Ingredients
For the Dough
4 cups (500 g) all-purpose flour
2¼ teaspoons (7 g) active dry yeast
½ cup (100 g) granulated sugar
½ teaspoon salt
¾ cup (180 ml) warm milk
2 large eggs, room temperature
½ cup (115 g) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
For the Blueberry Filling
2 cups (300 g) fresh or frozen blueberries
½ cup (100 g) granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon vanilla extract
For Brushing
2 tablespoons melted butter
For the Creamy Vanilla Glaze
1 cup (120 g) powdered sugar
2–3 tablespoons milk or heavy cream
1 tablespoon cream cheese, softened
½ teaspoon vanilla extract
Pinch of salt
👩🍳 Instructions
- Prepare the Blueberry Filling
Add the blueberries, sugar, lemon juice, and lemon zest to a small saucepan over medium heat.
Cook for about 6–8 minutes, stirring occasionally, until the blueberries begin to soften and release their juices.
In a small bowl, mix the cornstarch with the water until completely smooth.
Pour the cornstarch mixture into the blueberries and stir continuously. Cook for another 1–2 minutes, until the mixture thickens into a spreadable filling.
Remove from the heat and stir in the vanilla extract.
Transfer the filling to a bowl and allow it to cool completely before using. - Make the Dough
In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let it stand for 5–10 minutes, until slightly foamy.
Add the remaining sugar, eggs, melted butter, vanilla, and salt. Whisk until combined.
Gradually add the flour, about ½ cup at a time, mixing until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for approximately 8–10 minutes, until smooth and elastic.
The dough should feel soft and slightly tacky but should not be overly sticky. - First Rise
Place the dough in a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel.
Let it rise in a warm, draft-free place for approximately 1–1½ hours, or until doubled in size. - Roll Out the Dough
Once risen, gently punch down the dough to release excess air.
Place it on a lightly floured surface and roll it into a rectangle approximately 16 × 12 inches (40 × 30 cm).
Try to keep the thickness relatively even. - Add the Blueberry Filling
Spread the cooled blueberry filling evenly over the dough, leaving about ½ inch (1 cm) around the edges.
Be careful not to use the filling while it is still hot, as this can make the dough difficult to roll. - Roll the Dough
Starting from one of the long sides, carefully roll the dough into a tight log.
Roll slowly and evenly so the blueberry filling stays inside.
Pinch the seam gently to seal the roll. - Cut the Rolls
Using a sharp knife or unflavored dental floss, cut the log into approximately 10–12 equal pieces.
Place the rolls cut-side up in a greased round or rectangular baking dish.
Leave a little space between each roll so they have room to expand. - Second Rise
Cover the baking dish loosely with a clean towel.
Let the rolls rise again for approximately 30–45 minutes, or until they look noticeably puffy.
Meanwhile, preheat the oven to 350°F (175°C). - Bake
Lightly brush the tops of the rolls with melted butter.
Bake for approximately 22–28 minutes, or until the rolls are puffed and beautifully golden brown around the edges.
Avoid overbaking them so they remain soft and fluffy inside.
Remove from the oven and let them cool for about 10–15 minutes. - Prepare the Glaze
In a small bowl, whisk together the powdered sugar, softened cream cheese, milk or cream, vanilla extract, and a pinch of salt.
Add the milk gradually until you reach a smooth, thick but pourable consistency.
For a thicker glaze, add a little more powdered sugar. For a thinner glaze, add a few drops of milk. - Glaze the Rolls
Drizzle the creamy vanilla glaze generously over the warm blueberry rolls.
Let some of the glaze run down the sides for that beautiful bakery-style finish.
For an extra blueberry flavor, you can spoon a small amount of the cooled blueberry filling over the glaze.
💡 Helpful Tips
Use room-temperature eggs for a smoother dough.
The milk should be warm, not hot. Very hot milk can interfere with the yeast.
Make sure the blueberry filling is completely cool before spreading it over the dough.
Don’t add too much flour while kneading; too much flour can make the rolls dense.
Allow both rises to happen fully for the softest texture.
Fresh or frozen blueberries can be used.
If using frozen blueberries, there is no need to thaw them first.
For extra lemon flavor, add a little more lemon zest to the filling.
These rolls taste especially delicious while slightly warm.