with cream cheese and a sugar crumble topping.
I received a recipe from King Arthur Baking (formerly Flour) for Blueberry/Cream Cheese rolls topped with the aforementioned crumble topping.
I mostly followed the recipe with a few exceptions; I used apple cider instead of wine for the filling. I also added the juice of 1/2 lemon to activate the pectin. Also, I wasn’t impressed with the streusel crumble. I would have preferred one similar to what is found on a cinnamon muffin or a pie.
I only baked them for 40 minutes, when the internal temperature was 205 deg F. It may be my oven.
However, the taste was excellent and will definitely be making these again.
• 3/4 cup lukewarm milk
• 4 tablespoons unsalted butter, melted
• 2 1/4 teaspoons instant yeast
• 1 1/4 teaspoons salt
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 1 large egg
• 3 cups King Arthur Unbleached All-Purpose Flour
• 2 cups (425g) fresh or frozen blueberries
• 1/4 cup fruit juice or red wine
• 1/2 cup granulated sugar
• 1 tablespoon pectin
• pinch of salt
• 12 ounces (1 1/2 large packages) cream cheese, at room temperature
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 2 tablespoons King Arthur Unbleached All-Purpose Flour
• 1/8 teaspoon salt
• 1/2 cup King Arthur Unbleached All-Purpose Flour
• 1/2 cup granulated white sugar
• 1/2 cup (8 tablespoons) butter, slightly softened
- To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or in a bread machine set on the dough cycle — to make a soft, smooth dough. Place the dough in a lightly greased bowl and let it rise for about 60 minutes, until it’s nicely puffed.
- While the dough is rising, prepare the filling. Place the berries and juice or wine in a medium-sized saucepan. Combine the sugar, pectin, and salt. Add the sugar/thickener to the berries/wine and cook over medium heat until the sauce is thick, about 5 to 8 minutes. Remove from the heat and cool to room temperature.
- Gently deflate the risen dough, and roll/pat it into an 18″ x 20″ rectangle. Spread with the cooled blueberry filling, and roll up cinnamon-roll style.
- Slice the roll into 12 equal portions. Place in a greased 9″ x 13″ x 2″ baking dish, cut (spiral) side up. Cover the dish with plastic wrap, and let rise for 40 minutes.
- As the dough is rising, prepare the topping. Combine the softened cream cheese, confectioners’ sugar, vanilla, flour, and salt. Stir until very smooth. Place in a large zip-top plastic bag. Cut off a generous piece of the corner of the bag, leaving an opening the size of a quarter.
- Prepare the streusel by combining the flour, sugar, and butter with a fork or your fingers until it’s in large crumbles, similar to large granola clusters.
- Uncover the rolls and pipe a large dollop of cream cheese filling on top of each. Use your wet fingers to spread the filling completely over the top of each bun.
- Sprinkle the streusel over the tops of the rolls. Use all the streusel; don’t worry if it falls off the top of the rolls and settles between them. Everything will bake together just fine.
- Bake the rolls in a preheated 350°F oven for 45 to 55 minutes. They should be golden brown on the edges, and the streusel should be nicely browned, as well. A digital thermometer should read 200°F when inserted into the center of a roll.
- Remove the rolls from the oven. Serve warm, or at room temperature. These large, rich buns make a very filling breakfast!
Tips from our bakers
• For smaller buns, divide the dough into 24 equal portions and place in two well-greased 12-cup muffin pans. Reduce the baking time to 25 to 30 minutes.
Store these buns in the fridge for up to 3 days. A short warming in the microwave or toaster oven will take the chill off before eating.