Tuesday, July 19, 2011

Soft Blueberry Sticky Buns

These wonderfully soft, sticky and sweet blueberry rolls are from a recipe by Anna Olson. The recipe for the dough includes butter and cream cheese, which gives it a nice soft texture and a rich and creamy taste. I tweaked the recipe a little and added 1 1/2 tbsp potato flour, although I'm not sure if the results would be the same if I omitted it. In any case, it's delicious!

Blueberry Sticky Buns
by Anna Olson


  • 2 teaspoons dry active yeast
  • 4 tablespoons warm water
  • 1/2 cup milk, room temperature
  • 1 egg room temperature
  • 2 tablespoons sugar
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup cream cheese, room temperature



  • 1/2 cup unsalted butter, room temperature
  • 1 cup brown sugar
  • 3 tablespoons maple syrup
  • 1 tablespoon cinnamon
  • 2 cups fresh or frozen blueberries



  1. Using a mixer fitted with the paddle attachment, dissolve yeast in water and allow to sit for 5 minutes.
  2. Add milk, egg and sugar and blend. Add flour, salt and nutmeg and mix for 1 minute to combine. Add butter and cream cheese and knead for 5 minutes on medium speed.
  3. Place dough in a lightly oiled bowl, cover and let rest 1 hour in a draught-free place.
  4. Preheat oven to 350 F.
  5. On a lightly floured surface, roll out dough into a rectangle 1/2- inch thick. Spread remaining filling over the dough, sprinkle with blueberries and roll up lengthwise. Slice dough into 12 equal portions and arrange them in muffin tin.
  6. Allow to rise for 1/2 hour. Bake 30 minutes, and turn out onto a plate while still warm. Let it cool down a little before serving.


Combine butter, sugar, maple syrup and cinnamon. Spoon a tablespoonful of filling into bottom of each cup of a greased 12-cup muffin tin. (I used a 20cm round cake pan).