Blueberry Sweet Rolls
Oh my goodness, Blueberry Sweet Rolls are divine! These heavenly rolls will make you drool until the cows come home. 🙂 They have a fresh blueberry filling and a potent, sweet, buttercream icing on top to die for. Yes, we will be making these sweet rolls a lot in the years to come. My cherry version was awesome too!
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I am deeply indebted to my daughter-in-law, Candice, for the inspiration for these sweet rolls. We went to visit our grand kids in early December and I begged for her dinner rolls. I didn’t realize that she used the same recipe for her cinnamon rolls. Another great thing? You don’t have to knead the dough! The dough is kneaded in the breadmaker. It’s just too easy. It takes almost 4 hours from beginning to end, but so well worth it.
After we got back from our Pennsylvania trip we had appointments one Friday in mid-December. I wanted to drop off a lot of Christmas cookies and goodies to friends in the Midlothian area where we used to live. We had some friends that used to be in our weekly Friday night Bible study come see us for Thanksgiving. We had set up a time for us to have dinner with them on that day. Brad loves anything with blueberries, so I decided to give this recipe a go with blueberries. Wow! They were everything scrumptious and none of us could stay out of them.
I can’t recommend Blueberry Sweet Rolls enough for a weekend, company or holiday breakfast. While they are great to eat the day you make them, they are also good a few days later! If you have a breadmaker, you’ve got to give this easy version of homemade sweet rolls a try. Don’t be surprised if all your family want you to make another batch right away!
Blueberry Sweet Rolls are spectacular!
Blueberries just ooze out of these amazing sweet rolls.
This was the pan of Blueberry Sweet Rolls I took to our friends. 🙂
Blueberry Sweet Rolls are really rich. I recommend serving them with bacon or sausage and eggs!
Here’s what I did.
I used these ingredients for the dough.
Cut butter up into small slivers and distribute evenly on the bottom of the breadmaker canister.
Add warmed half-and-half or whole milk.
Add bread flour and sugar.
Add salt and yeast.
Place on “dough” setting of breadmaker. This will take approximately 1 hour 45 minutes.
Roll out dough onto a clean surface.
I used these ingredients for the filling, except I did not use the vanilla.
Spread softened butter over top of dough.
Sprinkle brown sugar over top. With the palm of your hand, gently spread the brown sugar as evenly over top of the butter as possible. Try to fill in the gaps and crevices as you do this.
Evenly spread the blueberries over top.
Roll up as tightly as possible.
After rolling up the dough, you’ll use a sharp knife to cut the rolls into pieces.
Grease your baking dish. A 9×13″ baking dish will hold about 12 rolls. This smaller dish holds six. Place rolls in dish. Warm oven for one minute and then turn off oven. Place rolls in warm oven to raise. Every 20 minutes or so, turn the oven on and heat for only one minute. Allow rolls to raise in warm place for about 1 hour 15 minutes.
I used these ingredients to make the icing.
Place softened butter and powdered sugar in a mixing bowl.
Add remaining ingredients and mix with an electric mixer for a few minutes until creamy.
Spread icing over top of hot rolls as soon as they come out of the oven.
Eat and enjoy!
I love that I don’t have to knead the dough before making this recipe. It’s so much easier to let the breadmaker do all the work!
Drool, baby, drool!
Blueberry Sweet Rolls are awesome just out of the oven.
Here’s the recipe.
BLUEBERRY SWEET ROLLS
(Recipe inspired from my daughter-in-law, Candice, Lincoln University, Pennsylvania)
Blueberry Sweet Rolls
Equipment
- 1 9x13" glass baking dish and a 7x11" or 8x8" baking dish
- 1 breadmaker
- 1 Rolling Pin
- 1 sharp knife to cut rolls
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
DOUGH:
- 1/4 cup salted butter (1/2 stick)
- 1 1/2 cups half-and-half or whole milk, warmed
- 4 cups bread flour
- 1/4 cup granulated sugar
- 1 1/2 tsp. sea salt
- 2 tsp. Fleischmann's yeast (any kind, but this brand preferred)
BLUEBBERRY FILLING:
- 1/4 cup salted butter softened (1/2 stick)
- 1 cup light brown sugar packed
- 2 cups fresh blueberries washed
BUTTERCREAM ICING:
- 6 tbsp. salted butter softened (3/4 stick)
- 1 tsp. real vanilla extract
- 5 tbsp. half-and-half or whole milk
- 1 dash sea salt
- 3 cups powdered sugar
Instructions
DOUGH:
- Layer ingredients in bread canister in order given.
