My favorite blueberry sweet rolls that are soft, light and bursting with blueberry flavor. Covered in cream cheese frosting, they are such a wonderful breakfast or brunch or even when you are craving for something that is extra delicious.
I’ve always loved a good breakfast, especially when it includes my favorite fruit like strawberry muffins, orange muffins, granola bowls or crepes. I am not very into burgers for breakfast to be honest, so you can tell me I’m a soft and light breakfast girl 🙂
Nothing feels more like fall breakfast than a warm, fluffy cinnamon rolls and a hot coffee or drink infused with spices. These blueberry sweet rolls are like a transition from summer to fall, when the weather is not too hot and ready to cool down. Made with a cinnamon roll like sweet yeasted dough and a sweet, juicy blueberry filling, these blueberry rolls are full of flavor and texture in each bite.
HOW TO MAKE THE DOUGH
Similar to cinnamon rolls, these blueberry rolls use the yeasted dough and jam-like blueberry filling and then get baked until golden brown on top. I recommend using a stand mixer with a dough hook so the kneading process will be much easier but you can do it by hand if you don’t have one. Prepare the yeast mixture by sprinkling the yeast over the lukewarm milk mixture (110°F-115°F) and let it sit for 10 minutes until foamy on the surface. Attach the dough hook and add the flour, egg, melted butter, salt and sugar to the mixer bowl. Beat on low speed until a dough begins to form, about 2-3 minutes. Continue mixing for another 8 minutes, kneading the dough until it is soft and starts to pull away from the sides of the bowl. Your dough should be sticky but if it’s too wet to pull away from the sides. you can add additional flour, a tablespoon at a time but keep in mind that it shouldn’t be dry. In contrast, add additional water if it’s too dry.
SWEET BLUEBERRY FILLING
I use fresh blueberries to make this fruity filling for the rolls. It’s simple making blueberry jam by cooking the mixture of blueberry, sugar, cornstarch and lemon juice. For the extra buttery flavor, I added butter to the mixture while it’s cooling down. You also can spread softened butter onto the dough and a layer of blueberry filling, doing the same way as you fill cinnamon sugar mixture in making cinnamon rolls. Or just leave out the butter and proceed with blueberry mixture only.
The cream cheese frosting is optional for these blueberry sweet rolls but how can we skip such a compliment for those goodnesses?
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Blueberry Sweet Rolls
For The Dough
- 1/4 cup (120ml) water
- 1/2 cup (120ml) milk
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3 tablespoons (42g) unsalted butter, melted
- 1 large egg
- 3 cups (390g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
For The Filling
- 1 cup (190g) fresh or frozen blueberries
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon unsalted butter
For Cream Cheese Frosting
- 4 ounce (1/2 block/113g) full fat block cream cheese (not cream cheese spread), softened to room temperature
- 1/4 cup (1/2 stick/56 g) unsalted butter, softened to room temperature
- 1/2 cup (56g) powdered sugar
- 1/2 teaspoon pure vanilla extract
- Make The Filling. Combine blueberries, sugar, and cornstarch in a small saucepan. Over medium heat, bring the mixture to a boil, then continue to cook over medium low heat, stirring occasionally until the mixture becomes thick. Remove from the heat, immediately add lemon juice and butter and stir until combined. Let it cool.
- Make The Dough. In a small bowl, microwave or use a stove to heat water and milk until lukewarm (110°F-115°F). Sprinkle the yeast over the lukewarm milk mixture and let it sit for 10 minutes until foamy on the surface.
- In a mixing bowl, use a standing mixer fitted with a dough hook, add the butter, egg, sugar, salt and mix. Add the yeast mixture and mix until combined. Stir in 3 cups of flour and mix on low speed (or mix by hand with a wooden spoon) until the dough begins to form. If it’s too sticky, add 1 tablespoon of flour at a time. Dough will be ready when it comes together and pulls away from the sides of the bowl. The dough at this time should be soft and just slightly sticky. Keep kneading for 5-6 minutes or knead by hand on a floured surface for 8-10 minutes.
- Grease the bowl and place the dough inside, cover the dough with plastic wrap or a kitchen towel and let it rest in a warm place for about an hour until doubles in size.
- After the dough reaches doubled size, punch it down to remove the air. On a floured surface, roll the dough into a 14x8 inch rectangle. Spread the softened butter on the dough then add a layer of blueberry filling. Tightly roll the dough up to form a log, starting from the longer side and pinch to seam side. Use a sharp knife or a dentist floss to cut the dough evenly into 9-12 rolls (around 1-inch section) then place into a greased 9x13 inch pan. Leave at least 1-inch between the rolls as they will expand on the second rest. Cover rolls with plastic wrap and let them rise for 30 minutes, until nearly doubled in size.
- Preheat the oven to 350°F/175°C. Remove the plastic wrap and bake the rolls for about 25-30 minutes or until they are lightly browned on edges or until a toothpick inserted into the rolls should come out clean. You can cover the rolls with aluminum foil to avoid heavy browning.
- Make Cream Cheese Frosting. While the rolls are baking, prepare cream cheese frosting. Combine cream cheese, butter, powdered sugar and vanilla extract in a medium bowl. Use a mixer fitted with the paddle attachment. Beat until smooth and fluffy. Keep it at room temperature.
- Spread over blueberry rolls while they are still warm and serve immediately. Baked rolls can be frozen for up to 2 months. Warm up before serving.