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Blueberry Sweet Rolls with Cream Cheese Filling and Blueberry Compote Recipe

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4 from 6 reviews

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

Description

These Blueberry Sweet Rolls are a delightful breakfast or brunch treat featuring a soft, tender dough filled with creamy sweetened cream cheese and vibrant blueberry compote. Twisted into knots and baked to golden perfection, they are finished with a buttery honey glaze and a luscious blueberry-lemon icing for a perfect balance of sweet and tangy flavors.

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 (100 to 110°F), active dry yeast, and granulated sugar. Whisk lightly and let 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. Gradually add bread flour (3 to 3 1/4 cups) and kosher salt. Stir with a wooden spoon or use a dough hook on a stand mixer until a soft dough forms.
  3. Knead Dough: Turn the 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 the dough hook for 5 to 7 minutes until the dough pulls away from the bowl. Add up to 1/4 cup additional bread flour if the dough is too sticky.
  4. First Rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a towel, and let it rise in a warm place until doubled in size, approximately 60 to 90 minutes.
  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 mixture thickens. Lightly mash the berries with a fork and remove from heat. Allow to cool completely, reserving 1 tablespoon for the icing.
  6. Make Filling: In a bowl, beat softened cream cheese with granulated sugar until smooth.
  7. Prep Pan: Spray a 9 x 13 inch baking dish with nonstick spray to prevent sticking.
  8. Roll Dough: Once doubled, place dough on a floured surface and roll into a 12 x 20 inch rectangle.
  9. Add Filling: Spread the cream cheese mixture evenly over the dough, then spoon the blueberry compote evenly over the cream cheese layer.
  10. Fold Dough: Fold the dough in thirds lengthwise like a letter, then lightly roll to flatten. Fold again from short end to short end and gently roll into a 16 x 8 inch rectangle.
  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.
  12. Second Rise: Place the rolls in the prepared baking dish, cover, and let them rise for 30 to 40 minutes. Preheat the oven to 350°F during the last minutes of rising.
  13. Bake: Bake the rolls for 22 to 25 minutes until golden brown.
  14. Finish: Brush the warm rolls with melted unsalted butter and lightly brush with honey.
  15. Make Icing: In a small bowl, whisk powdered sugar, reserved blueberry compote, and lemon juice until smooth. Drizzle the icing over the warm rolls and serve.

Notes

  • Ensure milk is not too hot when activating yeast to avoid killing the yeast.
  • Frozen blueberries work well for the compote and provide consistent flavor year-round.
  • Adjust flour quantity slightly depending on humidity and flour brand to achieve a soft but workable dough.
  • Let the rolls cool slightly before icing to prevent the glaze from melting off excessively.
  • Brush with honey adds a nice shine and extra touch of sweetness.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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