Ingredients

The following ingredients have 18 Servings
  • For The Dough!
  • 2 packages of Red Star Quick Rise Yeast
  • 1 tablespoon sugar
  • 1 1/4 cups warm water
  • 1 1/2 cups all purpose flour plus more noted below
  • 3/4 cup brown sugar
  • 1 stick unsalted butter (4oz)
  • 3 eggs
  • 3 1/4 cups al purpose flour
  • For The Filling!
  • 8 oz cream cheese at room temperature
  • 2 oz unsalted butter at room temperature
  • 1/3 cup plus 2 tablespoons brown sugar
  • 1/2 cup blueberry jam
  • 2/3 cups white chocolate chips
  • 1 1/4 cups fresh blueberries
  • For The Glaze!
  • 2 cups powdered sugar
  • 2-3 tablespoons milk (add more gradually if you prefer it thinner)
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon blueberry jam

Instruction

  • Prepare a 9x13 inch baking tray and an 11x8 baking dish by spraying them with a non-stick spray.
  • In a large bowl, mix the yeast with the water and add the 1 1/2 cups flour and tablespoon of sugar.
  • Mix until combined, cover the bowl with a tablecloth and let rise for about 35 minutes.
  • In another bowl, whisk the butter with the brown sugar. Add the eggs whisking well after each one.
  • Using a spatula, fold the butter mixture into the dough and mix.
  • Add the remaining 3 1/4 cups flour and mix well until the dough comes together.
  • Transfer the dough to a clean work surface dusted with extra flour and knead the dough for about 5 minutes ending with a smooth ball.
  • Rub the bowl with some olive oil and place the dough inside.
  • Let it rise covered for another 50 minutes and it's doubled in size.
  • Dump the dough back out onto the table and punch the air from it.
  • Roll it into a rectangle shape around 11 inches by 25 inches.
  • In a bowl of a stand mixer beat the cream cheese, butter, blueberry jam and brown sugar until smooth.
  • Spread the mixture over the dough.
  • Sprinkle the white chocolate chips and blueberries all over the surface of the cream cheese mixture.
  • Start to roll the dough towards you keeping it nice an tight and even in thickness.
  • Once it's completely rolled into a long tube shape, cut it into slices about 1 1/2 inches thick.
  • Transfer each piece to the prepared pans with the filling side face up. You should have 18 buns.
  • You can freeze one tray for another time at this point. *see notes*
  • Cover the sliced buns with a towel again and let rise for another 30-40 minutes.
  • Preheat the oven to 375 degrees F.
  • Once the buns have risen again, place them in the oven and bake for 20-22 minutes and they turn slightly golden.
  • Make the icing by mixing the powdered sugar with the milk, vanilla and blueberry jam.
  • Whisk until smooth, if it seems too stiff just add a drop or two more of milk.
  • Once the buns are fully baked, let rest for 5 minutes and then pour the icing all over the surface covering all of the buns.
  • Serve warm with fresh hot coffee.