Soft and pillowy, my blueberry rolls make for a sweet and delicious breakfast treat, warm and fresh out of the oven. Made with a tender dough studded with fresh blueberries and kissed with the flavor of zingy lemon, then drenched in a tangy vanilla-lemon icing, this cozy recipe is bursting with berries in every bite!
Rolling in sweet blueberry flavor
Nothing says "love" quite like warm, homemade sweet rolls for breakfast.
During the fall and winter months, we love my deliciously spiced orange cinnamon rolls, my caramel apple cinnamon rolls, or even my Christmas morning cinnamon rolls loaded up with cinnamon and brown sugar goodness.
But during the more vibrant spring and summer months, those months that welcome in the sunshine, it's all about the flavor of berries.
When fresh, plump blueberries become sweet, juicy, and abundant in the markets, these soft and fluffy blueberry rolls are just the indulgent and decadent treat to whip up for a leisurely weekend brekky, or even brunch.
Brimming with blueberries kissed with their perfect flavor partner, lemon, this recipe is then drenched in a zingy and rich vanilla-lemon icing for that perfectly mouthwatering pop of flavor fit for the sunnier months.
You can taste the TLC and love in every pillowy bite!
My recipe for blueberry rolls
Preparing these homemade rolls does require some elbow grease, but let me tell you, it is so worth it. When infused with good ingredients and love, each bite is pure heaven!
Creating a dough with a soft and fluffy texture is the first step, and I love that feeling of "melting into" the process of preparing it—the mixing, kneading, and proofing.
I use all-purpose flour for my blueberry rolls recipe, adding some yeast, sugar, half and half (for added richness), butter, eggs and vanilla.
But my secret ingredient to making extra tender blueberry rolls is adding mashed potato to the dough. This helps to keep the dough extra supple and moist, and it doesn't take more than about half a cup worth of mashed potato. I just cook my potato in the microwave until tender, then scoop out the flesh, mash until smooth, then add to the recipe.
And once the dough is mixed and has been kneaded for a few minutes until elastic, it then has a first rise, or "proof", until the dough doubles in size. Then, once the rolls are formed, there's a second rise for a shorter time, to make things extra fluffy.
My filling is bursting with fresh blueberries as well as some blueberry preserves to create a jam-like and juicy filling. I also like to add a touch of lemon zest into my sugar to sprinkle over the softened butter I spread over the supple dough before adding that berry filling.
Once the blueberry rolls are baked off, they get that final drizzle of creamy vanilla-lemon icing, to seal the delicious deal!
Here's a sneak peek at my blueberry rolls recipe: (or just jump to the full recipe...)
- To get started, I prepare my blueberry rolls dough, and allow that to proof until doubled (about 1 hour and 20 minutes).
- While the dough proofs, I prep my filling to have ready.
- Once the dough has doubled, I then roll it out, rub with softened butter, sprinkle with lemon sugar, and fill with the blueberry filling. I roll the dough, jellyroll style, into a log shape.
- Next, I cut the dough into blueberry rolls, place them into the baking pans (or one, larger baking/casserole dish), and allow them to proof once more.
- While the rolls proof once more, I prep my vanilla-lemon icing to have ready.
- Then, I bake the blueberry rolls just until a light golden color.
- Once the blueberry rolls have baked, I allow them to cool for just a few moments before drizzling with the vanilla-lemon icing, all over top. I serve and enjoy them warm.
Recipe
Blueberry Rolls
by Ingrid Beer
These soft, fluffy blueberry rolls are bursting with lots of juicy, berry flavor and a kiss of lemon, topped with creamy vanilla-lemon icing!
