Blueberry Sweet Rolls (Print Version)
Soft yeast dough filled with cream cheese and blueberry compote, folded and twisted into decorative knots, baked until golden, brushed with butter and honey, drizzled with lemon icing.
# Ingredients:
→ For the Dough
01 -
2 1/4 teaspoons active dry yeast (1 packet)
02 -
1 cup whole milk, warmed to 100-110°F
03 -
1/3 cup granulated sugar
04 -
1 large egg
05 -
6 tablespoons unsalted butter, melted
06 -
3 to 3 1/4 cups bread flour
07 -
3/4 teaspoon kosher salt
→ For the Blueberry Compote
08 -
3/4 cup frozen blueberries
09 -
1/4 cup orange juice or lemon juice
10 -
2 tablespoons granulated sugar
→ For the Cream Cheese Filling
11 -
8 oz cream cheese, softened
12 -
2 tablespoons granulated sugar
→ For Finishing
13 -
2 tablespoons unsalted butter, melted
14 -
Honey for brushing
→ For the Icing
15 -
1 cup powdered sugar
16 -
1/2 tablespoon reserved blueberry compote
17 -
1 to 2 tablespoons lemon juice
# Instructions:
01 -
In a small bowl, combine the warm milk (100-110°F), active dry yeast, and sugar. Whisk lightly and let sit for 3 to 5 minutes until the mixture becomes foamy.
02 -
Add the egg and melted butter to the yeast mixture and whisk to combine. Add the bread flour and salt. Stir with a wooden spoon or mix with a dough hook until a soft dough forms.
03 -
Turn the dough onto a lightly floured surface and knead for 5 to 8 minutes until smooth and slightly tacky. If using a stand mixer, knead with the dough hook for 5 to 7 minutes until the dough pulls away from the sides of the bowl. Add up to 1/4 cup additional flour only if the dough is too sticky.
04 -
Place the dough in a lightly greased bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled in size, about 60 to 90 minutes.
05 -
While the dough rises, combine the frozen blueberries, orange or lemon juice, and sugar in a small saucepan. Cook over medium-low heat until the berries break down and the mixture thickens to a sauce consistency, about 5 to 7 minutes. Lightly mash the berries with a fork. Remove from heat and let cool completely. Reserve 1 tablespoon for the icing.
06 -
In a bowl, beat the softened cream cheese and sugar until smooth and creamy.
07 -
Spray a 9x13 inch baking dish with nonstick spray.
08 -
When the dough has doubled, place it on a lightly floured surface and roll it into a 12x20 inch rectangle.
09 -
Spread the cream cheese mixture evenly over the dough. Spoon the blueberry compote (minus the reserved tablespoon) evenly over the cream cheese layer.
10 -
Fold the dough in thirds like a letter from the long sides. Lightly roll over the folded dough to flatten it slightly. Fold once more from short end to short end and gently roll into a rectangle about 16x8 inches.
11 -
Cut the dough into 8 equal strips. Cut three slits lengthwise down each strip, leaving about 1 inch uncut at each end. Twist each strip and tie it into a loose knot, tucking the ends underneath.
12 -
Place the rolls in the prepared baking dish. Cover and let rise for 30 to 40 minutes. Preheat your oven to 350 degrees during the final minutes of rising.
13 -
Bake for 22 to 25 minutes until the rolls are golden brown.
14 -
Brush the warm rolls with melted butter and lightly brush with honey.
15 -
In a small bowl, whisk together the powdered sugar, reserved blueberry compote, and lemon juice until smooth. Drizzle the icing over the warm rolls. These are absolutely amazing!
# Notes:
01 -
Make sure your milk is between 100-110°F - too hot will kill the yeast, too cold won't activate it.
02 -
The dough should be soft and slightly tacky after kneading, not dry or sticky.
03 -
Let the blueberry compote cool completely before using or it will melt the cream cheese filling.
04 -
The unique folding and twisting method creates beautiful layers and a gorgeous presentation.
05 -
These are best served warm on the day they're made, but you can reheat them gently in the microwave.
06 -
Store leftovers in an airtight container at room temperature for up to 2 days.