Blueberry Rolls with Cream Cheese Glaze
Blueberry Rolls with Cream Cheese Glaze have pillowy-soft pastry rolled around a sweet, fresh blueberry filling and topped with a silky cream cheese glaze.
- Prep Time: 3 hours
- Cook Time: 25 minutes
- Total Time: 3 hours 25 minutes
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
Dough
5 cups all-purpose flour, divided
1 package dry yeast (1/4 ounce)
5 tablespoons butter
1 tablespoon extra-virgin olive oil
1/3 cup granulated sugar
1/2 teaspoon salt
1 cup of whole milk
3 eggs
Filling
3 pints fresh blueberries (about 30 ounces in weight)
1 cup granulated sugar
2 teaspoons lemon zest
2 teaspoons freshly squeezed lemon juice
Glaze
8 ounces cream cheese, softened
4 tablespoons butter, softened
2 cups confectioner’s sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
Instructions
- Sift five cups of flour into a large bowl and add half to the bowl of a stand mixer, keeping the second half for later in this recipe.
- Add the package of dry yeast to the flour in the stand mixer and mix once to combine with the paddle attachment.
- In a small saucepan, heat butter, olive oil, sugar, and salt until just warm and butter is melted. Add the milk off heat and stir. Test temperature with a thermometer and heat more to reach 110 degrees F., or chill to bring the temperature down to 110 degrees F.
- Add this mixture one third at a time to the flour mixture in the stand mixer, beating on low speed until all the liquid is in.
- Add the eggs one at a time while continuing to beat on low speed.
- Scrape the sides and beat on high speed for 3 minutes.
- Pull out the paddle and replace it with the dough hook. On low speed, add in a little flour at a time from the sifted flour from earlier until a soft dough has formed.
- At this point, the mixture should have come together into a soft but not too sticky, pliable dough. If it is still too sticky, add a tablespoon of flour at a time until it is no longer sticky and doesn’t stick to the bottom when mixed.
- Place the dough into a large, greased bowl (brush bowl with olive oil), turn and cover with plastic and a towel. Let rise in a warm place until doubled in size. (1-2 hours)
- Butter a 9×13-inch baking dish and set aside.
- Make the filling by combining blueberries, sugar, lemon zest, and lemon juice in a medium non-stick saucepan and heat over medium low heat for about 30 minutes or until the filling is thick and has reduced to two fluid cups. As the mixture just starts to heat, use a masher to mash the blueberries in the pan to release their juices. The mixture will appear very loose to start and will thicken as it cooks down. Use a firm rubber or silicone spatula to stir during the cooking process. Pour into a glass two-cup measurer and refrigerate until chilled.
- After the dough has doubled, punch it down and let it rest for 10 minutes.
- Roll the dough out on a lightly floured surface to a 14×22-inch rectangle.
- Spread the cooled filling with an offset spatula to all edges except the back long edge.
- With a pastry brush, brush a little water on the edge that was left dry.
- Begin rolling the long side towards the edge you just wet, ending with seam side down.
- With a thin bladed, sharp knife, cut the dough in half and in half again (four even pieces). Then cut each piece into thirds so you end up with twelve pieces. Or, for a neater cut, slide a piece of unflavored dental floss under the roll and bring the ends up and twist opposite each other to cut through. Repeat for the remainder of the roll.
- Arrange in the prepared 13×9-inch baking dish, cut side up.
- Spray the top of the rolls with kitchen pan spray and place a sheet of plastic wrap and a dish towel over the top and proof for one hour in a warm place until doubled in size.
- Preheat oven to 375 degrees F., and place oven rack into center of the oven.
- Bake uncovered for 18-22 minutes until golden. To test for doneness in the center, poke with a probe thermometer and if at least 200 degrees F, remove from oven. If the internal temperature rises higher than 200 degrees F before they finish browning, this is fine.
- While the rolls bake, make the glaze.
- In a large bowl, place softened cream cheese and softened butter and beat with a hand mixer for about five minutes until creamed and slightly pale.
- Add half the powdered sugar and slowly beat until incorporated. Add the rest of the powdered sugar and again, mix on low until incorporated.
- Add the vanilla extract and salt and beat on high for a few minutes until creamy and fluffy.
- Once the rolls come out of the oven, set the pan on a cooling rack and cool for ten minutes.
- Use the offset spatula to smear the glaze all over the tops while still warm.
- Use a small thin sharp knife and gently separate the rolls from each other. Then use a small spatula to lift them out of the pan and onto serving dishes.
