Why You’ll Love Blueberry Cinnamon Rolls Recipe
These blueberry cinnamon rolls are a fantastic blend of familiar comfort and fruity freshness. The dough is pillowy and tender, the filling is rich with cinnamon and vibrant blueberry flavor, and the cream cheese icing adds the perfect touch of sweetness. Whether you’re baking for a special brunch or a weekend treat, these rolls are sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
for the dough:
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All-purpose flour
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Granulated sugar
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Salt
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Instant yeast
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Whole milk
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Unsalted butter
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Egg
for the filling:
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Fresh or frozen blueberries
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Brown sugar
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Ground cinnamon
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Cornstarch
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Lemon juice
for the cream cheese glaze:
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Cream cheese
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Powdered sugar
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Vanilla extract
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Milk
Directions
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Prepare the dough: Warm the milk and combine with melted butter and sugar. Mix in the yeast and allow it to activate. Stir in the egg, then gradually add flour and salt to form a soft dough. Knead until smooth and elastic. Let the dough rise in a warm spot until doubled in size.
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Make the filling: In a saucepan, cook the blueberries with brown sugar, cinnamon, cornstarch, and lemon juice until thickened. Let it cool completely.
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Roll out and fill: Roll the dough into a rectangle. Spread the blueberry mixture evenly over the surface, leaving a small border. Roll the dough tightly into a log and cut into equal pieces.
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Second rise: Arrange the rolls in a greased baking dish. Cover and let rise again until puffy.
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Bake: Bake in a preheated oven until golden brown and cooked through.
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Prepare the glaze: Whisk together cream cheese, powdered sugar, vanilla, and milk until smooth and pourable.
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Glaze and serve: Drizzle the glaze over warm rolls before serving.
Servings and timing
This recipe makes approximately 12 blueberry cinnamon rolls.
Prep time: 25 minutes
Rise time: 1 hour 30 minutes
Bake time: 25 minutes
Total time: About 2 hours 20 minutes
Variations
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Use raspberries, blackberries, or a mix of berries for a different flavor profile.
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Add chopped nuts like pecans or walnuts for added texture.
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Make it vegan by using plant-based milk, butter, and cream cheese substitutes.
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For a citrusy twist, add lemon or orange zest to the dough or glaze.
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Swap the cream cheese glaze with a simple vanilla icing if preferred.
Storage/Reheating
Store any leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm in the microwave for 15–20 seconds or in a 300°F (150°C) oven for about 10 minutes. If frozen, thaw overnight in the refrigerator before reheating.
FAQs
How do I keep the rolls from getting soggy with the blueberry filling?
Be sure to thicken the blueberry mixture with cornstarch and let it cool completely before spreading it on the dough.
Can I use frozen blueberries?
Yes, frozen blueberries work well. Just don’t thaw them before cooking, as they can release too much liquid.
Why didn’t my dough rise?
Check that your yeast is active and that the milk mixture wasn’t too hot, which can kill the yeast.
Can I make these rolls ahead of time?
Yes, prepare the rolls and refrigerate them overnight after the second rise. Bake the next morning.
How do I make these gluten-free?
Use a 1:1 gluten-free flour blend designed for baking, and ensure your other ingredients are gluten-free.
Can I double the recipe?
Absolutely. Just be sure to use a larger pan or bake in batches.
What’s the best way to slice the rolls cleanly?
Use unflavored dental floss or a sharp serrated knife to cut the rolls without squishing them.
Can I make the dough in a stand mixer?
Yes, a stand mixer with a dough hook makes the kneading process much easier and quicker.
Is it possible to freeze the unbaked rolls?
Yes, freeze them after shaping but before the second rise. Thaw in the fridge overnight and allow them to rise before baking.
Can I use a different glaze?
Of course. A simple powdered sugar and milk glaze or a lemon glaze works well as alternatives.
Conclusion
Blueberry cinnamon rolls are a delicious, fruity upgrade to the traditional cinnamon roll. With their tender dough, spiced blueberry filling, and luscious glaze, they’re the perfect indulgence for breakfast, brunch, or dessert. Enjoy them fresh from the oven and share with family or friends—they’re sure to become a favorite.
Blueberry Cinnamon Rolls
These homemade Blueberry Cinnamon Rolls are a delicious twist on the classic breakfast favorite, bursting with juicy blueberries and warm cinnamon flavor. Perfect for brunch or a sweet morning treat, these rolls are soft, fluffy, and topped with a luscious cream cheese glaze. Whether you’re making them for a holiday morning or a weekend indulgence, these blueberry rolls will become your new go-to recipe.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: Baking
- Diet: Vegetarian
Ingredients
- For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp instant yeast
- ½ tsp salt
- ¾ cup warm milk (110°F)
- ¼ cup unsalted butter, melted
- 2 large eggs
- For the Filling:
- 1 cup fresh or frozen blueberries
- ⅓ cup granulated sugar
- 2 tsp ground cinnamon
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter, softened
- For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk (to desired consistency)
Instructions
- Prepare the Dough:
In a large mixing bowl, combine warm milk, melted butter, sugar, and yeast. Let sit for 5 minutes. Add eggs, flour, and salt. Knead until the dough is soft and elastic (about 7-10 minutes by hand or 5 minutes in a stand mixer). Cover and let rise for 1 hour or until doubled in size. - Make the Filling:
In a small bowl, mix sugar, cinnamon, and flour. Set aside. In another bowl, lightly mash blueberries with a fork. - Roll and Fill:
Roll the dough into a 12×18-inch rectangle. Spread softened butter on top. Sprinkle with cinnamon mixture and then evenly distribute the blueberries. - Roll Up:
Starting from the long side, roll the dough into a log. Slice into 12 rolls and place in a greased 9×13-inch baking dish. Cover and let rise for another 30–45 minutes. - Bake:
Preheat oven to 350°F (175°C). Bake for 25–30 minutes or until golden brown and cooked through. Let cool slightly. - Make the Glaze:
Whisk together cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over warm rolls.
Notes
- Frozen blueberries can be used—do not thaw them first.
- Add lemon zest to the filling for a citrusy twist.
- Can be made the night before: prepare, cover, and refrigerate before final rise. Bake in the morning.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
