Ingredients
Equipment
Method
Brioche Dough Sponge
- Heat the milk in the microwave to 100-110℉
- Add the warm milk and yeast to the mixing bowl of a stand mixer
- Add the egg and 1 cup of flour, using a rubber spatula mix to combine
- Cover the top of the mixture with the remaining cup of flour and let it sit for 20-30 minutes until cracks form (indicating that the yeast is working)
Mixing the Brioche dough
- Add the sugar and beaten eggs to the mixing bowl containing the sponge, mix to combine using the dough hook attachment
- Add the flour ½ cup at a time until a smooth and slightly sticky dough is formed
- With the mixer on low add the room temperature butter a few tablespoons at a time. At this point the dough will appear separated. Don't be nervous continue mixing until smooth, you might have to add a few more tablespoons of flour to create a smooth dough that comes away from the sides of the bowl and climbs up the dough hook
- Using some softened butter, coat the inside of a mixing bowl. Turn the dough out onto a lightly floured surface, and knead briefly creating a ball
- Place the dough ball into the buttered bowl and cover it with plastic wrap. Allow the dough to proof for 2 hours, remove the plastic wrap and punch it down. Cover it with plastic wrap again, and place in the refrigerator overnight to continue proofing. Then it will be ready for the remainder of the recipe
Prepare Baking Pan
- Using pan spray release, spray the pan. Place the sheet of parchment over the pan, and using scissors make cuts at each corner and push the paper in to line the pan, spray the parchment paper with a little more pan release
The Blueberry Filling and Cinnamon Sugar
- In a saucepan combine the frozen blueberries, sugar, salt, and lemon juice. Bring the mixture to a simmer over medium heat, stir to combine
- In a small bowl combine the cold water and cornstarch, creating a slurry
- Add the corn starch slurry to the simmering mixture and stir to combine, gently increase the heat and continue stirring until thickened (about 5 minutes)
- Place the cooked filling into a bowl and set it in the refrigerator to cool
- In another bowl combine the light brown sugar and cinnamon and set aside
Lemon Cream Cheese Icing
- In the bowl of a stand mixer fitted with the whip attachment, combine the cream cheese, butter, powdered sugar, milk, salt, and lemon zest
- Starting slowly mix to combine the ingredients, increase the mixer speed and whip until combined and fluffy. Set aside at room temperature for later
Rolling the Dough and Creating the Rolls
- Prheat your oven to 350℉
- Remove the brioche dough from the bowl onto a lightly floured surface. Using a rolling pin roll it out to about ¼ inch thick. Using a sharp knife or dough blade, cut around the sides creating a rough rectangle. (you can save the dough scraps for later, they make a great little brioche roll!)
- Carefully Spread 5 tablespoons of softened unsalted butter onto the dough rectangle, the sprinkle the cinnamon sugar mixture over the top evenly
- Spoon about half of the blueberry mixture over the top of the cinnamon sugar mixture. (this part can be messy! Make sure to have a towel handy!
- Roll the rectangle into a log, again this can be messy, don't worry do your best to create a roll. Using a sharp kitchen knife or a bread knife cut 8 rolls and place them in a prepared baking pan. Spoon about a tablespoon of the reserved blueberry filling on each roll before baking
- Place on the center rack of a preheated 350℉ oven for 30 minutes
- Remove from oven and place on a cooling rack for 20-30 minutes to cool
- Add about a ¼ cup of the reserved blueberry filling to the cream cheese icing and stir gently to combine, spread the icing onto the top of the rolls in the baking pan, serve the rolls with additional blueberry filling on the plate and Enjoy!