Blueberry Sweet Rolls For the Sweetest Women in Your Life
Whether it’s in bed or at a lovingly set table, we’ve come to expect that Mother’s Day means an extra special breakfast. We’re not entirely sure where that tradition started, but we’re glad it did, because it gives us an even better reason to try out new recipes like this one from Capturing Joy with Kristen Duke. These Blueberry Sweet Rolls are filling but still light and sweet, and the perfect way to tell Mom “I love you” with baked goods.
– 1 cup milk
– 2/3 cup sugar
– 1 1/2 tablespoon active dry yeast (2 packets)
– 1 stick butter, softened
– 2 large eggs
– 1/2 teaspoon salt
– 4 cups bread flour
– One 10 to 12 ounce package frozen blueberries, still frozen
– 1/4 cup sugar
– 1 teaspoon cornstarch
– 1 cup powdered sugar
– 3 tablespoons heavy cream
– 1/2 teaspoon vanilla
– 2 teaspoons lemon juice
- Heat the milk to 95 degrees in the microwave or in a saucepan.
- Add the milk and sugar to a stand mix bowl. Stir together with a spoon, and then sprinkle the yeast over the mixture. Let it sit until foamy, about 5 minutes.
- Add the butter, eggs, and salt. Mix with hook attachment on low.
- Beat in the flour and increase speed to medium. Continue beating for 3 minutes, until a soft dough forms.
- Increase the speed to medium-high and beat the dough for 10 minutes. If the dough is too sticky, add a little more flour by the spoonful until you get a better consistency.
- Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and place in a warm spot to rise for 1 hour, until it doubles in size.
- Line the bottom of a 9×13 pan with parchment paper and spray with cooking spray.
- After rising, roll the dough out into a 10-by-24-inch rectangle on a floured surface.
Filling and Roll Assembly
- Combine the sugar and cornstarch in a small bowl.
- Sprinkle the mixture evenly over the dough rectangle, leaving about an inch of space along the bottom length of the rectangle.
- Sprinkle the frozen blueberries over the sugar and cornstarch.
- Tightly roll the dough to form a 24-inch log. Work quickly through the next four steps.
- Cut the dough log in half.
- Cut each of those two pieces in half again, so you have four separate, equal dough logs.
- Cut each dough log into 4 evenly sized slices.
- Place each roll in the prepared pan, cut sides up.
- Cover the pan with plastic wrap and let rise for 2 hours.
- While the dough rises, preheat your oven to 400 degrees Fahrenheit.
- Bake the rolls for 20 minutes, until golden and bubbly.
- Cool the rolls on a wire rack for 30 minutes before adding the glaze.
- Whisk together the powdered sugar, heavy cream, lemon juice, and vanilla.
- Drizzle the glaze over the rolls and serve.
I’m nearly drooling over these rolls. How good do they look? Will you give them a try? Do you think any other type of fruit could work in them?