Blueberry Cinnamon Rolls

Few things are more satisfying than a freshly baked cinnamon roll—soft, gooey, and swirled with sugar and spice. Now, imagine adding juicy, sweet-tart blueberries to the mix. Enter Blueberry Cinnamon Rolls—the perfect fusion of traditional cinnamon rolls with the bright flavor of fresh blueberries. Whether you’re looking for a delicious breakfast treat, a weekend brunch showstopper, or a cozy afternoon snack, these blueberry-studded cinnamon rolls will quickly become a favorite in your recipe rotation.

The beauty of this recipe is that the sweet, tangy burst of blueberries perfectly complements the warm cinnamon and sugar filling, creating a balance of flavors that’s nothing short of indulgent. Topped with a luscious cream cheese glaze (or even a blueberry glaze for an extra fruity twist), each bite is a blend of creamy, fruity, and cinnamon-spiced goodness.

In this detailed recipe, I’ll walk you through every step of making the ultimate Blueberry Cinnamon Rolls, from kneading the dough to rolling it up with the blueberry filling and finally glazing them to perfection. Even if you’re a beginner baker, don’t worry—this recipe is broken down into simple, easy-to-follow steps. Before you know it, you’ll have a batch of beautifully risen, golden cinnamon rolls that look like they came straight out of a bakery.

Let’s get started!

Why You’ll Love These Blueberry Cinnamon Rolls

1. Perfectly Soft and Fluffy: The dough is soft, tender, and melts in your mouth, thanks to the perfect balance of flour, yeast, and milk.
2. Bursts of Blueberry Flavor: Fresh (or frozen) blueberries add a tangy sweetness that pairs beautifully with the warm cinnamon filling.
3. Versatile: You can make these rolls with either fresh or frozen blueberries, and the recipe is easy to adapt with a variety of different glazes or fillings.
4. Indulgent Glaze: The cream cheese glaze is the perfect finishing touch, offering a creamy, sweet complement to the cinnamon and blueberry filling.
5. Great for Any Occasion: Whether you’re hosting brunch, celebrating a holiday, or just craving something sweet, these blueberry cinnamon rolls are sure to impress.

Preparation Time and Servings

• Prep time: 30 minutes
• Rising time: 1 hour 30 minutes
• Cook time: 25 minutes
• Total time: 2 hours 25 minutes
• Yield: Makes 12 rolls
• Serving Size: 1 roll

Nutritional Information (per serving)

• Calories: 350 kcal
• Carbohydrates: 55g
• Protein: 6g
• Fat: 12g
• Fiber: 2g
• Sugar: 25g

(These values are approximate and will vary depending on the exact ingredients used and portion sizes.)

Ingredients

Here’s what you’ll need to make Blueberry Cinnamon Rolls:

For the Dough:

• 3 1/4 cups all-purpose flour (plus extra for dusting)
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1/4 cup granulated sugar
• 1/2 cup whole milk
• 1/4 cup unsalted butter, softened
• 1/4 cup water
• 1 large egg
• 1/2 teaspoon salt

For the Blueberry Filling:

• 1 1/2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons cornstarch
• 1/4 cup unsalted butter, softened
• 1 tablespoon ground cinnamon

For the Cream Cheese Glaze:

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk (to adjust consistency)

Optional Garnishes:

• Extra blueberries (for topping)
• Lemon zest (for a citrusy twist)
• Powdered sugar (for dusting)

Step-by-Step Instructions

Step 1: Prepare the Dough

1. Activate the Yeast:

In a small bowl, combine 1/4 cup warm water (about 110°F) with 1 packet of active dry yeast and 1 tablespoon of granulated sugar. Stir gently and let the mixture sit for about 5 minutes until it becomes foamy. This means the yeast is activated and ready to use.

2. Warm the Wet Ingredients:

In a small saucepan, heat 1/2 cup whole milk and 1/4 cup unsalted butter over medium heat until the butter is melted and the mixture is warm (but not boiling). Remove from heat and let it cool slightly to about 110°F.

3. Combine the Dry Ingredients:

In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt.

4. Mix the Dough:

Make a well in the center of the flour mixture and pour in the activated yeast mixture, the warm milk-butter mixture, and 1 large egg. Stir the ingredients together until a sticky dough forms. If the dough is too sticky, add an extra 1/4 cup of flour gradually.

5. Knead the Dough:

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough becomes smooth and elastic. If the dough sticks to your hands or the surface, add a little more flour as needed.

