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Blueberry Cinnamon Rolls

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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.

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.

Find it online: https://yumfamilyrecipes.com/blueberry-cinnamon-rolls/