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Twisted Blueberry Rolls Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Heat milk: Warm the whole milk to about 110°F (43°C), using a microwave or stovetop.
  6. 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.
  7. Add eggs and vanilla: Whisk the 2 eggs and vanilla extract into the milk and yeast mixture until fully combined.
  8. Form dough: Pour the wet ingredients into the dry ingredients and mix with the dough hook until a ball forms around the hook.
  9. 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.
  10. 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.
  11. 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.
  12. Prepare baking pan: Line a 10-inch baking pan or skillet with parchment paper.
  13. Shape dough: On a floured surface, roll out the dough to a 12×18 inch rectangle.
  14. 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.
  15. 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.
  16. Second rise: Let the shaped rolls rise for 20-30 minutes until fluffy.
  17. 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.
  18. 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.
  19. Bake: Bake for 28-33 minutes until golden brown.
  20. 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

Find it online: https://cookedbycleo.com/twisted-blueberry-rolls-recipe/