These Blueberry Cinnamon Rolls are soft, fluffy, and bursting with juicy blueberries and warm cinnamon flavor. They are the perfect breakfast or dessert treat, topped with a luscious glaze that adds the right amount of sweetness. Whether served fresh out of the oven or reheated the next day, they remain irresistibly delicious.
Why I Love This Recipe
- The combination of blueberries and cinnamon creates a unique, comforting flavor.
- The dough turns out incredibly soft and pillowy.
- The glaze enhances the flavor without being too sweet.
- It’s a great make-ahead recipe for special occasions.
- It’s easy to customize with different fillings and toppings.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Active dry yeast
- Milk
- Granulated sugar
- Butter
- Egg
- Salt
- Blueberries (fresh or frozen)
- Brown sugar
- Ground cinnamon
- Cornstarch
- Powdered sugar
- Vanilla extract
- Cream or milk (for the glaze)
Directions
- Prepare the Dough: Warm the milk and mix it with yeast and a teaspoon of sugar. Let it sit until foamy. Combine flour, sugar, salt, butter, and egg, then knead until a soft dough forms. Let it rise until doubled.
- Make the Filling: Mix blueberries with brown sugar, cinnamon, and cornstarch.
- Roll and Fill: Roll out the dough into a rectangle, spread the blueberry filling evenly, and roll it up tightly.
- Slice and Rise: Cut into even rolls and place them in a greased baking dish. Let them rise again until puffy.
- Bake: Bake at 375°F (190°C) for about 25 minutes until golden brown.
- Glaze: Mix powdered sugar, vanilla extract, and cream/milk until smooth. Drizzle over warm rolls and serve.
Servings and Timing
- Servings: Makes about 12 rolls
- Prep Time: 30 minutes
- Rise Time: 1 hour
- Bake Time: 25 minutes
- Total Time: 1 hour 55 minutes
Variations
- Lemon Blueberry Rolls: Add lemon zest to the filling and glaze for a citrusy twist.
- Cream Cheese Glaze: Swap the vanilla glaze for a rich cream cheese frosting.
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the filling for added texture.
- Gluten-Free: Use a gluten-free flour blend for the dough.
- Extra Fruity: Mix in raspberries or blackberries with the blueberries for a berry medley.
Storage/Reheating
- Storage: Keep leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheating: Warm in the microwave for 20-30 seconds or in the oven at 300°F (150°C) for 5-7 minutes.
- Freezing: Freeze unglazed rolls for up to 2 months. Thaw overnight and reheat before adding the glaze.
FAQs
How do I prevent the filling from leaking out?
To prevent leakage, leave a small border when spreading the filling and roll the dough tightly.
Can I use frozen blueberries?
Yes, but thaw them first and drain excess liquid to prevent sogginess.
Can I make these cinnamon rolls ahead of time?
Yes, assemble them the night before and refrigerate overnight. Let them sit at room temperature for 30 minutes before baking.
Why didn’t my dough rise?
Check that the yeast is fresh and that the milk wasn’t too hot or cold. The dough should be placed in a warm environment to rise properly.
Can I use a different glaze?
Absolutely! Try a maple glaze, cream cheese frosting, or even a simple honey drizzle.
Conclusion
These Blueberry Cinnamon Rolls are a delightful twist on the classic cinnamon roll, bringing a fruity burst of flavor in every bite. Whether enjoyed for breakfast, brunch, or dessert, they are a guaranteed crowd-pleaser. Give them a try and enjoy the perfect balance of sweet, spiced, and fluffy goodness!
Easy Blueberry Cinnamon Rolls – Perfect for Brunch
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Cinnamon Rolls are soft, fluffy, and bursting with juicy blueberries and warm cinnamon flavor. Topped with a luscious glaze, they make the perfect breakfast or dessert treat. Whether fresh out of the oven or reheated the next day, they remain irresistibly delicious. Try this easy, homemade recipe for a special occasion or weekend brunch!
Ingredients
- 3 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast
- ¾ cup warm milk
- ¼ cup granulated sugar
- ¼ cup melted butter
- 1 large egg
- ½ tsp salt
- 1 cup blueberries (fresh or frozen)
- ½ cup brown sugar
- 1 tbsp ground cinnamon
- 1 tbsp cornstarch
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp cream or milk (for the glaze)
Instructions
- Prepare the Dough: Warm the milk and mix it with yeast and a teaspoon of sugar. Let sit until foamy. In a large bowl, combine flour, sugar, salt, melted butter, and egg. Knead until a soft dough forms. Let it rise in a warm place until doubled in size (about 1 hour).
- Make the Filling: In a bowl, mix blueberries, brown sugar, cinnamon, and cornstarch.
- Roll and Fill: Roll out the dough into a 12x18-inch rectangle. Evenly spread the blueberry filling over the dough, leaving a small border. Roll it up tightly from the long side.
- Slice and Rise: Cut into 12 even rolls and place them in a greased baking dish. Cover and let rise until puffy (about 30 minutes).
- Bake: Preheat oven to 375°F (190°C). Bake for 25 minutes or until golden brown.
- Glaze: Mix powdered sugar, vanilla extract, and cream/milk until smooth. Drizzle over warm rolls before serving.
Notes
- For best results, use fresh blueberries or drain frozen ones before using.
- To prevent filling from leaking, roll the dough tightly and leave a border.
- Store in an airtight container at room temperature for up to 2 days or in the fridge for 5 days.
