Blueberry Cinnamon Rolls combine the soft, fluffy texture of classic cinnamon rolls with the sweet and slightly tart burst of fresh blueberries. Each bite offers a delightful swirl of cinnamon sugar and juicy berries, topped with a smooth glaze that melts perfectly over the warm rolls. It’s a treat that feels both special and comforting at the same time.
I love making these rolls on a weekend morning when I have a little extra time to let the dough rise and the house fill with that wonderful cinnamon and blueberry aroma. One tip I’ve picked up is to sprinkle just a little extra cinnamon sugar over the top before baking—it adds a nice little crunch that I can’t get enough of. These rolls always make everyone’s eyes light up when I bring them to the table.
The best way I like to enjoy blueberry cinnamon rolls is fresh out of the oven with a cup of coffee or tea. They’re perfect for sharing with family or friends during a cozy brunch or weekend celebration. Honestly, these rolls bring everyone together, and I find myself looking for any excuse to bake them again!
Key Ingredients & Substitutions
Yeast: Active dry yeast helps the dough rise and become soft. If you don’t have active dry yeast, instant yeast is a handy substitute and can be mixed right with the flour.
Blueberries: Fresh blueberries add juiciness and a burst of flavor. If fresh aren’t available, frozen blueberries work too—just thaw and drain them slightly before using to avoid extra moisture.
Cornstarch: This is key to keeping the filling from getting too runny from the blueberry juices. If you don’t have cornstarch, arrowroot powder or tapioca starch work well as thickeners.
Butter: Butter adds richness to both dough and filling. For a dairy-free alternative, use coconut oil or a plant-based butter substitute.
Flour: All-purpose flour is best for a light but sturdy dough. You can swap half with whole wheat flour for a nuttier flavor, but note the rolls might be a bit denser.
How Do You Roll and Shape the Cinnamon Rolls Without the Blueberries Squishing Out?
Rolling the dough carefully helps keep the blueberries inside and your rolls looking neat. Here’s what I do:
- Spread the softened butter evenly first; this acts like glue for the filling.
- Sprinkle the cinnamon sugar mix over the butter, then gently scatter blueberries on top without pressing them in.
- Roll from the long side slowly and firmly, but don’t squeeze too hard. Try to keep the filling in place.
- If blueberries pop out, just tuck them back in or press them gently into the dough as you roll.
- Use a sharp knife to cut the rolls; a gentle sawing motion keeps them from squashing.
This way, you keep lots of juicy blueberries inside while still getting those perfect swirls of cinnamon and sugar—making every bite tasty and beautiful!
Equipment You’ll Need
- Large mixing bowl – I like this because it holds all the dough ingredients and makes kneading easy.
- Measuring cups and spoons – for accuracy in your ingredients and consistent results.
- Rolling pin – helps flatten the dough evenly into a perfect rectangle.
- Kitchen towel or plastic wrap – covers the dough during rising, keeping it warm and moist.
- 9×13-inch baking dish – the perfect size for the rolls to bake without crowding.
- Rubber spatula or spoon – for spreading butter and mixing the filling ingredients.
- Small bowl – to mix the cinnamon sugar filling and thicken the blueberries.
- Sharp knife or unflavored dental floss – to cut the rolled dough into neat slices without squishing the filling.
- Whisk or spoon – for making the glaze to drizzle over the baked rolls.
Flavor Variations & Add-Ins
- Use raspberries or blackberries instead of blueberries for a different berry twist that’s just as juicy.
- Add a splash of lemon zest or juice to the filling to give the rolls a fresh, citrusy flavor.
- Mix chopped nuts — like pecans or walnuts — into the filling for added crunch and texture.
- Try drizzling the finished rolls with cream cheese frosting instead of glaze for extra richness.
Blueberry Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup warm milk (about 110°F/43°C)
- ½ cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour (plus more for dusting)
For the Filling:
- 1 cup fresh blueberries
- 3 tbsp unsalted butter, softened
- ½ cup brown sugar
- 2 tbsp ground cinnamon
- 1 tbsp cornstarch (to thicken blueberry juices)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus about 1 to 1 ½ hours for the dough to rise, 30-45 minutes for the rolls to rise after shaping, and 25-30 minutes baking time. In total, plan for about 2 ½ to 3 hours from start to finish, but most of that is hands-off rising time.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, dissolve the yeast in warm milk and let it sit for 5 to 10 minutes until foamy. Add sugar, melted butter, salt, and eggs, then mix to combine. Gradually add flour one cup at a time, stirring until a soft dough forms.
2. Knead and Let Rise:
Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1 ½ hours until doubled in size.
3. Prepare the Filling:
In a small bowl, mix brown sugar, cinnamon, and cornstarch. Gently toss the blueberries in this mixture, making sure they’re lightly coated but not crushed.
4. Roll Out the Dough:
Once the dough has risen, punch it down and roll it out on a floured surface into a 15×12-inch rectangle.
5. Add Filling and Roll:
Spread the softened butter evenly over the dough. Sprinkle the blueberry-cinnamon sugar mixture evenly over the butter and distribute the blueberries gently.
6. Cut Into Rolls:
Starting with the longer edge, roll the dough tightly into a log. Cut the log into 12 equal slices using a sharp knife or dental floss for cleaner cuts.
7. Second Rise:
Place the rolls into a greased 9×13-inch baking dish, leaving some space between each. Cover and let them rise for 30 to 45 minutes until puffy.
8. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until they turn golden brown on top.
9. Make the Glaze:
While the rolls bake, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
10. Glaze and Serve:
Take the rolls out of the oven and immediately drizzle the glaze over them. Serve warm and enjoy the delicious combination of soft cinnamon rolls and sweet blueberries.
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries! Just be sure to thaw them completely and pat them dry with paper towels to remove excess moisture before mixing them into the filling. This helps prevent the dough from getting soggy.
Can I Make the Dough Ahead of Time?
Absolutely! You can make the dough the night before. After kneading, cover it tightly and refrigerate overnight. The next day, let it come to room temperature and rise until doubled before rolling out and assembling the rolls.
How Should I Store Leftover Cinnamon Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving.
Can I Substitute the Glaze with Cream Cheese Frosting?
Yes, cream cheese frosting is a delicious alternative! Simply spread it over warm rolls for a rich, tangy twist that complements the blueberry and cinnamon flavors wonderfully.