Jumbo Blueberry “Cinnamon Roll” Muffins: A Beginner-Friendly Guide

There’s something magical about waking up to the smell of freshly baked cinnamon rolls. The warm cinnamon, the fluffy dough, and the sweet, sticky filling create an irresistible combination. But what if we took that classic treat and gave it a fruity, spring-inspired twist? That’s exactly what these Jumbo Blueberry “Cinnamon Roll” Muffins offer—a delightful fusion of soft brioche dough, a bright blueberry-lemon filling, and the cozy comfort of a cinnamon roll, all packed into an easy-to-eat muffin form.

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If you’re a beginner baker, this recipe is a fantastic introduction to working with yeast doughs. Brioche might sound intimidating, but this recipe breaks it down into simple steps, ensuring you get a soft, buttery dough without stress. The overnight proofing makes the process even more beginner-friendly, giving the dough plenty of time to develop flavor while reducing the amount of active work needed in the morning. Plus, with a luscious blueberry filling that thickens on the stove, you’ll learn how to make a simple fruit compote that can be used in countless other desserts.

Whether you’re looking to impress guests at brunch or simply want to treat yourself to a homemade pastry, these muffins are a perfect choice. They’re soft, slightly tangy from the blueberries and lemon, and just sweet enough without being overwhelming. The best part? You can top them with any icing you love, making them as indulgent as you want. Let’s dive into the recipe and walk through every step so you can confidently bake these delicious muffins from scratch.

Ingredients and Preparation

For the Dough:

• 200g whole milk (about ¾ cup)
• 410g bread flour (about 3 ¼ cups)
• 45g sugar (about 3 tablespoons)
• 5g instant yeast (about 1 ½ teaspoons)
• 3g kosher salt (about ½ teaspoon)
• 5 tablespoons unsalted butter, room temperature
• 1 large egg plus 1 egg yolk

For the Blueberry Filling:

• 200g frozen blueberries (about 1 ½ cups)
• 85g sugar (about ⅓ cup)
• Juice of half a lemon (about 1 tablespoon)
• Zest of 1 lemon
• ½ teaspoon cinnamon
• ½ tablespoon cornstarch mixed with ½ tablespoon water

Step-by-Step Instructions

Step 1: Prepare the Dough (Night Before Baking)

Start by setting up your stand mixer with the dough hook attachment. In the mixing bowl, combine the whole milk, bread flour, sugar, instant yeast, salt, egg, and egg yolk. Mix on low speed until the ingredients start coming together into a shaggy dough. Increase the speed to medium and knead for 5-8 minutes until the dough looks smoother but still a bit sticky.

Next, gradually add in the room-temperature butter, one tablespoon at a time, making sure each addition is fully incorporated before adding the next. Continue kneading for another 5-10 minutes until the dough becomes soft, smooth, and elastic. It should pull away from the sides of the bowl but still be tacky to the touch.

Shape the dough into a ball, place it back into the mixing bowl, cover it with plastic wrap, and let it rise at room temperature for one hour. The dough won’t fully double in size at this stage, but it will puff up slightly. After the initial rise, transfer the dough to the refrigerator and let it proof overnight. This slow, cold fermentation enhances the flavor and makes the dough easier to handle the next day.

Step 2: Make the Blueberry Filling (Morning of Baking)

In a small saucepan over medium heat, combine the frozen blueberries, sugar, lemon juice, lemon zest, and cinnamon. Stir occasionally and let the mixture cook for 5-10 minutes, allowing the blueberries to release their juices and break down.

Once the blueberries have softened and released a good amount of liquid, transfer the mixture to a blender or use an immersion blender to puree it until smooth. Pour the puree back into the saucepan and return it to medium heat. Add the cornstarch slurry (cornstarch mixed with water) and cook for another 5-8 minutes, stirring constantly until the mixture thickens. Remove from heat and let it cool completely. It will continue to thicken as it cools, making it easier to spread on the dough later.

Step 3: Roll and Fill the Dough

Take the dough out of the fridge and let it sit at room temperature for about 10 minutes to soften slightly. Lightly flour your work surface and roll the dough into a 20” x 18” rectangle. Spread the cooled blueberry filling evenly over the dough, making sure to leave a small border around the edges.

Starting from the shorter end, carefully roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into six equal sections. Place each section into a lightly greased jumbo muffin pan, cut side up. Cover loosely with a clean kitchen towel and let them rise for 30 minutes to 1 hour, or until they look puffy and slightly expanded.

Step 4: Bake the Muffins

Preheat your oven to 350°F (175°C). Once the muffins have finished rising, place them in the preheated oven and bake for 25-30 minutes, or until golden brown and firm to the touch.

Allow the muffins to cool slightly before adding icing. You can use a simple powdered sugar glaze, a classic cream cheese frosting, or even drizzle them with honey for a natural sweetness.

Beginner Tips and Notes

Working with yeast doughs can seem intimidating, but here are a few beginner-friendly tips to help you succeed:

• Understanding Dough Consistency: If your dough is too sticky, resist the urge to add too much extra flour. The dough should be soft and slightly tacky but not overly wet. If it’s too dry, add a teaspoon of milk at a time until it reaches the right consistency.
• Why Cold Proofing Works: Letting the dough rise overnight in the fridge not only makes it easier to roll out, but it also develops better flavor. If you’re short on time, you can let it rise at room temperature until it doubles in size (about 1.5-2 hours), but the texture won’t be quite as soft.
• Cornstarch in the Filling: The cornstarch helps thicken the blueberry mixture so it doesn’t seep out of the rolls while baking. If your filling seems too thin, cook it a little longer.
• How to Tell If the Muffins Are Done: The tops should be golden brown, and the internal temperature should read about 190°F (88°C) if you have a thermometer. If unsure, tap the top—if it sounds slightly hollow, they’re done.

Serving Suggestions and Storage Tips

These muffins are best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container at room temperature for up to two days. To keep them fresh longer, store them in the fridge for up to five days and warm them in the microwave for about 15 seconds before eating.

If you want to make them ahead, you can freeze them for up to three months. To reheat, thaw them overnight in the fridge and warm them in the oven at 300°F (150°C) for about 10 minutes.

For serving, consider pairing these muffins with a hot cup of coffee or tea. If you want to make them more decadent, serve them with a side of vanilla yogurt or a dollop of whipped cream. The tanginess of the yogurt complements the sweet blueberry filling beautifully.

Final Thoughts

These Jumbo Blueberry “Cinnamon Roll” Muffins are a wonderful way to experiment with yeast doughs while enjoying a delicious homemade pastry. The combination of soft, buttery brioche and the fresh, citrusy blueberry filling makes them a perfect springtime treat. If you’re a beginner, don’t worry—just follow the steps, take your time, and enjoy the process.

Now, it’s your turn! Try this recipe, share your experience in the comments, and let us know how they turned out. Happy baking!