Print
These blueberry jam sweet rolls are absolutely bursting with fruity, sweet, jammy flavour! The soft fluffy dough is swirled with the easiest homemade blueberry jam then baked to golden perfection before being topped with a vegan cream cheese frosting. Utterly delicious! #blueberryrolls #blueberryjam #homemadebread #sweetrolls #blueberrysweetrolls

Blueberry Jam Sweet Rolls

Prep: 20 mins | Cook: 30 mins | Total: 50 mins | Quantity: 12 rolls

Ingredients

Blueberry Jam Ingredients:

  • 2 + 1/2 cups (400g) blueberries – fresh or frozen
  • 3 tablespoons sweetener – agave syrup, maple syrup, golden syrup or caster sugar
  • 1 lemon – grated zest and juice
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 tablespoon chia seeds

Dough Ingredients:

  • 1 cup (240ml) non dairy milk
  • 1/4 cup (50g) caster sugar
  • 2 + 1/2 teaspoons active dried yeast
  • 2 + 3/4 cups (400g) strong white bread flour
  • 1 teaspoon salt
  • 1/4 cup (50g) cold vegan butter – cut into cubes

Cream Cheese Frosting Ingredients:

  • 1/3 cup (90g) vegan cream cheese
  • 1 cup (170g) icing sugar
  • a little non dairy milk

Instructions

  1. Start with the jam - put the blueberries, sweetener, lemon zest and juice, vanilla and cinnamon in a saucepan, bring to the boil, reduce the heat then bubble gently for 10 minutes
  2. Squash a few of the blueberries once softened with the back of a spoon, stir in the chia seeds and cook for one more minute
  3. Take off the heat and set aside to cool - ideally overnight
  4. For the dough heat the milk and sugar until just tepid - test by putting your finger in the liquid - if you can't feel if it's warm or cold it's the perfect temperature!
  5. Whisk in the yeast, cover with a tea towel and set aside until the top is frothy (roughly 10 minutes)
  6. In the meantime put the bread flour and salt into a large mixing bowl or bowl of a stand mixer. Add the cubed butter and use your fingertips to rub the butter into the flour until no large lumps of butter remain
  7. Add the frothy yeast liquid and mix together until it starts to form a dough - either by hand or with the dough hook attachment on a stand mixer
  8. Knead the dough for at least 5 minutes until it's smooth and elastic then put into a clean, lightly oiled bowl, cover with a tea towel and put somewhere warm until it's doubled in size. This can take anywhere from 30 to 60+ minutes
  9. Once the dough has doubled in size tip onto a lightly floured work surface and roll into a large rectangle roughly 18 x 15 inches (46 x 38 cm)
  10. Spread the jam all over the dough, leaving an inch or so border round all edges
  11. Starting from the longer edge, roll the dough up into a long Swiss roll then cut the roll into 12 equal segments
  12. Place the segments, cut side up, into a parchment lined baking dish or tin, cover and leave to prove again until doubled in size
  13. When they're almost ready to be cooked preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  14. Bake the rolls in the preheated oven for 20 minutes then turn the tray round and bake for a further 10 minutes then remove from the oven and allow to cool
  15. To make the frosting beat together the cream cheese and icing sugar. You want a runny paste that can be drizzled so if it's a little too thick add a bit of milk
  16. Drizzle the icing over the rolls so that they're generously covered

Notes

  • Store the blueberry jam sweet rolls in an airtight container for 1-2 days or freeze any leftovers

Recipe by The Cook & Him at https://thecookandhim.com/recipes/blueberry-jam-sweet-rolls/