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Blueberry Glazed Breakfast Buns

Blueberry Glazed Breakfast Buns
The perfect sweet treat to wake up to in the morning. Gooey sweet rolls swirled with blueberries, white chocolate and cream cheese filling.
Yield 18 sweet buns




  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Quick Rise Yeast
  • 1 tablespoon granulated sugar
  • 1 1/4 cups warm water (120-130°F)
  • 4 3/4 cups all-purpose flour, divided
  • 3/4 cup brown sugar, packed
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 3 large eggs


  • 8 ounces cream cheese (room temperature)
  • 4 tablespoons unsalted butter (room temperature)
  • 1/3 cup plus 2 tablespoons brown sugar
  • 1/2 cup blueberry jam
  • 2/3 cups white chocolate chips
  • 1 1/4 cups fresh blueberries


  • 2 cups powdered sugar
  • 2-3 tablespoons milk (add gradually if you prefer a thinner glaze)
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon blueberry jam


  • Prepare a 9×13-inch baking tray and an 11×8-inch baking dish by spraying them with a non-stick spray.
  • In a large bowl, mix the yeast with the water and add the 1 1/2 cups flour and 1 tablespoon of sugar. Mix until combined, cover the bowl with plastic wrap or tea towel and let rise for 35 minutes.
  • In another bowl, whisk the butter with the brown sugar. Add the eggs, whisking well after adding each egg. Using a spatula, fold the butter mixture into the dough and mix. Add the remaining 3 1/4 cups flour and mix well until the dough comes together.
  • Transfer the dough to a lightly floured work surface. Knead for about 5 minutes until dough is smooth and elastic.
  • Rub a bowl with some olive oil and place the dough inside. Cover with plastic wrap or tea towel and let rise in warm place for about 50 minutes, or until doubled in size.
  • Punch dough down and turn back out onto the work surface. Roll dough into a rectangle shape around 11×25-inches.
  • In a bowl of a stand mixer beat the cream cheese, butter, blueberry jam and brown sugar until smooth. Spread the cream cheese mixture evenly over the dough. Sprinkle the white chocolate chips and blueberries all over the surface of the cream cheese mixture.
  • Starting with long side, roll dough towards you keeping it nice and tight and even in thickness. Once it's completely rolled into a long tube shape, cut into slices about 1½-inches thick.
  • Transfer each piece to the prepared pans with the cut side face up. Cover with a towel and let rise in warm place for 30-40 minutes.
  • Preheat the oven to 375°F.
  • Once the buns have risen, place them in the oven and bake for 20-22 minutes or until they turn slightly golden. Place a tented piece of foil over the buns during the last 5 minutes of baking to prevent over-browning.
  • Make the glaze: Mix powdered sugar with milk, vanilla and blueberry jam. Whisk until smooth, if it seems too stiff just add a drop or two more of milk.
  • Once the buns are fully baked, take pans out of oven and let rest for 5 minutes. Then pour the glaze over the surface covering all of the buns.
  • Serve warm with fresh hot coffee.


 Photo by Foodness Gracious.

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Review & Comments

Kathy | Reply

4 stars
So, I just finished this recipe and it’s very messy with the filling, I think it should be refrigerated while the second rise is happening.
And now I see why 2 pans because it’s a lot.
I just used 2 standard cake pans; 9×13 or 14×3 inches in height.
Chill the filling!

JaniceY | Reply

Can you recommend a substitute for blueberries, please? (Due to allergy in the family.) I fear raspberries or blackberries would produce too much juice…

Red Star Yeast | Reply

Hi Janice – The raspberries or blackberries should work ok, you may want to cut them in half. Here are some other recipes you may like to try:
Happy baking!

Nicole | Reply

5 stars
I was wondering about nutrition information. The Blueberry glazed were absolutely delicious! Will be trying more of the variations for sure.

Verna Rutter | Reply

Can I use frozen blueberries

Red Star Yeast | Reply

Hi Verna,
Yes, you can use frozen blueberries. We suggest to rinse them a few times and pat dry before adding them to the dough.

Happy baking!

Lois Fischer | Reply

5 stars
I made them and only change I made was to add lemon juice to the glaze and a touch of salt. Very good

Opal Barker | Reply

Why so much yeast, isn’t 2-1/4 tsp of active dry yeast enough to raise 4 cups of flour? Seems that double that amount of yeast would make the dough dry.

Red Star Yeast | Reply

Hi Opal,
2 1/4 tsp (or 1 package) of Active Dry Yeast will raise up to 4 cups of flour; 4 1/2 tsp (or 2 packages) will raise 4 to 8 cups of flour. Since the recipe uses 4 3/4 cups of flour, the yeast amount stated in the recipe is recommended. Let us know if you make them!

Happy baking!

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