Blueberry cinnamon rolls

What could be better in autumn than enjoying soft cinnamon rolls with a hot drink? Perhaps a blueberry version of this fragrant brioche 😉 I replaced the milk in my usual brioche recipe with unsweetened blueberry puree to create a fruity and colorful version of cinnamon rolls.
Regarding the Adamance blueberry puree, once opened it keeps for 10 days in the refrigerator, but you can also pour it into ice cubes and store it for several months in the freezer 😊
 
Ingredients :
I used the Adamance blueberry puree from Valrhona : code ILETAITUNGATEAU for 20% off the entire site (affiliate).
I used ground cinnamon from Koro: code ILETAITUNGATEAU for 5% off the entire site (non-affiliate).

Equipment :
I used my Kenwood Cooking Chef robot / code FLAVIE1 = 3 free accessories with the purchase of the robot / code FLAVIE2 = 20% off all accessories



Preparation time: 40 minutes of preparation + 25 minutes of cooking + at least 3h of resting
For about fifteen cinnamon rolls:

 Blueberry brioche dough:

 200g of blueberry puree
 15g of fresh yeast
 500g of strong flour or T45
 2 eggs
 10g of salt
 60g of sugar
 180g of butter
 
 In the bowl of the robot, pour the blueberry puree and the crumbled fresh yeast.
 
 
 
 Cover with flour, then add the sugar, salt, and eggs.
 
 
 
 Knead on low speed for 10 to 15 minutes, the dough should detach from the sides of the robot.
 
 
 
 Add the butter cut into small pieces and knead again until the butter is well incorporated, the dough detaches again from the sides of the bowl and forms a veil when stretched.
 
 
 
 Let the dough rise for 30 minutes at room temperature, then form a ball, cover it, and place it in the refrigerator for at least 2 to 3 hours, preferably overnight.
 
 
 
 Cinnamon filling:

 75g of softened butter
 120g of brown sugar
 2 tablespoons of ground cinnamon
 
 Mix the 3 ingredients until you have a well-homogeneous mixture.
 
 
 
 Cooking and finishing touches:

 100g of whole liquid cream for cooking
 The icing: 25g of blueberry puree + 30g of cream cheese + 80g of powdered sugar
 
 Roll out the dough into a large rectangle (about 60 x 30cm) and then spread the cinnamon mixture over the entire surface of the dough.
 
 

 
 Roll the dough into a large roll.
 
 
 
 Cut into rolls about 3cm thick (trying not to crush them too much; if needed, you can chill the dough a bit before cutting). Place them in a dish, spacing them apart, as they will at least double in volume afterwards. Let them rise for about 1h at room temperature, then pour the liquid cream over them, distributing it evenly in the mold.
 
 
 
 Then, bake them for about 25 minutes at 180°C.
 Prepare the icing by mixing the 3 ingredients.
 
 
 
 Let the cinnamon rolls cool before adding the icing and enjoy!
 
 
 
 
 
 
 
 
 
 
 

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