These homemade blueberry sweet rolls are the perfect summery breakfast treat or dessert! They are fluffy, fruity, and topped with a creamy blueberry cream cheese topping.
Summer is a wonderful time when it comes to baking because so many fruits are in season. I am a big proponent that when it comes to cooking and baking, it tastes so much better when in season fresh things are used. Bring the outdoors into your cooking and baking whenever possible!
I knew I had to do something with blueberries in particular because they are just so great to bake with. They create a yummy sauce when baked down and sprinkled with a bit of sugar.
Some of my favorite blueberry desserts are blueberry crisp, blueberry crumble bars, and homemade blueberry cobbler. Honestly there’s so many good blueberry desserts out there. Although, I didn’t see too many blueberry sweet roll recipes so I knew I had to do that!
Why You Will Love This Blueberry Sweet Roll Recipe
- Fresh/frozen blueberries – one of the reasons you will love this blueberry sweet rolls recipe is because it can be made with fresh or frozen blueberries. I am a big proponent of using what you have on hand and what is easier for you.
- Versatile – This recipe is also great because it doubles as a dessert but also a sweet breakfast treat. The kids that are home from school will love this!
- Easy – While parts of this recipe may seem intimidating, it really is an easy recipe and one that I know even beginners could do!
How to Make the Best Blueberry Sweet Rolls
- Rising – I do a few things when it comes to letting dough rise that gives it the ultimate rise. I cover the bowl with plastic wrap instead of a towel to create some humidity within the dough. I also let the dough sit under my oven light to create even more warmth. Thirdly, I make sure there are no drafts in my kitchen. No fans going or windows near the dough open.
- Slow Mixing – When adding the dry ingredients into the wet, do so slowly. This will keep the dough from getting tough and will ensure even distribution between the ingredients.
- Slightly Underbake – I say this all the time in my cookie recipes, but underbaked is best! Take the blueberry sweet rolls out just before the center is done, it will bake more as it cools. This will help the rolls stay moist.
How to Store Blueberry Sweet Rolls
These sweet rolls do have a cream cheese topping. Although, that doesn’t change the storing of these at all!
- If you know these sweet rolls will be gone quickly, they can be stored at room temperature in an airtight container for up to 2 days.
- If you are planning on having the rolls for longer than 2 days, then fridge life is the way to go. They can be stored in an airtight container in the fridge for up to one week.
- Something I love about baked goods is that they can usually always be put in the freezer for later use. To freeze, wrap in layers of two to ensure no freezer burning will happen. This can look like a layer of plastic wrap then aluminum foil, or two layers of plastic. They can also be frozen in a trusted airtight container. If freezing, wait to put the icing on until ready to be eaten.
Ingredients
All-purpose flour
Granulated sugar
Rapid rise instant yeast
Salt
Milk
Butter
Egg
Oil
Blueberries
Cornstarch
Cream cheese
Powdered sugar
Tools You May Need
Stand mixer
Baking dish
Microwave safe bowl
Small saucepan
Rubber spatula
How to Make Blueberry Sweet Rolls Step-by-Step
Step 1, make dough.
In the bowl of a stand mixer fitted with the paddle attachment, add two cups of flour, 1 packet of rapid rise instant yeast, salt, and granulated sugar. Use a whisk or fork to combine together. Set aside. You can also do this without the mixer and use your hands for everything.
In a microwave safe bowl, add in the milk and butter and heat until just warmed and butter is mostly melted. You can also do this step on the stovetop, as that is what I did. Just be sure to watch that it doesn’t get too hot. If it gets too hot, there is a possibility that it could kill the yeast which would result in having to start over.
Add the beaten egg into the butter and milk mixture, giving it a good stir, and dump into the dry ingredients that are sitting in the bowl of a stand mixer.
Beat on medium high until just combined. Making sure that the flour at the bottom of the bowl is getting mixed in. Use your spatula every few minutes to scrape the bottom and sides.
Once combined, add in another cup of flour and mix until combined.
Slowly add in the last 1 1/4 cup to the dough until it starts to pull away from the sides and you see a ball forming. The dough will still be a bit sticky at this point.
Flour a surface and knead the dough for about 10-15 minutes. The dough should pass the window test where you hold it up and stretch the dough and light comes through it without the dough breaking.
Place the dough in a bowl that has been oiled and cover with plastic wrap to let it double in size. This could take anywhere from 30 minutes to 1 hour depending on the temperature of your kitchen.
