Introduction

These Twisted Blueberry Rolls combine a tender brioche dough with a luscious homemade blueberry jam filling. Perfectly twisted and spiraled, they offer a delightful balance of sweet berries and soft, buttery bread—ideal for breakfast or a special treat.

Twisted Blueberry Rolls Recipe - Recipe Image

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, granulated sugar, brown sugar, and lemon juice. Cover and let the blueberries defrost and the sugar melt, stirring occasionally.
Step 2: Stir together the cornstarch and water separately. Once the blueberry mixture is boiling and juices have released, add the cornstarch mixture and stir well. Let simmer for 20-30 minutes until thickened.
Step 3: Set aside about 4 tablespoons of the jam for later use. Allow the remaining jam to cool while preparing the dough.
Step 4: In a stand mixer bowl fitted with a dough hook, mix the flour, salt, and nutmeg together.
Step 5: Heat the milk to approximately 110°F (about 43°C). If no thermometer is available, microwave for 30 seconds on high.
Step 6: In a small bowl, combine the yeast and 50 grams granulated sugar. Set aside.
Step 7: While whisking constantly, slowly stream the yeast and sugar mixture into the heated milk. If using active dry yeast, allow it to sit for 15 minutes to activate. Instant yeast requires no waiting.
Step 8: Whisk the eggs and vanilla extract into the milk and yeast mixture until well combined.
Step 9: Pour the wet ingredients into the dry ingredients and mix with the dough hook until a dough ball forms around it.
Step 10: With the mixer on medium speed, add the butter cubes gradually, allowing each addition to fully incorporate before adding more. Then increase speed to medium-high and knead for 8-12 minutes.
Step 11: Test the dough by gently stretching a small piece between your fingers. It should stretch without tearing and let light pass through. If it tears, continue kneading and test again.
Step 12: Transfer the dough to a lightly greased bowl, cover, and let it rise until doubled in size—about 1 hour at room temperature or overnight in the refrigerator.
Step 13: Prepare a 10-inch baking pan or skillet by lining it with parchment paper and set aside.
Step 14: Turn the dough onto a floured surface and roll it into a 12×18 inch rectangle.
Step 15: Spread the blueberry jam on two-thirds of the surface lengthwise. Fold the dough into thirds: first fold the bare side over the middle, then fold the jam-filled side on top. Trim the edges and slice into 8 equal pieces.
Step 16: To shape each roll, hold one piece of dough with both hands and twist each end in opposite directions to create a long twisted shape. Roll it into a spiral and place into the prepared pan. Expect some filling leakage—it’s normal.
Step 17: Repeat with remaining pieces and let the rolls rise for another 20-30 minutes until puffy.
Step 18: Preheat the oven to 350°F (175°C). Whisk together the remaining egg and heavy cream for an egg wash. Gently brush the rolls and spoon the reserved 2 tablespoons of jam evenly on top.
Step 19: Bake the rolls for 28-33 minutes until golden brown. Allow to cool while preparing the glaze.
Step 20: Whisk together the remaining 2 tablespoons jam with powdered sugar and milk or cream. Drizzle this glaze over the warm rolls before serving.

Tips & Variations

Use fresh or frozen blueberries interchangeably for the jam, but wild blueberries add an extra burst of flavor.
For a lighter twist, substitute half the butter with cream cheese in the dough.
If you don’t have cornstarch, potato starch or arrowroot powder can be used to thicken the jam.
Try adding a pinch of cinnamon to the dough for a warm spice note.
To make ahead, prepare the dough and jam the day before and assemble the rolls just before baking.

Storage

Store baked rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled rolls wrapped tightly in plastic wrap and placed in a freezer bag for up to 1 month. Reheat frozen rolls in a 325°F oven for 10-15 minutes until warmed through. Avoid microwaving to keep the texture flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can. Just be sure to activate the active dry yeast by letting it sit in warm milk and sugar for about 15 minutes before mixing it into the dough.

Is it necessary to let the dough rise overnight in the fridge?

No, it’s optional. Rising overnight slows fermentation and develops flavor, but you can also let the dough rise in a warm spot for about an hour if you’re short on time.

