Blueberry Breakfast Roll

 Summer is peak berry season, and as you may know, blueberries are one of my favourites in baking. With lemon, they make the perfect sweet and bright combo! These Blueberry Rolls are a beautiful way to use their vibrant colour and flavour. Try it as a breakfast instead of a cinnamon roll, or have it as a comforting dessert!

Ingredients

2 tsp (6g) instant dry yeast

1/2 cup (110g) warm milk

4 tbsp (58g) sugar

2 1/2cups (325g) bread flour

Pinch of salt (2g)

2 eggs

1 tsp (4g) vanilla

4 tbsp (56g) butter

For the Blueberry Purée:

2 cups fresh blueberries

1/3 cup granulated sugar

1 tsp lemon zest

1 tsp lemon juice

Ground ginger (optional)

For the Frosting:

1/2 package (4 oz) cream cheese

3 tbsp butter

1 1/2 cups powdered sugar

1 tbsp blueberry purée

Pinch of salt

Vanilla

Instructions

In a bowl, whisk together warm milk, yeast, and 1/2 tsp sugar.

Let it rest until fluffy for 5-7 minutes.

In a large bowl (preferably of a stand mixer), combine flour, the remaining sugar, salt, eggs, vanilla, and the activated yeast mixture.

Mix well for about 4-5 minutes.

Cover with a cloth or plastic wrap and let it rest at room temperature for 7-10 minutes.

Make a hole in the middle of the dough and add the butter.

Continue to knead the dough with a stand mixer for 7-10 minutes, then cover and let rest for 5-6 minutes.

Repeat this process until it no longer sticks to the edge of the bowl and is perfectly smooth.

Transfer to a large bowl and cover with plastic wrap.

At this point, let it sit at room temperature for 30-45 minutes until almost doubled in size and then refrigerate for 2-3 hours, or let sit for 15-20 minutes at room temperature and then overnight.

In a medium saucepan, combine blueberries, sugar, lemon zest, and lemon juice.

Bring to a boil over medium heat, stirring constantly.

Use a potato masher to mash the blueberries.

Reduce to medium-low heat and cook for 15 to 22 minutes, stirring occasionally, until thick and jammy.

Remove from heat and cool to room temperature.

On a lightly floured surface, roll the dough into a 14x12-inch rectangle (about 1/4 inch thick).

Reserve 1 tbsp of the blueberry purée for the frosting.

Spread the remaining purée over the dough using a spatula.

If desired, sprinkle ground ginger evenly over the top.

Starting from the long end, roll the dough down to the bottom edge, as shown in the Instagram Reel.

Using a string or sharp knife, cut the dough into 8-9 equal rolls. Place the buns on baking sheets or a cast-iron skillet lined with parchment paper, and cover them with a clean kitchen towel. Let it rest for 40-45 minutes at room temperature.

Preheat the oven to 350°F/180C.

Bake the buns for about 25-30 minutes.

Remove them from the oven and let them cool for 20 minutes.

Prepare the frosting: In a medium bowl, add cream cheese, butter, powdered sugar, blueberry puree, vanilla, and salt.

Using an electric whisk, mix until smooth.

Spread on cooled rolls and serve immediately.

Bon appétit!