to create a secure seal, ensuring your delicious filling stays put during baking. Now it’s time to cut your log into individual rolls. For consistent sizes, use a sharp serrated knife or even unscented dental floss. Aim for 12 rolls, each approximately 1 ½ inches thick. Even cuts mean even baking!

Step 8: Second rise. Arrange your beautifully cut blueberry cinnamon rolls into a prepared 9×13 inch baking pan that has been lined with parchment paper. Leave a small amount of space between each roll, as they will expand significantly. Cover the pan loosely with plastic wrap. Place the pan back in a warm spot to undergo its second rise. This usually takes about 45-60 minutes, or until the rolls have visibly doubled in size and look puffy. While they are rising, preheat your oven to 325°F (162°C) to ensure it’s ready for baking.

Step 9: Bake and frost. Once your rolls have completed their second rise, place the baking pan into the preheated oven. Bake for 23-26 minutes, or until the tops are beautifully golden brown and the rolls are baked through. The exact time may vary slightly depending on your oven, so keep an eye on them. While the rolls are baking, prepare your luscious blueberry cream cheese frosting by combining cream cheese, softened butter, powdered sugar, the reserved blueberry jam, and heavy cream in a bowl until smooth and fluffy. Once the rolls are out of the oven, let them cool in the pan on a wire rack for about 10 minutes. This slight cooling period allows them to set slightly, but they should still be warm. Spoon or spread the glorious blueberry glaze generously over the warm rolls, allowing it to melt slightly into the crevices. Serve immediately and enjoy every gooey, fruity bite!

Storage: To keep your delicious blueberry cinnamon rolls fresh, store any leftovers in an airtight container. They can be kept at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. For the best experience, gently reheat them before serving. A quick warm-up in the microwave for 30-40 seconds will bring them back to a soft, gooey state, or you can warm them in a preheated oven at 350°F (175°C) for about 10 minutes, covered with foil to prevent drying out.

Freezing: These rolls are excellent for freezing, either baked or unbaked! For unbaked rolls: after cutting the rolls and placing them in the baking pan (Step 12), freeze the entire pan until the rolls are solid. Once solid, transfer the rolls to an airtight, freezer-safe container or a large freezer bag, separating layers with parchment paper. They will keep for up to 1 month. To bake from frozen, transfer the rolls to the fridge overnight to thaw, then let them come to room temperature and double in size (this may take 2-3 hours) before baking as directed. For baked rolls: allow them to cool completely (unfrosted is best, but frosted can also work), then wrap individual rolls tightly in plastic wrap and then foil, or place them in an airtight freezer container. Freeze for up to 1-2 months. Thaw overnight in the fridge and reheat gently.