These Almond Blueberry Sweet Rolls with Blueberry Cream Cheese Glaze are absolutely one of a kind! They are fluffy, moist and sticky, made with a homemade, tender almond-flavored dough, wrapped around a sweet blueberry filling with little chunks of blueberry tucked away in between each layer, and a nicely sweet glaze that puts the finishing touches of flavor on this sweet recipe.
Whelp, we’re at the start of the week and it’s time to get things in order for the week!
Like many of you, Mondays are spent gathering the to-do’s for the week, planning, and the beginning stages of execution to ensure that the remaining week goes by smoothly.
However, the weekends for me are my most busiest days, especially since I execute most, if not all, of my recipes on those days.
I know, It’s pretty crazy, but it’s so fun! I love cooking and baking and mastering newly creative flavors, so it doesn’t feel much like work.
But when it comes to creating recipes, sometimes it takes a few tries to get it right, which can be a bit frustrating sometimes, especially when you’re so excited to get it right and share it with others! But hey, that’s a part of the process!
This recipe in particular took a few tries because I wasn’t extremely happy with the results the first few times. It’s all trial + error! Haha.
Thankfully, this past weekend, I was able to PERFECT it and when I say perfect it, I mean PERFECT it! Yum! I can still smell the freshly baked sweet rolls with almond and blueberry flavors dancing throughout the room.
They are so voluptuous and incredibly fluffy!
It’s like the heavens opened up and allowed the yeast to activate just right within the dough and everything was amazing!
Plus, I guess practice really does maker perfect, right? So much so, that I became inspired to change things up a bit with the glaze and create a somewhat mirrored flavor atop as in the inside, with a twist of course.
For the glaze, I used a bit of the homemade blueberry compote along with the cream cheese to create a beautiful purple color! Isn’t it just gorgeous?
Speaking of sweet rolls, my most recent Strawberry Sweet Rolls with Lemon Cream Cheese Glaze were a real hit! You guys actually loved it for a long time, so I decided to try this again and create something interesting in flavor!
But if you’re into BLUEBERRY then you should definitely take a quick peek at these Apple Blueberry Hand Pies + Maple-Brown Sugar Glaze and this Almond-Cinnamon Crunch Blueberry Banana Bread.
To begin, set the unsalted butter, cream cheese, and eggs out to warm at room temperature. Then, begin warming your milk in a small pot.
Once it comes to boil, remove the heat and add to the bowl of your electric mixer along with the butter. Simply stir gently until your butter fully melts.
**Be sure to check with your fingers whether the milk-butter mixture is WARM because by it being too hot, the yeast will die and not activate!**
Now, stir in the brown sugar and add your yeast. Whisk ingredients together until well incorporated, and let it sit for about 10 minutes, until it becomes “foam-like”. **This means that your yeast is activate and ALL IS WELL.**
In a separate bowl, whisk together all-purpose flour, sea salt, and cinnamon. Set aside.
At this point, do a light stir and add the eggs, vanilla extract, almond extract, and dry ingredients, mixing on low speed using the “dough hook”.
Once all ingredients are incorporated and your dough has formed, increase your mixer’s speed to medium-high and knead for about 10 minutes, until dough becomes elastic-like. **Be sure to add more flour or milk (1 Tbsp at a time) if dough is too sticky or dry.**
Once dough is fully kneaded, remove dough from mixing bowl, form a dough ball, and place in a lightly greased large bowl, rolling it around once so that it is greased. Then cover bowl with plastic wrap and let it sit and rise for an hour to an hour and a half.
In the meantime, preheat oven during the last 15 minutes before dough is finished rising.
When dough has doubled in size, remove it gently from the bowl and place on a floured surface. Using a rolling pin, roll it out to a rectangle (approximately 9″x14), trimming the edges if needed. **Try not to make the dough too thin or else rolling it up will be hard to do!**
Then, lightly brush homemade blueberry compote (just the liquid part!) over flattened dough until fully coated. **See Recipe Notes**
Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5″ rolls, placing each roll into a large baking dish (lined with parchment paper!). Now, add the remaining blueberry compote (leaving aside 1/2 cup for glaze!), tucking them in between each roll, generously.
Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).
Once the rolls have doubled in size for a second time (or have gotten significantly larger), brush rolls with a little more melted butter and then bake them for approximately 20-25 minutes in the oven.
While all the baking magic is happening, make the blueberry cream cheese glaze (See recipe) and set aside in the refrigerator to keep chilled. Remove the sweet rolls from oven and wait 5 minutes or so, before adding glaze.
BAM.
Bon Appetit!
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Almond Blueberry Sweet Rolls with Blueberry Cream Cheese Glaze
These Almond Blueberry Sweet Rolls with Blueberry Cream Cheese Glaze are absolutely one of a kind! They are fluffy, moist and sticky, made with a homemade, tender almond-flavored dough, wrapped around a sweet blueberry filling with little chunks of blueberry tucked away in between each layer, and a nicely sweet glaze that puts the finishing touches of flavor on this sweet recipe.
Must-Haves:
For Dough:
- 4 1/4 cups organic all-purpose flour (I use Bob's Red Mill; See Notes!)
- 1 tsp sea salt
- 1 packet dry active yeast (See Notes!)
- 1/3 cup organic brown sugar + 1 Tbsp! (I use Sugar in the Raw)
- 1/2 cup unsalted butter, room temp. (That's 1 stick!)
