Blueberry Sweet Rolls
Deliciously soft and warm rolls bursting with blueberries and a creamy cream cheese filling, perfect for breakfast or a sweet snack.
Ingredients
Dough
- 2 1/4 teaspoons active dry yeast (1 packet) The magic ingredient that gives your rolls their fluffy texture.
- 1 cup whole milk, warmed to 100-110°F Rich and creamy, providing moisture and flavor.
- 1/3 cup granulated sugar Sweetness that balances the tartness of the blueberries.
- 1 large egg Binding and enriching the dough for a tender crumb.
- 6 tablespoons unsalted butter, melted Adds richness and a velvety texture.
- 3 to 3 1/4 cups bread flour For the perfect structure and chewiness.
- 3/4 teaspoon kosher salt Enhancing overall flavor.
Filling and Compote
- 3/4 cup frozen blueberries These tiny jewels pack a powerful punch of juicy flavor.
- 1/4 cup orange juice or lemon juice A citrusy zing that brightens the compote.
- 2 tablespoons granulated sugar (for compote) Balancing the acidity of the fruit.
- 8 oz cream cheese, softened Creamy and tangy, making the filling irresistible.
- 2 tablespoons granulated sugar (for cream cheese filling) For added sweetness in the filling.
Toppings
- 2 tablespoons unsalted butter, melted (for brushing) Giving the rolls a beautiful shine.
- Honey (for brushing) Drizzle this natural sweetener for a touch of indulgence.
- 1 cup powdered sugar (for icing) A sweet finishing touch.
- 1/2 tablespoon reserved blueberry compote (for icing) Infusing the icing with fruity flavor.
- 1 to 2 tablespoons lemon juice (for icing) Brightening the icing, making it zesty and delicious.
Instructions
Preparation
- In a small bowl, combine the warm milk, yeast, and sugar. Whisk lightly and let it sit for 3-5 minutes until foamy.
- Once foamy, add the egg and melted butter to the mixture, whisking to combine.
- Gradually mix in flour and salt until a soft dough forms. The dough should be slightly sticky but manageable.
- On a floured surface, knead the dough until it is smooth and elastic, approximately 5-8 minutes.
- Place the kneaded dough in a greased bowl, cover it, and let it rise until doubled in size, about 60-90 minutes.
- In a saucepan, heat the frozen blueberries, orange or lemon juice, and sugar over medium heat. Stir until thickened, then let cool.
- In a bowl, beat together the softened cream cheese and sugar until smooth and creamy.
Assembly and Baking
- Roll the dough out into a large rectangle on a floured surface. Spread the cream cheese filling evenly across the dough, then top with the blueberry compote.
- Fold the dough and cut it into strips. Twist each strip and shape it into knots, then place them in a greased baking dish.
- Allow the rolls to rise again for 30-40 minutes while preheating your oven to 350°F (175°C).
- Bake the rolls in the preheated oven for 22-25 minutes or until golden brown.
- Once baked, brush the rolls with melted butter and a drizzle of honey.
- In a bowl, mix the powdered sugar, reserved blueberry compote, and lemon juice. Whisk until smooth and drizzle over the warm rolls.
Notes
Use fresh blueberries when in season for a more vibrant flavor. Experiment with spices like cinnamon in the cream cheese filling for added warmth. Allow rolls to cool slightly before icing to prevent melting.