Blueberry Muffin Cinnamon Rolls

Ingredients

• 11 cup warm milk(240g)
• 27 g active dry yeast(7g)
• 30.33 cup sugar(67g)
• 41 egg(50g)
• 51 egg yolk(18g)
• 60.33 cup unsalted butter, melted(76g)
• 74 cup flour(480g)
• 81 tsp salt(6g)
• 90.33 cup heavy cream(80g)
• 102 cup frozen blueberries(280g)
• 110.33 cup sugar (for compote)(67g)
• 121.5 tsp lemon juice(7g)
• 131 tbsp cornstarch(8g)
• 140.25 cup water(60g)
• 150.5 cup unsalted butter, softened (filling)(113g)
• 160.75 cup brown sugar, packed (filling)(150g)
• 171 tbsp cinnamon (filling)(7g)
• 18227 g cream cheese, room temp(227g)
• 190.33 cup unsalted butter, room temp (icing)(76g)
• 201.75 cup powdered sugar(210g)
• 211 tsp vanilla(4g)
• 221 pinch salt (icing)(0.5g)
• 230.5 cup flour (crumble)(60g)
• 240.5 tsp cinnamon (crumble)(1.5g)
• 250.33 cup brown sugar, packed (crumble)(67g)
• 260.25 cup unsalted butter, softened (crumble)(56g)

Instructions

1. 1Combine warm milk, sugar, and yeast in a bowl. Let sit for 5-10 minutes until foamy.
2. 2Add egg, egg yolk, and melted butter. Mix well.
3. 3Stir in salt and flour. Mix until a soft dough forms.
4. 4Knead dough for 8-10 minutes until smooth.
5. 5Place dough in a lightly greased bowl, cover, and let rise for 1-1.5 hours or until doubled in size.
6. 6For the blueberry compote, heat blueberries, sugar, and lemon juice in a saucepan over medium heat until just simmering.
7. 7In a small bowl, combine cornstarch and water to create a slurry.
8. 8Slowly stir the slurry into the compote. Cook until thickened and jammy.
9. 9Transfer compote to a bowl and cover with plastic wrap directly on the surface. Cool completely.
10. 10For the filling, mix softened butter, brown sugar, and cinnamon until combined and spreadable.
11. 11Roll dough into a large rectangle. Spread the filling evenly over the dough.
12. 12Spread about two-thirds of the blueberry compote over the filling, reserving the rest for topping.
13. 13Slice the dough into 12 pieces and roll each up tightly, or roll the whole thing and slice into 12 rolls.
14. 14Place rolls in a greased 9x13 inch pan. Cover and let rise for about 30 minutes.
15. 15Pour warm heavy cream over the rolls right before baking.
16. 16Bake at 350°F (175°C) for 22-28 minutes until golden.
17. 17While rolls bake, prepare the crumble by combining flour, cinnamon, and brown sugar. Add softened butter and mix until crumbly.
18. 18Bake the crumble at 350°F (175°C) for 10-12 minutes until golden. Let cool.
19. 19For the icing, beat cream cheese and butter together until smooth. Beat in powdered sugar and vanilla until fully combined. Add a pinch of salt.
20. 20Spread icing over the warm rolls. Swirl the reserved blueberry compote on top, then sprinkle with crumble before serving.