Prepare to savor these delectable blueberry rolls! Encased in a succulent blueberry filling, the soft and delicate dough is sealed with a zesty lemon glaze. They’re tasty and really simple to create, making them ideal for any occasion!
These delightful treats combine the rich, buttery goodness of classic rolls with the sweet and tangy burst of blueberries.
*Before You Start
Verify that your yeast is active and fresh by checking it. It may be expired if it doesn’t foam up when combined with sugar and warm milk; otherwise, your dough won’t rise correctly.
Use milk that has been warmed to around 110°F (45°C). The yeast can be killed by extreme heat or cold, and it cannot activate in either case.
Ingredients at Room Temperature: Before combining, let the butter melt and the egg come to room temperature. This facilitates their more seamless incorporation into the dough.
Let the Dough Rise: Place the dough in a warm, draft-free space and let it rise. You can preheat your oven to a modest temperature before turning it off to allow the dough to rise if your kitchen is chilly.
Cool the Filling: Before putting the blueberry filling on the dough, allow it to cool somewhat. This keeps the dough from being too moist.
Ingredients You’ll Need
For the Dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 cup warm milk (110°F/45°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Blueberry Filling:
- 2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
How To Make Blueberry Rolls
Activate the Yeast
In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5–10 minutes until it becomes frothy.
Mix the Dough
To the bowl, add 1 big egg, 1 tablespoon lemon zest, ½ teaspoon salt, ¼ cup melted unsalted butter, 3 cups all-purpose flour, and the remaining granulated sugar. Mix until the dough pulls away from the sides of the bowl and is well combined. As required, add the remaining ¼ cup flour. Advice: The dough should be workable yet somewhat sticky. Gradually add flour to prevent the dough from becoming too
Let the Dough Rise
Place the dough into an oiled bowl, cover it, and let it rise in a warm place for about 1 hour or until the dough has doubled in size. Tip: Letting the dough rise in a warm, draft-free area helps it to expand properly. If your kitchen is cold, you can let the dough rise in an oven that’s been slightly warmed and then turned off.
Make the Blueberries Filling
Ingredients: Combine the blueberries, sugar, cornstarch, lemon zest, and lemon juice in a medium saucepan.
Cook Filling: Stir continuously over medium heat until mixture thickens and blueberries start to break down. It ought to take five to seven minutes. Take it off the burner and let it cool fully.
Assemble the Rolls
Roll Out the Dough: Punch down the dough once it has risen and place it on a surface dusted with flour. Roll it out into a large (12 x 18-inch) rectangle.
Spread the Filling: Leaving a thin border all the way around, evenly distribute the chilled blueberry filling over the rolled-out dough.
Roll and Cut: Tightly roll the dough into a log, beginning on the long side. Cut the log into 12–15 equal pieces using a sharp knife.
Second Rise: Arrange the rolls in a baking dish that has been oiled, cover it with a moist towel, and allow it to rise for a further 30 to 45 minutes.
Bake
Preheat the oven: Preheat your oven to 375°F (190°C).
Bake: Bake the rolls for 25–30 minutes, or until they are golden brown and cooked through. If they start to brown too quickly, you can cover them with aluminum foil during the last 10 minutes of baking.
Make the Glaze and Glaze the Rolls
In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth. Drizzle the lemon glaze over the warm rolls.
How to Make the Best Blueberry Rolls
Ingredients at Room Temperature: Make sure that all of your ingredients—especially the cream cheese, butter, and egg—are at room temperature. This aids in producing a creamy frosting and a smooth dough.
The secret to proper dough rising is patience. Light and fluffy rolls are produced when the dough is given enough time to rise.
Use Fresh Blueberries: For the finest flavor and texture, use fresh blueberries whenever feasible. In a pinch, frozen blueberries work well, but they could leak more liquid.
Lemon Zest for Brightness: Make sure the filling contains the zest of one lemon. It offers a vibrant, zesty taste that ideally balances the blueberries’ sweetness.
Serving and Storing Blueberry Rolls
Serving suggestion: Blueberry rolls taste best when warm. To improve the flavor and texture, serve them warm from the oven or reheat them slightly before serving.
Storing: Remaining food can be kept for up to two days at room temperature in an airtight container. Store them in the fridge for up to a week or freeze for up to three months if you want to extend their shelf life. Before serving, reheat in the microwave or oven.
Blueberry Rolls
Ingredients
- 3¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ teaspoons active dry yeast 1 packet
- ½ teaspoon salt
- ¾ cup warm milk 110°F/45°C
- ¼ cup unsalted butter melted
- 1 large egg
- 1 tablespoon lemon zest
Filling
- 2 cups fresh blueberries
- ½ cup granulated sugar
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
Preparing the Dough
- Activate the Yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
- Mixing the Ingredients: In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and egg. Mix until the dough begins to come together.
- Kneading: Transfer the dough to a floured surface and knead for about 8-10 minutes until it is smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
- First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
Preparing the Blueberry Filling
- Combine Ingredients: In a medium saucepan, combine the blueberries, sugar, cornstarch, lemon zest, and lemon juice.
- Cook the Filling: Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries begin to break down. This should take about 5-7 minutes. Remove from heat and let it cool completely.
Assembling the Rolls
- Roll Out the Dough: Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a large rectangle, approximately 12×18 inches.
- Spread the Filling: Evenly spread the cooled blueberry filling over the rolled-out dough, leaving a small border around the edges.
- Roll and Cut: Starting from the long side, tightly roll the dough into a log. Using a sharp knife, cut the log into 12-15 equal pieces.
- Second Rise: Place the rolls in a greased baking dish, cover with a damp cloth, and let them rise for another 30-45 minutes.
Baking the Rolls
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Bake: Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through. If they start to brown too quickly, you can cover them with aluminum foil during the last 10 minutes of baking.
Notes
- Use warm milk at 110°F (45°C) to activate the yeast properly.
- You can substitute instant yeast for active dry yeast; just mix it directly into the dry ingredients.
- If using frozen blueberries, thaw and drain them first to remove excess moisture.
- Let the blueberry filling cool slightly before spreading it on the dough to prevent sogginess.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- Freeze the rolls for up to 3 months by wrapping them tightly in plastic wrap and aluminum foil.
- Reheat frozen rolls in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 20-30 seconds.
