These soft blueberry rolls are easy to mix and knead using the bread machine, and they make a fabulous breakfast or brunch bread. I used dried blueberries in the rolls and I topped them with a simple vanilla icing. See the expert tips for an easy cream cheese icing.
Shaping the rolls is a snap. Just roll the dough into balls and place them in the pan, side-by-side. They're wonderful with the icing and one person suggested the egg wash and a sprinkling of cinnamon-sugar.
Take a pan of these pull-apart blueberry rolls to the office or potluck.
- 1 cup milk (room temperature)
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon salt
- 4 tablespoons butter (softened; in small pieces)
- 1 tablespoon active dry yeast
- 3/4 to 1 cup blueberries (dried)
- 1 teaspoon cinnamon
- 1 tablespoon water
- 1 large egg yolk
- For the Vanilla Icing:
- 1 1/2 cups confectioners' sugar
- 1 tablespoon butter (melted)
- 1 teaspoon vanilla extract
- 2 tablespoons water (hot; or milk; plus more for consistency)
- In a bowl, whisk the milk with the egg and vanilla extract.
- To the bread machine pan in the order suggested by your machine's manufacturer, add the milk mixture, flour, sugar, salt, butter, and yeast.
- Start the machine on the dough cycle. Add the blueberries and ground cinnamon at the beep.
- Grease a 9-inch round baking pan.
- Turn the dough out onto a floured surface and punch it down. Knead a few times, adding a bit more flour, if needed, to keep it from sticking to the surface and hands.
- Shape the dough into 16 uniform balls and place them side-by-side in the prepared round pan. Cover the pan with a kitchen towel and let the rolls rise in a draft-free place for 40 minutes.
- Heat the oven to 350 F.
- In a small bowl, whisk the water and egg yolk. Brush the mixture over the tops of the rolls.
- Bake the rolls for 20 to 25 minutes, or until the tops are golden brown.
- Remove the rolls to a rack and let them cool for 5 to 10 minutes while you prepare the icing.
Prepare the Icing
- In a bowl, combine the confectioners' sugar with the melted butter and 1 teaspoon of vanilla extract. Add 2 tablespoons of hot water or milk, or enough to make a good drizzling consistency.
- Transfer the rolls from the pan to a rack. Place a sheet of foil or wax paper under the rack.
- Drizzle the icing over the warm rolls.
- Cream Cheese Icing: In a bowl, combine 3 ounces of softened cream cheese with 1 1/2 cups of confectioners' sugar, 2 teaspoons of softened butter, and enough milk or half-and-half to make a good consistency for drizzling over the warm rolls.
- Replace the dried blueberries with dried cranberries or raisins.
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|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||4 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|