Breakfast is my favorite meal of the day. Who’s with me in that?
Pastries, jumbo muffins, buttermilk pancakes, gooey cinnamon rolls, french toast, crumb-filled coffee cake, granola parfaits, buttery croissants, veggie omelets, coffee, coffee, and more coffee. Oh, and these and these. And when it’s breakfast-for-dinner night? Forget about it. It feels like Christmas and my birthday all in one day. Couldn’t be happier!
Most of the time I’m a fruit and yogurt gal. (Did I mention coffee too?) There’s not much time for anything else in the morning as Kevin’s running out the door and I’m catching up with my inbox and planning out the day’s work. However, when we both have time to sit down together, I love to whip up some homemade sweet rolls. You could say… I’m obsessed.
See my extensive sweet roll collection at the bottom of this post.
Today’s fruity sweet roll comes from my Easy Cinnamon Roll recipe. It’s an easy yeasted roll recipe that is perfect for the baker who wants to learn how to bake with yeast for the first time. What makes them so easy? Well, they only require one rise.
You’ll find that the typical sweet roll or homemade bread recipe requires two rises - a first rise of about 1-2 hours, then a second rise for another two hours or overnight. I developed a sweet roll recipe that bypasses the first rise all together. With a growing to-do list everyday, I am always looking for ways to cut down time on recipes without sacrificing taste or texture.
I use Red Star Platinum Yeast to bake today’s recipe and I highly suggest you do too. While I have been compensated for this post, you must know that I have been using and loving Red Star Platinum even before they knew my blog existed. Yep, I am an avid Red Star yeast fan and have been ever since I faced my yeast 6 months ago. Red Star Platinum takes the work out of it for you. Its careful formula strengthens your dough and makes making working with yeast simple.
And simple is always good, right?
The secret behind the sweet roll’s quick rise is Red Star Platinum yeast. Look how puffy they are going into the oven! They grow double the size in a short amount of time.
And they are just as puffy coming out of the oven, too.
Fluffy, soft, and bursting with juicy blueberries.
Let’s discuss the filling. It’s a simple mixture of frozen blueberries, sugar, and cornstarch. Make the filling before you make the dough so the blueberries have to absorb the sugar and cornstarch. Using frozen blueberries is important. Fresh blueberries won’t release their juices like frozen blueberries do. If you have a plethora of fresh blueberries to use up, I suggest making these bars or these muffins.
Using frozen blueberries means that you can bake these glorious sweet rolls in the dead of winter, too.
Since the blueberries are frozen, they will make the dough cold after you fill it, cut into rolls, and allow to rise. Even though this recipe is developed from my Easy Cinnamon Roll dough, today’s rolls will take longer to rise since the dough is cold as a result of the blueberries. The rise time is about 2 hours (using Red Star Platinum yeast). Still much shorter than most typical recipes!
The rolls need a warm, draft-free environment to rise. Here’s what I do: Heat the oven to 200F. Turn off the oven. Place the rolls inside for 2 hours. That’s it! Make sure you don’t refrigerate the rolls after this step. Keep them at room temperature if you are not baking right away
When the rolls are rising, the frozen blueberries release their juices and fill the bottom of the pan with a layer of sweet blueberry juice. As the rolls bake, the blueberry juice thickens and bakes up into the bottom of the roll.
A layer of thick blueberry goo at the bottom of the pan. It’s practically heaven.
After the rolls have risen and you’ve baked them, it’s time for a glaze. Cinnamon rolls and sweet rolls aren’t complete without glaze, right?!
I made an easy sweet lemon glaze to pair with the fluffy dough and juicy blueberries. A drippy, zesty coating that pairs perfectly with the doughy rolls. I love lemon and blueberry together! The glaze is a simple mix of powdered sugar, a touch of cream, and the juice of a lemon. There’s really no science behind it. You truly can control its lemon flavor and thickness– use more/less lemon juice, more/less sugar, and more/less cream. I used half-and-half, but heavy cream or milk will do the trick.
Completely drench the rolls with the glaze right before serving.
I don’t know who could resist digging right into these. They are completely irresistible!
Makes 11 cinnamon rolls. Rolls are best enjoyed the same day, but stay fresh and soft in a covered container for 5 days. Glaze the rolls immediately before serving. The recipe may be made the night before through step 5. Allow the rolls to stay at room temperature before baking.
- 2 and 3/4 cup all-purpose flour
- 3 Tablespoons granulated sugar
- 1 teaspoon salt
- 1 package Red Star Platinum Yeast (1 packet = 2 and 1/4 teaspoons)
- 1/2 cup water
- 1/4 cup milk (cow's milk - I used skim)
- 2 and 1/2 Tablespoons unsalted butter
- 1 large egg
- 1 and 1/3 cup frozen* blueberries, not thawed
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- Juice from 1 large lemon*
- 1 cup powdered sugar (or more)
- 1-2 Tablespoons half-and-half (or heavy cream or milk)
- Make the filling first: Combine the frozen blueberries, sugar, and cornstarch in a bowl. Gently toss around and let sit while you prepare the dough.
- Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
- Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
- Fill the rolls: After 10 minutes, roll the dough out in a 14x8 inch rectangle. Pour the sugared blueberries on top and gently spread them to cover the dough surface. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 2-3 hours. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls inside oven and allow to rise. Do not refrigerate the rolls at any point during or after rising.
- After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
- Make the glaze: Right before serving, top your blueberry rolls with glaze. Mix all of the glaze ingredients together. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired. If you'd like it thinner, add more lemon juice or cream. Pour over sweet rolls.
*You must use frozen (not fresh) blueberries in this recipe.
*Leave out the lemon juice if you do not prefer lemon glaze. Replace with 1 teaspoon of vanilla extract.
Recipe Source: sallysbakingaddiction.com
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Today’s dough is made from my Easy Cinnamon Roll recipe. This is my go-to recipe for whenever we’re craving sweet cinnamon rolls!
Check out my collection of sweet rolls. Told ya breakfast is my favorite meal of the day.
Homemade Orange Sweet Rolls (Pillsbury Copycat Recipe)
Mini (no yeast) Cinnamon Buns - 20 minute recipe!
Cake Batter Cinnamon Rolls (without cake mix)
What’s your favorite meal of the day? Any favorite breakfasts of yours?
Have a great weekend!
*This is a sponsored post for Red Star Yeast. I have been compensated for making this recipe. However, I was not paid to write a review and all opinions are 100% my own.