Giant Blueberry Sweet Roll
Time: 1 hour and 5 minutes plus 2.5 hours for rising
Serves: 6-8
A giant blueberry sweet roll built for you and a whole bunch of your friends! The filling and icing are both packed with fresh, juicy blueberries, and the pillowy-soft dough is simple to make. Slice it like a cake or dig in with your fingers—you do you! Serve it warm and gooey for the ultimate indulgence!
Prep Time:
45 minutes plus 2.5 hours for rising
Cook Time:
20 minutes
Serves:
6-8
Perfect for:
Family Style
Weekend Creations
Ingredients
Dough
- 1 cup milk
- 1/2 stick (4 tablespoons) unsalted butter, at room temperature
- 3 cups flour
- 1/4 cup sugar
- 1 package (2 ¼ teaspoons) instant yeast
- 1/8 teaspoon salt
Quick jam
- 1 package (6 ounces) Driscoll’s Blueberries
- 1/4 cup sugar
- 1/4 cup water
Filling
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 cup quick jam
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Icing
- 1/2 package (8 ounces) cream cheese, at room temperature
- 1 cup powdered sugar
- 1/4 cup quick jam
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Directions
Dough
- POUR 1 cup milk into a small heatproof bowl.
- ADD 1/2 stick (4 tablespoons) unsalted butter.
- MICROWAVE and STIR in short intervals just until butter is melted. Do not overcook.
- SET ASIDE milk mixture to cool somewhat (temperature should not exceed 110°F).
- PLACE 3 cups flour into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
- ADD 1/4 cup sugar.
- ADD 1 package (2 ¼ teaspoons) instant yeast and ADD 1/8 teaspoon salt.
- ADD milk mixture to flour mixture.
- BEAT or KNEAD with hands 5 minutes or until dough is smooth and silky.
- COVER bowl with plastic wrap or clean dish towel and ALLOW dough to rest 30 minutes.
Quick jam
- PLACE 1 package (6 ounces) blueberries into a small saucepan.
- ADD 1/4 cup sugar and ADD 1/4 cup water.
- BRING to a boil over high heat.
- REDUCE heat to low and SIMMER until blueberries begin to break open.
- MASH blueberries with potato masher or large spoon.
- CONTINUE COOKING until mixture begins to thicken.
- ALLOW quick jam to cool to room temperature.
Filling
- PLACE 1 stick (8 tablespoons) unsalted butter into a medium bowl.
- ADD 1/2 cup sugar.
- ADD 1/2 cup flour.
- ADD 1/2 cup quick jam.
- ADD 1 teaspoon vanilla extract and ADD 1/8 teaspoon salt.
- WHISK or BEAT until thoroughly combined.
Icing
- PLACE 1/2 package (8 ounces) cream cheese into a medium bowl.
- ADD 1 cup powdered sugar.
- ADD 1/4 cup quick jam.
- ADD 1 teaspoon vanilla extract and ADD 1/8 teaspoon salt.
- WHISK or BEAT until thoroughly combined.
Assembly
- BUTTER or COAT with cooking spray a large pie dish and SET ASIDE.
- SPRINKLE work surface lightly with flour and TURN OUT dough onto work surface.
- ROLL OUT dough to a square 10 – 12 inches wide.
- SPREAD filling evenly over dough.
- SLICE dough into strips about 2 inches wide.
- ROLL 1 strip into a tight spiral and PLACE into center of prepared pie dish.
- ROLL another strip into a loose spiral and UNROLL to WRAP around first spiral in pie dish.
- CONTINUE with remaining strips to form a large spiral inside pie dish.
- COVER lightly with plastic wrap and ALLOW dough to rise 1 –2 hours until doubled in size.
- PREHEAT oven to 350°F.
- BAKE 25 – 30 minutes until just beginning to brown.
- ALLOW to cool somewhat.
- DRIZZLE with icing.
- SERVE warm.
