If you think regular cinnamon rolls are incredible, just wait until you try these stunning blueberry cinnamon rolls!
It’s a bright and colorful twist on the classic breakfast fave, and I’m pretty much obsessed.
Easy Blueberry Cinnamon Rolls Recipe
Let’s dive into a breakfast classic, but give it a fun and fruity spin
Soft, tender rolls loaded with lightly spiced blueberry filling and covered in sweet glaze…are you drooling yet?
Sure, they take a bit of time to make. But I swear they’re so worth it.
I mean, have you ever tried cinnamon rolls right out of the oven? There’s seriously nothing better.
I like them with a simple glaze on top. But sometimes, I add lemon zest for a zippy finish.
And you could also top them with cream cheese frosting if you’re feeling extra.
So, if you want to satisfy your sweet tooth with a pop of fruity freshness, keep reading.
I even have a few recipe variations if bloobs aren’t your thing. Plus, a make-ahead recipe for the busy bees!
This recipe is enough for about 12 standard rolls. Though, of course, it depends on how thick you slice them.
Here’s what you’ll need:
For the Dough:
- Warm Milk - it should be warm, but not hot. You should be able to comfortably put your finger in it.
- Active Dry Yeast - not fresh. I use this because it has a better shelf-life and is more readily available.
- Sugar - white sugar for sweetness and to help the yeast do its thing.
- All-Purpose Flour - no need for anything fancy, just the regular AP you have in the pantry.
- Salt - to balance the sweetness.
- Melted Unsalted Butter - for richness and moisture.
- Large Egg - to help bind the ingredients and to enrich the dough.
For The Filling:
- Fresh Blueberries - use fresh, if possible, because they have better flavor and not as much excess water as frozen.
- Brown Sugar - for sweet warmth.
- Ground Cinnamon - they’re still cinnamon rolls, after all! But if you don’t want spice, feel free to leave this out - or add lemon zest instead.
- Melted Unsalted Butter - to bind it all together into a tasty spread.
For The Glaze:
- Powdered Sugar - for sweetness.
- Milk - to dissolve the sugar.
- Vanilla Extract - for flavor.
How To Make The Best Blueberry Cinnamon Rolls
Since this dough calls for yeast, you’ll need to knead and rest the dough. Then, after you’ve made the rolls, you’ll need to rest it again.
Needless to say, it’s not a quick process. But it’s so worth it!
Plus, I have make-ahead instructions below. So, you can easily make the rolls the night before and then bake them for breakfast!
Make the Dough
To make the dough, you need to bloom the yeast. This step gets it nice and bubbly, so the dough will rise.
Also, if it doesn’t go frothy, you know the yeast is bad without wasting more ingredients (or your time).
Basically, you have to use a dough hook or your muscles to knead the dough ingredients until they’re smooth and elastic.
Then, let it rest until it’s doubled in size. That should take about an hour.
Make the Filling and Assemble
Next, mix the blueberries, brown sugar, and cinnamon.
When the dough is big, press out the air with the palm of your hand and turn it out onto a lightly floured surface.
Roll the dough into a large rectangle, cover it with the blueberry filling, then roll it into a long log.
Finally, slice the rolls and place them into a lightly greased 9x13-inch baking dish, cover them, and let them rise again. 30 minutes should do the trick.
Bake for about 30 minutes, until the edges are brown and the rolls are golden.
Make the Glaze and Serve
While the rolls are in the oven, whisk the powdered sugar with the milk and vanilla extract. You might need to add more sugar or milk, depending on how thick or thin you like it.
Then, when the rolls are out of the oven, drizzle it over the top and let it seep into the nooks and crannies.
Make-Ahead Blueberry Cinnamon Rolls
If you want blueberry cinnamon rolls for breakfast, you have a few options:
- Get up really early to make them fresh.
- Use store-bought dough.
- Make them the night before.
Can you guess which is my favorite method?
When you make and prep the rolls the night before, you’ll still get homemade, from-scratch treats, and they’re fluffy and have the same freshly baked texture (because they are).
See, that’s the beauty of yeast doughs. All you need to do is pop the unbaked rolls in the fridge to slow the yeast, then let it rise in the morning.
Here’s a quick breakdown of the steps:
- Make the dough as instructed above.
- Rest, punch out the air, then roll it out.
- Cover the dough with the filling, roll it into a log, and slice it into portions.
- Place the rolls into the greased baking pan, then cover with plastic wrap and refrigerate for up to 24 hours.
I like to make them the night before and keep them in the fridge until breakfast. That way, I don’t have to wake up early to make them.
So, you have the rolls in the fridge. What now?
- Preheat the oven to 350°F (175°C).
- Take the rolls out of the fridge, loosen the plastic so they can breathe, and let them warm on the counter for 30 minutes.
- Now, bake as usual, glaze, and enjoy!
You can even make the glaze ahead if you like. You’ll just need to whisk it again to make it smooth.
Not a fan of blueberries? Or maybe you just want something with more zip?
Then try one of these tasty recipe variations!
Blueberry Lemon Cinnamon Rolls
Blueberry and lemon are a match made in heaven.
Add the zest of 1 lemon to the blueberries and use lemon juice instead of water/milk for the glaze.
Blueberry Almond Cinnamon Rolls
I love the nutty sweetness of almonds. And I especially love the crunch they bring to the fluffy rolls.
