Wild Blueberry Sweet Rolls with Lemon Cream Cheese Glaze

Wild Blueberry Sweet Rolls with Lemon Cream Cheese Glaze

2 hours

2 hours, 30 mins with 8-12 hour rest
30 min
Yields 12 rolls


  • 4 cups Unbleached All-Purpose Flour, divided
  • 1/4 cup granulated sugar
  • 1 packet rapid rise yeast (approx. 2 1/4 teaspoons)
  • 1/2 teaspoon kosher salt
  • 8 tablespoons butter, divided
  • 1/2 cup water
  • 1/2 cup buttermilk, room temperature
  • 1 egg + 1 egg yolk
  • 1 cup Josh Pond wild blueberry jam
  • 1 cup Josh Pond's frozen wild organic blueberries, thawed
  • 2 lemons, zested and juiced
  • 4 ounces cream cheese, softened
  • 1 1/4 cup powdered sugar
  • 2 tablespoons milk


    1. In the bowl of a food processor, combine 2 cups of the all-purpose flour, all of the granulated sugar, the yeast, and the kosher salt. Pulse to combine.
    2. In a microwave-safe bowl, combine 6 tablespoons of butter, 1/2 cup water, and 1/2 cup buttermilk. Microwave in 15 second intervals until warm to the touch but not hot– 120-125°F.
    3. Pour the warm buttermilk mixture into the food processor along with the eggs. Pulse until no dry flour remains. Slowly add in additional flour, a bit at a time, and process until the dough is soft and supple, and bounces back slightly when pressed with two fingers.
    4. Place the dough on a flat, lightly floured surface and cover with a dish towel for 10 minutes. Meanwhile, prepare the filling. In a medium-sized bowl, mix together the blueberry jam and the frozen blueberries. Set aside.
    5. Grease the bottom and sides of a 9×13″ baking dish. Set aside.
    6. Using a rolling pin, roll the dough out into a large rectangle, about 10×18″. Microwave the remaining 2 tablespoons of butter in a microwave-safe dish until melted and brush the melted butter on the dough, leaving a 1″ border around the edges of the dough.
    7. Spread the blueberry mixture over the buttered dough (still leaving a border) and roll the dough inward from one of the long sides, creating a spiral with the filling inside. Pinch the edges to seal.
    8. Divide the dough into 12 rolls and arrange them in the prepared baking pan. Cover tightly with foil and refrigerate for 8 to 12 hours.
    9. In the morning, remove the rolls from the refrigerator and let them come to room temperature– this should take about 1 1/2 to 2 hours. pour off any extra juice. Preheat the oven to 350°F. Remove the foil and bake for 30 minutes, or until cooked through and golden.
    10. While the rolls cool, make the glaze. In the bowl of a food processor, combine the cream cheese and lemon juice and process until smooth. A bit at a time, add in the powdered sugar and run the food processor until the mixture is thick and creamy. Thin with up to 2 tablespoons of milk, if necessary.
    11. Pour the glaze over the warm rolls and sprinkle with lemon zest. Serve warm.
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