Category: Dessert
Cuisine: American
Yield: 12 blueberry rolls
Nutrition Info: 490 calories (per blueberry roll)
Prep Time: 2 hours 30 minutes (includes proof time for dough)
Cook time: 27 minutes
Total time: 2 hours 57 minutes
Dough Ingredients:
- 1 small russet potato, washed
- ¼ cup warm water (110°)
- 1 (¼ ounce) packet active dry yeast
- 1 teaspoon sugar
- 1 cup warm half and half
- ½ cup sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- ½ cup unsalted butter, melted
- 1 teaspoon salt, plus a pinch or two, divided use
- 3 ¾ to 4 cups all-purpose flour, plus extra for rolling dough
Blueberry Filling Ingredients:
- ⅓ cup sugar
- 1 teaspoon lemon zest
- 3 tablespoons butter, softened
- ½ cup blueberry preserves
- 1 (6 oz) package fresh blueberries
Vanilla-Lemon Icing Ingredients:
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 4 tablespoons milk
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Begin by gathering and prepping all of the dough ingredients according to the ingredient list above to have ready and organized for use.
- To make your mashed potato for the dough, place your clean potato into the microwave and cook for a couple of minutes just until easily pierced with a knife, and tender. Once cool enough to handle, scoop the flesh out of the potato and mash until smooth, and allow the mashed potato to slightly cool to room temp. Set aside.
- Next, to prepare your dough, add the warm water to a small bowl, and sprinkle the yeast over top in an even layer. Sprinkle in the teaspoon of sugar, and mix to dissolve, and allow the yeast mixture to sit for 8 to 10 minutes, until foamy.
- While the yeast is activating, add the warm half and half, the ½ cup of sugar, the eggs, the mashed potato, the vanilla, the ½ cup room temp melted butter and the salt to a large bowl, and mix with hand mixer until smooth.
- Add in 2 cups of the flour, and mix that in until incorporated.
- Then, add in the yeast mixture, and mix that in to incorporate it.
- Now, switching to a wooden spoon, add in the remainder of the flour, incrementally (you may not need to use all 4 cups), and mix that in until sticky and soft but coming together to form a kneadable dough.
- Turn the dough out onto a work surface sprinkled with flour, and knead the dough for about 4 to 6 minutes (adding small amounts of flour if very sticky), until elastic.
- Lightly oil a large bowl and add the dough in, turning it to coat it lightly in the oil, and cover with plastic wrap. Place the bowl in a warm spot in the kitchen (I place mine in my microwave or a 200° lightly "warmed" oven that has been turned off), and allow it to double in size, about 1 hour 20 minutes.
- Meanwhile, gather and prep all of your filling ingredients according to the ingredient list above to have ready and organized for use.
- To make the filling, mix together the ⅓ cup of sugar with the lemon zest, and using your fingers, work the zest in until fragrant. Set aside.
- Then, in a bowl, fold together the blueberry preserves with the fresh blueberries, and set that aside.
- Once the dough has doubled in size, punch it down. Turn it out onto the lightly floured work surface, and roll out into a 15 inch x 9 inch (roughly) rectangular shape.
- To fill, spread the 3 tablespoons of softened butter over the dough (leaving a bit of a border around the edges), then sprinkle over the lemon sugar. Next, dollop the blueberry preserves/blueberry mixture over the sugar, and gently spread it out to cover the dough.
- Roll the dough, jellyroll-style, into a log shape, starting from the top downward. Roll as tightly as possible, and pinch the seam closed.
- Cut the dough log in half, then that half into 6 blueberry rolls each, totaling 12 blueberry rolls. Place the rolls into two, 9 inch cake pans, or large buttered baking/casserole dish. Cover with plastic and allow the rolls to double in size, for 45 minutes.
- Preheat your oven to 350°.
- Gather and prep all of your vanilla-lemon icing ingredients according to the ingredient list above to have ready and organized for use.
- To make the icing, add all ingredients to a medium-size bowl and whisk together until thick and smooth. Set aside.
- Bake the blueberry rolls at 350° for about 25 to 30 minutes, or until golden.
- Allow the rolls to cool for about 10 minutes, then drizzle with the vanilla-lemon icing, and enjoy warm and fresh.
Tips & Tidbits for my blueberry rolls recipe:
- Mashed potato in the dough for more tender texture: While you could skip this step, the mashed potato really does add more tenderness and a pillowy texture to the dough. I simply place a russet potato into the microwave to cook for a couple of minutes until tender, then scoop out the flesh and smash until smooth, allowing it to cool to room temp, then proceeding with the recipe.
