If you’re craving a bakery-style treat that transforms every breakfast or brunch into a special occasion, these Blueberry Cinnamon Rolls will absolutely steal your heart. Imagine soft, pillowy dough spiraled with a generous swirl of sweet cinnamon brown sugar and bursts of juicy berries in every bite, all topped with a luscious, creamy icing. This recipe is pure comfort and celebration rolled into one, and you’ll find reasons to make them again and again. Whether you’re new to sweet rolls or a devoted cinnamon roll enthusiast ready for a fruity twist, these Blueberry Cinnamon Rolls are about to become your new favorite.
Ingredients You’ll Need
Making Blueberry Cinnamon Rolls is as easy as gathering a handful of kitchen staples plus a few special touches. Each ingredient plays a role in creating the perfect combination of fluffy dough, gooey filling, and creamy icing.
- Warm milk (¾ cup): The warmth activates the yeast and ensures your dough rises into soft perfection.
- Active dry yeast (2¼ teaspoons): Gives the rolls their irresistible rise and light texture.
- Granulated sugar (¼ cup): Feeds the yeast and adds sweetness right into the dough.
- Large egg (1) + egg yolk (1): Add richness, moisture, and structure for tender rolls.
- Unsalted butter (¼ cup, melted): Makes the dough soft and buttery, boosting flavor and texture.
- All-purpose flour (3 cups): The backbone of the dough, giving just the right chewiness.
- Salt (½ teaspoon): Balances the sweetness and enhances flavors throughout the rolls.
- Fresh or frozen blueberries (1 cup): The fruity highlight; use them straight from the freezer to prevent bleeding.
- Brown sugar (â…” cup): For that irresistible caramel-cinnamon goo inside every swirl.
- Ground cinnamon (1 tablespoon): Provides the classic warm flavor that defines every cinnamon roll.
- Unsalted butter (¼ cup, softened): Helps the cinnamon sugar filling cling perfectly to the dough.
- Cream cheese (4 oz, softened): The secret to ultra-rich, tangy icing everyone will love.
- Unsalted butter (2 tablespoons, softened): Makes the icing frosting creamy and smooth.
- Powdered sugar (¾ cup): Gives the icing its signature silky sweetness.
- Milk (1–2 tablespoons): Thins out the icing to the perfect spreadable consistency.
- Vanilla extract (½ teaspoon): Adds warmth and a subtly sweet aroma to the icing.
How to Make Blueberry Cinnamon Rolls
Step 1: Bloom the Yeast
Begin by pouring the warm milk into a mixing bowl, then sprinkle the active dry yeast over the top. Let it sit for about 5 to 10 minutes. The yeast should start to foam and bubble, which means it’s alive and ready to help your rolls rise beautifully. If nothing happens, your yeast may be old, so it’s worth double-checking.
Step 2: Combine Wet Ingredients
Add the granulated sugar, whole egg, egg yolk, and melted butter to the yeast-milk mixture. Give it a thorough mix until all ingredients are well incorporated. This mixture sets the foundation for soft and tender Blueberry Cinnamon Rolls, adding richness and flavor.
Step 3: Mix and Knead the Dough
Gradually add the flour and salt to your wet mixture, stirring until everything comes together into a sticky dough. Turn it out onto a lightly floured surface and knead for 8–10 minutes, or until the dough is smooth and elastic. Don’t rush this step; good kneading develops the gluten for a fluffier roll. Place your dough in a greased bowl, cover, and let it rise in a warm place for about 1 to 1½ hours, or until doubled in size.
Step 4: Prepare the Filling
While the dough rises, stir together your brown sugar and ground cinnamon in a small bowl. This makes a beautifully spiced, aromatic base for the filling. In a separate step, get your softened butter ready to spread—it will help the cinnamon mixture adhere to the dough. If you’re using frozen blueberries, remember not to thaw them, so your rolls don’t get soggy.
Step 5: Shape the Rolls
Once your dough has doubled, punch it down gently and roll it into a 14×9-inch rectangle. Spread the softened butter evenly all over the surface, then sprinkle the entire cinnamon sugar mixture on top. Scatter the blueberries evenly so there’s a burst of fruit in every bite. Tightly roll up the dough from the long side, keeping the spiral as tight as possible. Slice into 9–12 even pieces and place them, swirls up, in a greased 9×13-inch baking dish. Cover and let these beauties rise for 30–45 minutes; this second rise gives Blueberry Cinnamon Rolls their signature pillow-soft texture.
Step 6: Bake the Rolls
Preheat your oven to 350°F (175°C). Once the rolls have puffed up, bake them for 25–30 minutes until they’re beautifully golden and cooked through. Your kitchen will smell absolutely heavenly, making this the hardest part—waiting!
Step 7: Make the Cream Cheese Icing
In a bowl, blend the softened cream cheese and butter until they’re ultra-smooth. Add the powdered sugar, vanilla extract, and enough milk to reach your desired texture; it should be luscious and spreadable. Don’t rush this step—the icing is the decadent finish that ties everything together.
Step 8: Frost and Enjoy!
