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blueberry breakfast rolls in a round pan
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Amazing Blueberry Breakfast Rolls

These incredible morning buns are filled with blueberries and topped with a creamy glaze.
Course sugar buns
Cuisine American
Keyword blueberries, cinnamon rolls, glaze, mascarpone, orange, stand mixer
Prep Time 30 minutes
Cook Time 35 minutes
Additional Time 10 hours
Total Time 11 hours 5 minutes
Servings 12 rolls

Ingredients

Dough

  • 4 tablespoons unsalted butter melted and cooled
  • 2 cups plus 1 tablespoon all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 2 1/2 teaspoons instant yeast
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup whole milk
  • 1/4 cup granulated sugar
  • 1 large egg room temperature

Filling

  • 1/3 cup granulated sugar
  • 1/4 cup 4 tablespoons unsalted butter, room temperature
  • Zest from 1 orange about 2 tablespoons
  • 1/2 teaspoon cardamom
  • 1/8 teaspoon kosher salt
  • 1 cup frozen wild blueberries

Glaze

  • 2 ounces mascarpone
  • 1 tablespoon orange juice
  • 1/2 cup confectioner’s sugar

Instructions

For the dough:

  • In a stand mixer fitted with a paddle attachment, add the flours, yeast, and salt. Mix on low to combine.
  • In a medium bowl or liquid measuring cup, combine the butter, milk, sugar, and egg, stirring to combine evenly. Add the wet ingredients to the dry, and stir on medium-low until combined. Switch to the dough hook attachment, and mix on low speed for 8 minutes, until the dough is soft but not sticky. If the dough is noticeably sticky, add in an additional tablespoon of flour.

For the filling:

  • Cover the bowl with plastic wrap and let rise at room temperature for 2-3 hours, or until doubled in size.
  • Place all of the filling ingredients except the blueberries in a small bowl, and mix together until combined.

To assemble the breakfast rolls:

  • Place the dough on your work space, and roll into a 16 x 10-inch rectangle, using flour only if necessary to keep the dough from sticking. Distribute chunks of the filling evenly around the dough. Using an offset spatula (or the back of a spoon), spread the mixture to the edge of three sides of the dough, leaving a 1-inch border along one long side of the dough.
  • Sprinkle the blueberries evenly on top of the butter mixture, lightly pressing into the dough. Beginning with the long side that has the mixture spread to the edge, tightly roll the dough. Pinch the seam of the log closed. If the log is thicker in the middle, gently tug it out so the thickness is even throughout, still maintaining a 16-inch length. Cut the log into 8 equal sized rolls. Carefully place the rolls in an 8-inch round pan or a 12 x 10-inch baking dish. Cover with foil wrap and place in the fridge for 8 hours, over overnight.
  • The morning of, remove the pan from the fridge, leaving the foil in place, and preheat the oven to 350F. Bake for 10 minutes covered tightly with foil. Remove the foil and bake an additional 20-30 minutes. Check between rolls for doneness.

For the glaze:

  • In a small bowl, whisk the mascarpone and orange juice until smooth. Add the confectioner’s sugar, whisking until smooth. Add an additional squeeze of orange juice if necessary to come together. Drizzle over the rolls and serve warm

Notes

*Fresh blueberries will also work here; Melissa suggests chopping them lightly before using (I forgot to do that, but my breakfast rolls were fine.)
I’ve also made these with my own sweet dough — it made twelve breakfast rolls instead of 8, and I doubled the filling (except for the blueberries; I used about 1 1/2 cup). I didn’t use the foil wrap in the oven with my dough.