Step 2, make blueberry filling.
While the dough rises, create the blueberry filling. In a small saucepan, add the blueberries, cornstarch, water, and granulated sugar. Stirring constantly, place it on medium heat until the mixture bubbles and becomes thick. Remove from heat and set in the fridge to cool a bit while the dough continues to rise.
Step 3, assemble the rolls.
Roll out the dough into a rectangle (roughly 12 x 18) and to about a 1/4-inch thickness. Spread 2 tablespoons of butter on the rolled-out dough. Followed by spreading the cooled off, but still slightly warm, blueberry sauce (reserving 2 tablespoons) evenly onto the dough.
Roll up the dough into a fairly tight spiral using the longest side of the dough. Then, using thread, floss, or a sharp knife, cut the dough into 10-12 even slices.
Place into a buttered baking dish, spiral end up, cover the dough with plastic wrap and let rise until doubled in size again.
Bake the rolls at 350 degrees Fahrenheit for about 30 minutes or until golden brown.
Step 4, make the blueberry cream cheese frosting.
While the rolls are cooling, let’s make the frosting.
Combine cream cheese, softened butter, powdered sugar, and reserved blueberry sauce. Once rolls are cooled, spread evenly over.
Blueberry Sweet Rolls
These homemade blueberry sweet rolls are the perfect summer dessert or sweet breakfast! They take a bit, but once you taste the end result, it will be worth every minute.
Ingredients
For the Dough
- 4 1/4 cups all purpose flour
- 1/4 cup granulated sugar
- 1 packet rapid rise instant yeast
- 1 teaspoon salt
- 1 1/2 cups whole milk
- 1 egg, slightly beaten
- 6 tablespoons butter
For the blueberry filling
- 1 3/4 cups blueberries, fresh or frozen
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1/4 cup granulated sugar
For the blueberry cream cheese frosting
- 4 ounces cream cheese
- 1/2 cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons blueberry filling
Instructions
1. In the bowl of a stand mixer fitted with the paddle attachment, add two cups of flour, 1 packet of rapid rise instant yeast, 1 teaspoon salt, and 1/4 cup granulated sugar. Use a whisk or fork to combine together. Set aside. You can also do this without the mixer and use your hands for everything.
2. In a microwave safe bowl, add in the 1 1/2 cup milk and 6 tablespoons butter and heat until just warmed and butter is mostly melted. Just be sure to watch that it doesn't get too hot. If it gets too hot, there is a possibility that it could kill the yeast which would result in having to start over.
3. Add the beaten egg into the butter and milk mixture, giving it a good stir, and dump into the dry ingredients that are sitting in the bowl of a stand mixer.
4. Beat on medium high until just combined. Making sure that the flour at the bottom of the bowl is getting mixed in. Use your spatula every few minutes to scrape the bottom and sides.
5. Once combined, add in another cup of flour and mix until combined.
6. Slowly add in the last 1 1/4 cup flour to the dough until it starts to pull away from the sides and you see a ball forming. The dough will still be a bit sticky at this point.
7. Flour a surface and knead the dough for about 10-15 minutes. The dough should pass the window test where you hold it up and stretch the dough and light comes through it without the dough breaking.
8. Place the dough in a bowl that has been oiled and cover with plastic wrap to let it double in size. This could take anywhere from 30 minutes to 1 hour depending on the temperature of your kitchen.
9. While the dough rises, create the blueberry filling. In a small saucepan, add the blueberries, cornstarch, water, and granulated sugar. Stirring constantly, place it on medium heat until the mixture bubbles and becomes thick. Remove from heat and set in the fridge to cool a bit while the dough continues to rise.
10. Roll out the dough into a rectangle (roughly 12 x 18) and to about a 1/4-inch thickness. Spread 2 tablespoons of butter on the rolled-out dough. Followed by spreading the cooled off, but still slightly warm, blueberry sauce (reserving 2 tablespoons) evenly onto the dough.
11. Roll up the dough into a fairly tight spiral using the longest side of the dough. Then, using thread, floss, or a sharp knife, cut the dough into 10-12 even slices. Place into a buttered baking dish, spiral end up, cover the dough with plastic wrap and let rise until doubled in size again.
12. Bake the rolls at 350 degrees Fahrenheit for about 30 minutes or until golden brown.
13. While the rolls are cooling, let's make the frosting. Combine cream cheese, softened butter, powdered sugar, and reserved blueberry sauce. Once rolls are cooled, spread evenly over.
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