Soft & Fluffy Blueberry Rolls with Cream Cheese Frosting
Prep time: 45 minutes
Cook time: 25 minutes
Serves: 12 rolls
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 45 minutes
- Cook time: 25 minutes
- Total time: 2 hours 30 minutes
- Serves: 12 rolls
These soft and fluffy blueberry rolls are made with a tender homemade dough, filled with a rich, jammy blueberry filling, and topped with a smooth blueberry cream cheese frosting. Perfect for breakfast, brunch, or dessert, these bakery-style rolls are easy to make and bursting with fresh blueberry flavor in every bite.
Ingredients
Dough
- 240 ml milk (1 cup)
- 65 g granulated sugar (⅓ cup)
- 7 g instant yeast (2 ¼ tsp)
- 1 large egg
- 450 g all-purpose flour (3 ¾ cups)
- 1 tsp salt
- 75 g butter, melted and cooled (⅓ cup)
Blueberry Filling
- 200 g blueberries (fresh or frozen) (1 ⅓ cup)
- 50 g sugar (¼ cup)
- 2 g salt (a pinch)
- 7 g cornstarch (2 tsp)
- 1 tsp water (to dissolve cornstarch)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp cinnamon
Blueberry Cream Cheese Frosting
- 100 g cream cheese (½ cup)
- 100 g powdered sugar (¾–1 cup)
- 50 g blueberry
Method
Make the Dough
In a large bowl, combine lukewarm milk, sugar, and yeast. Let sit for 5 minutes until slightly foamy.
Add the egg and melted butter, mix well.
Gradually add flour and begin kneading.
Add salt together with the last portion of flour.
Knead:
By hand: 10–12 minutes
Stand mixer: 7–8 minutes
The dough should be soft, smooth, and slightly tacky but not sticky.
Cover and let rise for:
1 hour (warm environment)
Up to 1.5 hours (cool room)
Prepare the Blueberry Filling
In a saucepan, combine blueberries, sugar, and lemon juice.
Cook over medium heat for 3–4 minutes until berries burst.
Lightly mash with a spatula.
Add cinnamon and a pinch of salt.
Dissolve cornstarch in water, then add to the mixture.
Cook for 1–2 minutes until thickened.
Remove from heat, stir in vanilla.
Let cool completely before using.
Shape the Rolls
Roll the dough into a rectangle.
Spread the cooled filling evenly, leaving a 0.5 cm border.
Optional: sprinkle ground almonds on top.
Roll tightly from the long side into a log.
Cut into 12 equal pieces.
Place in a baking dish and let rise for 30 minutes.
Bake
Preheat oven to 170°C / 340°F
Bake for 22–25 minutes until lightly golden
Blueberry Purée
Cook 50 g blueberries for 2–3 minutes
Mash and use (no need to strain)
Let cool before adding to frosting
Make the Frosting
Beat cream cheese until smooth.
Add powdered sugar and mix.
Add blueberry purée and combine until creamy.
Let rolls cool for 10 minutes
Spread frosting generously over warm rolls
