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Muffin Tin Braided Blueberry Rolls in the Muffin Tin.
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Muffin Tin Braided Blueberry Rolls

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.
Prep Time20 minutes
Cook Time24 minutes
Rising Time1 hour 45 minutes
Total Time2 hours 29 minutes
Course: Breakfast, Dessert
Keyword: Braided Blueberry Rolls, Muffin Tin Braided Blueberry Rolls
Servings: 12 rolls
Calories: 274kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Dough

  • ⅔ cup (163 g) whole milk, warmed to 100-110°F
  • 5 tablespoons granulated sugar, divided
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 2 large eggs, room temperature
  • 3 cups (375 g) all-purpose flour
  • ½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature
  • 1 teaspoon kosher salt

Blueberry Filling

  • 2 cups (296 g) fresh blueberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch

Egg Wash

  • 1 large egg, room temperature
  • 1 tablespoon water

Glaze

  • 1 cup (125 g) confectioners' sugar
  • 2-3 tablespoons whole milk

Instructions

Dough

  • 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.

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.

Video

Notes

*Air Fryer Instructions:
  1. 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.)
  2. Air fry the rolls for 11 minutes at 325°F.
  3. Drizzle with glaze.
 

Nutrition

Serving: 1roll | Calories: 274kcal