Blueberry Sweet Rolls

Make pillowy Blueberry Sweet Rolls stuffed with layers of cheesecake filling and thick lemon-berry compote, then drizzled with tangy icing.

Author: Donna Elick

Servings:

Prep Time20

Cook Time25

Proof Time1 45

Total Time2 30

Ingredients

Dough

2 1/4 teaspoons active dry yeast 1 packet
1 cup whole milk, warmed to 100 to 110°F
1/3 cup granulated sugar
1 large egg
6 tablespoons unsalted butter, melted
3 to 3 1/4 cups bread flour
3/4 teaspoon kosher salt

Blueberry Compote

3/4 cup frozen blueberries
1/4 cup orange juice or lemon juice
2 tablespoons granulated sugar

Cream Cheese Filling

8 ounces cream cheese, softened
2 tablespoons granulated sugar
All blueberry compote reserve 1 tablespoon for icing

For Finishing

2 tablespoons unsalted butter, melted
Honey for brushing

Icing

1 cup powdered sugar
1/2 tablespoon reserved blueberry compote
1 to 2 tablespoons lemon juice

Instructions

ACTIVATE YEAST: In a small bowl combine 1 cup whole milk, warmed to 100 to 110°F, 2 1/4 teaspoons active dry yeast, and 1/3 cup granulated sugar. Whisk lightly and let sit for 3 to 5 minutes until foamy.
MAKE DOUGH: Add 1 large egg and 6 tablespoons unsalted butter, melted to the yeast mixture and whisk to combine. Add 3 to 3 1/4 cups bread flour and 3/4 teaspoon kosher salt. Stir with a wooden spoon or mix with a dough hook until a soft dough forms.
KNEAD DOUGH: Turn 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 a dough hook for 5 to 7 minutes until the dough pulls away from the sides of the bowl. Add up to ¼ cup additional bread flour only if needed.
FIRST RISE: Place 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.
MAKE COMPOTE: While the dough rises, combine 3/4 cup frozen blueberries, 1/4 cup orange juice or lemon juice, and 2 tablespoons granulated 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 allow to cool completely. Reserve 1 tablespoon for icing.
MAKE FILLING: In a bowl beat 8 ounces cream cheese, softened and 2 tablespoons granulated sugar until smooth.
PREP PAN: Spray a 9 x 13 inch baking dish with nonstick spray.
ROLL DOUGH: When the dough has doubled, place it on a lightly floured surface and roll into a 12 x 20 inch rectangle.
ADD FILLING: Spread the cream cheese mixture evenly over the dough. Spoon the All blueberry compote evenly over the cream cheese layer.
FOLD DOUGH: Fold the dough in thirds like a letter from the long sides. Lightly roll over the folded dough to flatten. Fold once more from short end to short end and gently roll into a rectangle about 16 x 8 inches.
CUT AND SHAPE: 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 into a loose knot, tucking the ends underneath.
SECOND RISE: Place rolls in the prepared baking dish. Cover and let rise for 30 to 40 minutes. Preheat oven to 350°F during the final minutes of rising.
BAKE: Bake for 22 to 25 minutes until the rolls are golden brown.
FINISH: Brush the warm rolls with 2 tablespoons unsalted butter, melted and lightly brush with honey.
MAKE ICING: In a small bowl whisk together 1 cup powdered sugar, 1/2 tablespoon reserved blueberry compote, and 1 to 2 tablespoons lemon juice until smooth. Drizzle icing over the warm rolls.

Notes

Make-Ahead: The dough can be made the night before. After shaping the rolls, cover tightly and refrigerate overnight.

Let them sit at room temperature for about 30 minutes before baking.

Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Reheating: Warm individual rolls in the microwave for about 15 to 20 seconds or reheat in a 300°F oven for 8 to 10 minutes.

Freezing: Freeze baked rolls in an airtight container for up to 2 months. Thaw at room temperature and warm before serving.

Ingredient Tip: Be sure the blueberry compote cools completely before spreading it on the dough so the filling stays thick and easy to work with.

Shortcut Dough Option: Instead of making homemade dough, you can use 1 loaf Rhodes frozen white bread dough (about 16 ounces). Thaw the dough in a greased bowl, covered, at room temperature until fully thawed and doubled in size, about 3 to 4 hours. Then roll, fill, and bake as directed.

Jam Shortcut: If you prefer not to make the blueberry compote, substitute about ¾ cup thick blueberry jam or blueberry preserves. Spread the jam over the cream cheese layer before rolling the dough. This shortcut saves time and still delivers great blueberry flavor.

Nutrition