Love cinnamon rolls? These blueberry rolls with pastry cream are next level! The cream melts into the rolls, making these absolutely irresistible.
These blueberry rolls with pastry cream are soft, fluffy and creamy. All in one bite.
The juicy blueberries makes them just fresh enough to cut through the sweetness. They’re perfect for serving for (Easter) brunch!
For making these blueberry rolls I am using my basic sweet dough recipe which is perfect for this. In addition you need the following ingredients:
Make the dough for the rolls first. While the dough rises prepare the pastry cream. Once both are complete, assemble by rolling out the dough into a rectangle and spread the pastry cream over the top.
Add the blueberries and roll this up tightly. Using a sharp knife cute the roll into 12 equal sized pieces and add to a greased baking dish. Make sure to leave a little bit of space in between each roll, so they have some room to rise.
Bake the rolls in the preheated oven for about 30 minutes or until golden brown. Take out of the oven and let it cool slightly. Drizzle the glaze over the top and serve them warm with extra blueberries.
Once the rolls are completely cooled down, wrap them properly and store them outside of the fridge for up to 4 days.
If you want to freeze these blueberry rolls, don’t add the glaze but do that after defrosting. Once frozen they will keep for up to three months.
if you love blueberries as much as I do you might want to give these recipes a try too!
Yes! You can prepare the pastry cream a day in advance and store it covered in the refrigerator. The rolls themselves are best baked fresh, but you can assemble them a few hours ahead and keep them covered in the fridge until ready to bake.
Yes, frozen blueberries work well. Use them straight from the freezer and don’t thaw them first, this helps prevent excess moisture and color bleeding into the dough.
Baking the pastry cream inside the rolls allows it to soak into the dough as it bakes, creating extra-soft, rich rolls with a custardy center.
You can, but homemade pastry cream gives the best flavor and texture. If using store-bought, choose a thick, high-quality version so it doesn’t run out during baking.
The rolls should be puffed, golden brown on top, and fully set in the center. If they brown too quickly, loosely cover them with foil during the last 5-10 minutes of baking.
Definitely! Raspberries, chopped strawberries, or even lemon zest pair beautifully with the pastry cream. Just avoid very juicy fruit or reduce the amount slightly.
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