braided brioche blueberry rolls and a salted Bailey’s icing

Get ready to indulge in a delicious treat with these Braided Brioche Blueberry Rolls drizzled with a Salted Bailey’s Icing. These soft and buttery rolls are filled with sweet blueberry compote and then braided to create a beautiful and impressive presentation. The finishing touch of a salted Bailey’s icing adds a delightful flavor contrast and makes these rolls truly irresistible.


For the brioche dough:

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup whole milk, warmed
  • 3 large eggs, at room temperature
  • 1/2 cup unsalted butter, softened

For the blueberry filling:

  • 1 1/2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

For the salted Bailey’s icing:

  • 1 cup powdered sugar
  • 2 tablespoons Bailey’s Irish Cream liqueur
  • 1/4 teaspoon sea salt

Preparation Time: 3 hours (including rising time) Baking Time: 25-30 minutes Total Time: Approximately 3 hours and 30 minutes


  1. In a mixing bowl, combine the flour, sugar, yeast, and salt for the brioche dough.
  2. In a separate bowl, whisk together the warmed milk and eggs.
  3. Add the milk and egg mixture to the dry ingredients and mix until a rough dough forms.
  4. Add the softened butter, one tablespoon at a time, mixing well after each addition. Continue to knead the dough until it becomes smooth and elastic.
  5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
  6. While the dough is rising, prepare the blueberry filling. In a saucepan, combine the blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries burst. Remove from heat and let it cool.
  7. Once the dough has risen, turn it out onto a lightly floured surface. Roll it into a large rectangle, about 1/4-inch thick.
  8. Spread the blueberry filling evenly over the dough, leaving a small border around the edges.
  9. Starting from one long side, tightly roll up the dough into a log. Cut the log in half lengthwise, exposing the blueberry filling.
  10. Twist the two halves together, creating a braided effect. Pinch the ends to seal.
  11. Transfer the braided dough onto a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let it rise for another 30 minutes.
  12. Preheat your oven to 350°F (175°C). Bake the braided brioche for 25-30 minutes, or until golden brown and cooked through. Remove from the oven and let it cool.
  13. In a small bowl, whisk together the powdered sugar, Bailey’s Irish Cream, and sea salt until smooth and well combined.
  14. Drizzle the salted Bailey’s icing over the cooled braided brioche.
  15. Slice and serve the Braided Brioche Blueberry Rolls with a cup of coffee or tea.