Blueberry Sweet Rolls

Made with an overnight cinnamon roll dough, these blueberry sweet rolls are filled with blueberry preserves and finished with tangy cream cheese frosting.

Prep Time 30

Cook Time 30

Resting, Rising, and Cooling Time 1 30

Total Time 2 30

Servings rolls

Ingredients

For the Dough

4 ½ to 5 cups all purpose flour
4 ½ teaspoons instant yeast 2 packets
3 tablespoons light brown sugar
1 teaspoon fine sea salt
1 ½ cups water
6 tablespoons unsalted butter cut into pieces
1 large egg

For the filling

13 ounces blueberry preserves I use Bonne Maman

For the frosting

3 ounces cream cheese softened
2 tablespoons unsalted butter softened
½ teaspoon pure vanilla extract
2 cups powdered sugar sifted
1 to 2 tablespoons milk

US Customary - Metric

Instructions

Make the dough:

In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the flour, yeast, sugar and salt and stir until blended.
2 cups all-purpose flour, 4 ½ teaspoons instant yeast, 3 tablespoons light brown sugar, 1 teaspoon fine sea salt
Place water and butter in a microwave-safe bowl. Microwave in 15-second increments until very warm but not hot to the touch (approximately 120° to 130°F - the butter won't melt completely). Add the wet ingredients to the flour mixture, followed by the egg.
1 ½ cups water, 6 tablespoons unsalted butter, 1 large egg
Beat for 2 minutes at medium speed, scraping down the bowl occasionally. Add 1 cup flour; beat for 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
1 cups all-purpose flour, 1.49 cups all-purpose flour
Knead the dough on a lightly floured surface until smooth and elastic and the dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

Fill & shape the rolls:

Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread the blueberry preserves over the dough, stopping at least 1/2-inch from the edges on the long sides.
13 ounces blueberry preserves
Beginning at the long end of the rectangle, roll up tightly. Pinch seams to seal.
Cut the roll into 12 equal pieces. Place the pieces, cut sides down, in (1) greased 9x13-inch baking pan.

For overnight rolls:

Cover the pan with plastic wrap and place in the refrigerator for 8 hours or overnight.
The next morning, remove the rolls from the refrigerator and let sit at room temperature for 30 minutes while the oven preheats.
Bake in a preheated 350°F oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for at least 20 minutes.

To make the rolls the same day:

Cover the pan with a clean tea towel; let rise in a warm place until doubled in size, about 1 hour.
Bake in a preheated 350°F oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for at least 20 minutes.

For the frosting:

Beat cream cheese, butter and vanilla in a large bowl. Slowly add 1 cup of sifted powdered sugar at a time, beating well after each addition. Add milk ½ tablespoon at a time until frosting is desired consistency. Frost rolls.
3 ounces cream cheese, 2 tablespoons unsalted butter, ½ teaspoon pure vanilla extract, 2 cups powdered sugar, 1 to 2 tablespoons milk
Refrigerate any leftover rolls.

Notes

Store leftover rolls in an airtight container in the refrigerator for up to 3 days.

If you would like to add the brightness of lemon to these blueberry rolls:

Sprinkle 1-2 teaspoons of lemon zest over the blueberry preserves before rolling up the dough.
Swap the milk in the frosting for freshly squeezed lemon juice and add up to 1 teaspoon of lemon zest to the frosting.