Blueberry Cinnamon Rolls are a delightful twist on a classic breakfast pastry, infusing the comforting warmth of cinnamon with the vibrant sweetness of fresh blueberries. This recipe offers a satisfying and surprisingly simple way to elevate your morning routine or dessert spread with minimal effort and maximum flavor.
Key Ingredients for Blueberry Cinnamon Rolls
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk (105-115°F / 40-46°C)
- ¼ cup granulated sugar, plus 1 tablespoon for yeast mixture
- 2 large eggs, at room temperature
- ⅓ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- 2 tablespoons ground cinnamon
- 1 cup fresh blueberries, lightly tossed with 1 tablespoon of the flour
- ¼ cup unsalted butter, softened, for filling
- For the Glaze:
- 1 ½ cups powdered sugar
- 3-4 tablespoons milk or cream
- ½ teaspoon vanilla extract
How to Make Blueberry Cinnamon Rolls
Get ready to create a breakfast masterpiece that’s both incredibly easy and delightfully decadent! These Blueberry Cinnamon Rolls boast a pillowy-soft dough swirled with a warmly spiced blueberry filling, all topped with a luscious vanilla glaze. The quick preparation and foolproof method make them perfect for any occasion, promising a satisfying aroma and irresistible taste. Expect to spend about 30 minutes on active prep time, with additional rising time.
Step-by-Step Instructions
1. Activate the Yeast: In a small bowl, combine the warm milk with 1 tablespoon of granulated sugar and the active dry yeast. Stir gently and let it sit for 5-10 minutes, or until frothy. This indicates the yeast is alive and active.
2. Mix the Wet Ingredients: In a large mixing bowl (or the bowl of a stand mixer fitted with the dough hook), whisk together the remaining ¼ cup granulated sugar, eggs, melted butter, and vanilla extract until well combined.
3. Combine Wet and Dry: Once the yeast mixture is frothy, add it to the wet ingredients. Gradually add the all-purpose flour and salt.
4. Knead the Dough: Mix on low speed (if using a stand mixer) until a shaggy dough forms. Increase the speed to medium and knead for about 5-7 minutes, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and pliable.
5. First Rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
6. Prepare the Filling: While the dough is rising, prepare your blueberry filling. In a small bowl, combine the softened butter with the ground cinnamon and the 2 tablespoons of granulated sugar (if not already in the batter, add it here). Mix until a paste forms. Gently mix in the flour-coated fresh blueberries.
7. Assemble the Rolls: Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches, about ¼ inch thick. Evenly spread the cinnamon-blueberry butter mixture over the dough, leaving a small border along one of the long edges.
8. Roll and Slice: Starting from the long edge with the filling all the way to the edge, tightly roll up the dough. Pinch the seams to seal. Using a sharp knife or dental floss, cut the roll into 12 equal slices, about 1.5 inches thick.
9. Second Rise: Arrange the cinnamon rolls cut-side up in a greased 9×13 inch baking pan. Cover loosely with plastic wrap or a kitchen towel and let them rise in a warm place for another 30-45 minutes, or until puffy.
10. Bake Now: Preheat your oven to 375°F (190°C). Bake the blueberry cinnamon rolls for 20-25 minutes, or until golden brown and cooked through.
11. Make the Glaze: While the rolls are baking, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 3 tablespoons of milk (or cream), and vanilla extract until smooth and pourable. Add more milk, a teaspoon at a time, if needed to reach your desired consistency.
12. Glaze and Serve: Once the blueberry cinnamon rolls are out of the oven, let them cool in the pan for about 10 minutes. Drizzle the glaze generously over the warm rolls. Serve immediately and enjoy!
Why You’ll Love This Blueberry Cinnamon Rolls
You’ll adore these Blueberry Cinnamon Rolls for so many reasons, starting with their incredibly tender, pillowy dough bursting with an explosion of fresh, sweet blueberries. Unlike traditional cinnamon rolls, the addition of these vibrant berries adds a delightful tang and a gorgeous pop of color, making them feel lighter and more summery.
