Breakfast Butter Rolls with Whipped Blueberry Butter

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 1 reviews

Breads and Muffins Breakfast

Cook time Cook time: 30 minutes

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

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.

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.

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

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

Author: Catalina Castravet Serves: 12 servings
Prep time: 10 minutes Cook time: 30 minutes Total time: 40 mins

Ingredients

Blueberry Butter:

Instructions

Blueberry Butter:

Nutrition information

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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THE HUNGRY MUM

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

Reply

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

Reply

Jennifer @ Show Me the Yummy

Dying over that blueberry butter!!

Reply

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/

Reply

oh yes Nadia, you have to try these!

Reply

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!

Reply

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!

Reply

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

Reply

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!

Reply

peasandpeonies

Thanks Payton, you will love it!

Reply

peasandpeonies

Thanks Payton, let me know how you like it!

Reply

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.

Reply

nicole @ I am a Honey Bee

yum! I love compound butters!

Reply

Megan @ MegUnprocessed.com

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

Reply

Jocelyn (Grandbaby cakes)

This looks unbelievable!!

Reply

Serena (Serena Bakes Simply From Scratch)

I love the Blueberry Butter! YUM!

Reply

Thank you!

Reply

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

Chey

Can you freeze this blueberry butter in smaller portions to eat for later batches?

Reply

Yes, it freezes well.

Reply

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