Why You’ll Love This Recipe
These braided blueberry rolls are not only visually stunning but also pack a punch of blueberry flavor in every bite. The buttery dough is perfectly paired with the tangy-sweet blueberry filling, and the glaze adds a delightful finishing touch. They’re easy to make in a muffin tin, and you can even use an air fryer for a quicker option. Whether you’re hosting a brunch or enjoying them on a cozy morning, these rolls are sure to be a hit.
Ingredients
For the Dough:
- ⅔ cup whole milk (warmed to 100-110°F)
- 5 tablespoons granulated sugar (divided)
- 1 packet active dry yeast (2 ¼ teaspoons)
- 2 large eggs (room temperature)
- 3 cups all-purpose flour
- ½ cup unsalted butter (cut into 1-inch pieces)
- 1 teaspoon kosher salt
For the Blueberry Filling:
- 2 cups fresh blueberries
- 2 tablespoons granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
For the Egg Wash:
- 1 large egg (room temperature)
- 1 tablespoon water
For the Glaze:
- 1 cup confectioners’ sugar
- 2-3 tablespoons whole milk
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Dough: Mix warm milk and 1 tablespoon sugar in a bowl, sprinkle yeast over milk, and let sit for 5 minutes. Add eggs and whisk. In a stand mixer, combine flour, remaining sugar, and salt. Add the yeast mixture and butter. Knead on medium-high speed for 5 minutes, then let rise in a greased bowl for 1-1.5 hours.
- Prepare the Filling: Heat blueberries, sugar, lemon juice, and cornstarch in a saucepan until thick and bubbly. Set aside to cool.
- Assemble the Rolls: Punch down the dough and roll it into a 12×20-inch rectangle. Spread blueberry filling over the dough, fold the dough, and cut into 12 strips. Twist and braid each strip before placing in a muffin tin.
- Bake: Brush with egg wash and bake at 350°F (175°C) for 24 minutes.
- Glaze and Serve: Mix powdered sugar and milk to make a glaze, drizzle over baked rolls, and serve.
Servings and Timing
This recipe makes 12 rolls. Prep time is about 20 minutes, with a rise time of 1.5 hours. Baking time is approximately 24 minutes, with a total time of 2 hours 29 minutes.
Variations
- Substitute blueberries with raspberries, strawberries, or blackberries.
- Add a dash of cinnamon or nutmeg to the filling for extra flavor.
Storage/Reheating
Store in an airtight container at room temperature for 2 days or refrigerate for up to 4 days. To reheat, warm them in the oven at 350°F for 5-10 minutes.
FAQs
Can I make the rolls ahead of time?
Yes! You can refrigerate the assembled rolls for up to 24 hours before baking.
Can I use store-bought dough?
Yes, store-bought pizza crust dough works in place of homemade dough.
How do I freeze these rolls?
Freeze them after baking (without glaze), wrap tightly, and store for up to 2 months. Thaw and glaze before serving.
How do I make the glaze thicker?
Add more powdered sugar until the desired consistency is achieved.
Can I bake these rolls in an air fryer?
Yes, use the air fryer at 350°F for about 15 minutes.
Conclusion
These Muffin Tin Braided Blueberry Rolls are a visually appealing and delicious treat, perfect for any occasion. With a fruity filling, buttery dough, and a sweet glaze, they offer the perfect balance of flavors. Whether baked in the oven or air fryer, these rolls are sure to be a new favorite!
Muffin Tin Braided Blueberry Rolls
These Muffin Tin Braided Blueberry Rolls are the perfect combination of buttery dough and sweet, tangy blueberry filling. Baked in a muffin tin, they offer a fun, bite-sized twist on classic braided rolls. Finished with a sweet glaze, these rolls are perfect for breakfast, brunch, or as a delightful treat with coffee or tea. Whether you’re hosting a special occasion or enjoying a cozy morning, these rolls will impress with their beautiful presentation and irresistible flavor.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 2 hours 29 minutes
- Yield: 12 rolls
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Dough:
- ⅔ cup whole milk (warmed to 100-110°F)
- 5 tablespoons granulated sugar (divided)
- 1 packet active dry yeast (2 ¼ teaspoons)
- 2 large eggs (room temperature)
- 3 cups all-purpose flour
- ½ cup unsalted butter (cut into 1-inch pieces)
- 1 teaspoon kosher salt
For the Blueberry Filling:
- 2 cups fresh blueberries
- 2 tablespoons granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
For the Egg Wash:
- 1 large egg (room temperature)
- 1 tablespoon water
For the Glaze:
- 1 cup confectioners’ sugar
- 2–3 tablespoons whole milk
Instructions
-
Prepare the Dough:
- Mix warm milk and 1 tablespoon sugar in a bowl. Sprinkle yeast over milk and let sit for 5 minutes. Add eggs and whisk together.
- In a stand mixer, combine flour, remaining sugar, and salt. Add yeast mixture and butter. Knead on medium-high speed for 5 minutes.
- Let the dough rise in a greased bowl for 1-1.5 hours.
-
Prepare the Filling:
- In a saucepan, heat blueberries, sugar, lemon juice, and cornstarch. Stir until the mixture thickens and becomes bubbly. Set aside to cool.
-
Assemble the Rolls:
- Punch down the dough and roll it into a 12×20-inch rectangle.
- Spread the cooled blueberry filling over the dough. Fold the dough and cut into 12 strips. Twist and braid each strip before placing in a muffin tin.
-
Bake:
- Brush the rolls with egg wash and bake at 350°F (175°C) for 24 minutes or until golden.
-
Glaze and Serve:
- Mix powdered sugar and milk to make a glaze. Drizzle over the baked rolls and serve.
Notes
-
Variations:
- Swap blueberries for raspberries, strawberries, or blackberries.
- Add cinnamon or nutmeg to the filling for extra flavor.
- If you prefer, bake these rolls in an air fryer at 350°F for 15 minutes.
-
Storage:
- Store rolls in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 4 days. Reheat in the oven at 350°F for 5-10 minutes.
