Blueberry Sweet Rolls
User Reviews
4.4
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Prep Time
40 mins
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Cook Time
30 mins
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Additional Time
50 mins
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Total Time
2 hrs
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Servings
12 rolls
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Course
Breakfast
Blueberry Sweet Rolls
Description
This recipe creates soft and slightly sweet yeast rolls incorporating blueberry preserves and fresh blueberries as the filling. The dough development involves mixing all-purpose flour, sugar, yeast, salt, warm water, butter, and egg to produce a supple, elastic dough with a tender crumb. Rolling and slicing the dough with the blueberry filling gives each roll a beautiful swirl and bursts of blueberry flavor.
The frosting combines powdered sugar, softened butter, and naturally flavored vanilla coffee creamer to add a creamy, mildly flavored glaze that complements the fruit filling. Sliced almonds sprinkled on top provide a slight crunch and nutty accent.
These sweet rolls suit breakfast or brunch and offer a comforting, fruity baked good with a balance of soft textures and fresh berry notes. They require some time for dough kneading and rising but produce rewarding results.
For frosting variations, vanilla coffee creamer can be replaced with milk and vanilla extract. If blueberries leak during slicing, gently tuck them back to preserve the shape of the rolls.
Ingredients
For the Dough:
- 4-1/2 to 5 cups all-purpose flour divided
- ⅓ cup granulated sugar
- 2 Rapid Rise Yeast approx. 2 1/4 teaspoons per packet
- 1 teaspoon salt
- 1-1/2 cups water
- 6 tablespoons butter
- 1 egg
For the Filling:
- 1 cup blueberry preserves
- 1 cup blueberries fresh
- 2 tablespoons butter melted
For the Frosting:
- 2-1/2 cups powdered sugar
- 2 tablespoons butter softened
- 2 to 3 tablespoons vanilla coffee creamer all natural
For Topping:
- ½ cup almond divided, Fisher Nuts brand, sliced
Instructions
To Make the Dough:
- In the bowl of a stand mixer, add 2 cups of the all-purpose flour, sugar, yeast, and salt. Mix well with the dough hook until all the ingredients are well distributed.
- While they’re mixing, place water and butter together in a microwave safe measuring cup, and microwave in 10 second increments until very warm, but not hot to the touch. (120-130°F maximum. The butter won’t be entirely melted.)
- Add the butter mixture and egg to the dry ingredients.
- Mix for about two minutes at medium speed with the dough hook, scraping the sides occasionally.
- Add 1 cup of flour and mix for another two minutes at high speed, scraping the bowl occasionally.
- From here, add flour in small increments and mix after each addition. Stop adding flour when you have a supple dough that can be formed into a ball.
- Flour your work surface and knead the dough for 5-10 minutes - when the dough is soft, elastic, and springs back lightly when pressed with two fingers, you’re ready to let it rest.
- Cover the dough ball with a clean kitchen towel and let it rest for 10 minutes.
To Make the Filling:
- In a small mixing bowl, combine blueberry preserves and fresh blueberries.
- Mix well, but gently so as not to break the fresh blueberries. Set aside.
To Assemble the Rolls:
- Lightly flour your work area. Using a rolling pin, roll the dough into a large rectangle - about 10x15 inches.
- Use a pastry brush to brush the melted butter onto the dough, stopping about an inch from the edges on the long sides of the rectangle.
- Spread the blueberry mixture over the dough in the same areas as the butter, using a spoon to evenly distribute. Be gentle so as not to burst the fresh blueberries.
- Begin with the long end of the rectangle, roll the dough up tightly but gently. Pinch the seams to seal.
- Cut into 12 equally sized rolls.
- Spray a 13x9 baking pan with cooking spray (I use the kind with flour in it), and then placing the cut sides down, put all the rolls into the pan. They will be cozy.
- Cover with a clean kitchen towel; let rise in warm place until about doubled in size, approximately 1 hour.
- Preheat the oven to 350ºF.
- Top the rolls with 1/4 cup of almonds and bake for 25-30 minutes, or until the rolls are golden brown. Allow to cool on a wire rack for 15-20 minutes.
- While the rolls are cooling, make the frosting.
To Make the Frosting:
- In a mixing bowl, combine powdered sugar, butter and 2 tablespoons of creamer.
- Mix well with a whisk until a glaze forms. If you’d prefer a more liquid texture, add more vanilla creamer 1 teaspoon at a time and whisk again until you reached the desired consistency.
To Finish:
- Pour the frosting over the rolls. When you’ve covered them to your desired amount, top with the remaining sliced almonds.
- Serve immediately.
Notes
- Vanilla coffee creamer in the frosting can be substituted with 2 tablespoons milk and 1 teaspoon pure vanilla extract.
- When slicing the rolls, blueberries may leak out; gently push them back into the dough to maintain roll shape.
User Reviews
Overall Rating
4.4
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