Blueberry Dreams
Blueberry Jam & Cinnamon Crumble Rolls
Lisa Morgan – Morgan’s Ridge Bakehouse
○ Yield: 12 Rolls | Prep: 30 min | Rise: 2–2.5 hrs | Bake: 32–35 min |Oven: 350°F ○
Ingredients
Dough
1 cup Whole Milk, warmed to 110°F
2 tsp Active Dry Yeast
1/3 cup + 1 Tbsp Sugar
2 large eggs, room temperature
3 ¾ cups + 1 Tbsp Bread Flour
6 Tbsp Kerrygold Salted Butter, room temperature
½ tsp Kosher Salt
Homemade Blueberry Jam Filling
2 ¼ cups Fresh Blueberries
¼ cup Granulated Sugar
1 Tbsp Fresh‑Squeezed Lemon Juice
1 Tbsp Lemon Zest
½ tsp Kosher Salt
1 Tbsp Cornstarch
2 Tbsp Water
Cinnamon Filling
1 ½ cups Light Brown Sugar
8 oz Kerrygold Salted Butter, softened
2 Tbsp High‑Quality Cinnamon
¾ tsp Pure Vanilla Extract
Crumble Topping
½ cup Dark Brown Sugar
½ cup All‑Purpose Flour
3 Tbsp Quick Oats
2 tsp Cinnamon
4 Tbsp Kerrygold Salted Butter, melted and cooled
Pre‑Bake Ingredient
½ cup Heavy Cream, room temperature or slightly warmed
Instructions
Dough Preparation
1. Activate the Yeast In the bowl of a stand mixer, combine the warm milk, 1 Tbsp granulated sugar, and active dry yeast. Stir gently, then let the mixture sit for 5–8 minutes, until foamy.
2. Add Eggs & Remaining Sugar Whisk in the remaining granulated sugar and eggs until fully combined.
3. Add Flour & Form the Dough Add the bread flour. Using the dough hook, mix on low speed until a shaggy dough forms.
4. Begin Gluten Development Knead on low–medium speed for 3 minutes.
5. Add Butter Slowly With the mixer on low, add the salt & softened butter1-2 tablespoons at a time, allowing each addition to incorporate.
6. Final Knead Once all butter is added, knead on low–medium speed (KitchenAid speed 2) for 5–8 minutes, until the dough is smooth, elastic, and slightly tacky but not sticking to the bowl. If the dough is very sticky, add 1 Tbsp flour and knead briefly.
7. Chill the Dough Transfer the dough to a lightly greased bowl or proofing box, cover, and refrigerate overnight. If short on time, chill for a minimum of 2–3 hours before shaping the rolls.
Prepare the Cinnamon Filling While the dough is chilling, make the cinnamon filling. In a medium bowl, combine the softened Kerrygold butter, light brown sugar, cinnamon, and vanilla extract.
Mix by hand rather than using a mixer — this prevents incorporating too much air. A lighter, whipped filling tends to bake out of the rolls and settle at the bottom of the pan, so keeping the mixture dense ensures it stays beautifully layered inside the rolls.
Prepare the Blueberry Jam In a heavy‑bottomed saucepan, combine the fresh blueberries, granulated sugar, lemon juice, lemon zest, and kosher salt. Cook over medium‑low heat, bringing the mixture to a gentle simmer. Stir frequently with a wooden spoon.
Continue cooking for 10–12 minutes, until the mixture has thickened and most of the liquid has reduced.
In a small bowl, whisk together the cornstarch and water until smooth. Add this slurry to the blueberry mixture and cook for 1–2 minutes, stirring constantly, until the jam is glossy and fully thickened.
Remove from heat and cool completely before assembling the rolls.
Make the Crumble Topping In a medium bowl, combine the dark brown sugar, all‑purpose flour, quick oats, and cinnamon. Pour in the melted, cooled Kerrygold butter and mix until everything is fully combined.
Use your fingers to break apart any large clumps — you want a coarse, evenly mixed crumble that will bake into a crisp, buttery topping.
Shape the Rolls Lightly oil (my preferred method) or lightly flour your work surface. Roll out the chilled dough into a 12 × 20‑inch rectangle.
Using an offset spatula, spread the cinnamon filling evenly over the dough, leaving about 1 inch at the top edge clean — this will help seal the rolls once they’re rolled up.
Reserve 2 ½ tablespoons of the blueberry jam, then spread the remaining jam evenly over the cinnamon layer.
Cut & Pan the Rolls
Cut the Rolls At this stage, you can choose one of two methods:
Option 1 — Roll Into a Log Roll the entire sheet of dough into one tight log. Using fishing wire (for the cleanest cuts) or a serrated knife, slice the log into 2‑inch rolls.
Option 2 — My Preferred Method Use a pizza cutter to slice the dough into 2‑inch wide strips, then roll each strip individually into a swirl. This method gives you more control and helps maintain even, beautiful spirals.
Place each swirl into a 9×13 aluminum pan lined with parchment paper, spacing them evenly.
Proof the Rolls Cover the pan with plastic wrap or a clean tea towel and place it in a warm spot. Allow the rolls to rise and double in size, which typically takes 45–50 minutes.
Top and Bake the Rolls
Preheat the Oven At about the 30‑minute mark of the rise, begin preheating your oven to 350°F. Add Jam, Crumble & Cream Once the rolls are puffy and doubled in size, gently spoon a small amount of the reserved blueberry jam onto the center of each roll and spread lightly. Top the rolls evenly with the prepared crumble topping. Finally, pour the heavy cream over the top of the rolls, letting it soak down between the swirls.
Bake: Place the pan on the middle rack and bake for 23 minutes at 350°F. Increase the oven temperature to 375°F and bake for an additional 8–12 minutes, until the rolls are golden brown and fully baked. For accuracy, check the internal temperature in multiple spots — the rolls should read 195–205°F when done.
Cream Cheese Glaze Ingredients
· 5 oz Cream Cheese, softened
· ½ cup Kerrygold Salted Butter, softened
· 2 cups Powdered Sugar
· 1 ½ tsp Vanilla Bean Paste
· 2 Tbsp Milk
With the paddle attachment on your stand mixer, beat all glaze ingredients together. Start on low speed until the powdered sugar is fully incorporated, then increase to medium‑high and beat for 2–3 minutes, until the glaze is smooth and well combined.
If you prefer a thicker glaze, add powdered sugar 1 tablespoon at a time, mixing after each addition. For a thinner, more pourable glaze, add a splash of milk and beat until you reach your desired consistency.
Cool & Glaze
Finish the Rolls When the rolls are fully baked, remove the pan from the oven and place it on a wire rack. Allow the rolls to cool in the pan for 10–15 minutes — just enough so the glaze doesn’t melt completely, but still sinks luxuriously into the warm swirls. Once slightly cooled, spread the glaze generously over the tops of the rolls. Enjoy warm, soft, blueberry‑swirled perfection.
Storage
Store covered at room temperature for up to 2 days. Refrigerate up to 5 days; warm individual rolls 20 seconds in microwave before serving. Do not freeze glazed rolls.
Contains: Wheat, Dairy, Eggs.
Morgan's Ridge Bakehouse · Easley, SC · Cottage Food Operation · Made with Love, Flour & Butter
