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Muffin Tin Braided Blueberry Rolls

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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.

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.

Find it online: https://chocolatecoveredamy.com/muffin-tin-braided-blueberry-rolls/