FLUFFY BLUEBERRY CINNAMON NESTS WITH CREAM CHEESE GLAZE

Experience soft, tender rolls infused with warm cinnamon and blueberry flavors, topped with a velvety cream cheese glaze inspired by the vibrant hues of the upcoming year. Each bite is a perfect harmony of spice, sweetness, and luscious texture—a true indulgence!

🕒 Prep Time: 2 hours (including rising)

🍳 Cook Time: 30 minutes
🍰 Servings: 12 nests

Ingredients

Dough:

450 g all-purpose flour (type 000)
120 g warm milk
1 packet dry yeast
50 g sugar
2 small eggs
Pinch of salt
50 g soft butter (room temperature)

Tangzhong (Water roux):

30 g all-purpose flour (type 650 / BL55)
150 g water

Filling:

50 g soft butter
80 g sugar
¾ tsp ground cinnamon
200 g blueberry jam or preserves

Glaze:

200 g cream cheese (e.g., Philadelphia)
35 g soft butter
65 g vanilla powdered sugar

Instructions

Prepare Tangzhong: Mix flour and water in a small saucepan. Heat over medium heat, whisking constantly, until thickened into a smooth paste (about 2 minutes). Transfer to bread machine or mixing bowl.
Activate yeast: In a cup, mix yeast, a pinch of sugar, and warm milk. Let sit 10 minutes until frothy. Pour over tangzhong.
Make dough: Add eggs, flour, sugar, salt to the bowl. Knead with a stand mixer or bread machine for 5 minutes.
Add butter: Continue kneading on high speed for 8 minutes, gradually adding butter in small portions as dough becomes elastic and glossy.
Place dough in an oiled bowl, cover, and let rise in a warm place (about 30°C) for 1 hour until doubled.
Meanwhile, cream butter with sugar and cinnamon for the filling until soft and fluffy.
Pulse blueberry jam briefly in a blender if it contains whole berries for a smoother spread, or use as is.
Turn dough onto a floured surface and roll into a 40 x 40 cm square.
Spread the cinnamon butter evenly over the dough, then spread a thin layer of blueberry jam on top.
Cut the dough into 12 strips, about 3 cm wide. Roll each strip tightly and place on a parchment-lined baking tray (approx. 40 x 28 cm), spaced apart to allow rising.
Cover tray with a plastic bag and let rolls rise near a warm source for 30-45 minutes. Preheat oven to 180°C.
Bake rolls for 30 minutes until golden and puffed.
Let cool for 10 minutes.
Prepare glaze by beating cream cheese, butter, and vanilla sugar until creamy. Stir in leftover blueberry jam to taste for color and flavor.
While rolls are still warm, spread glaze generously over each nest, allowing it to melt slightly into the grooves.
Let cool before serving. Rolls are delicious immediately or the next day when covered.

💡 Tips

Using tangzhong ensures ultra-soft, fluffy rolls that stay fresh longer.
Adjust the amount of jam in glaze for preferred sweetness and intensity.
Serve with tea or coffee for a special treat.

🎉 Perfect For

Special breakfasts or brunches
Holiday and festive occasions
Elegant homemade desserts