Blueberry Rolls
I just made the most delicious and fluffy blueberry rolls and I need to share this recipe with you. These rolls are low-sugar, they are so, so easy to make, and the perfect summer breakfast buns! This blueberry rolls recipe is chockfull of delicious, juicy, sticky blueberry jam and the buns themselves are sweetened with just a touch of honey. This yeasted bun dough is fluffy and beautiful to work with not to mention it’s really simple to make!
Blueberry Rolls
Sometimes classic cinnamon rolls loaded up with butter and cinnamon sugar feel a little heavy come the summer season. That’s where these scrumptious blueberry rolls come in. These fluffy rolls are made with a zingy lemon blueberry filling with both blueberry jam and fresh blueberries.
They’re perfect for whipping up on a Sunday as a fun weekend baking project, dropping off for a neighbor, or serving for summertime cottage brunch. Or just because…because you certainly don’t need an occasion to make blueberry rolls in my opinion.
What you’ll need for these Blueberry Rolls:
Honey: the sugar in the honey helps to feed the yeast and help it “bloom”.
Butter: makes this dough super soft and fluffy!
Yeast: makes these buns rise.
Flour: all-purpose flour gives your rolls the perfect texture.
Blueberry jam: gets spread over the dough.
Lemon zest: adds a lovely little zing and freshness.
Fresh blueberries: give you bursting blueberries throughout the rolls.
The Details
You can make these buns using a stand mixer or just a bowl, wooden spoon, and your hands. It’s completely up to you!
Start by blooming your yeast to wake it up. Add your yeast, warm water, and honey to a large bowl and let that sit for 5 minutes or until it’s bubbly, frothy and foamy on the surface. Then to that yeast mixture, add the melted butter, salt, and start adding your flour. I like to add 3 cups of all-purpose flour to start, then once that is mixed in add more flour a cup at a time. Once it’s too tough to mix with a spoon, transfer your dough to a clean work surface and start kneading it with the heel of your hand.
As your dough becomes sticky, add more all-purpose flour and knead it until it’s no longer sticky, but it’s smooth and soft like a baby’s bottom. Once your dough reaches that point, transfer it to a large oiled bowl and cover with a tea towel and set it in a warm spot. Let it rest for 1 hour or until doubled in size.
Once your dough is doubled in size, punch it down to deflate it, this is the most satisfying part! Then roll your dough out into an 18x12 inch rectangle. Then spread your blueberry jam into a smooth layer over the dough. Sprinkle lemon zest evenly over the jam and then scatter the blueberries all over the dough. Next comes the spiral! Roll your dough tightly into a spiral, rolling it away from you. Don’t worry if it’s not perfect!
This recipe makes 12 buns. Once you have your log, slice it in half with a really sharp knife. Then slice each half in half again. At this point you’ll have 4 smaller logs, now you’ll slice each of these logs into 3 rolls. Place your rolls into a parchment-lined or buttered 9x12 baking dish. Cover with a tea towel and let rise for another hour or until they are doubled in size. Transfer to your oven and bake your buns at 350ºF for 25-30 minutes until the buns are golden.
Let cool, serve and enjoy!
Blueberry Rolls
Author: ElizabethServings: 12 buns
Ingredients
Dough
3 tablespoons honey
2 tablespoons melted butter
2 tablespoons yeast
3 cups water, warm/room temperature
2 teaspoons salt
6-7 cups all purpose flour
1/2 teaspoon neutral oil
Blueberry Filling
1 cup blueberry jam
1 tablespoon lemon zest
1 cup fresh blueberries
Instructions:
1. In a large bowl, whisk together honey, warm water (not hot, if it's hot, it will kill the yeast), and yeast. Let sit for 5-10 minutes until it's frothy and bubbly.
2. Add melted butter and 4 cups of all-purpose flour. Stir to combine. Gradually add the rest of the flour. Once it's too difficult to stir, turn the dough out onto a clean, floured surface and knead it. Add more flour if the dough is sticky. Knead until the dough is soft and smooth.
3. Pour 1/2 teaspoon oil into a clean bowl and coat it. Then transfer your dough to that oiled bowl, cover with a tea towel and let rest for an hour or until it's doubled in size.
4. Once dough is doubled in size, punch it down to deflate it and transfer to a floured surface. Roll it out into a 12x18 rectangle. Spread the blueberry jam filling onto the dough in an even layer. Sprinkle the lemon zest evenly and scatter the blueberries over top of the jam.
5. From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
6. Use a very sharp knife to cut the dough into 12 even rolls. Place the rolls in a 9 x 12 or 13-inch pan lined with parchment paper. Cover loosely with a tea towel and allow to rise for another hour until doubled in size and puffed up.
7. Bake the blueberry rolls at 350°F for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.
8. Let the buns cool, serve and enjoy!
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Lastly, when you make these Blueberry Rolls be sure to leave a comment on Instagram or share it on Pinterest! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
