Fresh picked blueberries are everywhere this time of the year (at least in Auburn Alabama they are). In late June and early July you start seeing blueberries around the local markets. Which is wonderful if you LOVE blueberries. Even more fun than buying blueberries is picking them yourself. Randle Farms is a local farm here in Auburn and have “You-pick blueberries”. They offer incredible produce year round, even CSA’s year round! If you live in the Auburn-Opelika area please check out their website for more information.
Okay confession time: I don’t love to eat fresh blueberries, Gasp! The little seeds bug me. However I love them in baked goods, so that is why I turned my bunch of fresh blueberries into Sweet Rolls for my 4th of July lake trip. This recipe is super easy and is so good I can’t wait to try other things in between the layers of this dough! My Blueberry Sweet Rolls are pictured above with my homemade cream cheese frosting that I melted down and drizzled on top. Any homemade or store bought frosting will do, or no frosting at all. Also if you don’t have fresh blueberries available just substitute frozen blueberries and cancel that extra tablespoon of flour for the filling.
Blueberry Sweet Rolls:
3 1/4 to 3 1/2 cups all-purpose flour
1 package active dry yeast
1 1/3 cup evaporated milk
6 tablespoons butter
1/4 cup sugar
1 teaspoon salt
6 tablespoons butter, melted
1/2 cup sugar
2 teaspoon cinnamon
2 cups fresh blueberries
1 tablespoon all-purpose flour
• In a mixing bowl, combine 1 1/2 cups of the all-purpose flour and the yeast.
• Then in a medium saucepan heat milk, the first 6 tablespoons butter, the 1/4 cup sugar, and the salt just until warm (115 to 120 degrees). Stirring constantly until butter almost melts.
• Add to dry mixture in mixer bowl; add egg. Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Then beat at high speed for 3 minutes
• By hand, stir in enough of the remaining flour to make a moderately stiff dough.
• Grab another medium or large mixing bowl and grease it. Place dough in greased bowl, turning once to coat surface. Cover; let rise until double, about 1 1/2 hours.
• Punch dough down; divide in half. Cover; let rest 10 minutes. On floured surface, roll each half to a 14 x 8 inch rectangle and brush dough with the melted butter.
• For filling: Combine the 1/2 cup sugar, 2 teaspoons cinnamon, and 1 tablespoon flour; sprinkle atop dough. Top with fresh or thawed frozen blueberries; press berries lightly into dough.
• Roll dough up in a jelly-roll fashion, starting with long side; when finished make sure you seal the edge. Cut each roll into 12 slices and Place in 2 greased 9-inch round pans. The rolls are not going to fit tightly into the pans. This is good because they will expand significantly. So if you are not using two 9 inch cake pans please use a pan where the rolls will have at least a centimeter between them.
• Cover and let rise until double, about 30 minutes. Bake in 375 degree oven for 20 to 25 minutes. While rolls are still warm from the oven, top with melted frosting or sugar glaze. Makes 24 blueberry rolls. If you are not going to bake these right away then after you roll the sweet rolls up and place them in their pans, cover and refrigerate. When you are ready to bake them, take them out of the refrigerator and allow them to come to room temperature. This will take at least 2 hours.