Description
Enjoy these homemade blueberry sweet rolls, featuring a soft, fluffy dough filled with cinnamon sugar and fresh blueberries, topped with a smooth vanilla glaze. Perfect for a delightful breakfast or snack, these rolls combine warmth, sweetness, and fruity freshness in every bite.
Ingredients
Scale
Dough
- ¾ cup warm milk (110°F)
- 2 ¼ tsp active dry yeast (1 packet)
- ¼ cup granulated sugar
- ¼ cup melted butter
- 1 egg
- ½ tsp salt
- 3 cups all-purpose flour
Filling
- ¼ cup softened butter
- ½ cup brown sugar
- 1 tbsp cinnamon
- 1 cup fresh or frozen blueberries
Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Activate the yeast: In a small bowl, combine warm milk, active dry yeast, and granulated sugar. Stir gently, then let the mixture sit for 5-10 minutes until it becomes foamy, indicating that the yeast is active.
- Make the dough: In a large mixing bowl, add the melted butter, egg, salt, and the foamy yeast mixture. Gradually mix in the all-purpose flour, kneading the dough by hand or with a stand mixer for 5-7 minutes until it’s smooth and elastic. Cover the dough with a clean towel or plastic wrap and allow it to rise in a warm spot for 1 hour, until it has doubled in size.
- Prepare the filling: In a small bowl, combine the brown sugar and cinnamon thoroughly. Set aside.
- Roll the dough: Once risen, punch down the dough and roll it out on a floured surface into a 10×14-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture. Scatter the blueberries evenly on top.
- Shape the rolls: Carefully roll the dough tightly into a log shape starting from the long edge. Slice the log into 10-12 even rolls and place them cut-side up in a greased baking dish. Cover the dish and allow the rolls to rise again for 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until they turn golden brown and are cooked through.
- Make the glaze: While the rolls are still warm, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze generously over the warm rolls for a sweet finish. Serve and enjoy!
Notes
- For best results, ensure your milk is warm to activate the yeast properly but not hot to avoid killing the yeast.
- Fresh blueberries can be substituted with frozen ones; just thaw and drain excess moisture before using to avoid sogginess.
- Allow the dough sufficient rising time for soft, fluffy rolls—don’t rush this process.
- If you prefer a dairy-free version, substitute regular milk and butter with plant-based alternatives.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated gently before serving.
