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Blueberry Rolls

Print Recipe
Course Breakfast, Dessert

Ingredients
  

Roll Dough

  • 2 tsp instant dry yeast
  • ½ cup milk warm
  • 4 tbsp sugar
  • 2 ¾ cups bread flour
  • 1 pinch salt
  • 2 eggs
  • 1 tsp vanilla
  • 4 tbsp butter

Blueberry Purée

  • 2 cups blueberries
  • ⅓ cup granulated sugar
  • 1 tsp lemon zest
  • 1 tsp lemon juice

Frosting

  • 4 oz cream cheese
  • 3 tbsp butter
  • 1 ½ cups powdered sugar
  • 1 tbsp blueberry purée
  • 1 pinch salt
  • vanilla

Instructions
 

Roll Dough

  • In a large bowl, whisk together warm milk, yeast, and ½ tsp sugar.
  • Let it rest until fluffy for 5-7 minutes.
  • In another large bowl (preferably of a stand mixer), combine flour, the remaining sugar, salt, eggs, butter, vanilla, and the activated yeast mixture. Mix well for about 3-4 minutes.
  • Cover with a cloth or plastic wrap and let it rest at room temperature for 4-5 minutes.
  • Knead the dough with a stand mixer for 10-15 minutes until it no longer sticks to the edge of the bowl and is perfectly smooth.
  • Transfer to a large bowl, cover with plastic wrap, and let sit for 30-45 minutes until almost doubled in size. Then refrigerate for 1 ½ hours.

Blueberry Purée

  • In a medium saucepan, combine blueberries, sugar, lemon zest, and lemon juice. Bring to a boil over medium heat, stirring constantly.
  • Use a potato masher to mash the blueberries.
  • Reduce to medium-low heat and cook for 8-15 minutes, stirring occasionally until thick and jammy.
  • Remove from heat and cool to room temperature.

Making Rolls

  • On a lightly floured surface, roll the dough into a 14 x 12 inch rectangle (about ¼ inch thick).
  • Reserve 1 tbsp of the blueberry purée for the frosting. Spread the remaining purée over the dough using a spatula.
  • Starting from the long end, roll the dough down to the bottom edge. Using a string or sharp knife, cut into 8-9 equal rolls.
  • Place on baking sheets or in a cast iron skillet lined with parchment paper. Cover with a clean kitchen towel and let rest for 40-45 minutes at room temp.
  • Preheat the oven to 350. Bake the rolls for about 25-30 minutes. Remove and cool for 20 min.

Frosting

  • In a medium bowl, combine cream cheese, butter, powdered sugar, blueberry purée, vanilla, and salt. Mix with an electric whisk until smooth.
  • Spread on cooled rolls and serve immediately.