Description
These rolls combine pillowy soft brioche dough, a rich cream cheese filling, and sweet blueberries swirled throughout. Once baked, they’re topped with a creamy glaze that melts into every layer — pure comfort in every bite.
Ingredients
Scale
- 3¾ cups (470 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 packet (2¼ tsp) instant yeast
- ½ tsp salt
- ¾ cup (180 ml) warm milk (about 110°F / 43°C)
- 2 large eggs, room temperature
- ¼ cup (60 g) unsalted butter, softened
- 1½ cups (225 g) fresh or frozen blueberries
- ⅓ cup (70 g) sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 6 oz (170 g) cream cheese, softened
- ¼ cup (50 g) sugar
- 1 tsp vanilla extract
- 4 oz (115 g) cream cheese, softened
- ¼ cup (60 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 2–3 tbsp milk or heavy cream
- ½ tsp vanilla extract
Instructions
- In a large bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until slightly frothy.
- Add eggs and softened butter, whisk to combine.
- Add flour and salt, then knead by hand or with a mixer for 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 1 hour).
- In a small saucepan, mix blueberries, sugar, cornstarch, lemon juice, and vanilla. Cook over medium heat for 5–7 minutes until thickened and glossy. Let cool completely before using.
- Beat cream cheese, sugar, and vanilla until smooth and creamy. Set aside (keep at room temperature for easy spreading).
- Punch down the risen dough and roll it out into a 12×18-inch (30×45 cm) rectangle.
- Spread a thin, even layer of the cream cheese filling over the surface.
- Spoon the blueberry filling evenly over the top.
- Roll up tightly from the long side to form a log. Cut into 12 equal rolls using unflavored dental floss or a sharp knife.
- Arrange the rolls in a greased 9×13-inch (23×33 cm) pan. Cover and let rise again for 30–40 minutes, until puffy.
- Preheat oven to 350°F (175°C). Bake for 25–30 minutes, until golden brown on top and cooked through. Let cool for 10 minutes before glazing.
- Beat cream cheese and butter together until smooth. Add powdered sugar, milk, and vanilla; mix until creamy and pourable. Spread over warm rolls and let it melt slightly.
Notes
- For best results, use room temperature ingredients.
- Ensure the milk is warm but not hot to activate the yeast properly.
- Feel free to substitute frozen blueberries if fresh ones are not available.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg