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Blueberry Sweet Rolls with Cream Cheese Filling and Blueberry Compote Drizzle Recipe

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4.2 from 1 review

  • Author: Sara
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

These Blueberry Sweet Rolls are soft, fluffy, and packed with a delicious blend of cream cheese and blueberry compote filling. Perfect for breakfast or brunch, they feature a tender dough enriched with butter and eggs, combined with the natural sweetness and tang of blueberries and citrus. Finished with a luscious cream cheese and blueberry glaze, these rolls offer a delightful balance of flavors and textures that will impress any sweet roll lover.

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

Filling

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

Finishing

  • 2 tablespoons unsalted butter, melted
  • Honey for brushing
  • 1 cup powdered sugar
  • 1/2 tablespoon reserved blueberry compote
  • 1 to 2 tablespoons lemon juice

Instructions

  1. Activate Yeast: In a small bowl, combine the warmed whole milk at 100 to 110°F, active dry yeast, and 1/3 cup granulated sugar. Whisk lightly and let it sit for 3 to 5 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Make Dough: Add the large egg and melted unsalted butter to the yeast mixture and whisk to combine thoroughly. Stir in 3 to 3 1/4 cups of bread flour and kosher salt. Mix with a wooden spoon or a dough hook attached to a stand mixer until a soft dough forms.
  3. Knead Dough: Transfer the dough to a lightly floured surface and knead for 5 to 8 minutes until it becomes smooth and slightly tacky. If using a stand mixer, knead with the dough hook for 5 to 7 minutes until the dough pulls away from the bowl sides. Add up to 1/4 cup additional flour only if needed to achieve the right consistency.
  4. First Rise: Place the dough in a lightly greased bowl, cover it with plastic wrap or a towel, and let it rise in a warm spot for about 60 to 90 minutes or until doubled in size.
  5. Make Compote: While the dough rises, combine frozen blueberries, orange or lemon juice, and granulated sugar in a small saucepan. Cook over medium-low heat for 5 to 7 minutes until the berries break down and the sauce thickens. Lightly mash the berries with a fork, then remove from heat and let cool completely. Reserve 1 tablespoon for the glaze.
  6. Make Filling: In a bowl, beat the softened cream cheese with 2 tablespoons granulated sugar until the mixture is smooth and creamy.
  7. Prep Pan: Spray a 9 x 13 inch baking dish with nonstick spray to prevent sticking.
  8. Roll Dough: Once the dough has doubled, place it onto a lightly floured surface and roll it into a 12 x 20 inch rectangle.
  9. Add Filling: Evenly spread the cream cheese mixture over the dough, then spoon the blueberry compote evenly over the cream cheese layer.
  10. Fold Dough: Fold the dough into thirds lengthwise like a letter. Lightly roll over the folded dough to flatten slightly, then fold once more from short end to short end, gently rolling into a rectangle approximately 16 x 8 inches.
  11. Cut and Shape: Cut the dough into 8 equal strips. Make 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 to form the rolls.
  12. Second Rise: Arrange the rolls in the prepared baking dish, cover, and let them rise for another 30 to 40 minutes until puffed. Preheat the oven to 350°F during the last minutes of rising.
  13. Bake: Bake the rolls for 22 to 25 minutes or until they turn golden brown on top.
  14. Finish: While the rolls are warm, brush them with melted unsalted butter and lightly brush with honey for a shiny glaze.
  15. Make Icing: In a small bowl, whisk together powdered sugar, the reserved blueberry compote, and lemon juice until smooth. Drizzle the icing over the warm rolls before serving.

Notes

  • Use bread flour for best texture and rise of the rolls.
  • Ensure the milk temperature is between 100 to 110°F to properly activate the yeast without killing it.
  • If fresh blueberries are used instead of frozen, adjust cooking time of the compote slightly until thickened.
  • Allow rolls to cool slightly before applying icing for best results.
  • These rolls can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/blueberry-sweet-rolls-with-cream-cheese-filling-and-blueberry-compote-drizzle-recipe/