6. Let the Dough Rise:

Place the kneaded dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.

Step 2: Make the Blueberry Filling

1. Prepare the Blueberries:

In a small saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar, 1 tablespoon lemon juice, and 1 teaspoon lemon zest. Cook over medium heat for about 5 minutes, stirring frequently until the blueberries begin to release their juices.

2. Thicken the Blueberry Sauce:

In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water to create a slurry. Stir the cornstarch mixture into the blueberry sauce and cook for another 2-3 minutes, or until the sauce has thickened. Remove from heat and let the mixture cool to room temperature.

3. Butter and Cinnamon:

While the blueberry sauce cools, soften 1/4 cup unsalted butter and mix it with 1 tablespoon ground cinnamon. This will be spread on the dough before adding the blueberry filling.

Step 3: Assemble the Cinnamon Rolls

1. Roll Out the Dough:

Once the dough has risen, punch it down to release any air bubbles. Turn the dough out onto a floured surface and roll it into a large rectangle, about 14×9 inches in size. The dough should be about 1/4 inch thick.

2. Spread the Cinnamon Butter:

Using a spatula or pastry brush, spread the cinnamon butter mixture evenly over the rolled-out dough, leaving a small border around the edges.

3. Add the Blueberry Filling:

Spoon the cooled blueberry sauce over the cinnamon butter, spreading it evenly across the surface of the dough. Be sure to distribute the blueberries evenly so that every roll has some of that delicious fruity filling.

4. Roll Up the Dough:

Starting at the long side of the rectangle, tightly roll the dough into a log, similar to how you would roll up a jelly roll. Pinch the seams to seal the dough.

5. Slice the Rolls:

Using a sharp knife or dental floss (a great trick for clean cuts!), slice the log into 12 equal pieces. Place the rolls, cut side up, into a greased 9×13-inch baking dish.

Step 4: Second Rise and Baking

1. Let the Rolls Rise Again:

Cover the baking dish with a kitchen towel and let the rolls rise for another 30-40 minutes in a warm place, or until they’ve puffed up and filled out the dish.

2. Preheat the Oven:

While the rolls are rising, preheat your oven to 350°F (175°C).

3. Bake the Rolls:

Once the rolls have risen, bake them in the preheated oven for 20-25 minutes, or until they are golden brown on top and cooked through. You’ll know they’re done when the center rolls are no longer doughy.

4. Cool Slightly:

Remove the rolls from the oven and let them cool for about 10 minutes before adding the glaze.

Step 5: Make the Cream Cheese Glaze

1. Whisk the Glaze:

In a medium bowl, beat together 4 ounces softened cream cheese, 1/4 cup unsalted butter, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy. Add 2-3 tablespoons of milk to achieve your desired consistency—thicker for a spreadable glaze, or thinner for a drizzling glaze.

2. Glaze the Rolls:

Once the rolls have cooled slightly, generously drizzle or spread the cream cheese glaze over the top of the warm rolls. The glaze will melt slightly into the rolls, adding an extra layer of sweetness and creaminess.

Step 6: Serve and Enjoy

Your Blueberry Cinnamon Rolls are now ready to be enjoyed! Serve them warm for the best flavor and texture. These rolls are perfect for breakfast, brunch, or dessert, and they pair wonderfully with a cup of coffee or tea.

How to Serve Blueberry Cinnamon Rolls

While these rolls are delicious on their own, here are a few ways to elevate your serving presentation:

• With Extra Blueberries: Top each roll with a few fresh blueberries for a burst of color and flavor.
• With Whipped Cream: For a truly indulgent treat, serve the rolls with a dollop of freshly whipped cream on the side.
• As Part of a Brunch Spread: Pair these rolls with other brunch favorites like scrambled eggs, bacon, or a fresh fruit salad for a balanced and satisfying meal.
• For Dessert: Serve the rolls with a scoop of vanilla ice cream or a drizzle of warm blueberry sauce for an extra-decadent dessert option.

