Blueberry Sweet Rolls

Teresa Ambra

Blueberry Sweet Rolls are out of this world! These luscious sweet rolls use fresh blueberries in the filling and have a rich, buttercream frosting on top. They are absolutely sensational! These are perfect for weekend, company or holiday breakfasts. Because you don't have to hand-knead the dough, these are even easier to whip up. Every bite will knock your socks off!

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Prep Time 20

Cook Time 20

Total Time 40

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 404 kcal

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

NOTE: I warmed the half-and-half for one minute thirty seconds on 50% power in microwave.

NOTE: While I always use bread flour with recipes for bread or rolls, you can also use regular flour with good results.

NOTE: You can use any kind of yeast including bread machine yeast or regular yeast for this recipe (as long as it's Fleischmann's. Other brands do not work as well.

NOTE: Frozen or dried blueberries will also work in this recipe.

NOTE: I heat the oven for one minute and then turn off the heat to warm the rolls. (Place rolls uncovered in warmed oven). After 20 minutes, if the oven feels cold, I reheat for one more minute (while rolls are still in oven). I repeat this process every 20 minutes until the rolls have risen to the top of the baking dish. This usually takes between 1 1/2 and 2 hours.

Nutrition

Calories: 404kcalCarbohydrates: 66gProtein: 5gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 37mgSodium: 285mgPotassium: 110mgFiber: 1gSugar: 42gVitamin A: 423IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Keyword blueberries, breakfast, brunch, sweet rolls

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