Go Back

Sticky Glazed Blueberry Sweet Rolls

Fluffy, brioche-style yeast rolls filled and topped with a homemade sticky blueberry compote and a vanilla glaze.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 9 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American, Baking
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 4 cups all-purpose flour
  • 1 packet instant yeast 2.25 tsp
  • 1 cup whole milk warm (110°F)
  • 0.33 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 2 eggs large
  • 1 tsp salt
Blueberry Filling/Topping
  • 3 cups blueberries fresh or frozen
  • 0.5 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
Glaze
  • 0.5 cup powdered sugar
  • 1 tbsp milk

Equipment

  • Stand mixer or large bowl
  • 9x9 inch square baking pan
  • Small saucepan
  • Rolling pin
  • Dental floss (for cutting)

Method
 

  1. Mix warm milk, sugar, and yeast. Let bloom for 10 minutes until frothy.
  2. Whisk in melted butter, eggs, salt, and vanilla.
  3. Add flour gradually and knead until a soft, elastic dough forms (7-10 mins).
  4. Let dough rise in a greased bowl covered for 60-90 minutes until doubled.
  5. Simmer blueberries, sugar, cornstarch, and lemon juice in a saucepan until thickened. Cool completely.
  6. Roll dough into a rectangle. Spread half the blueberry mixture inside. Roll into a log.
  7. Cut into 9 rolls and place in a greased square pan. Let rise again for 30 minutes.
  8. Preheat oven to 350°F (175°C). Top rolls with remaining blueberry mixture.
  9. Bake for 25-30 minutes until golden brown.
  10. Whisk powdered sugar and milk, then drizzle glaze over warm rolls.

Notes

Ensure the blueberry mixture is fully cooled before spreading on the dough, otherwise, the heat will kill the yeast and make the dough soggy.