Blueberry Sweet Rolls

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Blueberry Sweet Rolls are the perfect way to start a spring morning. The tartness of the blueberries tastes amazing with the sweetness of the glaze. A perfect springtime breakfast!

Blueberry Sweet Rolls - The perfect breakfast for a spring morning.

Alli here from Cupcake Diaries! We are absolutely loving the beautiful spring weather we are having here in Northern Utah. Some days it feels like summer. I’m jealous of my kids’ already sun kissed skin tones.

We had family in town a few weeks ago and I wanted to make them a delicious breakfast that would be different than the usual cereal and toast. Sweet rolls are always so good for breakfast. And blueberries sounded perfect! I made them these Blueberry Sweet Rolls and they were a big hit.

Blueberry Sweet Rolls - The perfect breakfast for a spring morning.

I know what you’re thinking and the answer is yes. They really do taste as good as they look! Don’t you just love that beautiful purple color from the blueberries? The key is to use frozen blueberries so the juices will ooze everywhere and make the pretty purple streaks throughout the rolls. The glaze has a hint of lemon, giving it just the right amount of tart to the sweetness. So yummy!

Blueberry Sweet Rolls - The perfect breakfast for a spring morning.


Blueberry Sweet Rolls are nice and filling. No need to put anything else with this breakfast! You’re going to love these sweet rolls.

Blueberry Sweet Rolls - The perfect breakfast for a spring morning.

4.5 from 2 votes
Churro Waffles
Blueberry Sweet Rolls
Course: Breakfast
Servings: 16 sweet rolls
Author: Alli Miller from
For the Dough
  • 1 c. milk
  • 2/3 c. sugar
  • 1 1/2 Tbsp active dry yeast 2 packets
  • 1 stick butter softened
  • 2 large eggs
  • 1/2 tsp. salt
  • 4 c. bread flour
For the Filling
  • 1 – 10 to 12oz package frozen blueberries still frozen
  • 1/4 c. sugar
  • 1 tsp. cornstarch
For the Glaze
  • 1 c. powdered sugar
  • 3 Tbsp heavy cream
  • 1/2 tsp. vanilla
  • 2 tsp. lemon juice
  1. Heat the milk to 95 degrees in the microwave or in a saucepan. Add the milk and sugar to a stand mix bowl. Stir together with a spoon, then sprinkle the yeast over the mixture. Let it sit until foamy, about 5 minutes.
  2. Add the butter, eggs, and salt and mix with hook attachment on low. Beat in the flour and increase speed to medium. Continue beating for 3 minutes, or until a soft dough forms.
  3. Increase the speed to medium-high and beat the dough for 10 minutes. If the dough is too sticky, add a little more flour by the spoonful.
  4. Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and place in a warm spot to rise for 1 hour, or until double in size.
  5. Line the bottom of a 9×13 pan with parchment paper and spray with cooking spray. Sprinkle a little flour on the counter top and place the dough ball on top. Roll into a 10×24 inch rectangle.
  6. Combine sugar and cornstarch in a small bowl. Sprinkle the mixture evenly over the dough, leaving about an inch of space along the bottom length of the rectangle. Sprinkle the frozen blueberries over the sugar and cornstarch.
  7. Tightly roll the dough to form a 24-inch log. Working quickly, cut the dough log in half, then cut each of those two pieces in half, making four separate dough logs. Cut each dough log into 4 evenly sized slices. Place each roll in the prepared pan, cut sides up.
  8. Cover the pan with plastic wrap and let rise for 2 hours.
  9. Preheat the oven to 400 degrees and bake the rolls for 20 minutes, or until golden and bubbly. Cool on a wire rack for 30 minutes before adding the glaze.
  10. Prepare the glaze by whisking together the powdered sugar, heavy cream, lemon juice, and vanilla. Drizzle the glaze over the rolls and serve.

These Churro Waffles are another one of our favorite breakfast recipes. They’re amazing!

Churro Waffles

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