Lowen Cakes

Key Ingredients You’ll Need

• All-purpose flour: For a soft, enriched dough
• Cream cheese: Both inside and on top, for ultimate richness
• Blueberries: Fresh or frozen, cooked into a thick compote
• Lemon juice & zest: To brighten and balance
• Powdered sugar & vanilla: Classic frosting flavor

Tips for a Perfect Rolls

Chill the compote and cream cheese before spreading
Warm filling can make the dough slippery — chilling gives you clean layers and an easy roll-up.

Don’t skip the second rise
After shaping, let the rolls rise again until soft and puffy for maximum fluffiness.

Frost while warm
This melts the frosting just slightly into the roll for a glossy, gooey finish without drowning them.

Use an internal thermometer if unsure
Aim for 88–91°C (190–195°F) in the center for fully baked, moist rolls.

FAQ

Can I make the rolls all in one day instead of overnight?
Yes, you can continue from the previous step directly to the next one.

Can I use something besides blueberry?
Absolutely. You can make a compote out of any other berry you prefer.

Are these rolls like cinnamon rolls?
The filling is the only thing that’s different!

🧊 Storage Tips

• Store frosted rolls in an airtight container at room temp for 1 day or in the fridge for 3–4 days
• Reheat in the microwave for 10–15 seconds to restore gooeyness
• Make-ahead tip: Chill the dough overnight after the first rise, or shape the rolls and refrigerate overnight for baking fresh in the morning

Ingredients

For the dough

• 240g warm milk
• 7g instant yeast (2¼ tsp)
• 60g granulated sugar
• 1 large egg + 1 egg yolk
• 75g unsalted butter, melted
• ½ tsp salt
• 440g all-purpose flour

For the Cream Cheese Filling

• 180g cream cheese, softened
• 30g granulated sugar
• ½ tsp vanilla extract
• Optional: ½ tsp lemon zest

For the Blueberry Compote

• 215g blueberries (fresh)
• 75g sugar
• 1 tbsp lemon juice
• ¾ tsp lemon zest
• 1 tbsp cornstarch mixed with 1 tbsp water
• 7g butter (½ tbsp), optional

For the Cream Cheese Buttercream Frosting

• 160g cream cheese
• 50g unsalted butter
• 110g powdered sugar
• 1 tsp vanilla extract
• Optional: 1–2 tsp lemon juice or zest

Directions

1. Night Before (First Rise):
   • Whisk warm milk, yeast, and sugar. Let sit 3–5 mins.
   • Add egg, yolk, melted butter, and salt. Whisk to combine.
   • Add flour in parts, mix and knead until smooth and tacky (8–10 mins).
   • Place in greased bowl, cover, and let rise 1–1.5 hrs at room temp.
   • Punch down, cover, and refrigerate overnight.
2. Morning (Assembly):
   • Let dough sit out 10–15 mins.
   • Roll into a 40×30 cm rectangle on a lightly floured surface.
   • Spread chilled cream cheese filling, then blueberry compote.
   • Roll up tightly from the long side. Cut into 12 rolls.
   • Place in greased (or lined) 23 x 29 cm (or 9 x 11 inch) pan.
3. Second Rise + Bake:
   • Let rolls rise 45–60 mins until puffy and touching.
   • Preheat oven to 175°C (350°F).
   • Brush tops with 1tbs milk or cream (optional).
   • Bake 25–28 mins until lightly golden or internal temp hits 88–91°C.
4. Cool & Frost:
   • Let cool 10–15 mins.
   • Loosen rolls gently from pan edges.
   • Frost while warm for that classic soft-melt finish.

Notes

If using frozen blueberries in the compote: No need to thaw — just cook a few minutes longer.