There’s something incredibly comforting about the aroma of cinnamon rolls baking in the oven. When you combine that with juicy, sweet blueberries, you get a delicious twist on a classic treat—Blueberry Cinnamon Rolls. These rolls are soft, fluffy, and bursting with blueberry-cinnamon flavor, perfect for breakfast, brunch, or even dessert.
Why You Will Love This Recipe
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Fruity Twist – Combines the classic cinnamon roll with fresh or frozen blueberries.
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Make-Ahead Friendly – Prepare them the night before and bake in the morning.
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Versatile – Great for breakfast, brunch, or dessert.
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Impressive Yet Easy – Simple enough to make at home, yet elegant enough to serve to guests.
Ingredients List
Here’s what you’ll need to make the dough, filling, and icing:
For the Dough:
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4 cups all-purpose flour
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1 packet (2 1/4 tsp) active dry yeast
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1 cup warm milk (110°F)
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1/3 cup granulated sugar
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1/3 cup unsalted butter, melted
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1 tsp salt
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2 large eggs
For the Blueberry Filling:
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2 cups blueberries (fresh or frozen)
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1/2 cup brown sugar
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2 tsp ground cinnamon
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1 tbsp cornstarch
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1 tbsp lemon juice
For the Cream Cheese Glaze:
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4 oz cream cheese, softened
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1/4 cup butter, softened
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1 cup powdered sugar
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1 tsp vanilla extract
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1–2 tbsp milk (as needed for consistency)
Timing & Servings
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Prep Time: 30 minutes
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Rise Time: 1 hour
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Cook Time: 25 minutes
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Total Time: 1 hour 55 minutes
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Servings: 12 rolls
Step-by-Step Instructions for Blueberry Cinnamon Rolls
1. Make the Dough
In a large bowl, dissolve yeast in the warm milk with a pinch of sugar. Let it sit for 5–10 minutes until foamy. Add melted butter, eggs, sugar, and salt. Gradually mix in the flour, one cup at a time, until a soft dough forms. Knead for 5–8 minutes until smooth.
2. First Rise
Place the dough in a greased bowl, cover with plastic wrap or a towel, and let it rise in a warm area for about 1 hour, or until doubled in size.
3. Make the Blueberry Filling
While the dough rises, combine the blueberries, brown sugar, cinnamon, lemon juice, and cornstarch in a saucepan. Cook over medium heat for about 5–7 minutes, stirring often, until the mixture thickens. Set aside to cool.
4. Roll Out the Dough
After the dough has risen, punch it down and roll it into a large rectangle (about 10×16 inches) on a floured surface.
5. Spread the Filling
Spread the cooled blueberry filling evenly over the dough. Leave about a 1/2-inch border around the edges.
6. Roll and Slice
Carefully roll the dough up, starting from the long edge, to form a tight log. Slice into 12 even rolls using a sharp knife or dental floss.
7. Second Rise
Place the rolls in a greased 9×13-inch baking pan. Cover and let them rise for another 20–30 minutes.
8. Bake
Preheat the oven to 350°F (175°C). Bake the rolls for 22–28 minutes, or until golden brown and cooked through.
9. Make the Cream Cheese Glaze
In a bowl, beat the cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and milk until you reach a spreadable consistency.
10. Glaze the Rolls
Spread the glaze over the warm rolls right after baking. Let it melt slightly into the swirls of cinnamon and blueberry.
Tips for the Best Blueberry Cinnamon Rolls
Use Fresh or Frozen Blueberries
Fresh blueberries work best for texture, but frozen blueberries are perfectly fine—just thaw and drain them before using.
Don’t Overfill
Too much filling can make the dough soggy or difficult to roll. Keep the layer even and thin.
Slice Cleanly
Use unflavored dental floss to cleanly cut the rolls without squishing them.
Let Them Cool Slightly
Before adding the glaze, let the rolls cool for 10 minutes to prevent it from melting off entirely.
Optional Add-Ins and Variations
Lemon Zest
Add 1 tsp of lemon zest to the filling for extra brightness.
Streusel Topping
Top the rolls with a quick brown sugar-butter streusel before baking for a crunchy finish.
Maple Glaze
Substitute maple syrup for milk in the glaze for a fall-inspired flavor twist.
Make-Ahead Instructions
You can make the rolls the night before and store the unbaked, shaped rolls in the fridge. Let them come to room temperature and rise for 30–45 minutes in the morning before baking.
How to Store and Reheat
Storing
Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days.
Reheating
Microwave individual rolls for 15–20 seconds or reheat in the oven at 300°F for about 10 minutes.
Freezing Instructions
You can freeze these after baking and cooling. Wrap individually in plastic and foil, then store in a freezer-safe bag for up to 2 months. Thaw overnight and warm before serving.
Serving Suggestions
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Serve with fresh fruit on the side for a vibrant brunch plate.
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Pair with coffee or a vanilla latte.
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Drizzle with extra icing or powdered sugar for a bakery-style look.
Nutritional Information (Approximate per Roll)
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Calories: 310
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Fat: 12g
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Carbohydrates: 46g
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Sugar: 22g
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Protein: 5g (Note: These values are approximate and vary depending on exact ingredients and serving size.)
FAQs
Can I make these without yeast?
No, yeast is essential to get the fluffy, risen texture. If you’re looking for a no-yeast option, try a quick bread-style roll.
Can I use canned blueberry pie filling?
Yes, in a pinch. However, homemade filling gives better flavor and texture.
What type of cream cheese works best?
Use full-fat brick-style cream cheese for the richest flavor and best consistency.
How do I make them vegan?
Use plant-based milk, egg substitutes like flax eggs, vegan butter, and dairy-free cream cheese.
Conclusion
Blueberry Cinnamon Rolls are a delightful upgrade to traditional cinnamon rolls. With sweet blueberry swirls, a fluffy dough, and a creamy glaze, they offer a beautiful balance of flavor and texture. Whether you’re baking for a weekend brunch, special celebration, or simply treating yourself, these rolls are sure to impress.
Start your day on a sweet note, or end your meal with something warm and comforting—because there’s never a bad time for a batch of homemade blueberry cinnamon rolls.