Baking with NestFresh Eggs – Blueberry Sweet Rolls

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Blueberry Sweet Rolls Pin NestFresh provided me with product and the option to host a giveaway.  All opinions are my own.

Gotta Have Blueberry Sweet Rolls

By now y’all know I love sweet rolls in all shapes and forms.  If you’ve been following us on Instagram, you know I’ve been playing with different kinds of doughs and fillings.  It was only a matter of time until blueberry sweet rolls happened and wanting to make a recipe with NestFresh eggs was a great reason!

NestFresh NatureFed Eggs NestFresh eggs are something that match how we cook.  They source their eggs from small local farms so you know they’re fresh.  Not only that, but their eggs are from cage free chickens.  Different from the mass produced eggs you get with other brands.  Just like how at Rosie Discovers we believe in crafting our recipes from scratch.  We try to avoid using products with ingredients that you can’t find naturally.  We want homegrown ingredients to complete our homemade food.

NestFresh NatureFed Eggs Open

NestFresh Eggs

NestFresh are what you would have if your local laws allowed you to have your own chicken coop in the backyard.  Since we can’t keep our own chickens, it’s great to know that we can get the next best option which are NestFresh.  NestFresh eggs are local because their goal is to provide the slightest impact possible to the environment which means the smallest amount of transportation possible.  These eggs are not only fresh from happy chickens but coming from a farm that you could drive to if you had the spare time.  Of course, that would undermine the purpose of NestFresh because then you’d be driving to every farm to do all of your grocery shopping.  So, they make it easier on you by providing their eggs to Whole Foods (in our area) or one of your local grocery stores.

Ready to Bake Blueberry Sweet Rolls

Fool Proof Sweet Roll Dough

In this recipe, I’ve used my trusty sweet roll dough and tweaked my schnecken recipe so not only are you getting a sweet roll filled with blueberries…it’s also baked in a quick blueberry syrup.  Not only are these sweet rolls bursting with berries, I’ve also added a little cream cheese to act as glue and keep them in place.  This makes for a tender, gooey and fresh fruit breakfast all in one go!  I bet you could make these in a large slow cooker like the Samoa Schnecken, but I didn’t have room for them to sit in the fridge overnight.  Curse that huge pork butt I picked up yesterday!

Blueberry Sweet Rolls
Another winning sweet roll flavor! Enjoy blueberries in the perfect sweet roll!
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  1. 3/4 cup coconut milk
  2. 6 tablespoons unsalted butter
  3. 3 large eggs
  4. 1 teaspoon salt
  5. 4 cups flour
  6. 1/4 cup sugar
  7. 2 1/4 teaspoons yeast
Blueberry Syrup
  1. 1 pint blueberries, checked over and rinsed
  2. 1/4 cup sugar
  3. 1 teaspoon lemon juice
  1. 4 oz cream cheese, at room temperature
  2. 1/4 cup sugar
  3. 2 cups blueberries, rinsed and dried
  1. I'm of the philosophy to make dough as easy to make as possible. In a small saucepan, combine butter and coconut milk, heat to 110-120 degrees.
  2. Meanwhile in the bowl of a stand mixer, combine all dry ingredients, whisking to combine.
  3. Add three eggs to dry ingredients and then pour in warm melted butter and coconut mixture. Use a spatula or whisk to moisten ingredients.
  4. Using the dough hook attachment, begin to slowly mix ingredients, about a minute. Then increase speed to medium and let mixer go to town for about 8 minutes. Dough will be slightly sticky, but there's no need to knead it.
  5. Place dough in a well greased bowl and cover with plastic wrap, set in a warm place to rise and let double in size about an hour.
Blueberry Syrup
  1. In a medium saucepan over medium heat, combine berries and sugar. Cook down till berries burst and mixture bubbles and thickens, 7-10 minutes. Stir in lemon juice.
  2. Grease a 9 x 13 inch rectangular or oval baking dish. Pour syrup evenly into bottom. Set aside
  1. Beat cream cheese and sugar together till light and fluffy.
  1. Take your freshly risen dough and on a floured surface, roll, stretch or pat dough into a 12 x 16-inch rectangle.
  2. With the 16-inch side being horizontal to you, spread all but a 1/2-inch border at the top of the dough with the cream cheese mixture. Spread blueberries all over surface of dough making sure to leave a 1/2-inch border along the top. You'll need this to be able to seal your roll.
  3. Tightly roll dough up. When finished pinch all along the seam to seal roll. Gently stretch roll to 18 inches in length. (Mine just ends up that long, I rarely have to stretch it much).
  4. Place seam side down and slice with a serrated knife into 1 1/2-inch thick slices to end up with 12 rolls.
  5. Place these in the greased baking dish on top of the cooled blueberry syrup. Cover pan with a dish towel and set in a warm place to rise until doubled in size, about an hour.
  6. When doubled in size, preheat oven to 350 degrees. Bake till puffy and golden brown 20-35 minutes. Mine took 26 minutes to cook.
  7. Don’t be scared if they seem to bulge up in the middle of the pan. This is due to the blueberry syrup underneath, they’ll settle down after cooling a bit.
  8. Remove from oven and allow to cool in pan for 10 minutes. Invert onto serving platter and serve.
Rosie Discovers
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