Wild Blueberry Sweet Rolls

Yield: 6 wild blueberry sweet rolls // Total Time: 2 hr. 50 min. // Disclaimer: This post includes affiliate links.

Light and fluffy brioche, filled with homemade wild blueberry jam and topped with a mascarpone icing.

Wild Blueberry Sweet Rolls

I recently “rediscovered” my love of all things brioche, which is why I’m back here today with another delicious brioche recipe. These blueberry sweet rolls are made with my favorite small batch brioche dough that I use for practically all of my yeast bread recipes, are filled with a simple but delicious homemade wild blueberry jam, and topped with a mascarpone icing. If you’re looking for a fruity and light spin on a cinnamon roll, you’ve come to the right place. Below you’ll find tips and tricks on how to perfect these delicious rolls.

Wild blueberry sweet rolls recipe tips

Weigh your ingredients

Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient. In a small batch recipe it is especially important to get those correct measurements because there is less room for error. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!

Kneading the dough

Kneading this dough will take a longer time than you are probably used to. This dough is enriched with eggs and butter which makes it take longer for the proper amount of gluten to develop. Kneading in the mixer can take me anywhere from 10-20 minutes. The dough is ready to be used when it passes the windowpane test and has pulled away from the sides and bottom of the bowl. If you are weighing your ingredients, just trust the process! If you are using cup measurements and the dough just is not coming together after 15 minutes, try adding in 1 tbsp. of flour at a time.

Room temperature ingredients

It is important for the ingredients to be at room temperature so that they properly incorporate with each other. Take out the egg and butter at least 30 minutes and up to 1 hr 30 min. before starting the recipe. To bring an egg to room temperature quickly, you can place it under hot water for 1 minute. To bring butter to room temperature quickly, slice it, place it on a plate, and microwave it in 5 second intervals!

Heating the milk

Heating the milk is important for bringing the yeast to an optimal temperature for rising. The milk should be heated to ~100°F / 38°C but it does not have to be exact. As long as the milk is between 95°F – 110°F, it is good to be used. If the temperature exceeds 110°F, wait for it to cool down before using so that you do not kill the yeast!

Dough rising environment

For the first rise, I highly recommend letting the dough rise in the fridge overnight simply because it’s much easier to work with when it’s cold, and then you don’t have to worry about doing everything in one day. For the second rise (and if you do choose to do both rises in one day) – you’re going to want to make sure your dough is in a warm environment for it to rise faster. If the room is cold, the dough will take longer to rise. I like to place my bowl of dough on top of my oven, preheat the oven to the lowest temperature it will go, and then turn the oven off and let it continue to rise there.

The windowpane test

The windowpane test is (in my opinion) the best way to tell that your dough has been properly kneaded. Once the dough starts to pull away from the sides and the bottom of the mixing bowl, it is most likely ready. However, just to be sure that it’s good to go I check if it passes the windowpane test. To do that, take some of the dough in your hands and start to slowly stretch it out. If it can get thin enough to where light passes through it before tearing, then it’s good to go! If not, keep kneading until it does!

Ingredients and substitutions

For the brioche rolls:

All purpose flour: for structure and chewiness.

Active dry yeast: for making the dough rise. You can easily substitute in instant yeast if that is what you have on hand. You will just skip the step of combining the warm milk, sugar, and yeast!

Salt: for balancing and bringing out the sweetness of the brioche. Salt also “controls” the yeast to make sure that it does not overly expand.

Granulated sugar: for sweetening the brioche and for helping the yeast with rising. We will use a little bit of sugar in the brioche as well as in the hazelnut sugar.

Eggs: for binding and adding moisture.

Unsalted butter: for tenderizing the brioche rolls and giving them a buttery, melt-in-your-mouth feel. I would not recommend substituting in salted butter since salt is important to controlling yeast growth and the amount of salt in salted butter is quite variable.

Whole milk: for tenderizing and hydrating the dough. Whole milk will provide the softest rolls because the extra fat helps tenderize the dough. You can however swap in 1%, 2% or your favorite non dairy milk alternative! Just note that the dough may be a little less soft and fluffy due to the varying fat content.

For the wild blueberry jam:

Wild blueberries: I use frozen wild blueberries here, I’ve never seen fresh ones around me but if you have access to them, please feel free to use them! You can also use frozen or fresh regular blueberries.

Granulated sugar: sweetens the topping.

Lemon juice: a touch of acidity brightens up the flavor of the jam. Fresh or bottled lemon juice, or even lime juice, will work here.

Corn starch: for thickening up the wild blueberry jam. I recommend corn starch because it is better at thickening, but in a pinch you *can* use double the amount of flour in it’s place.

Water: we’ll dissolve the corn starch in some water prior to adding it into the jam to avoid clumps.

For the mascarpone icing:

Mascarpone: the base of the icing! Lends a slight tanginess to contrast the sweetness of the rolls.

Powdered sugar: to sweeten up the icing.

