If you’re looking for the perfect combination of comfort and bright berry flavor, Blueberry Cinnamon Rolls are about to become your new favorite treat. Imagine the fluffiest, most tender roll spiraled with a swirl of cinnamon sugar and bursting pockets of juicy, sweet blueberries—then topped with a creamy vanilla glaze! Whether you’re baking for a holiday brunch or a lazy weekend breakfast, these rolls bring the best of both worlds: the nostalgia of classic cinnamon rolls and the freshness of blueberries in every bite.
Ingredients You’ll Need
The beauty of Blueberry Cinnamon Rolls is how you turn simple pantry staples and a few fresh additions into absolute magic. Each ingredient plays a part: from the rich dough to the vibrant filling and sweet glaze, it all comes together for a breakfast (or dessert) you’ll crave long after the last bite.
- All-purpose flour: This classic flour forms the foundation of your dough, creating a soft and tender texture.
- Granulated sugar: Not just for sweetness—it helps activate the yeast and grounds the flavors.
- Salt: Just a teaspoon enhances all the other flavors, balancing out the sweetness.
- Instant yeast: Quick and easy, instant yeast gets your dough rising fast for pillowy rolls.
- Whole milk, warmed: Adds richness and tenderness, making each roll extra soft.
- Unsalted butter, melted or softened: Butter gives richness to both the dough and the gooey filling.
- Large egg, room temperature: Eggs give structure and lusciousness to your dough.
- Fresh or frozen blueberries: Juicy blueberries burst with flavor—keep them frozen if using from the freezer to avoid excess juice.
- Brown sugar, packed: Adds deep molasses notes to the cinnamon swirl, complementing the blueberries perfectly.
- Ground cinnamon: Classic spice that gives the rolls their warming, unmistakable aroma.
- Powdered sugar: This is your go-to for silky-smooth glaze on top.
- Vanilla extract: Just half a teaspoon in the glaze infuses everything with sweet, aromatic undertones.
How to Make Blueberry Cinnamon Rolls
Step 1: Prepare the Dough
Gather a large mixing bowl and combine 2 cups of all-purpose flour, granulated sugar, salt, and instant yeast. Pour in the warm milk, melted butter, and the egg, then mix everything until you have a soft, sticky dough. Continue to add the remaining flour, bit by bit, until the dough pulls away from the sides of the bowl. This is when you know magic is happening!
Step 2: Knead Until Smooth
Turn your dough out onto a floured surface and get ready to knead! For 5 to 7 minutes, work the dough with the heels of your hands until it becomes smooth and elastic. As you knead, you’ll feel it transform beneath your fingers, which leads to that signature pillowy texture in every Blueberry Cinnamon Roll.
Step 3: Let It Rise
Place the kneaded dough in a lightly greased bowl. Cover it up and let it rest in a warm, cozy spot for about 1 hour, or until it has doubled in size. Watching the dough rise is part of the fun—it’s like a little kitchen science experiment with a delicious payoff!
Step 4: Roll and Fill
Once your dough is beautifully puffy, punch it down to release the air, then roll it out to a 12×16-inch rectangle. Spread softened butter all over, coating every corner. In a small bowl, mix together brown sugar and cinnamon, then sprinkle it evenly on top of the butter. Finally, scatter the blueberries—fresh or frozen—over the cinnamon sugar layer for bursts of sweet, tangy goodness in every swirl.
Step 5: Shape the Rolls
Starting at the long side, gently but firmly roll up the dough into a tight log. Slice the log into 12 even rolls using a sharp knife or some unflavored dental floss for perfectly neat spirals. Arrange the rounds in a greased 9×13-inch baking dish, snuggling them up together for the best rise and gooey pull-apart centers.
Step 6: Second Rise
Cover the dish and let the dough rolls rise again for about 30 minutes. Don’t rush this step! This final rise gives your Blueberry Cinnamon Rolls their soft, cloud-like texture after baking.
Step 7: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, until they’re golden brown on top. Your kitchen will smell absolutely heavenly—resist the urge to dive in right away, because there’s still the glaze to come!
Step 8: Make the Glaze and Finish
Whisk together powdered sugar, whole milk, and a splash of vanilla extract until smooth and pourable. Drizzle this creamy glaze over your warm Blueberry Cinnamon Rolls, letting it sink into every crack and crevice. The rolls are now ready to be devoured, with melty glaze and juicy blueberries in every bite.
