Description
These homemade blueberry sweet rolls are soft, fluffy, and filled with a delightful cinnamon-sugar and fresh blueberry mixture. Perfectly baked and topped with a sweet vanilla glaze, they make a delicious breakfast or dessert treat that your family and friends will love.
Ingredients
Scale
Dough Ingredients
- 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 Ingredients
- ¼ cup softened butter
- ½ cup brown sugar
- 1 tbsp cinnamon
- 1 cup fresh or frozen blueberries
Glaze Ingredients
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Activate the yeast: In a small bowl, combine the warm milk, active dry yeast, and granulated sugar. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is activated.
- Make the dough: To the yeast mixture, add melted butter, egg, salt, and all-purpose flour. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Cover the dough and let it rise in a warm place for 1 hour until it doubles in size.
- Prepare the filling: In a separate small bowl, mix together the brown sugar and cinnamon thoroughly to create the cinnamon-sugar filling.
- Roll the dough: After the dough has risen, roll it out on a lightly floured surface into a 10×14-inch rectangle. Spread the softened butter evenly over the surface of the dough, then sprinkle the cinnamon-sugar mixture on top. Distribute the blueberries evenly over the cinnamon-sugar layer.
- Shape the rolls: Carefully roll the dough into a tight log starting from one long edge. Slice the log into 10 to 12 individual rolls. Place the rolls into a greased baking dish, spacing them lightly. Cover and let them rise for another 30 minutes to puff up.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they are golden brown on top and cooked through.
- Make the glaze: While the rolls bake, mix powdered sugar, milk, and vanilla extract in a bowl until the glaze is smooth and pourable.
- Glaze and serve: Drizzle the glaze over the warm blueberry sweet rolls as soon as they come out of the oven. Serve warm and enjoy your delicious homemade treat!
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw before adding to prevent excess moisture.
- Make sure your milk is warm, not hot, to properly activate the yeast without killing it.
- For an extra fluffy dough, knead for the full 7 minutes and allow sufficient rising times.
- You can substitute all-purpose flour with bread flour for a chewier texture.
- Store leftover rolls in an airtight container for up to 3 days or freeze for longer storage.
