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!

Ingredients:

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

Instructions:

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.