Blueberry Rolls with Cream Cheese Filling
These Blueberry Rolls are a perfect brunch or special breakfast recipe! Tender dough is filled with cream cheese and juicy fresh blueberries. Top each roll with a simple glaze and sliced almonds.
These blueberry sweet rolls are pretty fantastic. Light and fruity, and absolutely delicious!
Don’t let the number of ingredients or steps scare you off, this is a fairly simple and straightforward recipe to make. The dough us gorgeous to work with, the filling is easy to make, and the results will impress everyone.
How to make this recipe
Mix the dough
- In a medium bowl, mix together the yeast and warm water and allow to sit for 10 minutes, until its foamy and yeasty smelling.
- In a large bowl whisk together the dry ingredients for the dough
- Cut the cold butter into the flour until it resembles small peas.
- Stir yeast mixture and milk into the dry ingredients and mix well, kneading just a few turns. Do not over mix.
- Cover the dough with plastic wrap and allow to proof in a warm place for 70 minutes, or until doubled in size.
Mix the filling
- In a medium bowl, cream the softened cream cheese until it is nice and fluffy, about 3 minutes.
- Add in the sugar and eggs and mix until well combined.
Assemble the rolls
- Turn the dough out onto a floured counter and roll it into a large rectangle about 1/8″ thick.
- Spread the melted butter over the surface of the dough.
- Place dollops of the cream cheese on top and then gently spread to evenly distribute (this will be messy, just go with it).
- Sprinkle on the blueberries.
- Starting with the long side of the dough farthest away from you, gently roll the dough up into a log.
- Cut into 24 equally sized rolls (about 2″ a piece) and place into 2-9×13 pans that have been greased.
- Cover and allow to rise in the fridge overnight.
Baking
- In the morning, allow the rolls to sit on the counter while you preheat the oven to 400F.
- Bake for 25-30 minutes until lightly browned on top.
- Brush with the 2 tablespoons melted butter and then return to the oven for 1 minute.
- Remove from the oven and allow to cool while you mix the glaze.
Glaze
- In a small bowl, whisk the ingredients for the glaze together until smooth.
- Drizzle over the rolls (you don’t have to use all of it).
- Sprinkle some sliced almonds on top.
- Serve and Enjoy
Recipe Note: I don’t recommend trying to half this recipe. If you don’t need the full dozen, I suggest putting them in a freezable container and freezing before the second rise. When you are ready to bake, let them thaw in the fridge overnight and then place on the counter to proof while the oven preheats. Bake for the usual time.
Storage Information
These sweet rolls can be stored covered on the counter for up to 4 days.
Try these other blueberry recipes:
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Blueberry Cream Cheese Rolls
Ingredients
Roll Ingredients:
- 1 package active dry yeast
- ¼ cup warm water
- 2 Tablespoons white vinegar
- 2 cups Milk
- ⅔ cup cold butter
- 3 Tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 5 cups flour
- 2 Tablespoons melted butter for after baking
Filling Ingredients:
- 3 8-ounce packages cream cheese, room temperature
- 1 cup sugar
- 2 eggs room temperature
- 2 sticks butter melted
- 2 cups fresh blueberries
Glaze Ingredients:
- ½ cup powdered sugar
- 1 Tablespoon milk
- ⅛ teaspoon almond extract or vanilla
- sliced almonds for garnish
Instructions
- In a medium bowl, mix together the yeast and warm water and allow to sit for 10 minutes, until foamy and yeasty smelling.
- In a large bowl whisk together the flour, sugar, salt, baking soda, and baking powder.
- Cut the cold butter into the flour until it resembles small peas.
- Stir yeast mixture and milk into the dry ingredients and mix well, kneading just a few turns.
- Cover the dough with plastic wrap and allow to proof in a warm place for 70 minutes, or until doubled in size.
- In a medium bowl, cream the softened cream cheese until fluffy.
- Add in the sugar and eggs and mix until well combined.
- Turn the dough out onto a floured surface and roll it into a large rectangle about 1/8″ thick.
- Spread the melted butter over the surface of the dough.
- Place dollops of the cream cheese on top and then gently spread to get it evenly across (this will be messy, just go with it).
- Sprinkle on the blueberries.
- Gently roll the dough up into a log.
- Cut into 24 equally sized rolls (about 2″ a piece) and place into 2-9×13 pans that have been greased.
- Cover and allow to rise in the fridge overnight.
- In the morning, allow the rolls to sit on the counter while you preheat the oven to 400F.
- Bake for 25-30 minutes until lightly browned on top.
- Brush with the 2 TBSP melted butter and then return to the oven for 1 minute.
- Remove from oven and allow to cool while you mix the glaze.
- In a small bowl, whisk the ingredients for the glaze together until smooth.
- Drizzle over the rolls (you don’t have to use all of it).
- Sprinkle some sliced almonds on top.
- Serve and Enjoy!
What a delicious treat! My family thought it must be some holiday when I put these on the Sunday breakfast table. lol So good! Thanks for sharing your recipe!
These rolls look and sound divine. They remind me of my favorite danish!