Blueberry Cinnamon Rolls are a sweet and soft treat that combines the warm, comforting flavor of cinnamon with bursts of fresh, juicy blueberries. The rolls are tender and fluffy, swirled with cinnamon sugar, and dotted with lovely little pockets of blueberry that add just the right touch of fruitiness.
I love making these rolls because they fill the kitchen with the smell of cinnamon and fresh berries baking together. It’s such a happy, cozy scent that instantly makes me feel at home. One tip I always follow is to use fresh blueberries if you can—they really brighten up the flavor and add a juicy surprise inside each roll.
These rolls are perfect for a weekend breakfast or a special brunch with family and friends. I like to enjoy them warm, fresh from the oven, sometimes with a little drizzle of cream cheese glaze on top. They’re a lovely way to start the day or a sweet treat to enjoy with a cup of coffee or tea.
Key Ingredients & Substitutions
Flour: All-purpose flour works well for soft, fluffy rolls. For a healthier twist, try half whole wheat flour, but the texture will be a bit denser.
Yeast: Active dry yeast is standard here. If you’re short on time, instant yeast can substitute without proofing first.
Blueberries: Fresh blueberries give the best burst of flavor and juiciness. Frozen work too—just thaw and drain them well to avoid soggy dough.
Butter in Filling: Softened unsalted butter blends well with cinnamon and sugar. You can use a dairy-free spread for a vegan option.
Milk: Warm milk activates the yeast and tenderizes the dough. Use any milk you prefer—dairy or plant-based (just ensure it’s warmed).
How Do You Get Soft, Fluffy Dough That Rises Well?
Getting the dough to rise properly is key to soft cinnamon rolls. Here’s what helps:
- Use warm milk (about 110°F/43°C) to activate yeast but don’t overheat—it can kill the yeast.
- Proof yeast by letting it sit in warm milk with a pinch of sugar for 5-10 minutes until frothy.
- Knead the dough well on a floured surface for 8-10 minutes to develop gluten. This gives structure and stretchiness.
- Cover the dough with a warm towel and let it rise in a draft-free spot until doubled in size (about 1-1.5 hours).
- Don’t rush the second rise after shaping the rolls. Letting them puff up before baking helps them stay tender and light.
With patience on the rises and gentle handling, you’ll have soft, fluffy rolls that melt in your mouth!
Equipment You’ll Need
- Mixing bowls – I like using large bowls to mix and rise the dough; they give plenty of space and are easy to cover.
- Measuring cups and spoons – essential for accuracy, especially with yeast and sugar.
- Rolling pin – makes it easy to roll the dough into an even rectangle for spreading the filling.
- Baking dish or round cake pan – I suggest using a 9-inch round or square pan for even baking and close-packed rolls.
- Kitchen towel or plastic wrap – covers the dough during rising to keep it warm and protected.
- Whisk or spoon – for mixing the filling and glaze smoothly.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or chopped strawberries for a different berry burst.
- Add chopped nuts, like walnuts or pecans, in the filling for extra crunch.
- Mix in a tablespoon of lemon zest or vanilla extract in the filling for extra flavor depth.
- Drizzle with cream cheese glaze instead of vanilla glaze for a richer topping.
Blueberry Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (about 110°F/43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 tsp salt
For the Filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tsp ground cinnamon
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes around 15 minutes of active prep time. Allow about 1 to 1.5 hours for the dough to rise the first time and another 30-45 minutes for the second rise after shaping the rolls. Baking takes 25-30 minutes, plus about 10 minutes to cool before glazing. Plan for roughly 2.5 to 3 hours total from start to finish.
Step-by-Step Instructions:
1. Proofing the Yeast:
In a small bowl, pour warm milk (about 110°F/43°C) and sprinkle in the yeast. Let it sit for 5-10 minutes until it becomes frothy. This means the yeast is alive and ready to work.
2. Making the Dough:
In a large mixing bowl, stir together flour, sugar, and salt. Add the melted butter, egg, and yeast mixture. Mix until a dough forms. Then, turn it out onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 to 1.5 hours or until it doubles in size.
3. Preparing the Filling:
While the dough is rising, mix softened butter, brown sugar, and cinnamon together in a bowl until well combined. Set this aside.
4. Shaping the Rolls:
Once the dough has risen, punch it down gently to release air. On a lightly floured surface, roll the dough out into a rectangle about 16×12 inches. Spread the cinnamon-sugar butter mixture evenly over the dough, then scatter the blueberries on top. Starting from one long side, tightly roll the dough into a log. Cut the log into 8 equal rolls.
5. Final Rise:
Place the rolls, cut-side up, into a greased round baking pan, fitting them close together. Cover with a towel and let them rise for another 30-45 minutes until they puff up.
6. Baking:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
7. Making the Glaze & Serving:
While the rolls bake, whisk together powdered sugar, milk, and vanilla extract to make a smooth glaze. After baking, let the rolls cool for 5-10 minutes, then drizzle the glaze on top. Serve warm and enjoy your soft cinnamon rolls bursting with blueberries and sweet glaze!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just make sure to thaw them completely and drain any excess liquid before adding to the filling to prevent soggy dough.
How Should I Store Leftover Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, shape the rolls, and refrigerate them covered overnight. Let them come to room temperature and rise a bit before baking.
What’s the Best Way to Reheat Blueberry Cinnamon Rolls?
Warm them in the microwave for 15-30 seconds or in a preheated 300°F oven for about 10 minutes to keep them soft and fresh.
