Blueberry Sweet Rolls
Homemade Fresh Blueberry Cinnamon Rolls, made with Raspberry preserves and whole blueberries. Delicious easy breakfast sweet rolls!
Ingredients
Dough
- 2 Cups All Purpose Flour
- 2 ½ Cups Whole Wheat Flour
- 1 tsp Salt
- 2 ½ tsp Active Dry Yeast
- 1 Cup (250 ml) Milk, warm
- ½ Cup (100 g) Light Brown Sugar
- 2 Eggs
- 4 Tbsp Unsalted Butter melted then cooled
Filling
- 5-6 Tbsp Raspberry Preserves
- 1 Cup Whole Fresh Blueberries
Frosting
- 2-½ cups Powdered Sugar
- 1 Tbsp Vanilla Extract
- 3 Tbsp Heavy Cream
Instructions
Make Dough
- 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!!!
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.
Assemble Rolls
- Let hot rolls cool on tray for 5 minutes.
- Cover with frosting and serve!!!