💬 Introduction
There’s something undeniably comforting about the aroma of warm cinnamon rolls baking in the oven. Now imagine that same fluffy, spiced dough — swirled with juicy, bursting blueberries. Welcome to your new favorite brunch indulgence: Blueberry Cinnamon Rolls. 💙🍥
This recipe takes the classic cinnamon roll to another level by incorporating fresh blueberries into every swirl, adding fruity brightness to the sweet, cinnamon-laced filling. Finished with a smooth vanilla cream cheese glaze, these rolls are perfect for lazy weekend mornings, holidays, or when you just need a little extra sweetness in your day.
🛒 Ingredients
🍇 Fruits et légumes:
- 1 cup blueberries, fresh
🧂 Aides culinaires et épices:
- 2¼ tsp active dry yeast (1 packet)
- 4 cups all-purpose flour
- ½ cup brown sugar
- 2 tbsp cinnamon
- ¼ cup granulated sugar
- 1 cup powdered sugar
- 1 tsp salt
- 1 tsp vanilla extract
🧈 Produits laitiers:
- ⅝ cup butter, divided (room temp & melted)
- 4 oz cream cheese, softened
- 1 cup milk, warm (not hot)
🥚 Produits frais:
- 2 eggs, room temperature
👨🍳 Directions
Step 1: Activate the Yeast
- In a small bowl, warm the milk (not too hot — around 110°F).
- Stir in the yeast and granulated sugar. Let it sit for 5–10 minutes until foamy.
Step 2: Make the Dough
In a large bowl (or stand mixer), combine:
- Activated yeast mixture
- Eggs
- Melted butter (about ½ cup)
- Salt
- Flour
Mix until a soft, slightly sticky dough forms. Knead by hand or mixer for about 7–10 minutes until elastic. Place the dough in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.
Step 3: Prepare the Filling
In a small bowl, mix together:
- Brown sugar
- Cinnamon
- Soften 2 tbsp of butter separately
Set aside the blueberries for direct sprinkling.
Step 4: Roll and Fill
- Roll the dough out into a large rectangle (approx. 12×16 inches).
- Spread softened butter evenly across the surface.
- Sprinkle the cinnamon-sugar mixture generously.
- Scatter fresh blueberries over the top.
Step 5: Roll and Slice
- Starting from the long edge, roll the dough tightly into a log.
- Slice into 12 even rolls using a serrated knife or dental floss.
- Place rolls into a greased 9×13 baking dish.
Step 6: Second Rise
- Cover and let rolls rise for 30–45 minutes until puffy.
Step 7: Bake
- Preheat the oven to 350°F (175°C).
- Bake rolls for 25–30 minutes or until golden and cooked through.
Step 8: Make the Glaze
Beat together:
- Cream cheese
- Powdered sugar
- Vanilla extract
- A splash of milk for consistency (if needed)
Spread glaze over warm rolls and let it melt into the swirls. 🤤
⏱️ Servings & Time
- Servings: 12 rolls
- Prep Time: 30 minutes
- Rise Time: 1 hour 30 minutes
- Bake Time: 30 minutes
- Total Time: ~2.5 hours
🍽️ Serving Suggestions
Serve warm for breakfast or brunch with:
- Fresh fruit & coffee ☕
- Whipped cream & blueberries on top 🍇
- A mimosa for brunch elegance 🥂
- Drizzle with blueberry syrup for extra berry bliss
🔄 Variations
- Frozen blueberries: Use them straight from frozen (do not thaw).
- Lemon glaze: Add lemon zest and juice to the icing for a citrusy twist 🍋
- Vegan option: Use almond milk, vegan butter, and egg substitute.
- Maple glaze: Swap icing for maple syrup + powdered sugar glaze.
- No cream cheese? Use just butter, powdered sugar, and milk.
🧊 Storage & Reheating
Storage:
- Store in an airtight container at room temp for 1 day or in the fridge up to 4 days.
Freezing:
- Freeze unbaked rolls after slicing or freeze baked rolls before icing.
- Reheat frozen rolls at 350°F for 15–20 minutes.
Reheating:
- Microwave individual rolls for 20–30 seconds
- Oven reheat at 300°F for 8–10 minutes
❓ 10 Frequently Asked Questions
1. Can I use instant yeast?
Yes, reduce rise time slightly. Skip proofing and mix directly with dry ingredients.
2. Can I make these overnight?
Yes! After slicing, refrigerate covered overnight. Let come to room temp in the morning before baking.
3. Can I use a bread machine?
Yes, use the dough setting and remove once it has finished kneading and rising.
4. Can I skip the cream cheese?
Yes! Try a simple vanilla glaze instead.
5. How do I prevent soggy bottoms?
Grease the pan well and avoid using too many blueberries (too juicy).
6. Can I make mini rolls?
Absolutely! Roll tighter and slice into 24 smaller rolls. Adjust bake time to 20 minutes.
7. What flour works best?
All-purpose flour is ideal, but you can substitute with bread flour for a slightly chewier texture.
8. Can I make this gluten-free?
Yes — use a 1:1 gluten-free flour mix that includes xanthan gum.
9. Can I add nuts?
Try chopped pecans or walnuts in the filling for crunch.
10. How do I know they’re fully baked?
The tops should be golden brown and the center roll should not be doughy. Use a thermometer — the internal temp should be 190°F.
💡 Pro Tips
- Use room temperature ingredients — this helps the dough rise properly.
- Don’t overstuff — too many blueberries = soggy centers.
- Let the dough rise in a warm place — like inside a turned-off oven with light on.
- Slice with dental floss — it keeps the rolls neat and even.
