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
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
Dough
1
POUR 1 cup milk into a small heatproof bowl.
2
ADD 1/2 stick (4 tablespoons) unsalted butter.
3
MICROWAVE and STIR in short intervals just until butter is melted. Do not overcook.
4
SET ASIDE milk mixture to cool somewhat (temperature should not exceed 110°F).
5
PLACE 3 cups flour into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
6
ADD 1/4 cup sugar.
7
ADD 1 package (2 ¼ teaspoons) instant yeast and ADD 1/8 teaspoon salt.
8
ADD milk mixture to flour mixture.
9
BEAT or KNEAD with hands 5 minutes or until dough is smooth and silky.
10
COVER bowl with plastic wrap or clean dish towel and ALLOW dough to rest 30 minutes.
Quick jam
1
PLACE 1 package (6 ounces) blueberries into a small saucepan.
2
ADD 1/4 cup sugar and ADD 1/4 cup water.
3
BRING to a boil over high heat.
4
REDUCE heat to low and SIMMER until blueberries begin to break open.
5
MASH blueberries with potato masher or large spoon.
6
CONTINUE COOKING until mixture begins to thicken.
7
ALLOW quick jam to cool to room temperature.
Filling
1
PLACE 1 stick (8 tablespoons) unsalted butter into a medium bowl.
2
ADD 1/2 cup sugar.
3
ADD 1/2 cup flour.
4
ADD 1/2 cup quick jam.
5
ADD 1 teaspoon vanilla extract and ADD 1/8 teaspoon salt.
6
WHISK or BEAT until thoroughly combined.
Icing
1
PLACE 1/2 package (8 ounces) cream cheese into a medium bowl.
2
ADD 1 cup powdered sugar.
3
ADD 1/4 cup quick jam.
4
ADD 1 teaspoon vanilla extract and ADD 1/8 teaspoon salt.
5
WHISK or BEAT until thoroughly combined.
Assembly
1
BUTTER or COAT with cooking spray a large pie dish and SET ASIDE.
2
SPRINKLE work surface lightly with flour and TURN OUT dough onto work surface.
3
ROLL OUT dough to a square 10 – 12 inches wide.
4
SPREAD filling evenly over dough.
5
SLICE dough into strips about 2 inches wide.
6
ROLL 1 strip into a tight spiral and PLACE into center of prepared pie dish.
7
ROLL another strip into a loose spiral and UNROLL to WRAP around first spiral in pie dish.
8
CONTINUE with remaining strips to form a large spiral inside pie dish.
9
COVER lightly with plastic wrap and ALLOW dough to rise 1 –2 hours until doubled in size.
10
PREHEAT oven to 350°F.
11
BAKE 25 – 30 minutes until just beginning to brown.
12
ALLOW to cool somewhat.
13
DRIZZLE with icing.
14
SERVE warm.
