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Quick Fluffy Blueberry Sweet Rolls

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These quick fluffy blueberry sweet rolls are a fast and easy homemade breakfast treat featuring soft, tender dough with fresh blueberries and a hint of cinnamon, ready in under 45 minutes.

Ingredients

Scale
  • 3 cups (375 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 2 1/4 tsp (7 g) instant yeast
  • 1/2 tsp salt
  • 1 cup (240 ml) warm milk (around 110°F / 43°C), dairy-free milk optional
  • 4 tbsp (60 g) unsalted butter, melted
  • 1 large egg, room temperature
  • 1 cup (150 g) fresh blueberries (frozen thawed and drained works too)
  • 1/3 cup (70 g) brown sugar
  • 1 tsp cinnamon
  • 1 cup (120 g) powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp milk or cream

Instructions

  1. Activate your yeast: In a small bowl, mix warm milk (around 110°F / 43°C) with the instant yeast and a pinch of sugar. Let it sit for 5 minutes until frothy.
  2. Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, and salt.
  3. Combine wet ingredients: In another bowl, whisk the melted butter, egg, vanilla extract, and the yeast mixture once it’s active.
  4. Form the dough: Gradually add the wet ingredients to the dry, stirring with a wooden spoon or dough hook until a shaggy dough forms.
  5. Knead the dough: Transfer to a lightly floured surface and knead for about 6-8 minutes until smooth and elastic. If using a stand mixer, knead on medium speed for 5 minutes.
  6. First rise: Place dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 30 minutes or until doubled in size.
  7. Prepare filling: While dough rises, mix brown sugar and cinnamon in a small bowl. Rinse and dry blueberries carefully.
  8. Roll out the dough: Punch down the dough and roll it into a 12×10-inch (30×25 cm) rectangle on a floured surface.
  9. Add filling: Brush the surface with melted butter, sprinkle the cinnamon sugar evenly, and scatter blueberries on top.
  10. Shape the rolls: Starting from the long edge, roll the dough tightly into a log. Cut into 9 equal slices (about 1 1/4 inches / 3 cm each).
  11. Second rise: Arrange rolls cut-side up in a greased 8×8-inch (20×20 cm) pan. Cover loosely and let them rise for 15-20 minutes until puffy.
  12. Bake: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes or until golden brown and cooked through.
  13. Make glaze: While rolls bake, whisk powdered sugar, vanilla, and milk or cream in a bowl until smooth and pourable.
  14. Finish and serve: Drizzle glaze over warm rolls right after they come out of the oven. Let cool slightly before enjoying.

Notes

Use a thermometer to keep milk at about 110°F to activate yeast properly. Avoid overfilling with blueberries to prevent soggy dough. Use a sharp serrated knife or dental floss to cut rolls cleanly. Tent rolls with foil if browning too fast. For gluten-free, use a gluten-free flour blend with xanthan gum. For vegan, substitute dairy and egg with plant-based alternatives.

Nutrition

Keywords: blueberry sweet rolls, quick breakfast rolls, fluffy rolls, homemade breakfast, easy sweet rolls, blueberry pastry, cinnamon rolls

Find it online: https://evabakery.com/quick-fluffy-blueberry-sweet-rolls-recipe-for-easy-homemade-breakfast/