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Blueberry Cinnamon Rolls

Blueberry Cinnamon Rolls

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.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 minute
Servings: 12 rolls
Course: Breakfast, Dessert
Ingredients Equipment Method Notes

Ingredients
  

Yeast Mixture
  • 2 ¼ teaspoons active dry yeast
  • ½ cup warm milk 105-115°F / 40-46°C
  • 1 tablespoon granulated sugar (for yeast mixture)
Dough
  • ¼ cup granulated sugar
  • 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
Filling
  • 1 cup fresh blueberries lightly tossed with 1 tablespoon of the flour
  • 2 tablespoons ground cinnamon
  • ¼ cup unsalted butter softened, for filling
  • 1 tablespoon flour (for tossing with blueberries)
Glaze
  • 1 ½ cups powdered sugar
  • 3-4 tablespoons milk or cream
  • ½ teaspoon vanilla extract

Equipment

  • Small Bowl
  • Large mixing bowl
  • Stand mixer (optional)
  • Dough hook (for stand mixer)
  • Plastic wrap or kitchen towel
  • Rolling Pin
  • Sharp knife or dental floss
  • 9x13 inch baking pan
  • Medium Bowl

Method
 

  1. 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
  2. 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
  3. 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
  4. 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. 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. 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
  7. 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 12x18 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. 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. Arrange the cinnamon rolls cut-side up in a greased 9x13 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. 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. 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
  12. 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!

Notes

Storing Leftovers: Allow rolls to cool completely. Seal tightly in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4-5 days.
Freezing: Freeze cooled rolls in a single layer until solid, then transfer to a freezer-safe bag for up to 2-3 months.
Reheating: Microwave on 50% power for 30-60 seconds, or reheat in a 300°F (150°C) oven for 5-10 minutes.