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  • Mary Kay

EASY! Blueberry Almond Brioche Sweet Rolls


What’s better than combining two breakfast foods into one? Many people eat their dry cereal with milk and dried or fresh blueberries. In fact, some cereals come with them combined. Why not combine a delicious brioche sweet roll with fresh blueberries? Here’s your chance to easily make this delicious duo.


Instead of having a boring cinnamon sweet roll, change it up with blueberries. Make your family these good-looking Blueberry Almond Brioche Sweet Rolls stuffed with blueberries and accompanied by homemade blueberry jam. If you’re not into making your own jam, a good quality store-bought or specialty blueberry jam works just fine.


Using your electric stand mixer and the dough hook, they do all the work. No need for you to hand knead the dough. Just follow these easy directions. Of course, if you enjoy kneading dough, go for it!


After kneading it, let the brioche dough rise for a couple hours so it doubles in size. Then pour it out onto a clean floured surface and roll it out to ¼” thick, into a nice sized rectangle (not a square).


Then brush your favorite blueberry jam all over the surface. Make sure you leave an inch around each of the four edges as an open border. This will help keep your jam from squirting out as you roll it.


Now you get to roll it up into a long cylinder. Starting with the long edge, begin rolling up the dough, moving from side to side to roll it evenly.


When you’ve rolled it up completely, pinch the final edges along the roll so the jam stays inside.


Cut 12 even sections using some clean dental floss. This is much easier to do than trying to slice through the soft dough – that just crushes it. The floss leaves nice clean cuts.


Place the sections into your prepared pan and bake. It SMELLS SOOO GOOD as it bakes!


Ice it and enjoy along with some extra blueberry jam for breakfast or just for an afternoon snack. They’re delicious with a big glass of cold milk!

 

This recipe makes 12 nice sized Blueberry Almond Brioche Sweet Rolls. 


Preheat your oven to 350F degrees.

 

Prepare your pan(s):

-I like to bake these in 8” round cake pans – 6 in each pan. You can use square or other sizes, too. Just leave some “breathing room” for them to expand during the rising before baking.

-Lightly butter the bottom and sides of your pan.

-Cut a piece of parchment paper, round, square or rectangle to fit in the bottom of your pan.

-Lightly butter the parchment paper.

 

Gather up your Ingredients:

2/3 C Milk

1 T Yeast, regular

2 ½ C Flour

¼ C Sugar

½ t Salt


1 Egg

4 T Butter, very soft

½ t Vanilla extract

½ t Almond extract 


Filling:

½-3/4 C Blueberry jam

 

Almond Icing:

3 T Butter, very soft but not melted

2 C Powdered sugar, sifted

¼ t Almond extract

2 T Milk or heavy cream

 

Mix and bake your Blueberry Almond Brioche Sweet Rolls:

-In a small heat safe bowl, warm the milk in the microwave for a few seconds. Not hot, just warm.

-Add the yeast and allow to set for 5-10 minutes. It will get foamy. Set aside.

-In the electric mixer bowl, whisk the flour, sugar and salt well. Set aside.

-In a small bowl, beat the egg with a fork, just to break it up.

-With the paddle or dough attachment, mix the egg, soft butter and extracts into the flour mixture. Beat on low to combine.

-Increase the speed and beat for a few minutes until the dough starts to come away from the sides of the bowl. It will be sticky.

-Add another 1-2 tablespoons of flour and mix on medium for a few more minutes until it comes off the sides of the bowl and is not as sticky. It should come together nice and silky-like.

-Gently form the dough into a ball and let rest in a buttered bowl.

-Cover the bowl and allow to rise in a warm spot in your kitchen for 1-2 hours, until the dough has doubled in size.

-Roll out the dough onto a floured surface, into a rectangle with ¼” in thickness.

-Spread the dough with blueberry jam, leaving about 1” around the entire outside edges. Make sure the jam is not thin, and that the layer you lay down is not too thick. The thicker the layer of filling is, the more apt it will be to squeeze out as you roll the dough into sweet rolls.

-Begin rolling along the long edge.

-Once you have it rolled, squeeze the long edge to seal it.

-With a sharp knife, make marks along the top to mark off 12 equal width sweet rolls.

-With the floss, slide it under the first mark and pull the floss up on both sides and crisscross it at the top and pull until comes through the roll of sweet roll dough. Voila! You have your first clean cut sweet roll.

-Repeat with the floss and each mark until you have sliced a total of twelve separate sweet rolls.

-Carefully place each one into the buttered pan, with a cut side down.

-Cover and let rise for 45 minutes until they are high and puffy.

-Bake at 350F degrees for 25-30 minutes. I check them at the 20-minute mark to make sure they are not browning too fast. I rotate my pan 180 degrees since my oven does not bake evenly. When they are golden brown, they are done.

-Take the rolls out of the oven and allow the sweet rolls to cool in their pan on top of the stove or on a cooling rack. They will continue to bake in the pans for a few minutes.

-Prepare your icing and drizzle it over the Blueberry Almond Brioche Sweet Rolls while they’re still warm. Sprinkle with fresh or dried blueberries or sliced almonds if you like.

-Serve immediately or refrigerate for next day enjoyment.

 

Mix up your Almond Icing:

-With an electric mixer, slowly beat the butter and half the powdered sugar together until combined.

-Slowly beat in the other half of the powdered sugar with the extracts and one tablespoon of the milk or heavy cream.

-Increase the speed on your mixer and beat to eliminate any lumps.

-If you need to, add more milk to reach a drizzling consistency.

-Drizzle over your fresh baked Blueberry Almond Brioche Sweet Rolls.

 

Storage:

-Keep them in an airtight container for up to 3-4 days in the refrigerator. Take them out of the frig a few minutes before serving if you like them at room temp.

-I have frozen them inside an airtight container for up to a couple of weeks. They just don’t last any longer than that at my house. Thaw at room temperature or in the refrigerator in the airtight container. Do not open the container while thawing or they could gather condensation. 


If you enjoy having a special treat for breakfast these Blueberry Almond Brioche Sweet Rolls are an enjoyable choice. They are great with a big glass of cold milk or hot coffee. Whoever you enjoy them with, “Bake your own Memories!”

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