By now, hopefully you know that Mandy and I have a deep-rooted love for cooking as well as video games. If you’ve caught on to that GREAT, we’re happy that you’re keeping up!

But there’s something you might not know about us… something dark, mysterious. Something so breath-takingly shocking, that time itself might stop if anyone were to find out. But I’m willing to take the chance. Mandy and I…we are… WONDERFUL BAKERS AS WELL!

Bet you didn’t see that coming, and it looks like time didn’t stop, which means that its safe to read all about our Super Easy Iced Blueberry Rolls. Go ahead, it’s a sweet one!

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MILLENNIAL PEN IN HAND

I would like to preface this by saying: this is an easy recipe. Minimal ingredients, store-bought items, but that doesn’t mean it won’t taste great! For those of you tight on time, this recipe is PERFECT. And for those of you who have a little more time, stay tuned, we’ve got tips and tricks to take these rolls a step above the rest.

For now, the ingredient line-up:

Now that you have all of your ingredients, shall we discuss how to make easy iced blueberry rolls? I think we shall.

Step 1: Crack that Crescent Open and Roll

First things first, make sure you set your oven to a cozy 350 degrees F. Then take that Pillsbury Crescent dough, this guy down here:

Peel off the skin then give it a whack. Don’t be gentle, they make these containers built to last. Once you’ve removed the dough from its packaging, proceed to unroll. It’s a pre-shaped dough so just find a nice, clean counter to get your dough all squared away. Or rectangled, just, bear with me.

Step 2: Spread your Spread, Then Slice

Now that our dough has been rolled properly, let’s get to spreading!

Just drop some blueberry jam (or jam of your choosing) on there and spread it around. You want a nice even layer that is about 1/4-1/2 an inch from all edges. This is so that the filling doesn’t come spilling out. Here’s what the dough should look like once spreading has concluded.

Step 3: Roll Her up Please, then Slice

Starting from the edge furthest from you, begin to roll towards yourself. Try your best to be uniform in rolling, we want the dough to be about the same size throughout. Here is a couple pictures depicting Mandy’s superb rolling skills.

Now that’s what I call a nicely rolled blueberry roll. It’s time to slice it up. When you cut your roll, the goal is to get eight pieces from one sheet. A really good way to guarantee those eight pieces is to first slice the roll in half. From there you slice both of those halves, in half, and then once more. This secret roll cutting technique passed down for generations will not fail you, and that’s a guarantee. It’s time to pan these boys up.

Step 4: Butter that pan, place your rolls, heavy on the cream please

So by this point I hope you’ve found a pan to bake these in, otherwise we’re both going to be a little unhappy. Now, with that pan you totally didn’t have to just grab right now, you’re going to want first melt, then add the butter. If you have a brush to get the butter into all the corners that is fabulous. Now that the butter coats the bottom and sides of your baking dish, we can arrange the rolls in such a way that none are overlapping each other. It should look a little something like this:

The blueberry rolls might look a little messy but don’t worry. Once baked, the dough will rise, the cracks will fill, and all will be well in the world again. But, there’s one more thing to do, and that’s to add the heavy cream. You won’t be using the entire quart, just enough to coat. Please follow the demonstration below:

With your rolls ready to roll, we can toss them in the oven and bake for 30 minutes, or until golden brown.

Step 5: Time to make the Icing

This is where you have a couple options. While our blueberry rolls bake, lets focus our attention on what topping we want to use.

We can be very simple with this by taking some of the remaining heavy cream and whipping until soft peaks form. Add in a little powdered sugar (taste after each addition), and you have yourself an enjoyable sweetened whipped cream topping. This is fine and dandy and it’s perfect for those of us that don’t like overpowered sweetness.

However, there is always so much more that can be done.

Mandy the Mad Scientist over here came up with a little concoction that gets us a little closer to professionally-made cinnamon roll icing. I’m going to let her describe the process for making this:

After checking the bottom two shelves in the pantry for powdered sugar (I can’t reach the top shelf), and coming up empty, I took matters into my own hands. I spooned a few heaps of granulated sugar into a bowl, and just a sprinkle of piping hot water to make it sticky. Stir until your glom mixture is nice a clumpy, add some plain cream cheese and the heavy cream, and make your kitchen assistant whisk it up for you (that’s Chris). Alternately, if you want a thicker icing-like consistency, just mix thoroughly instead of whisking.

By the time our topping of choice is finished, if we’re lucky, the oven should be going off. If the blueberry rolls are not as golden brown as you would like, set the timer for another 5 minutes and keep an eye on them.

