Introduction

These Twisted Blueberry Rolls combine a soft brioche dough with a luscious homemade blueberry jam filling. Perfect for breakfast or a sweet snack, they offer a delightful twist on traditional rolls with a fruity burst in every bite.

The image shows a round baked dessert made of multiple swirled dough rolls with glossy golden-brown tops, arranged closely in a black pan lined with white parchment paper. A thick, shiny purple sauce with chunks of blueberries covers and drips over the rolls, filling the spaces between them and part of their surface, adding a rich contrast to the warm tones of the dough. The texture of the dough looks soft and fluffy, especially visible where a piece has been pulled out, revealing a light cream interior slightly stained with the purple sauce. The pan rests on a white marbled surface, and a blurred white cloth is in the foreground, creating a cozy and inviting atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 grams frozen wild blueberries
100 grams granulated sugar

100 grams brown sugar
2 tablespoons lemon juice

1 tablespoon + 1 teaspoon cornstarch
1 tablespoon water

313 grams all-purpose flour
½ teaspoon fine sea salt
½ teaspoon ground nutmeg

120 grams whole milk (does not need to be room temperature)
7 grams instant or active yeast
50 grams granulated sugar

2 eggs (room temperature)
1 teaspoon vanilla extract
71 grams unsalted butter (room temperature, cut into cubes)

1 egg
2 tablespoons heavy cream
2 tablespoons blueberry jam

30 grams powdered sugar
1 tablespoon milk or heavy cream

Instructions

Step 1: In a pot over medium heat, combine the frozen wild blueberries, 100 grams granulated sugar, 100 grams brown sugar, and lemon juice. Cover and let the blueberries defrost and the sugar melt, stirring occasionally.

Step 2: In a small bowl, stir together the cornstarch and water. Once the blueberry juices have released and the mixture is boiling, add the cornstarch mixture and stir to combine. Let simmer for 20-30 minutes until thickened.
Step 3: This usually yields around 250 mL of jam. Set aside approximately 4 tablespoons of the jam for later use. Allow the rest to cool while preparing the brioche dough.
Step 4: In the bowl of a stand mixer fitted with a dough hook, mix the flour, salt, and nutmeg together.

Step 5: Heat the milk to about 110°F (43°C). If you don’t have a thermometer, microwave it for 30 seconds on high, which will get it close to the right temperature.
Step 6: In a small bowl, combine the yeast and 50 grams of granulated sugar. Set aside.
Step 7: While whisking constantly, slowly stream in the sugar and yeast mixture into the warm milk. If using active dry yeast, let it sit for 15 minutes to activate. If using instant yeast, you can move on immediately.

Step 8: Mix the two eggs and vanilla extract into the milk and yeast mixture, whisking well to combine.
Step 9: Pour the wet ingredients into the dry ingredients and use the dough hook to mix until the dough forms a ball around the hook.
Step 10: With the mixer on medium speed, add the butter a few cubes at a time, allowing it to fully incorporate before adding more. Once all butter is incorporated, increase speed to medium-high and knead for 8-12 minutes.

Step 11: Test the dough by stretching a small piece between your fingers. If it stretches easily without tearing and light passes through, it’s ready. If it tears, knead for a few more minutes and test again.
Step 12: Transfer the dough to a lightly greased bowl, cover, and let rise until doubled in size. This can be done overnight in the fridge or in a warm place for about 1 hour.
Step 13: Once risen, prepare a 10-inch baking pan or skillet by lining it with parchment paper. Set aside.

Step 14: Turn the dough out onto a lightly floured surface and roll it into a 12×18 inch rectangle.
Step 15: Spread blueberry jam on two-thirds of the dough lengthwise. Fold the dough into thirds, starting with the bare side, then folding the filled side on top. Trim edges and slice into 8 equal pieces.
Step 16: To shape the rolls, take one dough piece in both hands and twist each end in opposite directions, creating a twisted rope. Roll this into a spiral and place it in the prepared pan. Some filling may leak, which is normal.

Step 17: Repeat shaping with remaining pieces and let the rolls rise again for 20-30 minutes until fluffy.
Step 18: Preheat the oven to 350°F (175°C). Whisk together 1 egg and 2 tablespoons heavy cream for an egg wash. Gently brush the tops of the rolls. Spoon the reserved 2 tablespoons of jam evenly on top.
Step 19: Bake for 28-33 minutes until golden brown. Let the rolls cool while you prepare the glaze.

Step 20: Whisk together the remaining 2 tablespoons of blueberry jam, powdered sugar, and milk or heavy cream until smooth. Drizzle the glaze over the warm rolls and enjoy!

Tips & Variations

Use wild blueberries for a deeper, more complex flavor, but any frozen blueberries will work.
For a dairy-free version, substitute milk and butter with plant-based alternatives.

Adding a pinch of cinnamon to the dough can add warmth and spice.
If you prefer a less sweet filling, reduce the sugar in the blueberry jam slightly.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven to restore softness. These rolls can also be frozen before baking; thaw and allow them to rise before baking as directed.

How to Serve

A round twisted bun bread filled with a dark purple berry filling is baked in a black cast iron pan lined with white parchment paper. The bread has a golden brown crust with swirls showing the rich purple berry layers peeking through. The bun is twisted into multiple sections making a flower-like pattern with dark glossy berry jam oozing out in many places. The pan sits on a white marbled surface, surrounded by a wire basket holding white eggs, a small metal cup filled with dark berries, and a small black jug with purple liquid. A white cloth is wrapped around the pan’s handle, tied with twine. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries can be used. You may need to adjust cooking time slightly as fresh berries release juice differently than frozen.

Do I have to proof the yeast separately?

If using active dry yeast, proof it by combining with warm milk and sugar, then waiting 15 minutes. Instant yeast does not require proofing and can be mixed directly with dry ingredients.