Blueberry Sweet Rolls

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Blueberry Sweet Rolls


Blueberry buns made from yeast dough filled with blueberry jam. They’re super fluffy, not too sweet, and bursting with fruity goodness!


Blueberry Jam:

  • 10.5 oz (about 2 cups) blueberries
  • 3.5 oz (1/2 cup) Gelier Rüben Zucker 3:1 (Südzucker)
  • 1 tablespoon vanilla paste

For the Yeast Dough:

  • 4.5 cups flour
  • 1/2 cup sugar
  • 1 pinch of salt
  • 5 tablespoons soft butter
  • 1 cup milk
  • 0.5 oz dry yeast

For the Filling:

  • 14 oz blueberry jam
  • 4 – 5 tablespoons Feiner Rüben Zucker (Südzucker), optional for those who prefer it sweeter
  • A bit of cinnamon, optional

For the Frosting:

  • 3.5 oz cream cheese
  • 3.5 oz powdered sugar
  • 1 oz very soft butter
  • 1 teaspoon vanilla paste


Blueberry Jam: Bring the blueberries, Gelier Rüben Zucker, and vanilla paste to a boil, puree, and let it boil for 4 minutes. Fill it into containers and let it cool.

Yeast Dough: Knead all the ingredients into a dough, working it well for a few minutes until it’s consistent and elastic. Cover the dough and let it rise in a warm place for 1 to 1.5 hours until it roughly doubles in size.

After rising, roll the dough into a rectangle about 24″ by 16″. Spread the blueberry jam evenly, sprinkle additional sugar (for a sweeter taste), and cinnamon if desired.

Roll up the dough from the long side. Cut the roll into about 9 equal pieces, and place them with the cut side up in a greased baking dish. Let them rise for another 10-15 minutes.

Bake in a preheated oven at 320°F (350°F conventional) for about 25 minutes.

Mix all frosting ingredients until smooth. Spread over the still-warm blueberry buns so it melts and spreads nicely.

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