There’s something magical about the combination of soft, pillowy dough and bursts of sweet, juicy blueberries that makes blueberry rolls the perfect comfort treat. Whether you’re a seasoned baker or a novice in the kitchen, creating these blueberry rolls is a satisfying endeavor that promises to fill your home with sweet treats.
In this blog post, we’ll take you through a step-by-step guide on how to make these treats from scratch in your Lodge Dutch Oven. (You can find the full recipe at the end of this post.)
How to Make Blueberry Rolls
1. Prepare the Dough:
In a bowl, combine warm milk, active dry yeast, and sugar. Let it sit for 5 minutes until it becomes frothy.
Add sour cream, salt, and softened butter to the yeast mixture.
Gradually mix in the flour until a soft dough forms. Knead on a floured surface until smooth.
Place the dough in a greased bowl, cover, and let it rise in a warm place for 30 minutes- 1 hour or until doubled in size. While your dough is rising, make your filling and crumble.
2. Prepare the Blueberry Filling:
In a small saucepan, mix blueberries, sugar, and lemon juice and simmer on low for 15- 20 minutes until jam like consistently forms. Stir occasionally.
Set the filling into the fridge to cool slightly before spreading onto rolls.
3. Make the Crumble Topping:
In a separate bowl, combine flour, cinnamon, sugar, light brown sugar, and melted butter. Mix until crumbly, breaking apart with your hands.
4. Roll Out the Dough:
Preheat your oven to 350°F
Combine flour and baking powder on your countertop. Roll out the risen dough on a floured surface to a rectangle.
Spread out the blueberry filling evenly across the dough. Leave 3-4 tbsp of filling for the glaze.
5. Assemble the Rolls:
Sprinkle the crumble topping over the blueberry-filled dough. Leave 3-4 tbsp of crumble for garnish.
Roll the dough tightly into a log and cut into equal-sized rolls.
Place your rolls into your Lodge Dutch Oven on their side and cover. (Optional: You can let rise in the dish for an additional 20-30 minutes if you feel your rolls aren’t fluffy enough)
6. Bake the Rolls:
Bake for 25-30 minutes or until golden brown.
7. Prepare the Cream Cheese Blueberry Glaze:
While the rolls are baking, make the glaze by mixing softened cream cheese, powdered sugar, vanilla extract, heavy cream, and Blueberry Filling until smooth. I find a stand mixer is the easiest way to do this.
8. Finish and Serve:
Once the rolls are out of the oven, let them cool slightly before drizzling the Cream Cheese Blueberry Glaze over the top. Sprinkle remaining crumble on top of the rolls.
Serve warm with a cup of milk and enjoy the ultimate comfort desert to share with your loved ones (or just yourself).
These Blueberry Crumble Rolls are a perfect blend of sweetness, tartness, and texture, making them a delightful treat for any event. Enjoy your baking!
@lehmanshardware Blueberry Rolls in a Ditch Ocen ? Blueberry Filling ? 2 ¼ cups blueberries 12 oz, fresh or frozen ? ¼ cup granulated sugar ? 2 tablespoons lemon juice juice from half a lemon ? 1 ½ tablespoons corn starch ? 3 tablespoons water Dough ? ½ cup warm water ? 1 teaspoon granulated sugar ? 1 packet yeast 7g, or 2 ¼ teaspoons ? 5 cups all purpose flour 600g ? ? cup granulated sugar ? ¾ cup unsalted butter softened, almost melted ? 2 large eggs beaten lightly with a fork ? 1 teaspoon pure vanilla extract ? ¾ cup warm milk ? ? teaspoon sea salt Cinnamon Filling ? ? cup butter very soft ? ½ cup brown sugar packed ? 2 tablespoons cinnamon ground Frosting ? ? teaspoon sea salt ? ½ cup unsalted butter softened ? 2 cups powdered sugar sifted ? 4 ½ oz cream cheese full brick style, softened slightly. #christmas #recipe #lehmans
Blueberry Rolls
Ingredients
For the Dough:
- 1 2/3 cup warm milk
- 1 tbsp active dry yeast
- 1/3 cup sugar
- 2 tbsp sour cream
- 1/2 tsp salt
- 4 cups all-purpose flour
- 1/2 cup of unsalted butter
To Roll out the Dough:
- 1/2 cup flour
- 1 tsp baking powder
Blueberry Filling Ingredients:
- 2 cup blueberries
- 2 tsp sugar
- 2 tsp lemon juice
Crumble Ingredients:
- 1 cup + 2 tsp flour
- 1 tsp cinnamon
- 1/3 cup sugar
- 1/3 cup light brown sugar
- 1/2 cup melted butter
For the Cream Cheese Blueberry Glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons heavy cream
- 3–4 tbsp blueberry filling
Instructions
- In a bowl, combine warm milk, active dry yeast, and sugar. Let it sit for 5 minutes until it becomes frothy.
- Add sour cream, salt, and softened butter to the yeast mixture.
- Gradually mix in the flour until a soft dough forms. Knead on a floured surface until smooth.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 30 minutes- 1 hour or until doubled in size. While your dough is rising, make your filling and crumble.
- In a small saucepan, mix blueberries, sugar, and lemon juice and simmer on low for 15- 20 minutes until jam like consistently forms. Stir occasionally.
- Set the filling into the fridge to cool slightly before spreading onto rolls.
- In a separate bowl, combine flour, cinnamon, sugar, light brown sugar, and melted butter. Mix until crumbly, breaking apart with your hands.
- Preheat your oven to 350°F. Combine flour and baking powder on your countertop. Roll out the risen dough on a floured surface to a rectangle.
- Spread out the blueberry filling evenly across the dough. Leave 3-4 tbsp of filling for the glaze.
- Sprinkle the crumble topping over the blueberry-filled dough. Leave 3-4 tbsp of crumble for garnish.
- Roll the dough tightly into a log and cut into equal-sized rolls.
- Place your rolls into your Lodge Dutch Oven on their side and cover. (Optional: You can let rise in the dish for an additional 20-30 minutes if you feel your rolls aren’t fluffy enough).
- Bake for 25-30 minutes or until golden brown.
- While the rolls are baking, make the glaze by mixing softened cream cheese, powdered sugar, vanilla extract, heavy cream, and Blueberry Filling until smooth. I find a stand mixer is the easiest way to do this.
- Once the rolls are out of the oven, let them cool slightly before drizzling the Cream Cheese Blueberry Glaze over the top. Sprinkle remaining crumble on top of the rolls.
Keywords: breads, rolls
I really want to make these but I have a couple questions first.
1.) How many rolls does this make?
2.) How big do I roll out the dough before spreading the blueberry sauce on it?
3.) Are the rolls baked covered or uncovered in the Dutch oven?
Thanks for your help.
Hi Dana! Great questions.
The amount of rolls is dependent on size you cut them I made mine a little bigger, so I got 6 total, but you can certainly cut them thinner and make 8-10. Roll out the dough to about a 1/4 inch in thickness. The dough will rise again in the Dutch Oven and are baked covered. I hope this helps and you enjoy!
-Kayla