There’s something magical about the smell of freshly baked rolls wafting through the house. It’s the kind of aroma that instantly transports you to a slower, sweeter time—maybe a lazy Sunday morning at Grandma’s house, where breakfast was a full event, not just a meal grabbed on the go. Blueberry sweet rolls, in particular, hold a special place in my heart. They remind me of summer mornings, when the blueberries were plump, juicy, and still warm from the sun, picked straight from the bush.
Sweet rolls like these are rooted in traditions across many cultures, where bread baking is an art passed down through generations. While cinnamon rolls often steal the show, blueberry rolls offer a fruity, tangy twist that feels just a little bit extra special. Their bright burst of flavor, nestled in a pillowy soft dough and draped in creamy icing, makes them perfect for brunch gatherings, holiday mornings, or simply when you need a pick-me-up that feels like a hug on a plate.
Every bite of these blueberry rolls feels like a little celebration—a reminder that sometimes, the best things in life are the ones you take the time to slow down and create from scratch.
Why You’ll Love This Recipe:
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Soft, fluffy dough that’s a dream to work with
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Sweet, jammy blueberry filling bursting with flavor
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Perfect for any occasion, from brunches to special treats
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Simple ingredients, easy-to-follow steps
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A cozy homemade touch that store-bought rolls just can’t match
INGREDIENTS YOU’LL NEED:
For the Dough:
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¾ cup warm milk
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2¼ teaspoons instant yeast
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¼ cup granulated sugar
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1 large egg
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1 large egg yolk
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¼ cup unsalted butter, melted
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3 cups all-purpose flour
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¾ teaspoon salt
For the Blueberry Filling:
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2 cups fresh or frozen blueberries
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½ cup granulated sugar
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1 tablespoon cornstarch
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1 tablespoon lemon juice
For the Cream Cheese Frosting:
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4 ounces cream cheese, softened
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3 tablespoons unsalted butter, softened
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¾ cup powdered sugar
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½ teaspoon vanilla extract
HOW TO MAKE HOMEMADE BLUEBERRY SWEET ROLLS:
STEP-BY-STEP INSTRUCTIONS:
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Activate the yeast:
In a large bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5–10 minutes, until foamy. This part always feels a little magical to me—watching the yeast come alive and knowing it’s the beginning of something delicious. -
Mix the dough:
Whisk in the egg, egg yolk, and melted butter. Gradually stir in the flour and salt, using a wooden spoon or dough hook if you have one. The dough should come together into a slightly sticky ball that’s soft but not too wet. -
Knead the dough:
Turn it out onto a lightly floured surface and knead for about 8 minutes, or until smooth and elastic. I always find kneading to be such a soothing, almost meditative task—perfect for clearing your mind. -
First rise:
Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1½ hours, or until it’s doubled in size. This is the perfect time to brew a cup of coffee, maybe sneak a peek at your favorite book. -
Prepare the blueberry filling:
While the dough rises, make the filling. In a small saucepan, cook the blueberries, sugar, lemon juice, and cornstarch over medium heat. Stir frequently until the mixture thickens and the berries burst, about 5 minutes. Set it aside to cool completely—it should have a jammy consistency. -
Roll out the dough:
Once the dough has risen, punch it down and roll it out into a 14×9-inch rectangle on a lightly floured surface.
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Add the filling:
Spread the cooled blueberry filling evenly over the dough, leaving a small border around the edges to prevent overflow. -
Roll and slice:
Starting from the long side, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss (my secret weapon for clean cuts!) to slice into 9–12 rolls. -
Second rise:
Arrange the rolls in a greased 9×13-inch baking dish. Cover again and let them rise for 30–45 minutes, until puffed up. -
Bake the rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until lightly golden on top. -
Make the frosting:
While the rolls are baking, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. -
Frost and serve:
Spread the frosting generously over the warm rolls, letting it melt into all the nooks and crannies. Trust me, the first bite is pure heaven.
HELPFUL TIPS:
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Don’t overfill: It’s tempting to pack in lots of blueberry filling, but too much can make it tricky to roll and slice.
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Dental floss trick: For perfect, clean slices without smashing the dough, slide unflavored dental floss under the roll, cross the ends, and pull tight.
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Room temperature ingredients: Make sure your butter, eggs, and cream cheese are at room temperature for smoother mixing.
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Cool the filling: A hot filling will make your dough soggy. Let it cool completely before spreading.
DETAILS:
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Prep Time: 2 hours 20 minutes
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Cook Time: 30 minutes
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Total Time: 2 hours 50 minutes
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Yield: 9–12 rolls
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Category: Breakfast, Brunch, Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
You can prepare the rolls the night before! After shaping them, cover and refrigerate overnight. In the morning, let them come to room temperature for about 45 minutes before baking.
