Blueberry Sweet Rolls
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.
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Servings: 12 rolls
Ingredients
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
Instructions
- 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.
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