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 1/2 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 1 large egg
- 1/2 tsp salt
- 1 cup blueberries (fresh or frozen)
- 1/2 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.