NUTRITIONAL INFORMATION:
(Per roll, based on 12 servings)
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Calories: 290
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Fat: 10g
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Carbohydrates: 45g
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Protein: 5g
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Sugar: 20g
FREQUENTLY ASKED QUESTIONS:
Can I use frozen blueberries?
Absolutely! No need to thaw them first—just cook them a little longer when making the filling.
Can I make these rolls ahead of time?
Yes! You can make the dough and filling ahead, assemble the rolls, and refrigerate overnight before baking the next morning.
What if I don’t have instant yeast?
You can use active dry yeast instead; just proof it longer (about 10–15 minutes) until very foamy before proceeding.
STORAGE INSTRUCTIONS:
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Warm them slightly in the microwave before serving to bring back that fresh-baked magic.
Related Recipes
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Conclusion
There’s something truly special about slowing down and baking a batch of homemade blueberry sweet rolls. The simple joy of kneading dough, the kitchen filling with the rich scent of baking bread and sweet blueberries, and finally savoring that first tender bite—it’s a reminder that the best moments are often the ones we create ourselves. Whether you’re making these for a holiday brunch, a weekend treat, or just because, these rolls are a little labor of love that’s totally worth it.
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Homemade Blueberry Sweet Rolls
Description
There’s something magical about the smell of freshly baked rolls wafting through the house. It’s the kind of aroma that instantly transports you to a slower, sweeter time—maybe a lazy Sunday morning at Grandma’s house, where breakfast was a full event, not just a meal grabbed on the go. Blueberry sweet rolls, in particular, hold a special place in my heart. They remind me of summer mornings, when the blueberries were plump, juicy, and still warm from the sun, picked straight from the bush.
Sweet rolls like these are rooted in traditions across many cultures, where bread baking is an art passed down through generations. While cinnamon rolls often steal the show, blueberry rolls offer a fruity, tangy twist that feels just a little bit extra special. Their bright burst of flavor, nestled in a pillowy soft dough and draped in creamy icing, makes them perfect for brunch gatherings, holiday mornings, or simply when you need a pick-me-up that feels like a hug on a plate.
Every bite of these blueberry rolls feels like a little celebration—a reminder that sometimes, the best things in life are the ones you take the time to slow down and create from scratch.
Ingredients
For the Dough:
¾ cup warm milk
2¼ teaspoons instant yeast
¼ cup granulated sugar
1 large egg
1 large egg yolk
¼ cup unsalted butter, melted
3 cups all-purpose flour
¾ teaspoon salt
For the Blueberry Filling:
2 cups fresh or frozen blueberries
½ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
For the Cream Cheese Frosting:
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
¾ cup powdered sugar
½ teaspoon vanilla extract
Instructions
-
Activate the yeast:
In a large bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5–10 minutes, until foamy. This part always feels a little magical to me—watching the yeast come alive and knowing it’s the beginning of something delicious. -
Mix the dough:
Whisk in the egg, egg yolk, and melted butter. Gradually stir in the flour and salt, using a wooden spoon or dough hook if you have one. The dough should come together into a slightly sticky ball that’s soft but not too wet. -
Knead the dough:
Turn it out onto a lightly floured surface and knead for about 8 minutes, or until smooth and elastic. I always find kneading to be such a soothing, almost meditative task—perfect for clearing your mind. -
First rise:
Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1½ hours, or until it’s doubled in size. This is the perfect time to brew a cup of coffee, maybe sneak a peek at your favorite book. -
Prepare the blueberry filling:
While the dough rises, make the filling. In a small saucepan, cook the blueberries, sugar, lemon juice, and cornstarch over medium heat. Stir frequently until the mixture thickens and the berries burst, about 5 minutes. Set it aside to cool completely—it should have a jammy consistency. -
Roll out the dough:
Once the dough has risen, punch it down and roll it out into a 14×9-inch rectangle on a lightly floured surface. -
Add the filling:
Spread the cooled blueberry filling evenly over the dough, leaving a small border around the edges to prevent overflow. -
Roll and slice:
Starting from the long side, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss (my secret weapon for clean cuts!) to slice into 9–12 rolls. -
Second rise:
Arrange the rolls in a greased 9×13-inch baking dish. Cover again and let them rise for 30–45 minutes, until puffed up. -
Bake the rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until lightly golden on top. -
Make the frosting:
While the rolls are baking, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. -
Frost and serve:
Spread the frosting generously over the warm rolls, letting it melt into all the nooks and crannies. Trust me, the first bite is pure heaven.
Notes
You can prepare the rolls the night before! After shaping them, cover and refrigerate overnight. In the morning, let them come to room temperature for about 45 minutes before baking.