How to Serve Blueberry Cinnamon Rolls
Garnishes
For an extra flourish, sprinkle fresh blueberries or a touch of lemon zest over the glazed rolls. A dusting of powdered sugar or even a drizzle of cream cheese glaze (for extra richness) will make your Blueberry Cinnamon Rolls look bakery-worthy and irresistible.
Side Dishes
Pair your rolls with a fresh fruit salad, a bowl of Greek yogurt, or scrambled eggs for a rounded brunch. If you’re serving an indulgent breakfast, coffee and cold milk are the perfect partners, highlighting the sweet and tangy flavors of your Blueberry Cinnamon Rolls.
Creative Ways to Present
Arrange the rolls on a pretty cake stand for a festive feel, or serve them still warm from the baking dish for rustic charm. For gift-giving or special mornings, nestle each roll in a parchment muffin liner, pop them in a bakery box, and add a handwritten note for a sweet personal touch.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare in my house!), Blueberry Cinnamon Rolls stay moist and flavorful for up to three days. Simply cover the baking dish tightly with plastic wrap or transfer rolls to an airtight container and store at room temperature.
Freezing
These rolls freeze beautifully, either before or after baking. To freeze before baking, cover tightly with foil and freeze the unbaked, shaped rolls. Thaw overnight, let rise, and bake fresh. Or, freeze baked and cooled rolls individually—just thaw and reheat for a quick treat any time!
Reheating
To enjoy your Blueberry Cinnamon Rolls as if they were just baked, reheat individual rolls in the microwave for 15 to 20 seconds, or warm a whole pan in a low oven, covered, until soft and steamy. The glaze will get a little melty, which only makes them more tempting.
FAQs
Can I use frozen blueberries in the filling?
Absolutely! In fact, using frozen blueberries is a great option. Don’t thaw them before adding to the dough—this keeps the juice from spilling out and making the rolls soggy as they bake.
My dough isn’t rising. What did I do wrong?
Dough struggles to rise if the yeast is old or if the ingredients were too cold. Make sure your milk is warm (not hot!) and your yeast is fresh. Giving the dough a cozy, draft-free spot helps too.
How can I prevent the filling from leaking out?
Try to roll your dough tightly and use frozen (not thawed) blueberries if using frozen berries. Also, make sure the butter is softened, not melted, which keeps the cinnamon-sugar mixture in place during baking.
Can these be made dairy-free or vegan?
Yes! Substitute plant-based butter and non-dairy milk, and swap the egg for a flax “egg” or your favorite egg replacer if making a vegan version. The rolls might be a touch less rich, but they’ll still be deliciously soft and bursting with berry flavor.
Is there a way to make these rolls ahead of time?
Definitely. You can refrigerate the cut, unbaked rolls overnight in the pan. The next day, let them come back to room temperature and rise for 30 to 45 minutes before baking as directed. This is perfect for fuss-free mornings or brunch parties.
Final Thoughts
Whether you’re new to baking or a seasoned roll-master, Blueberry Cinnamon Rolls are just the recipe to put a little sunshine on your table. Every swirl is packed with juicy blueberries and comforting cinnamon for a treat that feels special any day of the week. Invite friends for brunch or just surprise your family on a weekend morning—the smiles are guaranteed. Now, go preheat that oven and treat yourself to the bliss of homemade Blueberry Cinnamon Rolls!
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Blueberry Cinnamon Rolls Recipe
- Total Time: 2 hours 15 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet blueberries and warm cinnamon with these homemade Blueberry Cinnamon Rolls. These soft and fluffy rolls are perfect for a cozy breakfast treat or a sweet snack any time of the day.
Ingredients
Dough:
- 2 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons instant yeast
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
Filling:
- 1 cup fresh or frozen blueberries
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, softened
Glaze:
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large bowl, mix 2 cups of flour, sugar, salt, and yeast. Add milk, butter, and egg. Knead until a soft dough forms. Add remaining flour as needed. Let rise for 1 hour.
- Roll Out the Dough: Roll dough into a 12×16-inch rectangle. Spread softened butter, sprinkle cinnamon sugar, and add blueberries. Roll up and cut into 12 rolls.
- Bake: Place rolls in a baking dish. Let rise, then bake at 350°F (175°C) for 20-25 minutes.
- Make the Glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over warm rolls.
Notes
- If using frozen blueberries, do not thaw to prevent excess juice.
- Add lemon zest to the filling for a bright twist.
- Prep Time: 20 minutes (plus 1.5 hours rising time)
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
