These homemade blueberry rolls are soft, fluffy, and loaded with fresh blueberries. Perfect for spring mornings, summer berry season, the holidays, or a cozy family breakfast, these Blueberry Sweet Rolls have a bakery flavor but are perfect for making at home!
Why we love these blueberry rolls:
Blueberry rolls are a fun way to turn simple ingredients into something special. Sweet, soft, colorful and perfect for sharing. The dough is soft and fluffy, the blueberry filling is bright and jammy, and the glaze adds just the right amount of sweetness.
You’ll love this recipe because:
- Soft, fluffy and homemade
- Filled with juicy blueberry filling
- Perfect for brunch, holiday or weekend baking.
- Friendly and fun for children
- Easy to prepare in advance
- Delicious with fresh or frozen blueberries.
Tips for the Best Blueberry Rolls
Let the filling cool completely.
The warm filling will make the dough too soft and messy to roll. Cool the blueberry filling and spread it over the dough.
Don’t fill it too much
Too much filling may leak out during rolling and baking. For best texture, spread out a thin, even layer.
Use dental floss for clean pieces
Slide unscented dental floss under the roll, cross the ends upward, and pull to cut cleanly without crushing the dough.
Let the dough rise completely
Soft and fluffy rolls depend on proper rising time. The dough should look fluffy and double in size before shaping.
Serve warm.
Blueberry rolls are best served warm when the glaze has slightly melted into the soft roll.
Fresh Blueberries vs. frozen blueberries
You can use fresh or frozen blueberries in this recipe. Fresh berries work beautifully during blueberry season, and frozen berries make these rolls easy to enjoy all year long.
If you use frozen blueberries, you don’t need to thaw them before cooking the filling. You may need to cook the filling an additional minute or two to thicken it.
easy transformation
Lemon Blueberry Roll
Adding lemon zest to the batter and glaze gives it a brighter citrus flavor.
Cream Cheese Glaze
Make a richer topping by mixing 4 ounces of softened cream cheese with powdered sugar, vanilla, and a splash of milk.
Blueberry Cinnamon Roll
Sprinkle 1 teaspoon cinnamon over the blueberry filling before rolling.
mixed berry roll
Use a mixture of blueberries, raspberries, and blackberries.
Orange Blueberry Roll
Swap lemon juice and zest for orange juice and zest.
Preparation Instructions:
Overnight Blueberry Roll
Prepare the rolls after the shaping step and place them in a baking dish. Cover tightly and refrigerate overnight.
In the morning, let the roll sit at room temperature for a while. 30-45 minutes While the oven is preheating, bake as directed.
Freezer Instructions
Baked, unglazed rolls can be frozen for up to 1 hour. 2 months. Thaw overnight in the refrigerator, warm in the oven, and glaze before serving.
Storage tips:
Store leftover blueberry rolls in an airtight container at room temperature for up to 1 hour. 2 days Or place in the refrigerator for up to 1 hour. 5 days.
Reheat individual rolls in the microwave for 15 to 20 seconds, or warm the pan in a 300°F oven until tender.
More delicious sweet bread recipes:
Homemade Blueberry Roll
These homemade blueberry rolls are soft, fluffy and filled with a sweet blueberry filling. Perfect for breakfast, brunch, holiday or weekend baking!
Serving Size: 12
-
In a stand mixer or large mixing bowl, combine warm milk, yeast, and 1 tablespoon sugar. Let’s sit for a while 5-10 minutesOr until foam appears.
-
Add remaining sugar, eggs, egg yolks, melted butter, flour, and salt to yeast mixture.Mix using the dough hook at low speed until the dough comes together and knead. 6-8 minutesOr until soft and springy. If kneading by hand, knead on a lightly floured surface for about 1 hour. 8-10 minutes.The dough should be soft and slightly sticky, not sticky. Add flour 1 tablespoon at a time, if necessary.
-
Put the dough in an oiled bowl, cover it with plastic wrap, and leave it in a warm place for the first fermentation. 1 to 1½ hoursOr until it doubles in size.
-
While the dough is rising, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt in a small saucepan.Boil over medium heat. 6-8 minutesStir frequently until the berries pop and the mixture thickens.Turn off the heat and allow the filling to cool completely before spreading it over the dough.
-
Once the dough has risen, turn it out onto a lightly floured surface. Roll into a rectangle approximately 12×16 inches. Spread the cooled blueberry filling evenly over the dough, leaving a small border around the edges.
-
Starting from the long side, roll the dough tightly into a log shape. Using a sharp knife or unscented dental floss, cut into 12 rolls.
-
Place rolls in a greased 9×13-inch baking dish. Cover the roll and let it rise for a while. 30-45 minutesOr until fluffy.
-
Preheat the oven 350°F. broil 24-28 minutesOr until the rolls are lightly golden and cooked through.If the top browns too quickly, cover loosely with foil during the last few minutes of baking.
-
In a small bowl, whisk together powdered sugar, milk, vanilla, and lemon juice (if using). Add more milk to make the glaze thinner, or add more powdered sugar to thicken the glaze.
-
Drizzle glaze over warm blueberry rolls and serve.
