Homemade Blueberry Rolls
These Homemade Blueberry Rolls are soft, fluffy, and filled with sweet blueberry filling. Perfect for breakfast, brunch, holidays, or weekend baking!
Servings 12
Ingredients
For the Dough
- 3/4 cup warm milk about 110°F
- 2 1/4 tsp active dry yeast or 1 packet
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1/4 cup unsalted butter melted and slightly cooled
- 3 cups all-purpose flour plus more as needed
- 3/4 tsp kosher salt
Blueberry Filling
- 2 cups blueberries fresh or frozen
- 1/3 cup granulated sugar
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- pinch of salt
Sweet Glaze
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
- 1 tsp lemon juice optional
Instructions
- In the bowl of a stand mixer or large mixing bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes, or until foamy.
- Add the remaining sugar, egg, egg yolk, melted butter, flour, and salt to the yeast mixture.Mix with a dough hook on low speed until the dough comes together, then knead for 6–8 minutes, or until smooth and elastic. If kneading by hand, knead on a lightly floured surface for about 8–10 minutes.The dough should be soft and slightly tacky, but not sticky. Add flour 1 tablespoon at a time if needed.
- Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
- While the dough rises, add blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt to a small saucepan.Cook over medium heat for 6–8 minutes, stirring often, until the berries burst and the mixture thickens.Remove from heat and let the filling cool completely before spreading on the dough.
- Once the dough has risen, turn it onto a lightly floured surface. Roll into a rectangle, about 12x16 inches. Spread the cooled blueberry filling evenly over the dough, leaving a small border around the edges.
- Starting on the long side, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut into 12 rolls.
- Place the rolls in a greased 9x13-inch baking dish. Cover the rolls and let rise for 30–45 minutes, or until puffy.
- Preheat oven to 350°F. Bake for 24–28 minutes, or until the rolls are lightly golden and cooked through.If the tops brown too quickly, loosely cover with foil during the last few minutes of baking.
- In a small bowl, whisk together powdered sugar, milk, vanilla, and lemon juice if using. Add more milk for a thinner glaze or more powdered sugar for a thicker glaze.
- Drizzle glaze over warm blueberry rolls and serve.
