Why You’ll Love This Recipe
Blueberry Cinnamon Rolls combine two favorite flavors: the warmth of cinnamon rolls with the sweetness and tartness of fresh blueberries. The dough is soft and fluffy, while the cinnamon-sugar filling creates a delicious, gooey texture. The blueberries add a burst of freshness and color, and the icing ties everything together for the perfect bite. Whether served for breakfast, brunch, or as an indulgent snack, these rolls are an irresistible treat. Plus, they can be prepared in advance, making them an easy and impressive dish for any occasion.
Ingredients
For the Dough:
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3 1/2 cups all-purpose flour
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1/4 cup granulated sugar
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1 package (2 1/4 teaspoons) active dry yeast
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1/2 teaspoon salt
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1/2 cup whole milk, warmed
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1/4 cup water, warmed
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1/4 cup unsalted butter, melted
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1 large egg
For the Filling:
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1/4 cup unsalted butter, softened
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1/2 cup brown sugar, packed
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1 tablespoon ground cinnamon
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1 cup fresh blueberries (or frozen, if preferred)
For the Glaze:
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1 cup powdered sugar
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2-3 tablespoons heavy cream (or milk)
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1/2 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Dough:
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In a small bowl, combine the warm milk, water, and a pinch of sugar. Sprinkle the yeast over the mixture and let it sit for about 5 minutes, or until it becomes frothy.
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In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture, melted butter, and egg. Mix everything together until it forms a dough.
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Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment for this step.
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Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
2. Prepare the Filling:
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While the dough is rising, make the filling. In a small bowl, mix together the softened butter, brown sugar, and cinnamon until it forms a spreadable paste.
3. Assemble the Rolls:
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Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle about 12×18 inches in size.
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Spread the cinnamon-sugar filling evenly over the dough, leaving a small border along the edges.
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Sprinkle the blueberries evenly over the filling. Be careful not to add too many blueberries in the middle to prevent excess juice from spilling out.
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Starting from one long side, carefully roll the dough up tightly into a log.
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Slice the rolled dough into 12 equal pieces and place them in a greased 9×13-inch baking dish, leaving a little space between each roll.
4. Rise and Bake:
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Cover the baking dish with a kitchen towel and let the rolls rise for an additional 30 minutes, or until they have puffed up.
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Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 25-30 minutes, or until they are golden brown and cooked through.
5. Prepare the Glaze:
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While the rolls are baking, make the glaze. In a small bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth and pourable. Add more cream or milk if the glaze is too thick.
6. Glaze the Rolls:
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Once the rolls are done, remove them from the oven and let them cool for a few minutes. Drizzle the glaze over the warm rolls, allowing it to soak into the layers of the cinnamon rolls.
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Serve warm and enjoy!
Servings and Timing
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Servings: 12 rolls
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Prep time: 25 minutes (plus rising time)
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Cook time: 30 minutes
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Total time: 1 hour 30 minutes
Variations
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Make Ahead: To prepare these rolls ahead of time, assemble the rolls up to the point of baking. Cover the dish with plastic wrap and refrigerate overnight. In the morning, let them rise for about 30 minutes before baking.
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Use Frozen Blueberries: If you don’t have fresh blueberries, frozen blueberries work just as well. Just be sure to thaw them and drain any excess liquid before adding them to the filling.
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Add Lemon Zest: For a citrusy twist, add a teaspoon of lemon zest to the filling for extra flavor.
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Add Nuts: For a bit of crunch, sprinkle chopped pecans or walnuts over the cinnamon-sugar filling along with the blueberries.
Storage/Reheating
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Storage: Leftover blueberry cinnamon rolls can be stored in an airtight container at room temperature for up to 2-3 days.
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Freezing: You can freeze the rolls after baking. Let them cool completely, then wrap them tightly in plastic wrap and aluminum foil before freezing for up to 2-3 months. To reheat, warm them in the oven at 350°F (175°C) for 10-12 minutes.
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Reheating: Reheat individual rolls in the microwave for 20-30 seconds, or in the oven for 5-7 minutes until warm.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour. Keep in mind that whole wheat flour may make the rolls a little denser and slightly less fluffy.
Can I make these rolls without the glaze?
Absolutely! If you prefer, you can skip the glaze and enjoy the rolls as they are. They’re still delicious without it, especially with the juicy blueberries inside.