- Fresh berries and blueberry preserves or jam: To create a juicy and jammy consistency to the filling, I simply combine fresh blueberries with some blueberry preserves to use as my sweet and fruity filling. This mix is spooned over top of the softened butter and the lemon sugar before rolling up the dough.
- Make these blueberry rolls ahead: You can make these ahead and bake them the next day. Prep the recipe up to the point of cutting into rolls and placing into a baking pan or large casserole dish, and wrap in plastic. Please note that the rolls may ooze some filling and become a bit juicy or weepy by the next day, but this is fine. They just may be a bit extra sticky on the bottom, once baked.
- Freeze a portion of the rolls: These are best baked off and then frozen once completely cooled. You can wrap individual rolls in plastic wrap and store in freezer-style ziplock bags, then allow to thaw at room temp or in the fridge, and very gently re-heat (in a toaster oven) to warm through.
Craving more sweet, breakfast-style treats? Check out my recipe for Cinnamon Roll Casserole, Buttered Pecan Banana Bread, Brioche French Toast Casserole topped with my Blueberry Compote recipe, my recipe for Lemon Blueberry Muffins, or even Blueberry Bread recipe!
Cook's Note: This recipe was originally published in 2014, and has been updated with even more love!
Averie @ Averie Cooks
Gorgeous & pinned! 🙂
The Cozy Apron
Aw, thanks! 🙂
Lisa McCabe
Ingrid -- Just a note to let you know how much I value your site -- not just for the recipes, but for the measuring cups full of wisdom and insight that you share - lovely writing and photography, full of hope and redemption.
Lisa
The Cozy Apron
Lisa, that really touches me. Thank you so much for sharing that—it means a lot! (And beautifully put, as well.) Thank you for your readership!
dina
it looks so delicious! great breakfast or any time!
The Cozy Apron
Absolutely, Dina! Thanks!
Librarian Lavender
A perfect breakfast! And such a good article too, it isn't always easy to love what you're doing and find the passion for it every time. Thanks for sharing that!
Jordyn
Came for the rolls and unexpectedly got the missing piece to my prayer. What a blessing. I can't wait to make these. Thank you for the wisdom and for creatively blending purpose with passion.
The Cozy Apron
Hi Jordyn, thank you so much for taking a few moments to let me know that you received the "missing piece" to your prayer; I'm beyond inspired to hear that! I truly appreciate your comments. And I hope you enjoy these rolls, as well!
katie
These look amazing! I'm salivating just reading through about them! However I have a question; what is "half and half"? I have never heard of this before...
The Cozy Apron
Hi Katie, you can find "Half & Half" in the section of the grocery store where they have the milk, butter and other dairy. It's simply half milk and half cream—people often use it in their coffee, too. 🙂
CAROL
I love the recipe so much and your whole write-up is so beautiful. I often have felt there are so many ups and downs in life that sometimes it's a bit much to figure out, and you get to wonder if its only you that feels that way! Thanks for putting passion into what you do, and I will be signing up to your blog.
The Cozy Apron
Well, thanks Carol! And know that you really aren't the only one; sometimes life throws us a few too many balls to juggle, and it's overwhelming. But the prayer is for the uplift and the direction; and if you have that, then that's an amazing starting place. Thanks for your comments!
dina
these look so good!
Michelle { A Latte Food }
I was first drawn to your site because of the beautiful pictures and the prospect of saving a recipe, but now I also come because I always appreciate what you have to say. The words you wrote on this post are lovely and absolutely encouraging, so thank you! Thank you for a wonderful recipe and a wonderful piece of advice.
The Cozy Apron
Michelle, thank you so very much for that, on every level! I appreciate you stopping by to share your comments with me.