- Cool slightly before icing — or it melts into a glaze (which some people love!).
🏁 Conclusion
These Blueberry Cinnamon Rolls offer the best of both worlds: the nostalgic warmth of cinnamon rolls and the juicy, vibrant pop of fresh blueberries. Soft, pillowy, and sweet — these rolls are a perfect treat for breakfast, brunch, or dessert. 🍇🍥
Once you try them, you may never go back to plain cinnamon rolls again!
Blueberry Cinnamon Rolls – Soft, Sweet & Bursting with Flavor!
Ingredients
🍇 Fruits et légumes:
- 1 cup blueberries fresh
🧂 Aides culinaires et épices:
- 2¼ tsp active dry yeast 1 packet
- 4 cups all-purpose flour
- ½ cup brown sugar
- 2 tbsp cinnamon
- ¼ cup granulated sugar
- 1 cup powdered sugar
- 1 tsp salt
- 1 tsp vanilla extract
🧈 Produits laitiers:
- ⅝ cup butter divided (room temp & melted)
- 4 oz cream cheese softened
- 1 cup milk warm (not hot)
🥚 Produits frais:
- 2 eggs room temperature
Instructions
Step 1: Activate the Yeast
- In a small bowl, warm the milk (not too hot — around 110°F).
- Stir in the yeast and granulated sugar. Let it sit for 5–10 minutes until foamy.
Step 2: Make the Dough
- In a large bowl (or stand mixer), combine:
- Activated yeast mixture
- Eggs
- Melted butter (about ½ cup)
- Salt
- Flour
- Mix until a soft, slightly sticky dough forms. Knead by hand or mixer for about 7–10 minutes until elastic. Place the dough in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.
Step 3: Prepare the Filling
- In a small bowl, mix together:
- Brown sugar
- Cinnamon
- Soften 2 tbsp of butter separately
- Set aside the blueberries for direct sprinkling.
Step 4: Roll and Fill
- Roll the dough out into a large rectangle (approx. 12×16 inches).
- Spread softened butter evenly across the surface.
- Sprinkle the cinnamon-sugar mixture generously.
- Scatter fresh blueberries over the top.
Step 5: Roll and Slice
- Starting from the long edge, roll the dough tightly into a log.
- Slice into 12 even rolls using a serrated knife or dental floss.
- Place rolls into a greased 9×13 baking dish.
Step 6: Second Rise
- Cover and let rolls rise for 30–45 minutes until puffy.
Step 7: Bake
- Preheat the oven to 350°F (175°C).
- Bake rolls for 25–30 minutes or until golden and cooked through.
- Step 8: Make the Glaze
- Beat together:
- Cream cheese
- Powdered sugar
- Vanilla extract
- A splash of milk for consistency (if needed)
- Spread glaze over warm rolls and let it melt into the swirls. 🤤
Notes
Serve warm for breakfast or brunch with: Fresh fruit & coffee ☕ Whipped cream & blueberries on top 🍇 A mimosa for brunch elegance 🥂 Drizzle with blueberry syrup for extra berry bliss 🔄 Variations
Frozen blueberries: Use them straight from frozen (do not thaw). Lemon glaze: Add lemon zest and juice to the icing for a citrusy twist 🍋 Vegan option: Use almond milk, vegan butter, and egg substitute. Maple glaze: Swap icing for maple syrup + powdered sugar glaze. No cream cheese? Use just butter, powdered sugar, and milk. 🧊 Storage & Reheating
Storage:
Store in an airtight container at room temp for 1 day or in the fridge up to 4 days. Freezing:
Freeze unbaked rolls after slicing or freeze baked rolls before icing. Reheat frozen rolls at 350°F for 15–20 minutes. Reheating:
Microwave individual rolls for 20–30 seconds Oven reheat at 300°F for 8–10 minutes ❓ 10 Frequently Asked Questions
1. Can I use instant yeast?
Yes, reduce rise time slightly. Skip proofing and mix directly with dry ingredients. 2. Can I make these overnight?
Yes! After slicing, refrigerate covered overnight. Let come to room temp in the morning before baking. 3. Can I use a bread machine?
Yes, use the dough setting and remove once it has finished kneading and rising. 4. Can I skip the cream cheese?
Yes! Try a simple vanilla glaze instead. 5. How do I prevent soggy bottoms?
Grease the pan well and avoid using too many blueberries (too juicy). 6. Can I make mini rolls?
Absolutely! Roll tighter and slice into 24 smaller rolls. Adjust bake time to 20 minutes. 7. What flour works best?
All-purpose flour is ideal, but you can substitute with bread flour for a slightly chewier texture. 8. Can I make this gluten-free?
Yes — use a 1:1 gluten-free flour mix that includes xanthan gum. 9. Can I add nuts?
Try chopped pecans or walnuts in the filling for crunch. 10. How do I know they’re fully baked?
The tops should be golden brown and the center roll should not be doughy. Use a thermometer — the internal temp should be 190°F. 💡 Pro Tips
Use room temperature ingredients — this helps the dough rise properly. Don’t overstuff — too many blueberries = soggy centers. Let the dough rise in a warm place — like inside a turned-off oven with light on. Slice with dental floss — it keeps the rolls neat and even. Cool slightly before icing — or it melts into a glaze (which some people love!). 🏁 Conclusion
These Blueberry Cinnamon Rolls offer the best of both worlds: the nostalgic warmth of cinnamon rolls and the juicy, vibrant pop of fresh blueberries. Soft, pillowy, and sweet — these rolls are a perfect treat for breakfast, brunch, or dessert. 🍇🍥 Once you try them, you may never go back to plain cinnamon rolls again!