Blueberry Pinwheels

Blueberry Pinwheels

"We grow fresh blueberries at our house, so these fruity rolls are a favorite of my family and our many guests. They also freeze and reheat well."
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Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 24 servings

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Directions

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  1. In a saucepan, heat milk and butter to 110 degrees F-115 degrees F. In a large mixing bowl, dissolve yeast in warm milk mixture. Add the sugar, salt, egg and 2 cups flour; beat until smooth. Stir in enough remaining flour to form soft dough.
  2. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 14-in. x 8-in. rectangle; brush with melted butter. Combine sugar, cinnamon and lemon peel; sprinkle over dough to within 1/2 in of edges. Top with blueberries; press into dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until doubled, about 1-1/4 hours. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
  3. For glaze, combine sugar, vanilla and enough water to achieve a desired consistency. Drizzle over warm rolls. Cool in pans on wire racks.

Footnotes

  • If using frozen blueberries, do not thaw before adding to batter.

Reviews

Read all reviews 25
  1. 30 Ratings

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Most helpful positive review

Wow these are really good. I wanted something different to make for breakfast today and since it was going to be cold in the morning these sounded perfect. For the dough I only had a 12 oz can o...

Most helpful critical review

I really hate giving bad reviews, they can be hurtful. But I have to say, these weren't my favorite. I found that the blueberries didn't stay in the dough, so when I was slicing, they would pop ...

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Wow these are really good. I wanted something different to make for breakfast today and since it was going to be cold in the morning these sounded perfect. For the dough I only had a 12 oz can o...

FANTASTIC! I just loved the bread dough. I followed the recipe exactly. (HINT: 10oz of milk equals 1-1/4 c.) The dough has a wonderful texture and is super easy to work with. I did hav...

These were really good! I used 12oz evaporated milk minus 4T, bread flour, orange zest, frozen blueberries and a cream cheese frosting. I made these as directed, but after cutting (with dental...

What a beautiful and delicious pinwheel! The dough was so easy, smooth and soft to deal with that I may give it a try for a regular cinnamon bun. The lemon and cinnamon pairs perfectly with th...

This was a great recipe. I rubbed grape jam as a layer on the dough before putting the sugar mixture on it. I also added some brown sugar instead of just white sugar. It turned out delicious! Th...

I am surprised these little bits of goodness don't have more reviews. I did make a couple of changes after reading all the reviews and by what I had on hand. First I used 8 oz 2% milk instead of...

I love this recipe..they turned out perfect! I can not figure out why a couple of the reviews were not a 5 star. This recipe is very good just follow it. I will make this over and over again, m...

First of all my final product was great. However, when I looked at the time it took from start to finish I was wondering how in the world it was going to take 50 minutes total for an yeast doug...

I am surprised that more people haven't tried this recipe yet. I didn't use the recipe for the dough because I have my own tried and true sweet dough recipe. But I used the filling and it turn...

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