Twisted Blueberry Rolls Recipe

Introduction

These Twisted Blueberry Rolls combine tender, buttery brioche dough with a luscious wild blueberry filling. The sweet-tart jam and delicate glaze make them perfect for breakfast or a special treat any time of day.

Ingredients

• 400 grams frozen wild blueberries
• 100 grams granulated sugar
• 100 grams brown sugar
• 2 tablespoons lemon juice
• 1 tablespoon + 1 teaspoon cornstarch
• 1 tablespoon water
• 313 grams all-purpose flour
• ½ teaspoon fine sea salt
• ½ teaspoon ground nutmeg
• 120 grams whole milk (does not need to be room temperature)
• 7 grams instant or active yeast
• 50 grams granulated sugar
• 2 eggs (room temperature)
• 1 teaspoon vanilla extract
• 71 grams unsalted butter (room temperature, cut into cubes)
• 1 egg
• 2 tablespoons heavy cream
• 2 tablespoons blueberry jam
• 30 grams powdered sugar
• 1 tablespoon milk or heavy cream

Instructions

1. Step 1: In a pot over medium heat, combine the wild blueberries, granulated sugar, brown sugar, and lemon juice. Cover and let the blueberries defrost and the sugar melt, stirring occasionally.
2. Step 2: Separately, stir together the cornstarch and water. Once the blueberry mixture is boiling and the juices have released, add the cornstarch mixture and stir to combine. Let it simmer for 20-30 minutes until thickened.
3. Step 3: This usually yields around 250 mL of jam. Set aside approximately 4 tablespoons to use later. Let the rest cool while you prepare the brioche dough.
4. Step 4: In the bowl of a stand mixer fitted with the hook attachment, mix the flour, salt, and nutmeg.
5. Step 5: Heat the milk to about 110°F (if you don’t have a thermometer, microwave it for 30 seconds on high to reach around 110-120°F).
6. Step 6: While the milk heats, combine the yeast and sugar in a small bowl and set aside.
7. Step 7: Slowly stream the sugar-yeast mixture into the heated milk while whisking constantly. If using active dry yeast, let it sit for 15 minutes to activate. If using instant yeast, proceed to the next step without waiting.
8. Step 8: Mix the eggs and vanilla extract into the milk and yeast mixture, whisking well to combine.
9. Step 9: Pour the wet ingredients into the dry ingredients and mix with the dough hook until the dough forms a ball around the hook.
10. Step 10: With the mixer on medium speed, add the butter in a few pieces at a time, allowing it to fully incorporate before adding more. Once all butter is added, increase speed to medium-high and knead for 8-12 minutes.
11. Step 11: Test the dough by stretching a small piece between your fingers; it should stretch easily without tearing and let light pass through. If it tears, knead a bit longer and test again.
12. Step 12: Transfer the dough to a lightly greased bowl, cover, and let rise until doubled in size. You can do this overnight in the fridge or about 1 hour in a warm spot.
13. Step 13: After rising, prepare a 10-inch baking pan or skillet by lining it with parchment paper. Set aside.
14. Step 14: Turn the dough onto a lightly floured surface and roll it into approximately a 12×18 inch rectangle.
15. Step 15: Spread the blueberry jam over two-thirds of the dough lengthwise. Fold the dough into thirds starting with the bare side, then fold the filled side on top. Trim edges and slice into 8 equal pieces.
16. Step 16: To shape, hold one piece with both hands and twist each end in opposite directions to create a long twisted piece. Roll this into a spiral and place it in the prepared pan. Some filling may leak out—that’s normal!
17. Step 17: Repeat with remaining pieces and let the rolls rise again for 20-30 minutes until fluffy.
18. Step 18: Preheat the oven to 350°F. Whisk together 1 egg and 2 tablespoons heavy cream for an egg wash. Gently brush over the rolls. Spoon about 2 tablespoons of the reserved jam evenly on top.
19. Step 19: Bake rolls for 28-33 minutes until golden brown. Let cool while preparing the glaze.
20. Step 20: Mix the remaining 2 tablespoons of jam with powdered sugar and milk. Pour the glaze over the warm rolls and enjoy!

Tips & Variations

• Use fresh lemon juice instead of bottled for a brighter flavor in the blueberry jam.
• If you prefer less sweetness, reduce the sugar in the filling slightly.
• Try swapping wild blueberries for regular frozen blueberries if wild ones aren’t available.
• For an extra touch, sprinkle chopped nuts like almonds or pecans over the rolls before baking.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a microwave or oven to restore softness. These rolls also freeze well—wrap individually and freeze for up to 3 months, then thaw before warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work well too. You may want to adjust cooking time slightly as frozen berries release more juice during cooking.

Do I need to proof the yeast?

If using active dry yeast, proof it by mixing with warm milk and sugar and letting it sit for 15 minutes until bubbly. Instant yeast can be added directly without proofing.

