Breakfast Butter Rolls with Whipped Blueberry Butter

Catalina Castravet
By Catalina Castravet

Breakfast Butter Rolls are crunchy on the outside and soft on the inside, and served with homemade blueberry whipped butter.

I love making quick and easy desserts, like my popular No Bake Cake Truffles and Peanut Butter Nutella Danish.

Breakfast Butter Rolls

Breakfast Butter Rolls

These Breakfast Butter Rolls were baked in pop over a pan to add some length to their size. Because, when you slice them in half there is enough surface to cover with the most delicious homemade whipped butter. The rolls are great, but they serve as a bed for all that delicious butter. I mean don’t expect melt in your mouth chocolate cake when you taste these. They are specifically made to balance the rich and sweet flavor of the blueberry butter.

The rolls are very crunchy on the outside, and the inside is soft, airy, with sticky crumbles. The Breakfast Butter Rolls are so good hot from the oven. Also, when they are warm the whipped blueberry butter melts a bit, which you can imagine is just fabulous.

Breakfast Butter Rolls

Why you’ll love these Breakfast Butter Rolls

  • First of all, they are puffy and delicious, making them a show stopper dessert.
  • Also, they are incredibly fresh and aromatic.
  • Tender and buttery, the rolls melt in your mouth.
  • Perfect to serve with whipped blueberry butter.
  • In addition, they can be made 1 or 2 days in advance so you don’t have to worry about a last-minute dessert.

Breakfast Butter Rolls

How should I store Breakfast Butter Rolls

The rolls can be stored wrapped in plastic wrap at room temperature for 4 days.

Can I freeze Breakfast Butter Rolls

Absolutely. These rolls also freeze well. First, cool the rolls completely and fully wrap it in plastic wrap tightly. Then, wrap it in aluminum foil. Freeze for up to 1 month. Defrost before slicing.

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5 from 1 reviews
Breakfast Butter Rolls
Author: Catalina Castravet Serves: 12 servings
Prep time: 10 minutes Cook time: 30 minutes Total time: 40 mins

Ingredients

  • 4  large eggs 
  • 1 cup  whole milk 
  • 1 cup  heavy cream 
  • 2 cups  all-purpose flour  (sifted)
  • 1/2 teaspoon  salt 
  • 1/4 teaspoon  baking soda 
  •  baking spray 

Blueberry Butter:

  • 1 1/2  sticks butter  (room temperature)
  • 1/3 cup  blueberry sauce  (preserves or jam)

Instructions

  1. Preheat oven to 425.
  2. In a large bowl of an electric mixer fitted with the whisk attachment, beat the eggs at high speed for 3 minutes, or until the mixture turns lemon yellow.
  3. Slow the speed to low, and very slowly add in 1 cup of milk.
  4. Into another bowl, mix the sifted flour, measure 2 cups and then add salt and baking soda.
  5. With the mixer still running on its slowest speed, add the dry ingredients to the eggs and milk mixture. Make sure to scrape the bowl with a rubber spatula from time to time.
  6. When all the flour was combined with the egg and milk mixture, with the mixer on medium speed, slowly add the heavy cream and blend for one minute.
  7. Turn the mixer to its highest speed and beat for 5 minutes.
  8. Spray a popover pan with baking spray and pour the mixture into the popover cups, 1/4 inch from the top.
  9. Bake at 425 degrees for 15 minutes. Without opening the oven, turn heat to 350 degrees and bake for 15 more minutes.

Blueberry Butter:

  1. In the meantime, in the bowl of an electric mixer on medium speed whip the butter for one minute, add the blueberry sauce and whisk until combined, making sure to stop the mixer and scrape the bowl walls with a rubber spatula.
  2. If you prefer your butter a little sweeter add more blueberry sauce or 1/4 cups of powdered sugar.
  3. If the blueberry sauce you are using is on the liquid side (mine had a thicker consistency) add first 1/3 of a cup, whip and see if the rest is needed. If you are making the butter using preserves, they usually have a thicker consistency, also add 1/3 or a cup and see if extra is needed.
  4. Using an ice cream scoop, spoon the batter into a serving plate and enjoy.
  5. Serve rolls warm, if needed microwave for 30 seconds.
Calories: 111 Carbohydrates: 16 Protein: 4 Fat: 3 Saturated Fat: 1 Cholesterol: 57 Sodium: 159 Potassium: 126 Fiber: 1 Sugar: 2 Vitamin A: 190 Calcium: 82 Iron: 1.7
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Comments

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[email protected] The Gastronomic Bong

OMG! that is so awesome! that blueberry butter ... LOVE.. and the breakfast rolls so so good.. :)

Reply

Thank you Arpita!