- Slice butter and place in bread canister.
- Warm milk in the microwave one to two minutes until milk is warmed.
- Pour into bread canister.
- Then add flour, granulated sugar, salt and yeast.
- Place on dough setting of bread maker.
- This will take approximately 1 ½ to 1 ¾ hours.
- Remove dough from bread canister and roll out into a very large rectangle.
BLUEBERRY FILLING:
- Soften butter.
- Spread butter with a knife over top of rolled out dough to the edges.
- Sprinkle brown sugar over top.
- Even out brown sugar by spreading with your hand filling in all the spaces.
- Sprinkle blueberries over top.
- Roll up tightly jelly-roll style.
- Cut into even one to two-inch sections with a sharp knife.
- Place cut side up in two well-greased rectangular baking dishes.
- Allow to rise in a warm place about an hour and 30 minutes to two hours.
- Bake at 350° approximately 17-20 minutes or until rolls test done and are no longer gooey in the center.
- Add icing over hot rolls and serve.
ICING:
- Place ingredients in a mixer bowl and beat for several minutes.
- Spread over top of hot sweet rolls with a knife.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Blueberry Sweet Rolls are so rich and decadent. We loved how these rolls turned out.
These are perfect for a company or holiday breakfast like Valentine’s Day!
They’re also wonderful for a weekend breakfast. Everyone will be coming back for seconds.
If you enjoy sweet rolls, these Blueberry Sweet Rolls need to be on your bucket list!
You may also enjoy these delicious recipes!
Overnight Blueberry French Toast
Blueberry Sweet Rolls
Equipment
- 1 9×13" glass baking dish and a 7×11" or 8×8" baking dish
- 1 breadmaker
- 1 Rolling Pin
- 1 sharp knife to cut rolls
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
DOUGH:
- 1/4 cup salted butter (1/2 stick)
- 1 1/2 cups half-and-half or whole milk, warmed
- 4 cups bread flour
- 1/4 cup granulated sugar
- 1 1/2 tsp. sea salt
- 2 tsp. Fleischmann’s yeast (any kind, but this brand preferred)
BLUEBBERRY FILLING:
- 1/4 cup salted butter softened (1/2 stick)
- 1 cup light brown sugar packed
- 2 cups fresh blueberries washed
BUTTERCREAM ICING:
- 6 tbsp. salted butter softened (3/4 stick)
- 1 tsp. real vanilla extract
- 5 tbsp. half-and-half or whole milk
- 1 dash sea salt
- 3 cups powdered sugar
Instructions
DOUGH:
- Layer ingredients in bread canister in order given.
- Slice butter and place in bread canister.
- Warm milk in the microwave one to two minutes until milk is warmed.
- Pour into bread canister.
- Then add flour, granulated sugar, salt and yeast.
- Place on dough setting of bread maker.
- This will take approximately 1 ½ to 1 ¾ hours.
- Remove dough from bread canister and roll out into a very large rectangle.
BLUEBERRY FILLING:
- Soften butter.
- Spread butter with a knife over top of rolled out dough to the edges.
- Sprinkle brown sugar over top.
- Even out brown sugar by spreading with your hand filling in all the spaces.
- Sprinkle blueberries over top.
- Roll up tightly jelly-roll style.
- Cut into even one to two-inch sections with a sharp knife.
- Place cut side up in two well-greased rectangular baking dishes.
- Allow to rise in a warm place about an hour and 30 minutes to two hours.
- Bake at 350° approximately 17-20 minutes or until rolls test done and are no longer gooey in the center.
- Add icing over hot rolls and serve.
ICING:
- Place ingredients in a mixer bowl and beat for several minutes.
- Spread over top of hot sweet rolls with a knife.