Vanilla: for flavor.

Salt: a pinch of salt helps bring out the flavor and sweetness of the icing.

How to make wild blueberry sweet rolls

While making brioche might seem hard and scary, it’s really super easy and most of the time you are just waiting for the dough to rise!

1. Make the dough. Mix together the warm milk, sugar, and yeast and leave to rest until the mixture begins to foam. Then, combine all of the dough ingredients in a stand mixer and knead. You will know the dough is ready when it passes the windowpane test (more details later in the post!)

2. Let rise overnight. Optional, but I highly recommend it. It eliminates having to do all the work in one day and the dough takes on a bit more flavor. Once the dough is done kneading, butter the inside of the bowl, cover the mixing bowl with plastic wrap, and place it in the fridge to rise overnight. If you are making this all in one day, simply butter the mixing bowl, cover it with plastic wrap or a towel and leave it out in a warm area for 1-1.5 hours, until the dough has doubled in size.

3. Make the wild blueberry jam. Add the wild blueberries, sugar, and lemon juice to a small saucepan set over medium heat. Stir occasionally and bring to a simmer. Let the mixture simmer for 2 minutes. Make the corn starch slurry by whisking together the water and corn starch, then, while mixing the blueberries constantly, stream in the corn starch slurry. Continue mixing constantly until the jam thickens, then remove it from the heat.

4. Shape the dough. Once the dough has finished rising (either overnight or same-day), lightly punch it down to remove any excess air in it. Transfer the dough to a clean and lightly floured surface, then roll it out to a 12″ x 10″ (30 x 25 cm) rectangle.

5. Form the rolls. Carefully spread the wild blueberry jam over the dough. Tightly roll the dough up into a cylinder starting from the longer (12″) side. Use a sharp knife to slice the roll into 6 even rolls.

6. Let the rolls rise. Transfer the rolls to a lightly buttered and/or lined 8″ cake pan or pie dish. Lightly cover the pan with a towel, and let the rolls rise in a warm environment until doubled in size (~30-45 minutes).

7. Bake. Make an egg wash by whisking together 1 egg and 1 tbsp. milk. Brush the egg wash over each roll, then bake at 350°F / 175°C for 15-20 minutes. Use a thermometer to check when the rolls are done cooking (190°F / 88°C.)

8. Make the mascarpone icing. In a small mixing bowl, lightly beat the mascarpone with the salt to make sure it’s smooth. Then mix in the powdered sugar and vanilla until the mixture is smooth. Adjust sugar as desired.

9. Serve and enjoy! Top the rolls with the mascarpone icing, serve, and enjoy!

Wild blueberry sweet rolls Q & A

How to store wild blueberry sweet rolls

Is there anything better than fresh brioche? These rolls will definitely taste the best on the day that they are baked, but if you would like to keep some for later, I recommend only frosting the ones you are going to eat right away. Because the icing is made out of mascarpone, it must be refrigerated for food safety. Keep the icing stored in an airtight container in the fridge, and the rolls stored in an airtight container at room temperature. When you would like a sweet roll, simply pop one in the microwave for 5 seconds, then top it with icing!

Can I double this recipe?

Yes! I can’t emphasize using a kitchen scale enough for especially this recipe already, but if you are going to double or half the ingredients it is even more important that you weigh your ingredients. The dough is very hydrated and slight alterations can change the texture of the dough.

Can I use instant yeast instead of active dry yeast?

Yes of course! Instead of mixing the heated milk, sugar, and yeast together, just pop all of the dough ingredients into your mixing bowl to start kneading. I do highly recommend refrigerating the dough overnight to make it easier to work with and more flavorful. However, if you are making the recipe all in one day, and using instant yeast, simply let the dough rest for just 10 minutes as the first rise, then proceed with the rest of the recipe.

Can I make the dough ahead of time?

Yes, and I highly recommend it! Brioche dough is a very enriched dough that can be hard to work with when warm. Simply knead the dough together, cover it, and leave it to rise in the fridge overnight. When ready to make the wild blueberry sweet rolls simply take it out of the fridge and proceed with the recipe.

Why do you measure in grams?

My recipes are all written in grams because it is a more accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!

A note on oven temperature.

Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you. I use this one.

Wild blueberry sweet rolls troubleshooting

My dough just isn’t coming together

I can’t recommend the use of a kitchen scale enough, especially for something as hydrated as brioche dough. If you’ve been kneading and kneading and the dough still won’t pass the windowpane test, add 1 tbsp. of flour at a time and knead for 2 minutes until the dough comes together.

My yeast mixture isn’t foaming, what should I do?

The mixture should start foaming around 5 minutes in. If it has not foamed after 10 minutes, the yeast is likely dead. You want to make sure that the milk temperature does not exceed 110°F / 43°C or it will kill the yeast. If you try it again and it still does not foam, the yeast you are using may be expired and you will want to purchase some more before proceeding.

Tools and ingredients

You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!