Toronto Blueberry Buns
Bursting with vibrant blueberry flavor, Toronto Blueberry Buns are a delightful twist on classic sweet rolls, perfect for breakfast or dessert. These soft, pillowy buns feature a rich, buttery dough that's rolled out and generously spread with a homemade blueberry filling, spiced with vanilla and thickened to perfection. After being baked to a golden brown, they're topped with a luscious powdered sugar glaze for an irresistible finish. Whether made with fresh or frozen blueberries, the filling's jam-like consistency captures the essence of summer in every bite. Ideal for brunch gatherings or a cozy family treat, these buns are sure to impress. With step-by-step instructions and simple ingredients like all-purpose flour, active dry yeast, and brown sugar, this recipe is approachable yet indulgent. Try these homemade blueberry buns today for a baking experience that’s sweet, satisfying, and unforgettable!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.33 cups Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Salt
- 1 cups Whole milk
- 0.25 cups Unsalted butter
- 1 large Egg
- 2 cups Blueberries (fresh or frozen)
- 0.33 cups Brown sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 2 tablespoons Water
- 0.5 cups Powdered sugar
- 2 tablespoons Heavy cream
Instructions
In a small saucepan, warm the milk over low heat until it reaches about 110°F (warm but not hot to the touch). Remove from heat and stir in 1 tablespoon of the granulated sugar and the yeast. Let sit for 5-10 minutes until the mixture becomes foamy.
In a large mixing bowl, combine the flour, remaining granulated sugar, and salt. Add the yeast mixture, melted butter, and the egg. Mix until a shaggy dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook and knead on medium speed for 5-7 minutes.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour, or until it doubles in size.
While the dough rises, prepare the blueberry filling. In a saucepan over medium heat, combine the blueberries, brown sugar, cornstarch, water, and vanilla extract. Cook, stirring frequently, until the mixture thickens into a jam-like consistency (about 5-7 minutes). Remove from heat and let cool completely.
Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle approximately 12x16 inches.
Spread the cooled blueberry filling evenly across the surface of the dough, leaving a 1-inch border along the edges.
Starting from one of the longer edges, roll the dough into a tight log. Pinch the seam to seal it shut, then cut the log into 12 equal slices.
Place the slices, cut side up, into a greased 9x13-inch baking pan. Cover and let them rise for another 30-40 minutes until puffy.
Preheat your oven to 350°F (175°C). Bake the buns for 20-25 minutes until golden brown. Remove from the oven and let cool slightly.
While the buns cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and heavy cream until smooth. Drizzle the glaze over the warm buns.
Serve the Toronto Blueberry Buns warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 2607 mg | 113% | |
| Total Carbohydrate | 573.7 g | 209% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 223.2 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 458 mg | 35% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1418 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
