Blueberry Sweet Rolls Recipe

There's something magical about waking up to the smell of fresh blueberry sweet rolls baking in your kitchen. These pillowy soft rolls combine the comfort of homemade cinnamon rolls with juicy blueberries that burst in every bite. Whether you're planning a weekend brunch or want to treat your family to something special, blueberry sweet rolls are the answer.

I've been making these for years, and trust me; once you try this recipe, store-bought pastries won't even tempt you anymore. The best part? These blueberry sweet rolls come together easier than you think, and the results always impress.

Background & Why These Rolls Will Steal the Show

Blueberry sweet rolls have become a breakfast favorite because they hit that perfect sweet spot between indulgent and comforting. Unlike plain cinnamon rolls, the addition of fresh or frozen blueberries brings a fruity brightness that balances the richness of the dough and cream cheese filling. This recipe stands out because it uses simple pantry ingredients; no fancy equipment required. The dough is soft and forgiving, making it perfect for beginners, while the blueberry cream cheese filling creates pockets of creamy, tangy goodness throughout each roll.

What makes these blueberry sweet rolls truly special is their versatility. You can prepare the dough the night before, let it rise in the fridge, and bake them fresh in the morning. The aroma alone will have everyone rushing to the kitchen. They're perfect for holiday brunches, birthday breakfasts, or those lazy Sunday mornings when you want something extraordinary without spending hours in the kitchen.

Jump to:

• Background & Why These Rolls Will Steal the Show
• Ingredients
• Instructions
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• The Secret That Changes Everything
• FAQ
• Time to Roll Up Something Amazing
• Related
• Pairing
• Blueberry Cream Cheese Sweet Rolls Recipe

Ingredients

For the Dough:

• All-purpose flour
• Granulated sugar
• Active dry yeast
• Whole milk, warmed to 110°F
• Unsalted butter, melted
• Eggs, room temperature
• Salt
• Vanilla extract

For the Blueberry Cream Cheese Filling:

• Cream cheese, softened
• Granulated sugar
• Fresh or frozen blueberries
• Cornstarch
• Llemon juice
• Cinnamon

For the Lemon Glaze:

• Powdered sugar
• Fresh lemon juice
• Milk
• Vanilla extract

See recipe card for quantities.

Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy; this shows your yeast is active and ready.
2. Add melted butter, eggs, vanilla extract, and salt to the yeast mixture. Whisk everything together until well combined.
3. Gradually add flour, one cup at a time, mixing with a wooden spoon or stand mixer with a dough hook attachment.
4. Knead the dough for 8-10 minutes by hand or 5-6 minutes in a stand mixer until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size.

The key to perfect blueberry sweet rolls starts with this dough; make sure your milk isn't too hot, or it'll kill the yeast.

Step 2: Make the Blueberry Filling

1. In a medium saucepan, combine blueberries, sugar, cornstarch, lemon juice, and cinnamon.
2. Cook over medium heat for 5-7 minutes, stirring frequently, until the mixture thickens and the blueberries start to break down.
3. Remove from heat and let the blueberry mixture cool completely; this prevents it from making your dough soggy.
4. In a separate bowl, beat the softened cream cheese until smooth and creamy.

Step 3: Assemble the Rolls

1. Once the dough has doubled, punch it down gently to release air bubbles.
2. Roll the dough out on a lightly floured surface into a 16x12-inch rectangle.
3. Spread the softened cream cheese evenly over the dough, leaving a ½-inch border around the edges.
4. Spoon the cooled blueberry filling over the cream cheese layer, spreading it gently.
5. Starting from the long side, roll the dough tightly into a log, keeping the filling inside.
6. Cut the log into 12 equal pieces using a sharp knife or dental floss for clean cuts.
7. Place the rolls in a greased 9x13-inch baking dish, leaving a little space between each one.
8. Cover and let them rise for another 30-40 minutes until puffy.

Step 4: Bake and Glaze

1. Preheat your oven to 350°F while the rolls complete their second rise.
2. Bake the blueberry sweet rolls for 25-30 minutes until golden brown on top.
3. While they bake, whisk together powdered sugar, lemon juice, milk, and vanilla to create the glaze.
4. Remove rolls from the oven and let them cool for 5 minutes.
5. Drizzle the lemon glaze generously over the warm rolls.
6. Serve immediately while they're still warm and gooey.