- 2 large organic eggs, room temp. (I use Organic Valley)
- 1 cup coconut milk (I use So Delicious Dairy-Free; You can use your fave plant-based milk!)
- 1 1/2 Tbsps almond extract (I use McCormick)
For Blueberry Compote:
- 3 cups blueberries, frozen or fresh (See Notes!)
- 1 cup organic pure cane sugar (I use Wholesome Sweets)
- 1/4 cup fresh water
- 2 1/2 tsps juice of a lemon
- 1/2 tsp vanilla extract
- 2 tsps corn starch + 3 Tbsps WARM water (Add another batch if needed!)
For Blueberry Cream Cheese Glaze:
- 4 oz. organic cream cheese, softened (I use Organic Valley)
- 1 Tbsp unsalted butter, softened (I use Land O'Lakes)
- 1 cup organic powdered sugar, sifted
- 1 tsp vanilla extract
- 1-2 Tbsps coconut milk (I use So Delicious Dairy-Free; You can use your fave plant-based milk!)
- 1 cup Blueberry Compote
Instructions:
To begin, set the unsalted butter, cream cheese, and eggs out to warm at room temperature. Then, begin warming your milk in a small pot. Once it comes to boil, remove the heat and add to the bowl of your electric mixer along with the butter. Simply stir gently until your butter fully melts. **Be sure to check with your fingers whether the milk-butter mixture is WARM because by it being too hot, the yeast will die and not activate!**
Now, stir in 1 Tbsp brown sugar and add your yeast. Whisk ingredients together until well incorporated, and let it sit for about 10 minutes, until it becomes “foam-like”. **This means that your yeast is activate and ALL IS WELL.**
In a separate bowl, whisk together all-purpose flour, sea salt, and cinnamon. Set aside.
At this point, do a light stir and add the eggs, vanilla extract, almond extract, and dry ingredients, mixing on low speed using the “dough hook”. Once all ingredients are incorporated and your dough has formed, increase your mixer’s speed to medium-high and knead for about 10 minutes, until dough becomes elastic-like. **Be sure to add more flour or milk (1 Tbsp at a time) if dough is too sticky or dry.**
Once dough is fully kneaded, remove dough from mixing bowl, form a dough ball, and place in a lightly greased large bowl, rolling it around once so that it is greased. Then cover bowl with plastic wrap and let it sit and rise for an hour to an hour and a half.
In the meantime, preheat oven during the last 15 minutes before dough is finished rising.
When dough has doubled in size, remove it gently from the bowl and place on a floured surface. Using a rolling pin, roll it out to a rectangle (approximately 9″x14), trimming the edges if needed. **Try not to make the dough too thin or else rolling it up will be hard to do!**
For Blueberry Compote:
Add blueberries, pure cane sugar, and water to a medium-sized pot on medium-high heat, stirring until sugar dissolves. Once mixture begins to boil, add the juice of a lemon, and vanilla extract, stirring again.
In a small bowl, whisk corn starch and warm together until no lumps are visible and mixture is pasty white.
Now, add corn starch mixture into boiling compote and continue to stir until sauce thickens. Reduce heat to simmer for another 5 minutes before removing it from heat entirely. Let it cool for about 15-20 minutes before use.
To Assemble:
Then, lightly brush homemade blueberry compote (just the liquid part!) over flattened dough until fully coated.
Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5″ rolls, placing each roll into a large baking dish (lined with parchment paper!). Now, add the remaining blueberry compote (leaving aside 1 cup for glaze!), tucking them in between each roll, generously.
Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).
Once the rolls have doubled in size for a second time (or have gotten significantly larger), brush rolls with a little more melted butter and then bake them for approximately 30-35 minutes in the oven or until top is golden brown.
While all the baking magic is happening, make the blueberry cream cheese glaze.
For Blueberry Cream Cheese Glaze:
Beat together the cream cheese and butter together, until creamy. **Scrape down the sides, if needed.** Now, add the blueberry compote and continue to mix until well incorporated.
Add the powdered sugar, vanilla extract, and Tbsp of coconut milk. **For desired consistency, add additional powdered sugar and/or coconut milk until desired consistency is met.**
Remove the sweet rolls from oven and wait 5 minutes or so, and then spread the glaze atop everything using a icing tool and BAM!
Bon Appetit!
Tips | Notes:
RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.
FLOUR: If you'd like for your sweet rolls to have a more 'Brioche-like' texture, substitute 1 cup of all-purpose flour with Artisan Bread Flour (Bob's Red Mill has a great option!).
TO STORE: Sweet Rolls can be kept fresh at room temperature when tightly wrapped or sealed for up to 3 days. Fresh for up to 1 week in the Refrigerator. Baked rolls can be frozen up to 2 months.
Almond Blueberry Sweet Rolls with Blueberry Cream Cheese Glaze.
No almond extract in ingredient list. I can figure out how much I’d like to use but I thought you’d want to know.
Thanks so much Amy for pointing that out! I had it in the instructions but forget to write it in the ingredients list! Haha. Fixed!
These sweet rolls sound so good! I am in LOVE with your blueberry cream cheese glaze! Such a good idea and so pretty!
Thanks so much Lauren! Yes, I thought about the glaze as an idea at the last minute and I’m so happy that it came out as great!