Blueberry Swirl Rolls

How to prepare blueberry swirl rolls

1. For the dough, start with the tangzhong: mix the flour and water in a small saucepan and place over heat, stirring constantly with a whisk, until you get a thick cream, like a paste (about 2 minutes). Put the paste in the stand mixer/bread machine.
2. In a cup, put the yeast, a pinch of sugar and the warm milk. Leave for 10 minutes in a warm place (I put it near the stove burner), until it foams on top. Pour this starter over the tangzhong.
3. Then add to the mixing bowl the eggs, flour, sugar and salt. Knead for 5 minutes in the stand mixer (or one cycle in the bread machine).
4. Start the mixer again for 8 minutes and add the butter in small portions, adding each portion after the previous one is incorporated (you'll see the dough separates into pieces when you add the butter and then comes back together, at that point you can add the next portion). It takes about 3 minutes to add all the butter. Let the machine finish kneading for the full 8 minutes (or the entire cycle in the bread machine).
5. Remove the dough to a bowl greased with a little oil and let it rise in a warm place (I put it in the oven at 30C) for 1 hour.
6. While the dough rises, rub the butter with the sugar and cinnamon for the filling. You can rub it by hand until soft and creamy, but it's easier with a mixer.
8. If you have jam like mine, with whole blueberry pieces, put the jam in a food processor and pulse a few times, just until the mixture becomes paste-like. Jam can be used as is.
9. Remove the dough onto a floured work surface. Roll it out into a 40cm x 40cm square sheet, as evenly as you can.
10. Spread the sheet with a thin layer of cinnamon butter. It spreads easily using a spatula or the flat side of a table knife.
11. Then spread the sheet with a thin layer of blueberry jam (I used about 2 heaping tablespoons).
12. With a pastry wheel, cut strips of 3cm. You'll get 12 strips.
14. Roll each strip and transfer the roll obtained to a baking sheet lined with parchment paper. The tray should be about 40cm x 28cm. Place the rolls at a distance from each other, so they have room to rise.
15. Put the tray in a plastic bag and let the rolls rise in a warm place (this time I place them next to the hot radiator) for 30-45 minutes. Meanwhile, preheat the oven to 180C.
16. Bake the rolls at 180C for 30 minutes.
17. Let the rolls cool for 10 minutes.
18. Meanwhile, prepare the glaze: in a food processor or with an immersion mixer, mix the cream cheese with the butter and vanilla sugar until the mixture is creamy (30 seconds). Add as much of the remaining blueberry jam as you want to the filling, this will determine the taste and color. Mix until the color is even. I added 2 tablespoons of jam, tasting the filling after each tablespoon. I stopped when I liked the taste and color.
20. Spread each roll with the glaze. It's best to glaze them while still warm, the cream will soften slightly and get into the grooves of the roll. Let the rolls cool and then they can be served. They're great immediately, but also the next day if you keep them covered. The rolls are very fluffy and the glaze is wonderful.

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