Additional Tips for Success

1. Use Room Temperature Ingredients: For the best texture, make sure your butter, milk, and eggs are at room temperature before starting. This helps the dough come together more smoothly and rise more evenly.
2. Don’t Overstuff the Rolls: While it’s tempting to pack in as much blueberry filling as possible, be careful not to overfill the rolls, as this can cause the filling to leak out during baking.
3. Use Fresh or Frozen Blueberries: Both fresh and frozen blueberries work well in this recipe. If using frozen, there’s no need to thaw them—just add them to the saucepan as-is.
4. Let the Rolls Rise in a Warm Place: Yeast doughs need a warm environment to rise properly. If your kitchen is cold, you can place the rolls in an oven that’s been preheated to 200°F, then turned off, to help them rise faster.
5. Adjust the Glaze Consistency: If you prefer a thicker glaze, use less milk when making the cream cheese glaze. For a drizzling glaze, add more milk until it reaches your desired consistency.

Recipe Variations

This basic recipe for Blueberry Cinnamon Rolls is delicious as-is, but there are plenty of ways to customize it. Here are a few ideas for variations:

1. Lemon-Blueberry Cinnamon Rolls:

Add extra lemon zest to both the blueberry filling and the cream cheese glaze for a bright, citrusy twist that pairs beautifully with the blueberries.

2. Mixed Berry Cinnamon Rolls:

Instead of just blueberries, use a mix of your favorite berries—such as strawberries, raspberries, and blackberries—in the filling for a more complex berry flavor.

3. Blueberry-Peach Cinnamon Rolls:

Add diced peaches to the blueberry filling for a summery twist on this classic recipe. The sweetness of the peaches pairs wonderfully with the tangy blueberries.

4. Cinnamon Rolls with Blueberry Glaze:

For an extra fruity touch, skip the cream cheese glaze and make a simple blueberry glaze by blending fresh blueberries with powdered sugar and a splash of lemon juice.

5. Vegan Blueberry Cinnamon Rolls:

To make this recipe vegan, substitute plant-based milk, vegan butter, and vegan cream cheese for the dairy ingredients. The result is just as fluffy, flavorful, and delicious!

Freezing and Storage

Storing Leftovers:

If you have leftover rolls (which is rare because they’re so delicious!), store them in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to 4 days, but be sure to warm them slightly before serving to restore their soft, gooey texture.

Freezing:

You can freeze these rolls both before and after baking. To freeze before baking, assemble the rolls and place them in the baking dish, then cover tightly with plastic wrap and freeze for up to 3 months. Thaw the rolls in the refrigerator overnight, then let them rise at room temperature before baking as directed.

To freeze after baking, let the rolls cool completely, then wrap them individually in plastic wrap and freeze for up to 3 months. Reheat them in the oven or microwave before serving.

Reheating:

To reheat the rolls, warm them in a 300°F oven for about 10 minutes or microwave them individually for about 20-30 seconds until they’re warmed through.

Special Equipment

• Rolling Pin: For rolling out the dough into a rectangle.
• Non-stick Saucepan: For making the blueberry filling.
• 9×13-inch Baking Dish: To bake the cinnamon rolls evenly.

Frequently Asked Questions

1. Can I make these rolls ahead of time?

Yes! You can prepare the rolls the night before and let them rise in the refrigerator overnight. In the morning, let them come to room temperature and rise slightly before baking as directed.

2. Can I use frozen blueberries for the filling?

Yes, frozen blueberries work just as well as fresh. If using frozen, there’s no need to thaw them first—just cook them directly in the saucepan with the other filling ingredients.

3. Can I skip the cream cheese glaze?

If you prefer a lighter option, you can skip the cream cheese glaze and simply dust the rolls with powdered sugar or drizzle them with a simple icing made from powdered sugar and milk.

4. Can I make the dough without a stand mixer?

Yes, the dough can be mixed and kneaded by hand if you don’t have a stand mixer. It will just take a bit more elbow grease to knead the dough until smooth and elastic.

5. Can I use a different type of fruit for the filling?

Absolutely! You can experiment with different fruits like raspberries, strawberries, or apples for a unique twist on the classic cinnamon roll.

Conclusion

These Blueberry Cinnamon Rolls are a delightful twist on the classic cinnamon roll, combining the warm, spiced flavors of cinnamon and sugar with the fresh, tangy sweetness of blueberries. The soft, fluffy dough is swirled with a blueberry-cinnamon filling and topped with a rich cream cheese glaze that’s the perfect finishing touch.

Whether you’re serving these rolls for breakfast, brunch, or dessert, they’re sure to impress anyone who tries them. Plus, they’re easy to customize with different fruits, glazes, and toppings, making them a versatile recipe that you can enjoy all year round.

So why not whip up a batch of these Blueberry Cinnamon Rolls this weekend and treat yourself (and your loved ones) to a sweet, cozy, and irresistible treat?

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