There’s something amazing about all sorts of sweetness wrapped up in an eggy dough and covered in sticky icing. Cinnamon buns are one of my favorite breakfast eats, and this is where the idea came from to make a blueberry version.
I also love baking things that aren’t really supposed to turn out perfectly perfect looking. It’s fun to see the dough take on some strange shapes and create crevices for the icing to run through. Let me give you the skinny on the not so skinny filling. Cream cheese is mixed with some blueberry jam, butter and brown sugar and spread all over the dough. I could have called it a day at that stage but…then I spotted some white chocolate chips so those had to be added too. Before you roll up the dough into a long snake shape, scatter some fresh blueberries on top of everything else and kaboom, the filling is done.
Being an ambassador for Red Star Yeast is a pretty cool gig. I love to bake and they love people who bake, it’s a win-win situation. They have three types of yeast available, but I always try to use the Quick Rise Yeast just because I know how fast it works. I’m able to make a dough at 6a.m and sometimes have the finished product on the table by 8.30…that’s fast! For more ideas on what to make with your yeast, check out Red Star’s Instagram feed!
This is a sponsored post for Red Star Yeast and compensation was provided, all thoughts and opinions were my own.
Blueberry Glazed Breakfast Buns
- For The Dough!
- 2 packages of Red Star Quick Rise Yeast
- 1 tablespoon sugar
- 1 1/4 cups warm water
- 1 1/2 cups all purpose flour plus more noted below
- 3/4 cup brown sugar
- 1 stick unsalted butter 4oz
- 3 eggs
- 3 1/4 cups al purpose flour
- For The Filling!
- 8 oz cream cheese at room temperature
- 2 oz unsalted butter at room temperature
- 1/3 cup plus 2 tablespoons brown sugar
- 1/2 cup blueberry jam
- 2/3 cups white chocolate chips
- 1 1/4 cups fresh blueberries
- For The Glaze!
- 2 cups powdered sugar
- 2-3 tablespoons milk add more gradually if you prefer it thinner
- 1/2 teaspoon vanilla
- 1/2 teaspoon blueberry jam
- Prepare a 9x13 inch baking tray and an 11x8 baking dish by spraying them with a non-stick spray.
- In a large bowl, mix the yeast with the water and add the 1 1/2 cups flour and tablespoon of sugar.
- Mix until combined, cover the bowl with a tablecloth and let rise for about 35 minutes.
- In another bowl, whisk the butter with the brown sugar. Add the eggs whisking well after each one.
- Using a spatula, fold the butter mixture into the dough and mix.
- Add the remaining 3 1/4 cups flour and mix well until the dough comes together.
- Transfer the dough to a clean work surface dusted with extra flour and knead the dough for about 5 minutes ending with a smooth ball.
- Rub the bowl with some olive oil and place the dough inside.
- Let it rise covered for another 50 minutes and it's doubled in size.
- Dump the dough back out onto the table and punch the air from it.
- Roll it into a rectangle shape around 11 inches by 25 inches.
- In a bowl of a stand mixer beat the cream cheese, butter, blueberry jam and brown sugar until smooth.
- Spread the mixture over the dough.
- Sprinkle the white chocolate chips and blueberries all over the surface of the cream cheese mixture.
- Start to roll the dough towards you keeping it nice an tight and even in thickness.
- Once it's completely rolled into a long tube shape, cut it into slices about 1 1/2 inches thick.
- Transfer each piece to the prepared pans with the filling side face up. You should have 18 buns.
- You can freeze one tray for another time at this point. *see notes*
- Cover the sliced buns with a towel again and let rise for another 30-40 minutes.
- Preheat the oven to 375 degrees F.
- Once the buns have risen again, place them in the oven and bake for 20-22 minutes and they turn slightly golden.
- Make the icing by mixing the powdered sugar with the milk, vanilla and blueberry jam.
- Whisk until smooth, if it seems too stiff just add a drop or two more of milk.
- Once the buns are fully baked, let rest for 5 minutes and then pour the icing all over the surface covering all of the buns.
- Serve warm with fresh hot coffee.
If you freeze any dough at this point, thaw in the fridge overnight. Leave the dough covered to come to room temperature and then bake as instructed.