Muffin Tin Braided Blueberry Rolls are beautifully braided blueberry rolls, each with a fruity filling, baked in a muffin tin until golden and drizzled with a sweet glaze. They are a delicious option for breakfast, dessert, or enjoyed as a treat with a cup of coffee or tea! The design ensures blueberry flavor in each bite and might be your new favorite way to enjoy a blueberry ‘muffin’. Plus, you can make them in an air fryer, too. I also have Braided Cinnamon Rolls that you will want to try.
Ingredients & Substitutions
Milk: When warming the milk, ensure it reaches a temperature between 100°F and 110°F. Too hot a temperature will kill the yeast, while too cold will not activate the yeast.
Yeast: Look for active dry yeast. This needs to be activated in warm milk before continuing with the recipe.
Blueberry Filling: The blueberry filling is the filling I used in my Blueberry Napoleons (which you will want to try). It is made with fresh blueberries. If substituting frozen blueberries, let them thaw before making the filling.
Glaze: The simple glaze is made with confectioners’ sugar and milk. It adds a little extra sweetness to the rolls. However, the rolls are so delicious without the glaze, too!
Can I Make The Rolls Ahead Of Time?
Yes, you can get parts of the braided blueberry rolls made in advance to save time. The blueberry filling can be made ahead of time and stored in the refrigerator for up to 3-4 days. You can also assemble the rolls a day ahead. Once you have the rolls assembled, braided, and placed into the muffin tin, cover the tin with greased plastic wrap. Place it in the refrigerator. Do this before letting them rise at room temperature. They can be stored in the refrigerator for up to 24 hours. When ready to bake, remove the rolls from the refrigerator and let them come to room temperature (2-3 hours) before baking.
Can I Use Store Bought Dough?
Sure! To save time, you could use store-bought pizza crust dough. If using store-bought dough, there is no need for any proofing. First, roll out the dough to a 12×16-inch rectangle. Then, follow the same filling and cutting instructions before baking in the oven for 25 minutes. Don’t forget about the glaze!
How To Store Muffin Tin Braided Blueberry Rolls
If you plan to enjoy these rolls within a day or two, store them in an airtight container at room temperature. For longer storage, store them in a covered container in the refrigerator for up to 4 days or so. Keep in mind that storing the rolls in the refrigerator may make them lose some of their softness.
Freezing Braided Blueberry Rolls
To freeze the baked braided blueberry rolls, freeze them without the glaze. (The glaze is easy enough to make when ready to serve the rolls.) Once the rolls have cooled to room temperature, wrap them tightly in plastic wrap or place them in a freezer-safe container. When ready to enjoy, thaw the frozen rolls at room temperature. Then, add the glaze.
Muffin Tin Braided Blueberry Rolls
- 2 cups (296 g) fresh blueberries
- 2 tablespoons granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 large egg, room temperature
- 1 tablespoon water
- 1 cup (125 g) confectioners' sugar
- 2-3 tablespoons whole milk
- In a medium bowl, combine warm milk and 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.
- In the bowl of a stand mixer fitted with a dough hook, combine the remaining 4 tablespoons of sugar, flour, and salt. Add the milk mixture. With the mixer running on low speed, add butter, 1 piece at a time, blending well between additions.
- Knead on medium speed for 1 minute. Knead on medium-high speed until the dough is smooth, about 5 minutes.
- To a medium greased bowl, add the dough. Roll it to grease all sides. Cover with plastic wrap.
- Let dough rise in a warm area until doubled in size, about 1 – 1 ½ hours.
- While the dough is rising, prepare the filling.
- In a small saucepan over medium heat, mix blueberries, sugar, lemon juice, and cornstarch. Heat until the sugar is dissolved, the blueberries are broken down, and it is thick and bubbly. You may need to break down the blueberries a little more with a fork. This will make about 1 ½ cups of filling. Set aside to cool while you prepare the rest of the ingredients.
Folding, Cutting, and Baking
- Spray a 12-cup standard muffin tin with nonstick cooking spray.
- Punch down the risen dough and turn it out onto a floured surface. Roll it into a rectangle that measures approximately 12×20 inches (about ¼-inch thick). Spread the blueberry filling evenly over the dough, leaving a ¼-inch border around the edges.
- Starting from one long edge of the dough, fold it over itself about ⅔ of the way across. Then, fold the remaining third of the dough over the top, completely enclosing the filling.
- Cut the folded dough into 12 strips that are each approximately 1 ½ inches wide. Working with one strip at a time, make two cuts in the strip, almost reaching the top but leaving the end intact. Braid the three sections together by crossing the right strand over the middle strand, then crossing the left strand over the middle strand. Continue braiding until you reach the end of the dough.
- Starting with the uncut edge, roll the braided dough into a circle and place it into the muffin cup. Repeat this process for the remaining strips.
- Cover and let rise in a warm place until doubled, about 45 minutes.
- When ready, preheat oven to 350°F.*
- In a small bowl, whisk together the egg and water to make the egg wash. Brush the egg wash over the tops of each roll.
- Bake for 24-26 minutes.
- Let cool to room temperature. While cooling, prepare glaze.
- To a small bowl, add confectioners' sugar and 2 tablespoons milk. Whisk until smooth, adding more milk if necessary to reach desired consistency.
- Drizzle glaze over each roll.
- After the rolls have been braided and doubled in size, place the rolls into a small pan that will fit into the basket of your air fryer. Then, place it into the basket. (You will most likely need to work in batches.)
- Air fry the rolls for 11 minutes at 325°F.
- Drizzle with glaze.
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What the Test Kitchen had to say about this recipe:
Oh my goodness, these are SO GOOD! The muffins (I mean rolls, but they ARE made in a muffin tin…) are so soft and I love getting the blueberry filling in every single bite! I even liked them without the glaze.
Wonderful blueberry flavor in these rolls. They are so flavorful, tender, and soft! This is giving me spring fever with these blueberries, but I would eat these any day of the year!
These rolls are not only lovely but also delicious and tender! I especially love these when served warm!
These are first of all, so pretty! They are also super delicious. The dough is just so light and fluffy and the pure flavor of blueberry just shines through.
These are absolutely perfect! They're not too sweet and the blueberries really add a lot to them. They'd be perfect for a breakfast or brunch!