Expert Cooking Tips

• Temperature Matters Always use a thermometer to check your milk temperature. If it's below 105°F, the yeast won't activate properly. Above 115°F, you'll kill the yeast. The sweet spot is 110°F for perfect blueberry sweet rolls every time.
• Flour Measurement Technique Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs the flour, leading to dry, dense rolls. This simple trick keeps your dough light and fluffy.
• Blueberry Prep If using frozen blueberries, don't thaw them first. Cook them straight from frozen to prevent excess moisture. For fresh blueberries, toss them with a tablespoon of flour before adding to prevent sinking.
• Rolling Technique Roll your dough from the long side to create more spirals and layers. Keep the roll tight but not so tight that the filling squeezes out. A tighter roll means more beautiful swirls in your finished rolls.
• Dental Floss Trick For perfectly clean cuts, slide unflavored dental floss under the dough log, cross the ends over the top, and pull. This prevents squishing your beautifully rolled dough.
• Second Rise is Essential Don't skip the second rise after cutting the rolls. This final proof makes them extra fluffy and ensures they bake up light and airy instead of dense.

Recipe Variations & Substitutions

• Sourdough Version Replace the yeast dough with sourdough discard for blueberry sourdough sweet rolls. Use 1 cup of active sourdough starter and reduce the milk to ¾ cup. The tang from the sourdough pairs beautifully with sweet blueberries.
• No-Yeast Quick Version Short on time? Make blueberry sweet rolls no yeast style using baking powder instead. Replace yeast with 2 tablespoons baking powder, skip the rising time, and bake immediately. They'll be more biscuit-like but still delicious.
• Lemon Poppy Seed Twist Add 2 tablespoons poppy seeds to the dough and extra lemon zest to the filling for lemon poppyseed blueberry sweet rolls. The citrus really brightens up the flavor profile.
• Healthier Option Create healthy blueberry sweet rolls by using whole wheat flour for half the all-purpose flour, reducing sugar by ¼ cup, and using Greek yogurt instead of some cream cheese. They'll be slightly denser but much more nutritious.
• Ricotta Filling Swap cream cheese for ricotta cheese to make blueberry lemon ricotta sweet rolls. The ricotta creates a lighter, fluffier filling that's less rich but equally tasty.
• Mixed Berry Can't find enough blueberries? Mix in raspberries or blackberries for a mixed berry version. The different berries add complexity to the flavor.

Equipment Recommendations

• Stand Mixer with Dough Hook ; makes kneading effortless and ensures perfectly developed dough for your blueberry sweet rolls
• Rolling Pin ; essential for rolling dough to an even thickness
• 9x13-inch Baking Dish ; the perfect size for a dozen rolls with room to expand
• Kitchen Thermometer ; takes the guesswork out of milk temperature
• Sharp Knife or Dental Floss ; creates clean cuts without squashing the rolls
• Medium Saucepan ; for cooking the blueberry filling to the right consistency
• Pastry Brush ; helpful for brushing melted butter on top before baking

Storage & Meal Prep Tips

• Room Temperature Storage Store leftover blueberry sweet rolls in an airtight container at room temperature for up to 2 days. They'll stay soft and delicious, though the glaze may absorb slightly into the rolls.
• Refrigerator Storage For longer storage, keep them in the fridge for up to 5 days. Warm them in the microwave for 15-20 seconds before serving to restore that fresh-baked texture.
• Freezing Instructions Freeze baked and cooled rolls (without glaze) for up to 3 months. Wrap each roll individually in plastic wrap, then place in a freezer bag. Thaw overnight in the fridge and reheat in a 300°F oven for 10 minutes.
• Make-Ahead Option Assemble the rolls the night before, cover tightly with plastic wrap, and refrigerate. In the morning, let them sit at room temperature for 30 minutes, then bake as directed. Fresh blueberry sweet rolls with minimal morning effort.
• Freezing Unbaked Rolls You can also freeze unbaked rolls after cutting. Place them on a baking sheet until frozen solid, then transfer to a freezer bag. When ready to bake, let them thaw and rise for 2-3 hours before baking.

FAQ

Time to Roll Up Something Amazing

You've just discovered everything you need to create spectacular blueberry sweet rolls that rival any bakery. These rolls bring together buttery dough, creamy filling, and bursting blueberries in every bite. The beauty of this recipe is its flexibility; make them for a special breakfast, adapt them to your dietary needs, or prepare them ahead for stress-free entertaining. Once you master these blueberry sweet rolls, you'll find yourself making them again and again.

Ready to expand your sweet roll repertoire? Try our Cinnamon Roll Cookies Recipe for a fun twist on the classic flavor, or dive into our Homemade Cinnamon Roll Recipe to perfect the traditional version. Both recipes use similar techniques, so you'll be a sweet roll expert in no time. Now grab your ingredients and start rolling; your kitchen is about to smell absolutely amazing!

With love from my kitchen to yours,
Ashley Johnson

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Pairing

These are my favorite dishes to serve with this blueberry sweet rolls recipe: