Blueberry Rolls
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Get ready to indulge in these irresistible Blueberry Rolls! Soft, tender dough wrapped around a juicy blueberry filling and finished with a lemon glaze. They’re easy to make and absolutely delicious—perfect for any occasion!
Before You Start
- Check Your Yeast: Make sure your yeast is fresh and active. If it doesn’t froth up when mixed with warm milk and sugar, it might be expired and your dough won’t rise properly.
- Warm Milk: Use milk that’s warmed to about 110°F (45°C). If it’s too hot, it can kill the yeast; if it’s too cold, the yeast won’t activate.
- Room Temperature Ingredients: Bring your egg and melted butter to room temperature before mixing. This helps them incorporate more smoothly into the dough.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Packing flour can lead to too much flour and a dense dough.
- Roll the Dough Evenly: When rolling out the dough, aim for an even thickness. This helps the rolls bake uniformly.
- Let the Dough Rise: Allow the dough to rise in a warm, draft-free area. If your kitchen is cold, you can let the dough rise in an oven that’s been slightly warmed and then turned off.
- Cool the Filling: Let the blueberry filling cool slightly before spreading it on the dough. This prevents the dough from becoming too soggy.
- Cut Even Slices: Use a sharp knife or dental floss to cut the dough log into even slices. This ensures that all your rolls bake at the same rate.
Ingredients You’ll Need
- All-purpose flour: You can use bread flour for a slightly chewier texture. To make this glute-free, you can use a gluten-free flour blend as a substitute.
- Active dry yeast: You can substitute with instant yeast, but mix it directly into the dry ingredients without proofing.
- Salt: Balances the sweetness and enhances the flavors.
- Warm milk (110°F/45°C): Activates the yeast and adds moisture to the dough.
- Unsalted butter, melted: Adds richness and flavor. You can substitute with margarine if needed.
- Large egg: Binds the dough together and adds richness.
- Lemon zest: Adds a fresh, citrusy flavor that pairs well with the blueberries.
- Fresh blueberries: You can use frozen blueberries, but thaw and drain them first.
- Granulated sugar: Sweetens the blueberry filling. Honey or maple syrup are great alternatives.
- Lemon zest and lemon juice: Enhance the blueberry flavor with a tangy twist. Lime zest and juice can be used if you prefer.
- Powdered sugar, lemon juice, and lemon zest: Combine to create a sweet and tangy glaze that complements the rolls perfectly.
In the bowl of your mixer, add ¾ cup warm milk (110°F/45°C), 2¼ teaspoons active dry yeast, and a teaspoon of granulated sugar. Stir it a bit and let it sit for about 5 minutes until it starts to froth up. Tip: This step confirms that the yeast is active. If it doesn’t froth, the yeast might be expired.
Add 3 cups all-purpose flour, the remaining granulated sugar, ½ teaspoon salt, ¼ cup melted unsalted butter, 1 large egg, and 1 tablespoon lemon zest to the bowl. Mix until well incorporated and the dough comes clean from the side of the bowl. Add the remaining ¼ cup flour as needed. Tip: The dough should be slightly sticky but manageable. Add flour gradually to avoid making the dough too dry.
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.
In a medium saucepan, combine 2 cups fresh blueberries, ½ cup granulated sugar, 2 tablespoons lemon zest, and 2 tablespoons lemon juice. Cook over medium heat, stirring frequently, until the blueberries release their juices and the mixture thickens, about 10-15 minutes. Remove from heat and let it cool slightly. Tip: Cooking the blueberries helps concentrate their flavor and thicken the filling, making it perfect for spreading.
Punch down the dough and roll it out on a floured surface into a 15×9-inch rectangle. Brush with melted butter. Scatter the blueberry mixture on top. Starting from the long side, tightly roll up the dough into a log.
Cut into 12 even slices and place them cut side up in a greased 9×13-inch baking dish. Cover and let rise until doubled, about 30 minutes. Tip: Using a sharp knife or dental floss to cut the rolls helps keep their shape intact.
Preheat your oven to 375°F (190°C). Bake the rolls for 25 minutes, or until golden brown.
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.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance. After the first rise, cover the dough tightly and refrigerate it overnight. Let it come to room temperature before rolling it out and assembling the rolls.
What do I do if my dough didn’t rise?
If your dough didn’t rise, check if your yeast was expired or if the water was too hot or too cold. You can try letting it rise in a warmer place. If it still doesn’t rise, you might need to start over with fresh yeast.
How do I store leftover Blueberry Rolls?
Store leftover Blueberry Rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week.
Can I freeze Blueberry Rolls?
Yes, you can freeze Blueberry Rolls. Place them in a freezer-safe container or wrap them tightly in plastic wrap and aluminum foil. They can be frozen for up to 3 months.
More Delicious Rolls To Try
- Strawberry Rolls with Cream Cheese Icing
- Finnish Cardamom Rolls
- Cinnabon Cinnamon Rolls
- Pumpkin Cinnamon Rolls
- Cherry Rolls
- No Knead 1 Hour Cinnamon Rolls
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Blueberry Rolls
Video
Ingredients
Dough
- 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
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- To the bowl of your mixer, add the warm milk, active dry yeast and a teaspoon of the sugar (you can take it from the ¼ cup of sugar). Stir it a bit, and let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
- In the same bowl, add 3 cups of flour, remaining granulated sugar, salt, melted butter, egg and lemon zest. Mix well until well incorporated and the dough comes clean from the side of the bowl, add the remaining flour as needed.
- Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- In a medium saucepan, combine the blueberries, granulated sugar, lemon zest and lemon juice. Cook over medium heat, stirring frequently, until the blueberries release their juices and the mixture thickens, about 10-15 minutes. Remove from heat and let cool slightly.
- Punch down the dough and roll it out on a floured surface into a 15×9-inch rectangle. Brush the melted butter over the dough. Scatter the blueberry mixture over the sugar mixture.
- Starting from the long side, tightly roll up the dough into a log. Cut into 12 even slices and place them cut side up in a greased 9×13-inch baking dish. Cover and let rise until doubled, about 30 minutes.
- Preheat your oven to 375°F (190°C). Bake the rolls for 25 minutes, or until golden brown.
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the lemon glaze over the warm rolls.
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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