Pamela @ Brooklyn Farm Girl
I'm in sweetness heaven, this looks perfect for a treat!I love blueberries so much!
deafmentor
I just have to ditto/echo what Michelle wrote above. What a gift for writing you have...it spoke to me and I could relate to it. Thanks for that AND the recipe! 🙂
The Cozy Apron
Aw…thank you so much for that! So glad to have you stop by, and I hope you enjoy these sweet roles!
Mary
Ingrid - I absolutely LOVE ALL your blog and all your recipes! I made these rolls last night and I was so happy that they actually looked like your photos and tasted FABULOUS!! Oh so good. The recipe is generous, so I was able to freeze some and they still taste delicious, even after being frozen. On a side note, I thought I would tell you that I saved some time by using instant mashed potatoes for this recipe - such a great time saver and with no adverse results. :o) Thank you for sharing your wonderful recipes and insights.
The Cozy Apron
Hi Mary, that substitution for instant mashed potatoes is great! Whatever works well, and saves time, right? 🙂 I very much appreciate your comments, and am thrilled that these turned out for you—yeay! Thank you for taking some time to share your experience with me, Mary.
deafmentor
Thanks for the most recent comments. Maybe I missed it being mentioned but I was wondering if potato flakes could be used for the "mashed potatoes" and if these could be frozen and still turn out great. Good to know. Thx!
deafmentor
At the end of the line in Ingredients for the mashed potatoes there is an asterisk saying to "See note below" which I assume is something important about the potatoes. I have printed out the recipe but still don't see the "note" the asterisk is referring to. Am I the only one? If so, I must be blind. 😉 What/where is the "note"? Thanks, anyone, for answering this.
The Cozy Apron
Hi there! No, you're not blind—I thought we fixed it, but must've forgotten! 🙁 Anyway, I just explain that the mashed potato creates that fluffy and pillowy role, and to just microwave a medium-large russet potato, scoop out the flesh and put it through a ricer (or mash until lump free). And yes, you can also use instant mashed potatoes—just make sure you have the 1/2 cup's worth. 🙂 (Also, Mary above said that she froze them, and they were great!)
Kenny Odister
These look amazing I would like to try them but I don't want to spend my whole day making homemade rolls but since they look so good I might have to schedule a day to make them.
The Cozy Apron
Kenny, it's true that they're a bit time consuming, but I've gotta tell you, there's something really relaxing about making something like this! You may need to set some time apart to prepare these, but I think you'll find the experience fun AND yummy!
Nidia
Hi
I love love love this recipe. But I'm from the Netherlands and I have no idea what half and half is. Is there a substitute for it. Or can I sort of create it myself? I would love to here if there are options.
The Cozy Apron
HI Nidia, half and half is just half milk and half cream (we can buy this in our dairy isle in the US); you can easily make your own by using 1/2 cup milk and 1/2 cup cream, or even substitute completely with full-fat milk. Hope that helps!
Lauren
These look so delicious! My time is limited in the mornings, so would it be possible to make the dough the night before and let it rise overnight? Thanks 🙂
The Cozy Apron
Lauren, absolutely! I would just let the dough rise in the fridge (covered with plastic wrap) overnight, and then the next morning roll/fill/cut it, and just let the rolls then double in size for about 45 minutes before baking. Hope you enjoy these!
Cheryl
This recipe looks so delicious! I would love to make the dough on one day and cook them the next. What would be the best place to break up the prep? After they are cut into rolls? Can they be left for more than 45 minutes; say, overnight?
The Cozy Apron
HI Cheryl! Yes, they could be left overnight in the fridge, already cut into rolls and placed into a pan & covered with plastic wrap. They will become a bit "juicy", as the filling ingredients, as they sit for a while, may ooze some blueberry juice, etc. But they will still bake off fine; you may just have a little extra stickiness in the bottom of your baking dish. Hope you enjoy!
Priscilla
I made these with strawberries instead of blueberries since I didnt have enough blueberries, and the result was amazing ! they came out so good :] next time i'll use blueberries !
The Cozy Apron
Priscilla, the strawberries sound like a yummy substitute—glad you enjoyed these! Thanks for sharing.