Step 6: Enjoy the Fruits of Your Labor

Super Easy Iced Blueberry Rolls

Chris

These blueberry rolls are super yummy and easy to make. We recommend bringing them to the next family gathering and showing off your new "secret recipe" to the fam. Just be sure to use the good jam!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert, Treats

Cuisine American

Servings 8 people

Ingredients

  

• 2 Tubes Crescent dough sheets
• 1 1/4 cups Jam/homemade jam see notes
• 2 cups Heavy cream
• 1/2 stick Butter melted
• 1/4 cup Cream cheese
• 1/4 cup Sugar

Instructions

 

• Get yourself a pan and spray with non-stick cooking spray or lightly coat with melted butter. Pre-heat the oven to 350⁰F.
• Roll out your two sheets of crescent dough. In a pinch, you can use crescent roll doll, and pinch the perforations together. Make sure to stretch them. You want to make as even of a rectangle as possible.
• Divide your jam or fresh berries equally and evenly across the dough, leaving a pinch of extra room toward the bottom in case the jam spreads downward
• Roll each sheet of dough on its long edge, giving you two thin longer logs, rather than two thicker shorted logs. Slice in half, then half again, and half one more time. You should have 8 rolls from each sheet, 16 total.
• Place the rolls evenly in the pan – they will be messy, maybe collapsing a little, and this is OK. The rolls will puff up filling in any gaps or spaces as they bake
• Drizzle your remaining melted butter over the rolls and pour ¾ cup of heavy cream to coat. Be careful not drown them.
• Cover with foil and place in the oven for 20 minutes. After 20 minutes, remove foil and bake for an additional 10 minutes or until tops are golden brown
• While the rolls are baking, to a bowl add your remaining heavy cream, cream cheese and sugar. Mix on medium speed until fluffy. If you don’t have a hand/stand mixer, the good news is you can skip arm day.
• Serve your rolls warm with a good dollop of your fluffy icing mixture and enjoy

Notes

This recipe, while super easy, can really
encourage the creative side of ourselves. With a
little bit of prep time, and a few extra
ingredients you can take this recipe to the next
level. Follow these steps to make your own

Blueberry Jam Filling:

• 2 cups fresh Blueberries
• 1 ¼ cups Granulated Sugar
• ½ – 1 tsp of fresh Lemon Juice

Directions:

Get a small pot and add all ingredients to it.
Place your pan on the stove and turn to medium
heat. With a potato masher, or something
similar, mash all of the blueberries. There should
be no blueberries left unscathed!

Now that all of the blueberry juices are outside
bring the pot to a simmer, then once the sugar
dissolves to a boil. Be sure you are stirring
constantly, otherwise this will burn. After 15
minutes if boiling and stirring, its time for the
sauce test.

You’re going to take a metal spoon and dip it
into the blueberry jam, not for a spoonful, but
just to coat the backside. If you are heat
sensitive, wait a few seconds. Hold the spoon
vertically then slide your finger horizontally
across the coated side. If the jam crosses the
line you’ve made, boil for another 15 minutes
(stirring constantly).

Once you draw a line and the jam doesn’t slide
down you can turn the heat off. You’ll set the
pot to the side to cool for about 45 minutes. In
that time, you can get a jar or container to store
the jam.

After the jam has cooled for 45 minutes it will
still be warm, but not too hot for the container
you plan to store it in. Transfer the jam over
using a rubber spatula. Then coverit and
refrigerate until cold at the center.

From here you would use this jam in substitute
for the 1 ¼ cups mentioned in the recipe. And
feel free to look up other jam recipes as well, or
make that secret recipe you have passes down
for generations, so long as it makes you happy,
we’re happy.

Keyword Blueberries, Desserts, Easyrecipes

And Enjoy We Shall

These blueberry rolls were FANTASTIC! If only there was something to sit back and watch while enjoying them…OH RIGHT! Millennial Pen in Hand has a YouTube channel where they play games like The Binding of Isaac and Dead By Daylight.

That is correct, not only do we make sweet treats and savory soups, we’re on YouTube as well! We post twice a week on Tuesdays and Thursdays of us just vegging out to games that bring us so much joy. And we would truly be overjoyed if you stopped by to say hi. What would make us even happier is if you commented on this post and shared it with your friends and family.

We want to hear how these rolls made you feel. Were they fabulous like we think they are! Or could they use some tweaking? Just be sure to let us know in the comments, because without you how would we get any better at what we do? Thank you so much for stopping by and reading along, as usual the pleasure is ours and we look forward to telling you about our delicious delicacy next week. So see you next time!