Blueberry Sweet Rolls

Yield: 12 rolls

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 30 minutes

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These soft Blueberry Sweet Rolls have a sugared blueberry filling and a delicious cream cheese frosting for a sweet breakfast treat that will be the highlight of your morning!

Ingredients

For the Dough

¾ cup milk
4 Tablespoons unsalted butter
2 ¼ teaspoons (1 packet) active dry yeast
¼ cup warm water
1 teaspoon granulated sugar
3 ¼ cup all-purpose flour, divided
3 Tablespoons granulated sugar
½ teaspoon kosher salt
1 egg, room temperature, beaten

For the Filling

2 ½ cups fresh blueberries
½ cup granulated sugar
2 teaspoons cornstarch

For the Icing

4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
½ teaspoon vanilla extract

Instructions

In a small saucepan, heat milk until just starting to bubble. Remove from heat and add in butter. Stir occasionally until butter is completely melted. Let cool until lukewarm.
In a small bowl, dissolve yeast in warm water with one teaspoon sugar.
In a large bowl, mix together 2 ¼ cups flour, sugar, and salt.
When milk mixture has cooled enough, add yeast mixture to saucepan with milk mixture and stir to combine. Pour liquid into large bowl with dry ingredients along with the egg and mix well.
Stir in remaining flour, ½ cup at a time, until dough pulls together, and away from sides of bowl. Knead on a well-floured surface for about 5 minutes.
Place in lightly oiled bowl and cover with a towel or plastic wrap. Let rest for 30 - 45 minutes.
While the dough is resting, combine the filling ingredients in a bowl, stirring until sugar coats the blueberries. Set aside.
Turn dough onto well-floured surface and sprinkle with more flour on top. Roll into a 12x18” rectangle. It should be about ½-inch thick.
Pour the sugared blueberries onto the dough, spreading them to cover the entire dough surface. Roll up the dough tightly from the long end (to the opposite long end). Cut into 12 even slices.
Place rolls in an ungreased 9-inch baking dish (or 13x9). Cover with a towel and let rise 45 to 60 minutes, until doubled in size.*
Bake rolls at 350° for 25-30 minutes, until golden brown on top.
Meanwhile, make the frosting. mix cream cheese and butter with electric mixer until smooth. Add powdered sugar and vanilla extract and mix on low speed until combined. Beat on medium speed for one minute until smooth.
Right before serving, spread your warm rolls with cream cheese icing.

Notes

If desired, add juice from a lemon to the icing to give it a citrus kick!
DON’T SKIP THE KNEADING FOR 5 MINUTES! This helps the gluten form and give the rolls shape.
Tough Rolls? Adding too much flour will result in a dough that is tough. When kneading, lightly flour the surface and then flour your hands. Work the dough and dust your hands periodically with flour but resist the urge to add too much flour to the dough. The dough may be sticky at first, but continue to work it and it will start to feel smooth and be slightly tacky.
When the rolls are rising for 45 minutes, the blueberries begin to release the juice into the bottom of the pan. This is completely fine and actually makes a sweet syrupy liquid that coats the bottom of the rolls during baking.
Because of the blueberry filling, a sharp knife if needed to cut the dough into rolls. The dental floss technique will not work as well with these.
Before baking, if you want a really gooey blueberry roll, brush the tops with a couple of tablespoons of heavy cream. Bake as directed.
Rolls will keep covered with plastic wrap for up to 3 days at room temperature.

Nutrition Information:

Yield:

Serving Size:

1 roll
Amount Per Serving: Calories: 359Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 98mgCarbohydrates: 58gFiber: 2gSugar: 30gProtein: 6g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.