Twisted Blueberry Rolls Recipe

Print Recipe

★★★★★

4.6 from 121 reviews

Delightfully soft and twisted blueberry rolls filled with homemade wild blueberry jam and a rich brioche dough, topped with a sweet glaze. These rolls combine a luscious fruity filling with a tender, buttery pastry, perfect for breakfast or a sweet snack.

• Author: Lila
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 30 minutes (including rising times)
• Yield: 8 rolls 1x
• Category: Breakfast / Sweet Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Blueberry Jam

• 400 grams frozen wild blueberries
• 100 grams granulated sugar
• 100 grams brown sugar
• 2 tablespoons lemon juice
• 1 tablespoon + 1 teaspoon cornstarch
• 1 tablespoon water

Brioche Dough

• 313 grams all purpose flour
• ½ teaspoon fine sea salt
• ½ teaspoon ground nutmeg
• 120 grams whole milk (does not need to be room temperature)
• 7 grams instant or active yeast
• 50 grams granulated sugar
• 2 eggs (room temperature)
• 1 teaspoon vanilla extract
• 71 grams unsalted butter (room temperature, cut into cubes)

Finish and Glaze

• 1 egg
• 2 tablespoons heavy cream
• 2 tablespoons blueberry jam (reserved)
• 30 grams powdered sugar
• 1 tablespoon milk or heavy cream

Instructions

1. Make Blueberry Jam: In a pot over medium heat, combine the frozen wild blueberries, granulated sugar, brown sugar, and lemon juice. Cover and allow the blueberries to defrost and sugars to dissolve, stirring occasionally.
2. Thicken the Jam: In a small bowl, mix the cornstarch and water. When the blueberry mixture reaches a boil and juices are released, stir in the cornstarch mixture. Let it simmer for 20-30 minutes until thickened, then set aside about 4 tablespoons of the jam for later while the rest cools.
3. Prepare Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sea salt, and ground nutmeg.
4. Heat Milk: Warm the milk to about 110°F (43°C), using a microwave or stovetop.
5. Activate Yeast: In a small bowl, combine the yeast and granulated sugar. Slowly whisk this mixture into the warm milk. If using active dry yeast, allow it to sit for 15 minutes to activate; if instant yeast, proceed immediately.
6. Mix Wet Ingredients: Add the eggs and vanilla extract to the milk and yeast mixture; whisk well to combine.
7. Combine Wet and Dry: Pour the wet ingredients into the flour mixture in the stand mixer. Mix with the dough hook until a rough dough forms.
8. Add Butter and Knead: On medium speed, add the cubed butter gradually, allowing full incorporation before adding more. Once all butter is added, increase to medium-high speed and knead for 8-12 minutes until the dough is smooth and elastic. Test by stretching a piece of dough; it should stretch thin without tearing.
9. First Rise: Transfer dough to a lightly greased bowl, cover, and let it rise until doubled in size. This can be done overnight in the refrigerator or about 1 hour at room temperature.
10. Prepare Baking Pan: Line a 10-inch baking pan or skillet with parchment paper and set aside.
11. Shape Dough: Turn out the dough onto a lightly floured surface and roll into a 12×18 inch rectangle.
12. Fill and Fold: Spread the cooled blueberry jam on two-thirds of the dough lengthwise. Fold the dough into thirds, starting with the bare side, then fold the jam side over. Trim edges and slice into 8 equal segments.
13. Twist Rolls: Take each piece, twist the ends in opposite directions to create a spiral, then roll into itself and place in the prepared pan. Expect some filling to leak during shaping.
14. Second Rise: Allow the shaped rolls to rise for 20-30 minutes until puffy.
15. Preheat Oven and Egg Wash: Preheat the oven to 350°F (175°C). Whisk together egg and heavy cream to make an egg wash.
16. Apply Wash and Jam: Gently brush the rolls with egg wash and spoon about 2 tablespoons of reserved blueberry jam evenly over the tops.
17. Bake Rolls: Bake for 28-33 minutes until golden brown on top. Remove and let cool slightly.
18. Prepare Glaze and Serve: Whisk together the remaining 2 tablespoons of jam with powdered sugar and milk or cream. Drizzle the glaze over the warm rolls and enjoy.

Notes

• The blueberry jam recipe yields about 250 mL total, reserve 4 tablespoons for filling and additional for glazing.
• If using active dry yeast, ensure it is activated by proofing in warm milk with sugar first for best results.
• Butter should be softened but still cool for proper incorporation into dough.
• The dough can be refrigerated overnight for convenience and better flavor development.
• Keep an eye on the rolls while baking to avoid over-browning; oven times may vary.

Keywords: blueberry rolls, twisted rolls, brioche, blueberry jam, breakfast pastries, homemade rolls, sweet bread, fruity rolls