These blueberry cardamon sweet rolls are like the grown up and more sophisticated cousin of cinnamon rolls. They are wonderful little rolls that are made up of a sweet yeasted cardamom brioche dough, fresh blueberries, blueberry jam, and a cardamom syrup glaze.
The Brioche Dough:
These sweet rolls are made with a yeasted brioche sweet dough, so it all begins by activating the yeast. The key to this is getting the milk warmed to about 110 degrees, which should feel a little warm. Next, let the yeast dissolve in the milk for about 5 minutes. It should look a little frothy, bubbly, and it should smell like yeast. See the pic of my successfully activated yeast below!
After that, it’s just adding in the rest of the ingredients one at a time and then beating the dough until enough gluten has formed. Gluten is what gives the sweet rolls its chewy texture; without gluten, the rolls would be cake-like and crumbly. To see if there is enough gluten, you just need to do the windowpane test. The windowpane test is when you take a little section of dough and slowly pull it until it’s thin enough to see through. If it breaks before it’s translucent, there isn’t enough gluten.
The Rise:
After your dough is mixed, you are going to place it in a large greased bowl. This is also when you are going to mix in your fresh blueberries. Since you are using fresh blueberries and don’t want to smash them, you will fold them into the dough by stretching it around the blueberries. This will allow the dough to expand around the blueberries while it rises as well. Once the blueberries have been decently incorporated, let the dough rise until it has doubled in size—usually about one hour.
The Blueberry Filling:
Once the dough has risen, it’s time to roll it out and add the blueberry filling. I just used Bonne Maman blueberry jam, but feel free to use whatever blueberry jam you like best. First, stretch out the dough to a rectangle using your hands over a piece of parchment paper. The stretching will help keep those blueberries stay in place. After you have stretched the dough, go ahead and lay another piece of parchment paper over the dough and roll it out until it’s about 1/4 inch thick. Remove the parchment paper and then dollop that blueberry jam on top. Then starting from one end, roll the dough on top of its self. There is quite a lot of jam, and the dough can get pretty wet from all the blueberries, so I found it helpful to lift the dough by the parchment paper and push it on top of itself that way. After that, cut the roll into 1 1/2 inch sections and place them in a larger baking dish.
Thanks so much for reading about these blueberry cardamom sweet rolls! If you make them or have any questions, go ahead and leave your feedback in the comments!
Looking for more sweet roll recipes? Check these out!
Cardamom Buns with Bourbon Glaze
Cardamom Knots with Bourbon and Chocolate
PrintBlueberry Cardamom Sweet Rolls
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 9–12 rolls 1x
Ingredients
For the dough:
- 1 tbsp yeast
- 2/3 cup milk
- 1 egg
- 2 1/4 cups flour
- 1/4 cup sugar
- 1 1/2 tsp ground cardamom
- 1/2 tsp vanilla
- 1/2 tsp salt
- 4 tbsp butter
- 1 cup fresh blueberries
- 1 egg for an egg wash
For the filling:
- 3/4 cup blueberry jam
For the glaze:
- 1/2 cup sugar
- 1/4 cup water
- 1/2 tsp ground cardamom
Instructions
For the dough:
- Heat the milk in a small pot until slightly warm (about 110 degrees).
- Add the milk and the yeast to a bowl attached to a stand mixer with the dough hook attachment. Let the yeast dissolve and activate for about 5 minutes.
- Add the egg and mix until just combined.
- Next, mix in the flour, sugar, cardamom, vanilla, and salt. Mix until combined. Finally, mix in the butter a tablespoon at a time. Continue to knead until the dough is thoroughly mixed and the dough has developed enough gluten.
- Transfer the dough to an oiled bowl and carefully fold the blueberries into the dough and let rise until it has doubled in size—about 1 hour.
For the assembly:
- First, stretch out the dough to a rectangle using your hands over a piece of parchment paper. After you have stretched the dough, lay another piece of parchment paper over the dough and roll it out until it’s about 1/4 inch thick.
- Spread the blueberry jam evenly over the dough.
- Roll the dough over its self so that it makes a long log, if the dough is giving you trouble, use the parchment paper to lift the dough. With a very sharp knife, cut the dough into 6-8 pieces that are 1 1/2 inches thick.
- Line a large baking tray with parchment and place the rolls on top, while leaving space for them to rise. Let them rise again for 30 minutes and preheat the oven to 350 degrees.
- Beat the egg and brush it thoroughly over the risen rolls.
- Bake for 25 -35 minutes, until the rolls are golden brown.
- While the rolls are baking, make the glaze. Bring the sugar, water, and cardamom to a light boil. When the rolls are done, brush the syrup over them. For sweeter rolls, do two coats.
