Let’s be honest, I like just about any type of sweet rolls recipe! But, I was craving fresh berries, so I combined raspberry preserves and whole blueberries into a delicious morning breakfast roll. The result was fluffy bread, packed with berry flavor, and smothered in gooey frosting. I suggest eating the center first and working your way to the edges!
Have you ever made homemade cinnamon rolls? If not, don’t let the bread proofing deter you. They’re really quite simple and if they don’t come out even, who cares because they taste amazing!!
Tips for Blueberry Sweet Rolls
- Dough can be made the night before and allowed to prove overnight in the fridge.
- If you choose to make all at once, let your dough rise in a plastic bowl. Set the bowl in a warm draft free location. I usually set mine in the oven with the light on. (make sure oven is off)
- Punch down excess air from the risen dough before rolling out.
- Roll your dough out to the size of a cookie sheet, keeping it 1/2 inch to 3/4 inch thickness for nice fluffy rolls.
- Spoon the raspberry preserves across the dough leaving a 1/2 inch border or plain dough. This should be a medium thin coating, too much and it will ooze out!
- Place whole blueberries in a random pattern across the raspberry preserves. Try to make them spaced out and not clumped in one area.
- Carefully roll and slightly tuck lengthwise into a log. Folding the whole berries under as you roll up the dough.
- Once you rolled, seal the long crease with a little egg wash (one egg and a tbsp of water stirred together).
- Set your large coiled sweet roll dough with filling in the freezer for about 10-15 minutes before slicing into individual rolls. This helps keep the shape when cutting.
- Place your individually cut rolls on a large baking sheet leaving an inch or two space between them.
- During the second rise or proof, they will puff up and fill in the gaps. If you notice a couple of berries popping up, simply poke them back down with your fingers.
- Use room temperature cream cheese and butter for your frosting.
- Store frosted sweet rolls in the fridge in an air tight container for up to 2 days.
Blueberry Sweet Rolls
- 2 Cups All Purpose Flour
- 2 1/2 Cups Whole Wheat Flour
- 1 tsp Salt
- 2 1/2 tsp Active Dry Yeast
- 1 Cup (250 ml) Milk, warm
- 1/2 Cup (100 g) Light Brown Sugar
- 2 Eggs
- 4 Tbsp Unsalted Butter melted then cooled
- 5-6 Tbsp Raspberry Preserves
- 1 Cup Whole Fresh Blueberries
- 2-1/2 cups Powdered Sugar
- 1 Tbsp Vanilla Extract
- 3 Tbsp Heavy Cream
In a large bowl, hand whisk together sifted whole wheat flour, all purpose flour and salt. Set aside.
In bowl of stand mixer gently stir together yeast, sugar, and 1 cup warm almond milk. (hot milk will kill yeast). Let sit about 10 minutes until frothy.
Using the paddle attachment on medium high speed, add the eggs, melted butter and mixture to the yeast. Blend until incorporated. Scrape sides and bottom of bowl while mixing.
Switch to dough hook attachment. Slowly spoon flour mixture into batter while on medium speed. You may have to push flour down into batter with spatula from the sides of bowl.
Once all the flour is added, increase to medium high and beat until a smooth dough is formed.
Pull a small piece of the dough off and spread it thinly with your fingertips. If you can see light through the dough without it breaking, then there is enough gluten formed and the dough is ready. (This is called the Windowpane test).
Transfer dough into a plastic bowl that has been thinly coated with butter. Cover with plastic wrap and place in a warm draft free location until doubled in size. Usually 1-2 hrs.
Once dough had doubled, remove plastic wrap and with your fist punch down excess air.
Place dough on a well floured surface and roll into roughly a 12 X 15-inch rectangle.
Using a spoon gently smooth raspberry preserves across the dough leaving a small border around the edges.
Sprinkle blueberries across preserves.
Next roll your dough inwardly and lengthwise. Transfer roll onto a large tray and place in freezer for about 10 minutes to firm before cutting (optional).
Cut into 2 inch slices.
Arrange rolls into onto large parchment paper lined cookie sheet. Place them 1-2 inches apart to allow for second rise.
Cover with a thin towel and allow to rest and puff for an additional 30-45 minutes.
While rolls are puffing preheat oven to 350 F (176 C).
Bake for 25-28 minutes or until just starting to brown. (this is a darker dough with wheat flour, but as they get golden, you can pull them out just a but under done for a gooey center.)
While rolls are baking make your frosting!!!
In a medium mixing bowl, combine powdered sugar, vanilla, and heavy cream.
Mix with whisk until a medium thick glaze forms. For a thinner frosting add a little more cream, for a thicker frosting add more powdered sugar and whisk again.
Let hot rolls cool on tray for 5 minutes.
Cover with frosting and serve!!!