Blueberry Sweet Buns

5 from 4 votes

Delicious sweet buns full of blueberries and super easy to make.

Prep Time35

Cook Time20

Resting time1

Total Time1 55

Course: Breakfast or snack

Cuisine: American

Servings: people

Calories: 235kcal

1 1/3 C blueberries frozen, not thawed. If using small blueberries increase this to 2.5 cups of blueberries.
lemon zested
1/4 C granulated sugar
1 tsp cornstarch

Combine the frozen blueberries, lemon zest, sugar, and cornstarch in a bowl. Gently toss around and let sit while you prepare the dough.

Set aside 1 cup of flour.
In a large bowl, toss the remaining flour, sugar, salt, and yeast together. Set aside.
Melt the butter.
Warm the milk and water in the microwave for 60 seconds.
Combine the butter, water, and milk. It should be warm to the touch but not hot or you’ll kill the yeast
Stir the butter mixture into the flour mixture.
Add the egg and only enough of the reserved flour to make a soft dough.
Add the reserved 1-2 cups of flour a little at a time. *See note.
The dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
On a lightly floured surface, knead the dough for about 5-6 minutes.
Place in a lightly greased bowl (olive oil or olive oil spray will work) and let rest for about 10 minutes.

After 10 minutes, roll the dough out in a 14×8 inch rectangle.
Once the dough I rolled out, brush on melted, unsalted butter to remove any excess flour remaining on the dough and to add another layer of flavor.
Pour the sugared blueberries on top and gently spread them to cover the dough surface. *See note.
Roll up the dough tightly.
Cut into 14 even pieces and place in a lightly greased baking dish.
Cover the rolls with a towel and allow to rise in a warm, draft-free place for 1 hour.
After the rolls have doubled in size, preheat the oven to 375° F.
Bake for 25-30 minutes until lightly browned. Note: If your oven runs hot, Cover the rolls with aluminum foil after 15 minutes to avoid heavy browning.

Combine all the ingredients in a small bowl and stir with a fork or small whisk. If you prefer a thicker glaze, add more powdered sugar. If you’d like it thinner, add more lemon juice or cream
Right before serving, pour the glaze over your blueberry breakfast rolls.

In mild climates, only about 1⁄4 to 1⁄2 cup of flour will be needed. For areas with a lot of moisture in the air (from rain or snow) you will probably use the additional 1 cup of flour set aside in the beginning.
If using small blueberries you may need additional to fill in gaps