As soon as the Blueberry Cinnamon Rolls come out of the oven, spread the cream cheese icing over the warm rolls so it melts into every swirl. Now, grab a fork (or your fingers!), pull apart a roll, and enjoy the dreamy combination of soft bread, spiced filling, sweet blueberries, and that creamy, tangy topping.
How to Serve Blueberry Cinnamon Rolls
Garnishes
Take these Blueberry Cinnamon Rolls to the next level with a sprinkle of fresh blueberries or a dusting of powdered sugar. For a fresh twist, zest a little lemon directly over the icing for a tangy burst that brightens up each bite. A handful of toasted sliced almonds adds crunch and a lovely nutty aroma.
Side Dishes
Pair your warm, gooey rolls with a cup of freshly brewed coffee or a pot of hot tea. Add a bowl of Greek yogurt and fresh fruit on the side for a balanced breakfast, or serve the rolls alongside scrambled eggs and bacon if you love a sweet-and-savory morning spread. Blueberry Cinnamon Rolls are also fantastic as a dessert with a scoop of vanilla ice cream!
Creative Ways to Present
Impress your guests by arranging the rolls on a cake stand and drizzling extra icing table-side. Try baking the rolls in muffin tins for individual servings, or slice them smaller for bite-sized treats perfect for brunch buffets. For a festive brunch, place mini-flags or toothpick fruit garnishes in each roll and watch them disappear!
Make Ahead and Storage
Storing Leftovers
To keep your Blueberry Cinnamon Rolls soft and fresh, store any leftovers in an airtight container at room temperature for up to three days. If your kitchen is especially warm, the fridge is a good option, though the rolls might dry out a bit—just rewarm before eating for maximum fluffiness.
Freezing
Blueberry Cinnamon Rolls freeze beautifully! Wrap the baked, unfrosted rolls tightly in plastic and foil, and freeze for up to two months. When you’re ready to enjoy them, thaw at room temperature and then reheat. You can also freeze individual rolls for a grab-and-go treat any day of the week.
Reheating
To restore that just-baked warmth and softness, microwave individual rolls for about 20–30 seconds or pop them (covered) in a 300°F oven for 10 minutes. If the icing has hardened in the fridge, a quick zap in the microwave makes it gooey again.
FAQs
Can I make Blueberry Cinnamon Rolls with other berries?
Absolutely! While blueberries are wonderful for their juicy, sweet-tart pop, you can swap in raspberries, blackberries, or even a mix of your favorites. Just be mindful of extra juicy berries that may release a bit more liquid in the filling.
What if I don’t have a stand mixer?
No mixer, no worries! These Blueberry Cinnamon Rolls are easy to knead by hand. It takes a bit of elbow grease (about 8–10 minutes), but the dough will come together beautifully and reward you with ultra-fluffy rolls.
Can I prepare Blueberry Cinnamon Rolls the night before?
Yes, prepping ahead is a great option! After shaping the rolls and placing them in the baking dish, cover tightly and refrigerate overnight. Let them come to room temperature and rise for 30–45 minutes before baking the next morning.
Why shouldn’t I thaw frozen blueberries?
Adding frozen blueberries straight from the freezer helps prevent your dough from turning purple and soggy. If thawed, the berries can bleed too much juice into the dough, making shaping and baking messier.
How do I know when my rolls are done baking?
Your Blueberry Cinnamon Rolls are done when they’re golden brown on top and cooked through in the center. If you gently tug at the center roll and it springs back and doesn’t look doughy, you’re good to go!
Final Thoughts
There’s truly something magical about pulling a tray of Blueberry Cinnamon Rolls fresh from the oven—whether you’re making them for a holiday breakfast, a lazy weekend, or to surprise a friend. The combination of sweet cinnamon filling, juicy berries, and gooey icing makes every moment feel special. I can’t wait for you to enjoy your own batch and make these rolls a treasured part of your kitchen traditions!
Print
Blueberry Cinnamon Rolls Recipe
- Total Time: 2 hours 30 minutes (includes rising)
- Yield: 9–12 rolls 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet blueberries and warm cinnamon with these homemade Blueberry Cinnamon Rolls. Soft, fluffy rolls filled with juicy blueberries and topped with a creamy icing, these treats are perfect for breakfast or dessert.
Ingredients
For the Dough:
- ¾ cup warm milk (about 110°F)
- 2¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- ¼ cup unsalted butter, melted
- 3 cups all-purpose flour
- ½ teaspoon salt
For the Filling:
- 1 cup fresh or frozen blueberries
- â…” cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter, softened
For the Icing:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- ¾ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Dough: Combine warm milk and yeast, then add sugar, eggs, and melted butter. Mix in flour and salt, knead until smooth. Let rise.
- Make the Filling: Mix brown sugar and cinnamon. Roll out dough, spread with butter, sprinkle sugar mixture, add blueberries. Roll up, cut, and place in a baking dish. Let rise again.
- Bake: Preheat oven, bake rolls until golden.
- Prepare the Icing: Beat cream cheese and butter, add powdered sugar, milk, and vanilla. Spread over warm rolls.
Notes
- If using frozen blueberries, do not thaw before adding.
- For extra lemony flavor, add a little lemon zest to the icing.
- Best served warm and fresh, but can be stored in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
