This recipe is based on my go-to for cinnamon roll dough, because it’s fairly straight forward and easy. The substitutions I made was to omit the cinnamon or cardamom (although I think it would’ve been fine to leave it in there), and to cut the brown sugar down by about half, and add blueberries in the filling. I also substituted two cups of whole wheat flour and 1/2 cup almond flour, for regular flour. For the glaze, I just used a couple of tablespoons of greek yogurt, a couple of tablespoons of confectioner’s sugar, and a few teaspoons of lemon juice, and whisked it until the glaze had no more lumps from the sugar.
I wanted to make blueberry rolls simply because there was one lonely bag of blueberries in the freezer.
Blueberry Rolls (Based on the recipe for Cardamom Rolls, from Sunset Magazine)
ingredients
2 packages active dry yeast
1 cup unsalted butter, plus more for buttering pans
1/2 cup granulated sugar
2 large eggs
3/4 cup milk
4 1/2 cups flour, plus more for kneading (I used 2 cups All-purpose, 2 cups Whole Wheat, and 1/2 cup Almond Flour)
1 teaspoon salt
1/4 cup packed light brown sugar + 1 Tablespoon
12 ounce bag of frozen blueberries
method
- In a large bowl, dissolve yeast in 1/2 cup warm water (about 110°). Let sit until foamy bubbles form on surface, about 5 minutes. Meanwhile, melt 1/2 cup butter in a pan over low heat and let cool just until warm. Let remaining 1/2 cup butter soften in a warm place until spreadable.
- To the yeast, add melted butter, granulated sugar, eggs, 1/2 cup milk, 4 1/2 cups flour, and salt. Stir or mix in a standing mixer with a dough hook until smooth, 5 minutes. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
- Butter two 9-in. cake pans. (I used an 8 by 8 Pyrex square glass pan, and a 6 jumbo muffin pan). When dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll dough into a 2-ft. square, spread with softened butter, and sprinkle with brown sugar and blueberries. Roll dough into a log, pinching the seam to seal. Cut log into 16 pieces and arrange, cut sides up, in a single layer in cake pans. Cover with plastic wrap and chill overnight. (I skipped the overnight step. Also, putting frozen blueberries in the dough significantly cools the dough, so I had to let the dough warm up for about an hour after I rolled and cut the dough before I could put it in the oven. Also, I couldn’t quite get a 24 inch square in rolling out the dough, so I just went to a 21-inch square and made 15 rolls.)
- Preheat oven to 350°. Remove plastic wrap from rolls and bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool in pan 10 minutes.
- For glaze: Whisk together 2 tablespoons greek yogurt and 4 tablespoons powdered sugar in a small bowl with tablespoon of lemon juice. Remove rolls from pans and drizzle with half of this thin glaze.
DAVE BAKES
6 responses to “Blueberry Rolls Again”
With all the substitutions you made, how were they in comparison to the cinnamon rolls you made before? Did the almond flour add anything to the taste?
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In all honesty, it didn’t taste that different from regular All-purpose flour. I could taste the whole wheat flour, but it was very slight. I think I might use more if I make these next time. The almond flour added more color to the raw dough, but after baking it off, I wouldn’t have known there was almond flour. The blueberries are sweet, and so decreasing the sugar helped keep it from being too sweet. I had one without the glaze also, and I liked it more without the glaze.
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Interesting and good to know. Thanks for your response Dave!
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I’m glad you pointed it out. I should’ve explained that I ran out of All-purpose flour, so made these substitutions in haste. I had the whole wheat flour and almond flour on hand, and didn’t feel like making a grocery store run! I do like the added color using both of these flours, so I might make a whole wheat flour version of this just to see what happens! Have a great day!
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The blueberry rolls really look delicious and are very easy to make. Thanks so much for sharing the recipe. I hope you enjoyed eating them? Have a lovely weekend!
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I try to give them away. I gave some to Ben for his coworkers, some for my neighbors, some for my coworkers, and Ben and I ate a couple each for breakfast with coffee! Thanks for stopping by!
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