These blueberry sweet rolls from Joanna Gaines’ cookbook are MOUTHWATERING! I think I ate half the batch by myself. The sweet blueberry compote is a nice complement to the fluffy dough of this sweet roll. These blueberry sweet rolls are best when they first come out of the oven. But when you enjoy them the next morning (or for a late night snack) pop them in a microwave for a few seconds to melt the blueberries and the icing again. Again… mouthewatering.
I have adapted these sweet rolls slightly from Joanna Gaines’ recipe book. I found that this combination worked SO WELL and I liked it even better.
Blueberry Compote Filling
The word “compote” sounds so fancy, right? But it really is super simple. It’s basically breaking down the fruit to bring out the liquid in it. And it’s super easy to make. To make the blueberry filling for these blueberry sweet rolls, just heat the blueberries in a pan with sugar and cornstarch. Once the blueberries begin to melt, you can start to mash them with a fork or mixing spatula. The juices will start to leak out of the blueberries before you mash them, but mashing the blueberries helps the process. Bring the blueberries to a boil, stirring constantly. You don’t want them to burn.
The filling does not seem like a lot, but remember, you are going to be rolling the dough over itself. There will be plenty of blueberry filling in these sweet rolls.
The Sweet Roll Dough
Keep in mind, that dough takes a while to make. Leave yourself plenty of time. This dough will need to sit and rise 2 times before you bake it. Trust me.. It’s totally worth the wait!
The original recipe called for lemon glaze icing on top… I wanted something a little more subtle and less “boom in your face” zesty. I decided to go with a traditional vanilla glaze for the top and it was amazing!! I simply omitted the lemon juice and lemon zest and added 3 TBS of vanilla extract.
How to Make Blueberry Sweet Rolls
These blueberry sweet rolls are just… perfect. They look fantastic with the vibrant purple color and texture of the blueberry compote and the lightly golden brown color of the roll dough.
With this recipe, you can use either a standing mixer or a hand mixer. I personally used a hand mixer. You will have to eventually move to mixing with a wooden spoon, but a hand mixer will do the job for the beginning portion of this sweet roll recipe.
One of the important parts of making these sweet rolls is the pan type. I used a 9 X13 glass baking pan for this recipe. I used this one here. I also love this pan because it comes with a lid. The lid makes it easy to transport the sweet rolls to another location and also when you’re needing to store these after baking. Hello, one less thing to wash!
It is also important to spray your baking dish with cooking spray so the rolls do not stick to the pan after baking.
You will know the sweet rolls are done in the oven when they are lightly golden brown around the edges.
Once baked, allow the sweet rolls to cool COMPLETELY before icing them.
When the rolls are ready, spread (or pour, whichever you like) the vanilla icing over the top of the rolls.
Cut you out a roll and enjoy with your favorite beverage!
How long do blueberry sweet rolls keep?
Keep the blueberry sweet rolls in an airtight container at room temperature for 2-3 days after baking. I use this glass baking dish with a lid. So convenient and less to figure out how I will store them– or mess with suran wrap.
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make these blueberry sweet rolls. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above.
Coffee and Brownies,
- 1 cup warm whole milk
- One 1/4 ounce packet active dry yeast
- 2 TBS granulated sugar
- 3 TBS unsalted butter, at room temperature
- 1 large egg
- 3 Cups all-purpose flour, plus more for rolling
- 1 TSP salt
- Baking spray
- 1 Cup frozen blueberries
- 1/3 cup granulated sugar
- 1 TBS cornstarch
- 1 TBS unsalted butter, melted
- 1 3/4 cups powdered sugar
- Pinch of salt
- 3 TBS vanilla
- Using a hand mixer or a standing mixer, combine the warm milk, yeast, sugar, butter, and egg.
- With the mixer on low speed, slowly add the flour and salt until incorporated, about 5 minutes.
- Increase the speed to medium and beat until the dough is smooth, elastic, and slightly sticky. About 3 minutes.
- Move dough into a lightly sprayed stainless steel bowl. Cover with plastic wrap and let rise in a warm area until doubled in size. About 1 hour.
- While dough is rising, in a small saucepan, combine blueberries, sugar, and cornstarch. Cook on medium heat, strring often. The berries will break down and release their liquide.
- Bring to a boil, constantly stirring. Liquid will thicken and become syrupy. About 4-5 minutes.
- Transfer to a bowl and chill uncovered for about 30 minutes.
- Lighlty spray a 9X13 inch baking pan with baking spray.
- When dough has risen, punch it down to release air. Move to a lightly floured surface.
- Roll the dough into a 12x8 in rectangle. Dust with flour as needed to prevent sticking.
- Using a spoon, spread the filling over the dough. Leave a 1 to 1/2 inch border around the edges.
- Start on the shorter side and roll the dough tightly to make a 12inch long roll.
- Using a sharp knife cut the dough into 1 inch thick rolls.
- Placde them, cut side up in the prepared pan. Cover with plastic wrap or a clean towl and let rise for 45 minutes. They will be doubled in size.
- Peheat oven to 350' F.
- Bake the rolls for 16-18 minutes. Until they are just lightly golden brown.
- While the rolls are baking, in a small bowl whisk together the vanilla, butter, powdered sugar, and salt.
- Let the rolls cool for 5-8 minutes. Drizzle on the glaze and enjoy!
- Store in an airtight container at room temp for 2-3 days.
If glaze is too thick, add 1/2 TBS of melted butter at a time. Whisk until smooth.