Corner Café

March 20, 2012

Blueberry Crumble Cream Cheese Rolls 香酥藍莓乳酪麵包

Filed under: Breads & Quick Breads — SeaDragon @ 12:00 am
Tags: , , ,


Continuing with my delights of using the firm paper moulds I bought late last year, I am making more sweet buns! This time using the long moulds (base dimensions of 14cm long × 5cm wide) to make these delicious cream cheese and blueberry flavoured bun rolls.


Makes 8 rolls

1/2 portion Sweet Bun Dough, either water-roux version or scalded-flour version
1 to 2 tablespoon(s) blueberry jam, lightly warmed and placed into a piping bag fixed with a 5mm nozzle

Cream Cheese Topping:
75g cream cheese, softened
35g butter, softened
60g icing sugar

Crumble Topping:
35g cake flour
15g caster sugar
25g chilled butter
1. Prepare the Cream Cheese Topping: Mix cream cheese, butter and sugar together. Put mixture into a piping bag fixed with a 5mm plain nozzle.
2. Prepare the Crumble Topping: Mix flour and sugar, rub into butter to resemble fine breadcrumbs; set aside.
3. Prepare the Sweet Bun Dough (either water-roux version or scalded-flour version) as directed up to step 3.
4. Take one of the 8 small divided balls and roll out with a rolling pin into a flat oval shape. Then roll up like a Swiss roll into a cigar shape. Use your palms and roll the cigar back and forth on the bench to elongate it into a long roll about 14cm long. Place the roll into a 14cm long firm paper mould. Repeat with the other seven dough balls. If you don’t have the paper moulds, just arrange the rolls on a baking sheet lined with baking paper.


5. Let rise, lightly covered, until double in size. When ready, pipe the cream cheese topping in a zigzag fashion on top of each risen roll. Then pipe the blueberry jam also in a zigzag fashion in the opposite direction over the cream cheese topping. Finally scatter the crumble topping evenly over each roll.
7. Bake in preheated 190°C oven for about 15 minutes, or until golden brown.


Taste: Soft, fluffy and light buns with delicious cream cheese and blueberry jam topping and crunchy crumble
Consume: Best served warm but also good at room temperature
Storage: May be kept in airtight container for a couple of days at room temperature in cool weather, or up to a week in the refrigerator; re-heat in the oven before serving if chilled to re-crisp the crumble topping
Recipe Reference(s): “香酥蓝莓乳酪面包” recipe from the Chinese cookbook “面包制作精选” by 黎国雄

Matcha Sesame Rolls


As per usual, I used the other half portion of the sweet bun dough to make these Matcha Sesame Rolls 抹茶黑芝麻麵包.


  1. SD,
    Thanks for sharing these. They look awfully scrumptious.

    Comment by Tuty — May 6, 2012 @ 10:08 am | Reply

    • Thanks, you’re welcome, I love these, they were delicious!

      Comment by SeaDragon — May 12, 2012 @ 9:25 am | Reply

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