Twisted Blueberry Rolls Recipe

Print Recipe

★★★★★

4.8 from 61 reviews

Delight in these Twisted Blueberry Rolls featuring a homemade wild blueberry jam nestled inside tender, buttery brioche dough. The rolls are beautifully twisted into spirals, baked to golden perfection, then topped with a sweet blueberry glaze, making for a delicious breakfast treat or dessert.

Author: Cleo
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 2 hours 30 minutes (including rising times)
Yield: 8 rolls 1x
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Blueberry Jam

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

Brioche Dough

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)

Finishing

1 egg
2 tablespoons heavy cream
2 tablespoons blueberry jam (reserved from batch)
30 grams powdered sugar
1 tablespoon milk or heavy cream

Instructions

Make the blueberry jam: In a pot over medium heat, combine the frozen wild blueberries, granulated sugar, brown sugar, and lemon juice. Cover and let the blueberries defrost, stirring occasionally until the sugar melts and juices release.
Thicken the jam: Mix the cornstarch and water in a separate bowl. Once the blueberry mixture is boiling, stir in the cornstarch mixture and simmer for 20-30 minutes until thickened.
Set aside jam: This yields around 250 mL of jam. Reserve approximately 4 tablespoons for topping the rolls later. Allow the rest to cool as you prepare the dough.
Combine dry ingredients: In the bowl of a stand mixer fitted with a dough hook, mix the all-purpose flour, sea salt, and ground nutmeg.
Heat milk: Warm the whole milk to about 110°F (43°C), using a microwave or stovetop.
Activate yeast: In a small bowl, combine the yeast and 50 grams granulated sugar. While whisking constantly, slowly add this mixture into the warm milk. If using active dry yeast, let it sit 15 minutes to activate; skip this step if using instant yeast.
Add eggs and vanilla: Whisk the 2 eggs and vanilla extract into the milk and yeast mixture until fully combined.
Form dough: Pour the wet ingredients into the dry ingredients and mix with the dough hook until a ball forms around the hook.
Incorporate butter: With the mixer at medium speed, add the cubed butter piece by piece, allowing full incorporation before adding more. After all butter is added, increase speed to medium-high and knead for 8-12 minutes.
Check dough elasticity: Tear off a small piece; if it stretches without tearing and is translucent when held to light, the dough is ready. If not, knead a bit longer and test again.
Proof dough: Transfer dough to a lightly greased bowl, cover, and let rise until doubled—about 1 hour at room temperature or overnight in the fridge.
Prepare baking pan: Line a 10-inch baking pan or skillet with parchment paper.
Shape dough: On a floured surface, roll out the dough to a 12×18 inch rectangle.
Spread jam and fold: Spread blueberry jam on two-thirds of the dough lengthwise. Fold the bare side over one-third, then fold the jam side on top to create a layered rectangle. Trim edges, then slice into 8 equal pieces.
Twist and coil: Take each piece, twist opposite ends in opposite directions to form a long twisted strand, then coil the strand into a spiral. Place spirals into the prepared pan.
Second rise: Let the shaped rolls rise for 20-30 minutes until fluffy.
Preheat oven and prepare egg wash: Preheat oven to 350°F (175°C). Whisk together 1 egg and 2 tablespoons heavy cream for the egg wash.
Brush and add jam: Gently brush the rolls with egg wash. Spoon roughly 2 tablespoons of reserved jam evenly over the tops of the rolls.
Bake: Bake for 28-33 minutes until golden brown.
Make glaze and finish: While rolls cool, whisk remaining 2 tablespoons of jam with powdered sugar and 1 tablespoon milk or cream to a glaze consistency. Pour over warm rolls and serve.

Notes

Use instant yeast for faster rising or active dry yeast with a longer proof time.
Ensure butter is at room temperature for proper incorporation into the dough.
If dough tears while testing elasticity, continue kneading for a few more minutes.
Blueberry jam can be made ahead and stored in the refrigerator.
These rolls freeze well; thaw and warm before serving.

Keywords: blueberry rolls, twisted rolls, brioche, blueberry jam, breakfast pastries, homemade jam, twisted buns