Add 1/2 cup of chopped almonds to the blueberry and cinnamon filling. And then add more on top after you glaze them.
You can also add a drop of almond extract to the glaze if you like. Just be careful, as it’s quite strong.
Blueberry-Chocolate Chip Cinnamon Rolls
Maybe you’re after something a little more dessert-like. In that case, let’s add some chocolate!
Add 1/2 cup of mini chocolate chips to the blueberry and cinnamon filling. It’ll melt into the rolls and make these ultra gooey!
Classic Cinnamon Rolls (No Blueberries)
If you don’t like or can’t find fresh bloobs, no worries. Just leave them out.
Make the filling in the same way and spread it over the dough. They’ll be spiced and sticky.
Maple Pecan Cinnamon Rolls
Here’s a fun twist - Swap the blueberries for 1/2 cup of chopped pecans. Then, add maple syrup to the glaze.
You’ll love the nutty finish and maple goodness.
Apple Pie Cinnamon Rolls
Want something for fall?
Dice a whole apple (or two if they’re small), then mix them into the cinnamon filling.
Add 1/2 teaspoon of nutmeg, too, and it’ll taste like warm apple pie.
Chocolate Peanut Butter Rolls
One last indulgence - spread peanut butter over the dough instead of the cinnamon filling. Then sprinkle over mini chocolate chips.
This will be insanely gooey and wonderfully rich.
Tips & Tricks
If it’s your first time working with yeast dough, fear not. I have a few simple tricks below to ensure your blueberry cinnamon rolls come out perfectly.
- Check the yeast - if it’s out of date, don’t use it. If the yeast is ‘dead’ the rolls won’t rise.
- Don’t use hot milk to bloom the yeast - if you can’t comfortably put your hand in the milk, it’ll kill the yeast. If you’re unsure, get a thermometer and aim for about 110°F (43°C).
- Don’t try to rush the proofing - this is where the magic happens. You can put the bowl in a warm place to help it along. But be patient.
- Always weigh ingredients - scooping flour is a recipe for disaster. You’ll get too much, and the rolls will be dry. So, always weigh it!
- If you don’t have a mix - stir the ingredients with a wooden spoon until they come together, then knead it by hand. It’ll take longer, but as long as you push the dough away with the heel of your hand and fold it over and over, it’ll soon smooth out.
- Cover the dough - Use a damp cloth or lightly grease the dough with oil to keep it from drying while it rises.
- Preheat the oven - if you put the rolls into a cool oven, they won’t rise.
- Use the right size pan - if you use a too-small pan, the rolls will just mush together. And if you go too big, they’ll get hard around the edges.
Why didn’t my dough rise?
This could be due to expired yeast or insufficient rising time for the dough.
Always bloom the yeast until it’s frothy so you know it’s good. And be sure to leave the dough somewhere kind of warm. If it’s cold, it won’t rise.
Why are my rolls hard?
This could be due to overworking the dough.
It needs to knead until it’s smooth and elastic. But you have to stop as soon as it reaches that point.
This is easier to see if you’re kneading by hand. If you’re using a stand mixer, be sure to watch it carefully and check it often. It should be soft but not sticky.
Why are my rolls uneven?
It can be tough to eyeball perfect cuts. I always use a ruler to make sure they’re all the same size.
Not only will they look better, but they’ll bake evenly.
Blueberry Cinnamon Rolls with Vanilla Glaze
- For the Dough
- 1 cup of warm milk (about 110°F)
- 2 1/2 teaspoons of active dry yeast
- 1/4 cup of granulated sugar
- 4 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 cup of melted unsalted butter
- 1 large egg
- For the Filling
- 1 cup of fresh blueberries
- 1/2 cup of brown sugar
- 2 tablespoons of ground cinnamon
- 1/4 cup of melted unsalted butter
- For the Glaze:
- 1 cup of powdered sugar
- 2 tablespoons of milk
- 1/2 teaspoon of vanilla extract
- Mix the yeast and a pinch of sugar into the warm milk. Stir well, then let it sit for 5-10 minutes until it’s frothy.
- Add the flour flour, remaining sugar, and salt to a mixer bowl.
- Pour in the yeast mixture, the melted butter, and the egg, then mix on medium with the paddle attachment for about 5 minutes. The dough should be smooth and elastic.
- Transfer the dough to a new, greased bowl. It needs to be big enough for the dough to double in size.
- Cover with a damp cloth and let the dough rise. This might take 1-2 hours, depending on the room temperature.
- When the dough has risen, mix the blueberries in a separate bowl with the cinnamon, brown sugar, and melted butter.
- Lightly grease a 9x13-inch baking dish. Set aside.
- Press the air out of the dough, then roll it out on a lightly floured surface. It should be about 1/4 inch thick.
- Spread the blueberry filling over the dough, then roll it into a long log.
- Slice the log into 12 evenly sized servings and place them in the baking dish.
- Cover the dish with a damp cloth and let the rolls rise for about 30 minutes.
- Preheat the oven to 350°F/175°C. Then, bake the rolls for 25-30 minutes.
- While the rolls bake, mix the powdered sugar with the milk and vanilla until smooth.
- Drizzle the glaze over the rolls when they come out of the oven. Let them cool slightly, then serve warm.