Mini Blueberry-Ginger Breakfast Buns

Keep these adorable pastries on hand to serve surprise visitors, reward your kids, and treat yo'self. The recipe is easy because all you need are a few pantry staples, and brilliant because the sugars at the bottom of the muffin cups become crunchy and caramelized. I like to sprinkle a few died blueberries on the pastry before rolling it up, but chopped dried cranberries work well, too, or feel free to skip the fruit altogether.
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  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: Makes 12 mini buns
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2 tablespoons cold unsalted butter, cut into 12 cubes

All-purpose flour, for dusting

One 8-ounce sheet frozen puff pastry, thawed

1/3 cup blueberry preserves

1/4 cup dried blueberries or chopped dried cranberries

2 tablespoons packed light brown sugar

3/4 teaspoon ground ginger


1/2 cup confectioners' sugar

1 tablespoon unsalted butter, melted

1/4 teaspoon ground ginger

Pinch of kosher salt


Special equipment:
a 12-cup muffin pan
  1. Make the buns. Preheat the oven to 325 degrees F. Divide the cubed butter evenly among the cups of a 12-cup muffin pan.
  2. On a lightly floured work surface, unfold the sheet of puff pastry and roll it out to a 12-inch-long rectangle. Using a small offset spatula, spread the blueberry preserves evenly over the puff pastry, leaving a 1/2-inch border. Sprinkle the dried blueberries, brown sugar, and ginger evenly on top. Loosely roll up the puff pastry to form a log. Using a sharp knife, cut off 1/2 inch from each end of the log and then cut the log crosswise into 12 even buns. Transfer the buns cut-side down to the prepared muffin pan.
  3. Bake the buns for about 45 minutes, until puffed and golden. Let cool in the muffin pan for 5 minutes and then invert them onto a waxed paper-lined baking sheet to cool slightly.
  4. Meanwhile, make the icing. In a medium bowl, whisk together the confectioners' sugar, melted butter, ginger, and salt until thick and smooth. Spread the icing on the warm buns and serve.
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