One thing about me is that I love baking with yeasted dough. I don’t do it as often as I used to—I’m always trying to diversify my recipe list—but I’m always excited when I decide it’s time to start a new one.
It’s not even mid-August yet, and I’m already starting to long for cozier recipes you’d be more likely to see in the colder months. While I could wait another month to dive into apple recipes and proper cinnamon buns, I thought it would be fun to do a summer version. I usually lean toward slightly less decadent baked goods, but I couldn’t get a blueberry cinnamon roll out of my head.
For my first attempt I did a blueberry compote with a plain butter-sugar filling, but the buns came out more bland than I expected—even with lots of blueberry flavor. I was skeptical about adding a cinnamon filling, but after many of you mentioned it’s actually really delicious together, I decided to pivot. And I’m so glad I did.
What I landed on are incredibly soft and fluffy rolls filled with cinnamon, brown sugar, butter, and an easy homemade blueberry compote, topped with cream cheese frosting, more blueberry compote, and a drizzle of toffee sauce. If the toffee sauce feels like too much, you can leave it off—but I really think it’s the finishing touch, even for someone who doesn’t usually like things this sweet.
The ingredient list looks long, and there are several components, but I promise they’re all very easy and absolutely worth it.
Tips
To do the stretch test, grab a small piece of dough and stretch it between your hands. If you can stretch it thin enough for light to shine through without it tearing easily, it’s ready. If it tears quickly, keep kneading.
To make these ahead, assemble the buns through step 7 and let them do their second rise overnight in the fridge. Let them come to room temperature for about 1 hour before baking
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