Jammy blueberries are swirled into a delicious sweet yeasted dough, baked to perfection, and showered with a sugar topping. These Blueberry Swirl Buns are classically delicious.
Blueberry Swirl Buns
Does the name of this recipe alone not induce salivation? Warm gooey blueberry filling is swirled into a sweet yeasted dough, baked to perfection, and sprinkled with a shower of sugar! Sweet, jammy, and positively perfect. Read on to learn more about this sweet breakfast treat!
Ingredients
There are two components of this dish: the yeasted dough and the blueberry filling. Here’s what you’ll need for both:
Yeasted Bun Dough:
- Milk
- Unsalted butter
- Sugar
- Active dry yeast
- All-purpose flour
- Egg
- Salt
And for the blueberry filling, all you’ll need is:
- Blueberries (fresh or frozen are fine)
- Lemon Juice
- Sugar
How To Make Blueberry Swirl Buns
- Combine warm milk, 3 tablespoons melted butter, 1 tablespoon sugar, and yeast in the bowl of a stand mixer. Let stand until lightly bubbling, about 6-8 minutes.
- Add lightly beaten egg, remaining sugar, and 1 cup flour to bowl. Stir using a rubber spatula or wooden spoon until lightly combine. Allow to sit for 10 minutes.
- Add 2 1/2 cups of flour and 1/2 teaspoon salt to liquid mixture, and using the dough hook attachment on your stand mixer, mix the dough until a soft dough ball forms.
- Add dough to a lightly floured surface and knead for about 10 minutes until dough is soft and pliable. Spray a large bowl and add dough. Cover with a kitchen towel and place in a warm spot in your kitchen. Allow to rise until doubled in size. This should take between 45 minutes to an hour, depending how warm your home is. Punch dough down, and allow to rise a second time. Punch dough down again, and allow to rest for 5 minutes.
- On a floured surface, roll dough out to about 16 by 10 inches. Place the long edge closest to you.
- Spread the blueberry filling mixture over the dough, allowing some space around the edge to account for spreading. See note if your blueberry filling is too thin.
- Starting from the edge closest to you, begin rolling the dough like a jelly roll until you have one long log.
- Use a knife to score the dough into 12-15 uniform slices. Place cut side up in a greased 9 x 13 baking dish. Cover with a towel, and allow to rise in a warm place until doubled in size, about 20-30 minutes.
- Preheat oven to 350 degrees. Bake rolls for 25 minutes until lightly golden brown.
For the blueberry filling:
- Combine blueberries, sugar, and lemon juice in a medium saucepan. Set over medium heat and cook until berries have burst and mixture is juicy, about 15 minutes. Set aside to cool. See note if your mixture is too thin.
Romanticizing A Moment
The act of treating yourself to a sweet treat, slowly and mindfully savoring it, and allowing the pace of life to still can often feel like an impossible feat. Things to do, lists to check off, chores to complete…sometimes it’s easy to get caught up in life’s mundane tasks. Being intentional with your time and soaking in slow moments is beneficial in so many ways. So, take this as your invitation to make this recipe, grab that book you’ve been meaning to start, make yourself your favorite warm beverage, and settle in with one of these delicious Blueberry Swirl Buns.
Other Breakfast Treats To Try
- Cranberry Streusel Muffins
- Pumpkin Spice Latte French Toast Bake
- Blueberry Vanilla Bean Scones with Lemon Glaze
- Super Tender Almond Poppyseed Muffins
- Fresh Strawberry Scones with Vanilla Bean Glaze
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Blueberry Swirl Buns
Ingredients
- 1 cup milk whole, 2%, or almond, heated between 100 and 110 degrees
- 3 Tbsp unsalted butter, melted
- 1/3 cup sugar
- 2 1/4 tsp active dry yeast
- 3 3/4 cups flour divided
- 1 egg lightly beaten
- 1 tsp salt divided
For the Blueberry Filling:
- 12 oz frozen or fresh blueberries
- 1/2 cup sugar
- 2 tsp fresh lemon juice
Instructions
- Combine warm milk, 3 tablespoons melted butter, 1 tablespoon sugar, and yeast in the bowl of a stand mixer. Let stand until lightly bubbling, about 6-8 minutes.
- Add lightly beaten egg, remaining sugar, and 1 cup flour to bowl. Stir using a rubber spatula or wooden spoon until lightly combine. Allow to sit for 10 minutes.
- Add 2 1/2 cups of flour and 1/2 teaspoon salt to liquid mixture, and using the dough hook attachment on your stand mixer, mix the dough until a soft dough ball forms.
- Add dough to a lightly floured surface and knead for about 10 minutes until dough is soft and pliable. Spray a large bowl and add dough. Cover with a kitchen towel and place in a warm spot in your kitchen. Allow to rise until doubled in size. This should take between 45 minutes to an hour, depending how warm your home is. Punch dough down, and allow to rise a second time. Punch dough down again, and allow to rest for 5 minutes.
- On a floured surface, roll dough out to about 16 by 10 inches. Place the long edge closest to you.
- Spread the blueberry filling mixture over the dough, allowing some space around the edge to account for spreading. See note if your blueberry filling is too thin.
- Starting from the edge closest to you, begin rolling the dough like a jelly roll until you have one long log.
- Use a knife to score the dough into 12-15 uniform slices. Place cut side up in a greased 9 x 13 baking dish. Cover with a towel, and allow to rise in a warm place until doubled in size, about 20-30 minutes.
- Preheat oven to 350 degrees. Bake rolls for 25 minutes until lightly golden brown.
For the blueberry filling:
- Combine blueberries, sugar, and lemon juice in a medium saucepan. Set over medium heat and cook until berries have burst and mixture is juicy, about 15 minutes. Set aside to cool. See note if your mixture is too thin.