Plus, crafting these delectable treats in your own kitchen is remarkably budget-friendly, saving you a significant amount compared to bakery prices, and the comforting aroma that fills your home is simply priceless, offering a homemade indulgence that’s both economical and a joy to create from start to finish. So why not treat yourself and your loved ones to this simple yet spectacular breakfast or dessert that’s sure to become a new favorite?
Storing and Reheating Tips
- Storing Leftovers: To store leftover Blueberry Cinnamon Rolls, allow them to cool completely. Once cooled, seal them tightly in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for up to 4-5 days. The glaze might become slightly less crisp over time, but the flavor will remain delicious.
- Freezing: Blueberry Cinnamon Rolls freeze beautifully. Place cooled rolls in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or airtight container. They can be stored in the freezer for up to 2-3 months.
- Reheating: To reheat individual rolls or a portion, place them on a microwave-safe plate and microwave on 50% power for 30-60 seconds, or until warmed through. For a crispier texture, you can reheat them in a preheated oven at 300°F (150°C) for 5-10 minutes, or until warm. If reheating from frozen, allow them to thaw slightly at room temperature before reheating, or increase the reheating time as needed.
Final Thoughts
These Blueberry Cinnamon Rolls are a truly magical breakfast treat, combining the best of comfort-food nostalgia with bright, fruity goodness. I encourage you to grab your apron and give this recipe a try; the sweet satisfaction is absolutely worth it!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Blueberry Cinnamon Rolls
Ingredients
Equipment
Method
- In a small bowl, combine the warm milk with 1 tablespoon of granulated sugar and the active dry yeast. Stir gently and let it sit for 5-10 minutes, or until frothy. This indicates the yeast is alive and active.½ cup warm milk, 1 tablespoon granulated sugar (for yeast mixture), 2 ¼ teaspoons active dry yeast
- In a large mixing bowl (or the bowl of a stand mixer fitted with the dough hook), whisk together the remaining ¼ cup granulated sugar, eggs, melted butter, and vanilla extract until well combined.¼ cup granulated sugar, 2 large eggs, ⅓ cup unsalted butter, 1 teaspoon vanilla extract
- Once the yeast mixture is frothy, add it to the wet ingredients. Gradually add the all-purpose flour and salt.3 ½ cups all-purpose flour, ½ teaspoon salt
- Mix on low speed (if using a stand mixer) until a shaggy dough forms. Increase the speed to medium and knead for about 5-7 minutes, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and pliable.
- Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While the dough is rising, prepare your blueberry filling. In a small bowl, combine the softened butter with the ground cinnamon and the 2 tablespoons of granulated sugar (if not already in the batter, add it here). Mix until a paste forms. Gently mix in the flour-coated fresh blueberries.¼ cup unsalted butter, 2 tablespoons ground cinnamon, 1 tablespoon flour, 1 cup fresh blueberries
- Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches, about ¼ inch thick. Evenly spread the cinnamon-blueberry butter mixture over the dough, leaving a small border along one of the long edges.
- Starting from the long edge with the filling all the way to the edge, tightly roll up the dough. Pinch the seams to seal. Using a sharp knife or dental floss, cut the roll into 12 equal slices, about 1.5 inches thick.
- Arrange the cinnamon rolls cut-side up in a greased 9×13 inch baking pan. Cover loosely with plastic wrap or a kitchen towel and let them rise in a warm place for another 30-45 minutes, or until puffy.
- Preheat your oven to 375°F (190°C). Bake the blueberry cinnamon rolls for 20-25 minutes, or until golden brown and cooked through.
- While the rolls are baking, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 3 tablespoons of milk (or cream), and vanilla extract until smooth and pourable. Add more milk, a teaspoon at a time, if needed to reach your desired consistency.1 ½ cups powdered sugar, 3-4 tablespoons milk or cream, ½ teaspoon vanilla extract
- Once the blueberry cinnamon rolls are out of the oven, let them cool in the pan for about 10 minutes. Drizzle the glaze generously over the warm rolls. Serve immediately and enjoy!