This recipe is brought to you in partnership with Red Star Yeast.
Since the blueberries are frozen, they will make the dough cold after you fill it, cut into rolls, and allow to rise. Even though this recipe is developed from my cinnamon rolls dough, today’s rolls will take longer to rise since the dough is cold as a result of the blueberries. Does that make sense? The rise time is about 2 hours. Still much shorter than most typical recipes.
The rolls need a warm, draft-free environment to rise. Here’s what I do: Heat the oven to 200F. Turn off the oven. Place the rolls inside for 2 hours. That’s it! You can review my Baking with Yeast Guide if you need a refresher and more tips on baking with yeasted doughs.
When the rolls are rising, the frozen blueberries release their juices and fill the bottom of the pan with a layer of sweet blueberry juice. As the rolls bake, the blueberry juice thickens and bakes up into the bottom of the roll. A layer of thick blueberry goo at the bottom of the pan. I mean, it’s practically heaven.
After the rolls have risen and you’ve baked them, it’s time for a glaze. I made an easy sweet lemon glaze to pair with the fluffy dough and juicy blueberries. A drippy, zesty coating that pairs perfectly with the doughy rolls. I love lemon and blueberry together! The glaze is a simple mix of powdered sugar, a touch of cream, and the juice of a lemon. There’s really no science behind it. You truly can control its lemon flavor and thickness—use more/less lemon juice, more/less sugar, and more/less cream. I use half-and-half, but heavy cream or milk will do the trick. By the way, this icing is also wonderful as a topping for homemade eclairs.
For a thicker topping, the lemon cream cheese frosting from my lemon sweet rolls would be a fantastic alternative.
Blueberry Sweet Rolls with Lemon Glaze Recipe
Ingredients You’ll Need
Instructions
- Combine the frozen blueberries, sugar, and cornstarch in a bowl. Gently toss around and let sit while you prepare the dough.
- Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together. Set aside.
- Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115°F (46°C)-120°F (49°C). Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
- After 10 minutes, roll the dough out in a 14×8 inch rectangle. Pour the sugared blueberries on top and gently spread them to cover the dough surface. Roll up the dough tightly. Cut into 11-12 even pieces and place in a lightly greased 9-inch round pan. I used a 9-inch pie dish, lightly sprayed with nonstick spray.
- Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 2-3 hours. Here is what I do: heat the oven to 200°F (93°C). Turn oven off. Place rolls inside oven and allow to rise.
- After the rolls have doubled in size, preheat the oven to 375°F (191°C). Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
- Right before serving, top your blueberry rolls with glaze. Whisk all of the glaze ingredients together. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired. If you’d like it thinner, add more lemon juice or cream. Pour over sweet rolls.
- Rolls are best enjoyed the same day, but stay fresh in a covered container for 5 days in the refrigerator.
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