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)
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
- 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.
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