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Anu-My Ginger Garlic Kitchen

Oh this blueberry butter sounds incredible! I’ve never made blueberry butter before, but I can only imagine how delicious this must taste! And breakfast rolls are kinda awesome! Love the looks of this, Katalina! :)

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Many thanks Anu!

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Gayle @ Pumpkin 'N Spice

These rolls look gorgeous, Katalina! I love it! And that blueberry butter is such a great idea! I think I could eat this whole batch! Delish!

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Thanks my friend!

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Alice @ Hip Foodie Mom

your popovers look perfect and that -whipped-blueberry-butter?!!! oh my gawd!!!! love!

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Thanks Alice!

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Corina

I've never had a sweet or fruit flavoured butter before. IT looks so pretty!

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Corina, you have to try sweet whipped butter, you are missing out!

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Ashley | Spoonful of Flavor

I saw this on Facebook today and immediately stopped to stare at that beautiful blueberry butter. I am pretty sure I could eat the blueberry butter by the spoonful if I wanted to. It looks amazing and I am sure it tastes even better than it looks on these rolls!

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Ana | Espresso My Kitchen

I've never made flavor butter before, I need to start! This blueberry butter looks amazing! love how colorful it is! :)

Reply

Oh Ana you have to give it a try!

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Kelly - Life Made Sweeter

These rolls look perfect with the blueberry butter! I love the pretty color and can just imagine how amazing they taste!

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They are delicious Kelly!

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Ashley | The Recipe Rebel

Blueberry BUTTER?! I'm in love! So pretty!

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Amy (Savory Moments)

Wow - this butter looks amazing - delicious and so pretty!

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That purple color is my favorite!

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[email protected]

gosh, wow, I love how simple these rolls are! So few ingredients. As for that butter? Genius. Pinning!

Reply

Thank you Nagi!

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Yvonne

Oh my, this looks amazing!xx Yvonne http://tellmeyblog.com

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Thanks Yvonne!

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THE HUNGRY MUM

what a fab idea! This blueberry butter would go so well with all sorts of baked goods.

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Yes! We had it on toast and also with pop overs!

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Jennifer @ Show Me the Yummy

Dying over that blueberry butter!!

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Jennifer, me too!

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Nadia

Oh wow! This is truly impressive! I absolutely have to try it! xox Nadia http://mielandmint.blogspot.co.uk/

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oh yes Nadia, you have to try these!

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Pamela @ Brooklyn Farm Girl

I am swooning at how delicious your breakfast is compared to my granola bar! I need these in my life!

Reply

Yes, you do Pamela!

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Stacey @ Bake.Eat.Repeat.

Holy smokes, why have I never made sweet whipped butter? That looks amazing!! What a perfect breakfast those rolls with blueberry butter would make!

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Well Stacey, now you have to make sweet whipped butter :) you will love it!

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Thao @ In Good Flavor

I like your selling point just fine! :) That butter looks good enough to eat by the spoonful. I don't usually eat breakfast, but I can have a couple of rolls with smeared with that luscious blueberry butter!

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peasandpeonies

Thanks Payton, you will love it!

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peasandpeonies

Thanks Payton, let me know how you like it!

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Jennifer

It tastes wonderful, but I couldn't get the blueberry sauce to incorporate into the butter. I started out with 1 1/2 sticks of room temperature butter and whipped it for 2 minutes, until it was fluffy. I then whipped in the 1/2 cup of blueberry sauce...that didn't mix in. I also put a little powdered sugar in, but it didn't help enough. Do you have any suggestions on how to get that creamy, awesome-looking texture as shown in your photos?

Reply

Hi Jennifer, that you first for trying the recipe :) was your blueberry sauce maybe too liquid? If you check the recipe for the one that I used, I actually added corn starch to make sure its not very liquid. If you use a very liquid blueberry sauce, add less than 1/2 cup, also make sure that the butter is just soft, not melted, so it whips well. I would only assume that the sauce you added was a little too watery. Try it with blueberry preserves (not jelly), add 3-4 tablespoons to replace the blueberry sauce, taste and adjust as needed. Also, after mixing the butter is on the soft side obviously, I used an ice cream scoop to scoop it and if its too soft just refrigerate for 15 minutes before serving.

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nicole @ I am a Honey Bee

yum! I love compound butters!

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Megan @ MegUnprocessed.com

That blueberry butter looks incredible!! What a fantastic idea!

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Jocelyn (Grandbaby cakes)

This looks unbelievable!!

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Serena (Serena Bakes Simply From Scratch)

I love the Blueberry Butter! YUM!

Reply

Thank you!

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Moni

It looks like there are blueberries in your breakfast biscuits...are there? Where would I incorporate these into the steps? Does anything need to change?

Reply

No there are no blueberries in the biscuits.Those pieces come from the blueberry butter.

Reply

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