Overnight Blueberry Sweet Rolls
These easy Overnight Blueberry Rolls feature orange-scented brioche dough and a vibrant blueberry filling. Prep ahead and bake fresh in the morning for a showstopping brunch centerpiece.
Servings: 8 rolls
Calories: 376kcal
Equipment
Ingredients
Blueberry Jam (or use store-bought)
- 2 cups blueberries fresh or frozen
- ½ cup granulated sugar
- 1 tablespoon orange zest
- 3 tablespoons orange juice divided
Dough
- ¼ cup granulated sugar
- 1 tablespoon orange zest
- 2 ½ cups all-purpose flour plus 1 to 2 tablespoons more if needed
- 1 teaspoon instant yeast
- ½ teaspoon kosher salt
- ⅓ cup whole milk warmed to 110 to 115°F
- 4 tablespoons unsalted butter melted and cooled
- 2 tablespoons orange juice
- 1 large egg room temperature
- ½ teaspoon vanilla extract
Filling
Blueberry Cream Cheese Frosting
- 4 oz cream cheese room temperature
- 1 ½ cups powdered sugar
- 2 tablespoons blueberry jam
- 2 tablespoons cream or milk
Instructions
Make the blueberry jam (if using homemade)
- In a saucepan, combine blueberries, sugar, one tablespoon of orange juice, and orange zest.
- Cook over medium heat, stirring, until thick and jammy (8–10 minutes).
- Whisk one tablespoon of cornstarch into 2 tablespoons of orange juice. Drizzle into jam, stirring until thickened, about 1 to 2 minutes.
- Transfer to a bowl and place in refrigerator to cool completely. Reserve 2 tablespoon for frosting.
Make the dough
- In the bowl of your stand mixer, use your fingers, or a silicone spatula, to rub the orange zest into the sugar. Add flour, sugar, yeast, and salt and mix with the paddle attachment until combined.
- In a large measuring cup whisk milk, orange juice, egg, melted butter, and vanilla. Mix on low until a shaggy dough forms.
- Switch to the dough hook and knead on medium until smooth and slightly tacky (about 8–10 minutes). If the dough is very sticky, add up to 2 tablespoons of flour if needed to bring it off the sides of the bowl.
- Place in a greased bowl, cover, and let rise until doubled (about 1 ½ to 2 hours at room temp).
Making dough by hand
- To make the brioche dough by hand, stir the wet ingredients together in a large bowl, then add the dry ingredients (be sure to mix the zest and sugar first) and mix with a sturdy spoon or your hands until a shaggy dough forms. Knead the dough on a lightly floured surface for 8–10 minutes, until smooth, elastic, and slightly tacky.
Assemble the rolls
- Roll dough into about an 10x14-inch rectangle.
- Spread with blueberry jam, leaving a small edge clean at the end.
- Cut into 8 long strips. Roll up each strip and place into a greased 8-inch round or square pan.
- Cover loosely with plastic and refrigerate overnight.
Bake the rolls
- In the morning, remove from fridge and let sit at room temperature for 1 hour.
- Preheat oven to 350°F. For softer rolls, drizzle with 2 tablespoons of warm cream. Bake rolls for 25 to 28 minutes, or until golden and bubbly. Let cool long enough to make your frosting.
Make the frosting
- Use a hand mixer, or the strongest arm in your house, to combine cream cheese and powdered sugar, along with milk or cream and your reserved blueberry jam. Beat until fluffy and spreadable. If you want it thicker, add a couple more tablespoons of powdered sugar. If you want it thinner, add more milk or cream.
- Frost warm rolls generously.
Video
Notes
Same day instructions: Instead of refrigerating overnight, once you've assembled the rolls and placed them in the pan, cover and let them rise in a warmer spot of your kitchen for 45–60 minutes, or until puffy and almost doubled in size. Then bake as directed.
Make ahead and freezer instructions: After assembling the rolls and placing them in the pan, cover tightly with plastic wrap and a layer of foil, then freeze for up to 1 month. When ready to bake, remove them from the freezer the night before and let them thaw and rise in the fridge overnight. In the morning, bring to room temperature for about 1 hour before baking as usual.
Tip: If you're short on time, you can thaw and rise them at room temperature for 4–5 hours instead. Storage and reheating: Once baked and frosted, store leftover rolls in an airtight container at room temperature for 1 day, or in the fridge for up to 3 days. Reheat gently in the microwave for about 20–30 seconds.
Tip: If you're short on time, you can thaw and rise them at room temperature for 4–5 hours instead. Storage and reheating: Once baked and frosted, store leftover rolls in an airtight container at room temperature for 1 day, or in the fridge for up to 3 days. Reheat gently in the microwave for about 20–30 seconds.
Nutrition
Calories: 376kcal | Carbohydrates: 83g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 209mg | Potassium: 162mg | Fiber: 3g | Sugar: 49g | Vitamin A: 518IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 2mg
