Only four ingredients and these Upside Down Blueberry Sweet Rolls can be gracing your table. Once flipped they are gooey sweet on top, and have a sugared crust to the bottom. A brunch winner every time!
Looking for a new recipe to wow them at your next brunch or family breakfast? Hang onto your sweet tooth, because these Upside Down Blueberry Sweet Rolls are going to blow your mind!
This recipe is recipe number 3 of 4 during our awesome #EasterBrunchWeek
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This week, a bunch of other bloggers and myself are sharing fantastic recipes with you to throw a stellar Easter brunch. But I hope that these recipes will serve you well beyond Easter! On Monday, I shared a recipe for Pear Bread, baked in my new Wildflower Loaf Pan. On Thursday, I shared this fantastic Puffles recipe. What are Puffles, you ask? They are Puff Pastry Waffles! I made them in my new Flip Waffle Maker, and topped them with peaches ‘n cream.
EASTER BRUNCH WEEK
In addition to great recipes, you can enter to win a magnificent prize package, from our generous sponsors, valued at $200! Sponsored by Eggland’s Best, GROSCHE International, Hamilton Beach, Nordic Ware, Rhodes Bread, Silpat, Stonyfield and Wewalka. Scroll down to the end of this post to enter to win today!
Today’s post is sponsored by these two fantastic sponsors.
Silpat Mat sent each of the participating bloggers an 8″ round cake pan mat. Rhodes Bread gave us each an awesome cookbook and coupons for free product. I used a dozen of their Thaw, Rise and Bake Yeast Dinner Rolls to make these blueberry sweet rolls.
Ingredients in Upside Down Blueberry Sweet Rolls:
- Frozen Dinner Rolls
- Blueberry Pie Filling (canned or your own homemade)
- Brown Sugar
Spread the blueberry pie filling into the cake pan, lined with your Silpat Mat. Coat each thawed dough ball in warm melted better, then roll in brown sugar.
Place them on top of the blueberry pie filling, and cover with plastic wrap.
Let them rice until they double in size. I always rise dough on my stovetop with the light on above it. The time it takes will depend on how warm it is in your kitchen. It took these about an hour.
Bake them for about 15-20 minutes, until they are golden brown. Aren’t they gorgeous??
Let them cool for a few minutes before flipping them upside down onto a plate to serve warm.
*Tip – Place the plate on top of the cake pan, and flip over at once. You might want to run a knife around the edge before you flip it. The Silpat will stay in the pan, but the rolls will release nicely. If you have any excess blueberries, scrape them out on top of the rolls. Can’t waste them! 😉
Gooey on top, fluffy in the middle, and crunchy sugar on the bottom. So darn good!
Love Sweet Rolls? Here are some other favorites:
- Ice Cream Sticky Rolls
- Super Soft Cinnamon Rolls
- Cherry Limemade Sweet Rolls
- Cinnamon Roll Puff Pastry Bites
Enter the #EasterBrunchWeek Giveaway!
Official Rules and Conditions for the #EasterBrunchWeek Giveaway: One grand prize winner winner will be receive a prize package including items from Eggland’s Best, Grosche, Hamilton Beach, Rhodes Bread, Silpat, Stonyfield and Wewalka. Open to US residents 18+. One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Prize will be delivered electronically. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 4/20/2019. Enter using the widget below. Comment each day for even more chances to win!
^LOVE THEM? PIN THEM ! ^
Of course, you could use any pie filling you choose. Would you pick another? Or try the blueberry first?
Let’s make some Upside Down Blueberry Sweet Rolls!
- 12 frozen dinner rolls, thawed but still cold
- 3/4 cup blueberry pie filling
- 1/2 stick of butter (1/4 cup) melted, still warm
- 1/2 cup brown sugar
- Thaw rolls but coat them when they are still cold.
- Prepare an 8" cake pan with a silpat mat or a piece of parchment.
- Spread blueberry pie filling evenly into the pan.
- Melt butter, and while it's still warm, coat the dough balls in the butter, then coat in brown sugar.
- Place in cake pan. Cover with plastic wrap and let rise until doubled in size. (about one hour)
- Bake in a preheated oven at 350 degrees for 15-20 minutes, or until golden brown.
- Let rest in cake pan for about 5 minutes, before placing a plate over the top, and flipping over.
- Serve warm.
Delicious with any flavor of pie filling!
Amount Per Serving: Calories: 597 Total Fat: 21g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 64mg Sodium: 1326mg Carbohydrates: 76g Fiber: 5g Sugar: 26g Protein: 27g