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Blueberry Swirl Rolls

These Blueberry Swirl Rolls are incredibly soft and fluffy, and stuffed with a delicious homemade blueberry jam. These rolls are versatile. You can enjoy these rolls as a breakfast or brunch treat, an afternoon snack or even a side to any meal. They’re visually appealing and I guarantee won’t last long!

It’s late spring and blueberries are in season! As if you couldn’t tell from all of my recent blueberry bakes. 🙂 Blueberries are probably my favorite fruit to combine with desserts and breads. My kids love blueberries, too and we always have them on hand at our house.

These Blueberry Swirl Rolls are a fun bake. They remind me of warmer weather, and are seriously so delicious. I do have to say, when rolling them up into the spiral shape, they can be a bit messy, but as they say a messy kitchen means your kitchen is loved and happy. Right!? Okay, let’s get into the details of making these, shall we?

The details

making the dough

I wanted the dough for these Blueberry Swirl Rolls to be incredibly soft and STAY soft. One of my new favorite ways to do this is to incoporate a method called the Tangzhong method. It creates the softest, fluffiest bread. This is an Asian technique which results in softer, more tender and fluffy bread. It also extends the shelf life of the bread. With this method, you cook a portion of your flour and milk until a paste forms. The starch gelatinizes as the liquid is absorbed into the starch, creating the thick, sticky paste. This paste is added directly to the bread dough.

Tangzhong paste

The Tangzhong method is easy to do. You literally add some milk and flour to a saucepan, whisk, and cook for several minutes until a thick paste forms. Once you create the paste, remove from the heat and allow to cool for 5-10 minutes. You want the mixture to cool so that it doesn’t kill the yeast. Yeast is temperamental, and if a hot liquid or paste is added to it, it could kill the yeast before it has time to do its work.

Okay, now that the Tangzhong is made, you will make the dough. Add all ingredients for the dough, including the Tangzhong paste, to the bowl of a stand mixer fitted with the dough hook attachment. Mix on medium speed for 5 minutes. Transfer the dough to a greased bowl, then cover with plastic wrap.

first rise

This dough only takes 30 minutes for the first rise. This is thanks to a warm oven. Preheat your oven to to 150F. Once the oven reaches this temperature, turn the oven off. Place the covered dough in the warm oven and allow to rise for 30 minutes.

make the blueberry jam

While the dough rises, make the blueberry jam. The jam is straightforward. You’ll add all ingredients for the jam to a large skillet, then cook over medium-high heat for 10 minutes, stirring frequently. Remove the skillet from the stove top and allow to cool.

shape and fill the dough

Once the dough is done rising, you’ll punch down the dough and turn out onto a floured surface. Divide the dough into 10 roughly equal pieces. Working with one piece at a time, and keeping the others covered with plastic wrap, roll into a 9×4 inch rectangle. Cut 4 slits in the center of the dough, making sure to NOT cut all the way through the ends. The slits are solely for the design in the roll. You can certainly skip this step if desired.

Spread the cooled blueberry jam over the rectangle.

Starting at the short end, roll diagonally, into a log.

Pinch the two ends together to seal, then place on a parchment paper lined baking sheet. This is the step that is messy. Keep a damp paper towel nearby to wipe your hands on.

Repeat this process with the remaining pieces of dough.

Bake the rolls

Brush the shaped rolls with a beaten egg. This gives the rolls a nice golden brown, shiny exterior.

Bake the rolls in a 350F preheated oven for 18-22 minutes, or until the rolls are golden brown. Allow to cool, then enjoy!

If you make these Blueberry rolls, let me know what you thought in the ratings and comments below. I always appreciate your feedback, as it helps me improve my recipes for you :)!

Here are a few other Blueberry Spring and Summer treats you may enjoy 🙂
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Blueberry Swirl Rolls


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  • Author: Jolene
  • Total Time: 1 hour 18 minutes
  • Yield: 10 1x

Description

These Blueberry Swirl Rolls are incredibly soft and fluffy, and stuffed with a delicious homemade blueberry jam. These rolls are versatile. You can enjoy these rolls as a breakfast or brunch treat, an afternoon snack or even a side to any meal. They’re visually appealing and I guarantee won’t last long!


Ingredients

Units Scale

Tangzhong

  • 35 grams bread flour (1/3 cup)
  • 175 grams milk (3/4 cup + 1 1/2 tablespoons)

Dough

  • 3/4 cup warm whole milk (warmed to 110F)
  • 1 packet (2 1/4 teaspoons) instant dry yeast (7 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 3 1/4 cups bread flour (406.25 grams)
  • 1/2 teaspoon salt (3 grams)
  • 1 large egg
  • 4 tablespoons unsalted butter, softened (2 ounces)

Blueberry Jam

  • 3 cups fresh blueberries (450 grams)
  • 1/2 cup water
  • 2 teaspoons cornstarch (6 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 3/4 teaspoon cinnamon (1.95 grams)

Egg Wash

  • 1 egg beaten

Instructions

1. Make the blueberry jam. In a small bowl, whisk together the water and cornstarch. In a large skillet, add the blueberries, cornstarch mixture, sugar and cinnamon. Cook over medium-high heat, stirring constantly, until the jam is reduced and thickened. Remove from heat and allow to cool.

2. Make tangzhong. In a small saucepan, add bread flour and milk. Whisk constantly over medium heat until a paste forms. Remove from the heat and allow to cool for 10 minutes.

3. Make the dough. In the bowl of a stand mixer fitted with the dough hook attachment, add the warm milk, yeast, sugar, flour, salt, egg and softened butter. Knead the dough on medium speed for 5 minutes. Transfer the dough to a greased bowl. Cover with plastic wrap.

4. Allow the dough to rise. Preheat the oven to 150F. Once the oven reaches this temperature, turn the oven off. Allow the dough to rise for 30 minutes.

5. Preheat oven to 350F. Line a baking sheet with parchment paper.

6. Divide and shape. Punch the dough down then transfer to a lightly floured surface. Divide the dough into 10 pieces. Working with one piece at a time, and covering the rest with plastic wrap, roll into a 9×4 inch rectangle. Cut 4 slits in the center of the dough, making sure to NOT cut through the ends. Spread a thin layer of the cooled blueberry jam over the rectangle. Roll the dough, starting at the short end, diagonally, into a log. Pinch the two ends together to seal. Place on a parchment paper lined baking sheet and repeat with the remaining dough.

7. Brush beaten egg over the dough, then bake in the preheated oven for 18-22 minutes, or until the rolls are golden brown in color. Enjoy!

  • Prep Time: 60
  • Cook Time: 18
  • Category: Bread
  • Method: Oven
  • Cuisine: American

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4 Comments

      1. tnx!
        Another thing, because of sensitivities and more, is it possible to replace the milk with almond milk or sweet cream, etc.?

        1. Einav,

          I’m sure you could. The fat in the milk does add richness to the bread, and I’m not sure what the almond milk or sweet cream would add in terms of flavor. You could honestly even substitute it for water. It just may not be quite as tender, but it should still be soft. Hope that helps 🙂

          -Jolene

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