Can I make these rolls with other fruits?
Yes! You can substitute blueberries with other fruits like raspberries, blackberries, or even sliced strawberries. Just make sure the fruit isn’t too watery to prevent sogginess.
How do I know when the rolls are done?
The rolls are done when they’re golden brown on top and the edges are slightly crispy. You can also check the internal temperature with a food thermometer; it should read around 190°F (88°C).
Can I make the dough by hand instead of using a mixer?
Yes, you can definitely make the dough by hand. Simply mix the ingredients together and knead the dough on a floured surface until smooth and elastic.
Conclusion
Blueberry Cinnamon Rolls are a delicious and indulgent twist on the classic cinnamon roll. The combination of cinnamon-sugar filling and juicy blueberries, all topped with a creamy glaze, makes for a heavenly treat that’s perfect for breakfast, brunch, or dessert. Whether you’re making them for a special occasion or just because, these rolls are sure to impress. Fluffy, sweet, and bursting with flavor, these Blueberry Cinnamon Rolls are a must-try!
Blueberry Cinnamon Rolls
- Prep Time: 25 minutes (
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 rolls
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Blueberry Cinnamon Rolls are a decadent twist on the classic cinnamon roll, combining a cinnamon-sugar filling with juicy blueberries for a burst of fruity flavor. These soft, fluffy rolls are topped with a creamy glaze, making them the perfect breakfast or dessert. The combination of sweet, tart, and spicy flavors will leave everyone coming back for more!
Ingredients
For the Dough:
-
3 1/2 cups all-purpose flour
-
1/4 cup granulated sugar
-
1 package (2 1/4 teaspoons) active dry yeast
-
1/2 teaspoon salt
-
1/2 cup whole milk, warmed
-
1/4 cup water, warmed
-
1/4 cup unsalted butter, melted
-
1 large egg
For the Filling:
-
1/4 cup unsalted butter, softened
-
1/2 cup brown sugar, packed
-
1 tablespoon ground cinnamon
-
1 cup fresh blueberries (or frozen, thawed and drained)
For the Glaze:
-
1 cup powdered sugar
-
2-3 tablespoons heavy cream (or milk)
- 1/2 teaspoon vanilla extract
Instructions
-
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In a small bowl, combine the warm milk, water, and a pinch of sugar. Sprinkle the yeast over the mixture and let it sit for about 5 minutes, or until frothy.
-
In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture, melted butter, and egg. Mix until a dough forms.
-
Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
-
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
-
-
Prepare the Filling:
-
While the dough is rising, make the filling. In a small bowl, mix together the softened butter, brown sugar, and cinnamon until smooth and spreadable.
-
-
Assemble the Rolls:
-
Punch down the dough and transfer it to a floured surface. Roll it out into a rectangle about 12×18 inches.
-
Spread the cinnamon-sugar filling evenly over the dough, leaving a small border along the edges.
-
Sprinkle the blueberries over the filling, being cautious not to add too many in the center to prevent juice spilling out.
-
Starting from one long side, carefully roll the dough into a log.
-
Slice the rolled dough into 12 equal pieces and place them in a greased 9×13-inch baking dish, leaving space between each roll.
-
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Rise and Bake:
-
Cover the baking dish with a towel and let the rolls rise for an additional 30 minutes, or until puffed up.
-
Preheat your oven to 350°F (175°C). Once the rolls have risen, bake for 25-30 minutes, or until golden brown and cooked through.
-
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Prepare the Glaze:
-
While the rolls are baking, whisk together the powdered sugar, heavy cream, and vanilla extract in a small bowl until smooth. Add more cream if needed for a pourable consistency.
-
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Glaze the Rolls:
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Once the rolls are done, let them cool for a few minutes before drizzling the glaze over the warm rolls. Allow the glaze to soak into the layers for a perfect bite.
-
Notes
Make Ahead: Assemble the rolls up to the point of baking, cover with plastic wrap, and refrigerate overnight. Let them rise for 30 minutes before baking the next morning.Frozen Blueberries: If using frozen blueberries, be sure to thaw and drain them to avoid excess juice.Lemon Zest: For a citrus twist, add 1 teaspoon of lemon zest to the filling.Add Nuts: Chopped pecans or walnuts can be sprinkled in with the blueberries for added crunch.
