Blueberry Cinnamon Rolls are like a sweet morning hug with a little twist. Soft, fluffy rolls filled with a gentle swirl of cinnamon sugar and bursting with juicy blueberries throughout. The fresh blueberries add a perfect pop of flavor that makes these cinnamon rolls feel extra special.
I love making these for weekend breakfasts when there’s time to enjoy a slow morning. The smell of cinnamon and blueberries baking together is one of my favorite kitchen scents, and it always feels like a little celebration. One tip I’ve learned is to sprinkle some extra blueberries on top before baking—they add a lovely color and sweetness.
These rolls are wonderful warm, straight from the oven, especially with a drizzle of cream cheese glaze. I often share them with family or friends because they’re such an easy treat that everyone seems to love. Whether as a cozy breakfast or a sweet snack, these blueberry cinnamon rolls are sure to brighten the day.
Key Ingredients & Substitutions
Active dry yeast: This is what makes the dough rise and become fluffy. If you don’t have yeast, instant yeast works too and can be mixed directly into the flour.
Blueberries: Fresh blueberries are best for that juicy pop, but frozen ones are an easy substitute—just don’t thaw them to avoid soggy dough. You can swap blueberries for other berries like raspberries or chopped strawberries.
Cinnamon and brown sugar: They create the classic cinnamon roll flavor. Light brown sugar adds moisture and richness; you can use dark brown sugar for a deeper molasses taste.
Cream cheese glaze: It adds a creamy tang that balances the sweetness nicely. If you want a simpler glaze, just mix powdered sugar and milk, or add a little lemon juice for a fresh twist.
How Do I Roll and Cut the Dough Without Losing the Filling?
Rolling and slicing your cinnamon rolls can be tricky when the filling tries to escape or the roll unravels. Here’s how to keep it all together:
- Roll the dough tightly but gently from the long side to create a compact log.
- Pinch the seam firmly to seal the edge; this prevents it from opening while baking.
- Use a sharp knife or dental floss to slice the rolls cleanly—dental floss works well to avoid squashing the rolls.
- If blueberries pop out while rolling, just tuck them back in gently to keep the filling even.
Taking these simple steps will help you get neat, beautiful rolls with all the flavors inside.
Equipment You’ll Need
- Large mixing bowl – I like this because it’s big enough for the dough to rise without making a mess.
- Whisk or spoon – easy for mixing yeast and liquids smoothly.
- Rolling pin – helps get the dough into an even rectangle for spreading the filling.
- Sharp knife or dental floss – to cut the rolled dough into slices without squishing the filling.
- 9×13 inch baking dish – the right size for baking all the rolls evenly.
- Small bowl and spoon – for mixing the glaze ingredients.
Flavor Variations & Add-Ins
- Swap blueberries for chopped apples or raspberries to change the fruity flavor.
- Add chopped nuts like walnuts or pecans on top or inside for extra crunch.
- Mix in a teaspoon of vanilla or almond extract into the filling for a different aroma.
- Use cream cheese to make a richer glaze or add a zest of lemon for a fresh twist.
Blueberry Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup warm milk (about 110°F / 43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1 large egg
- 3 cups all-purpose flour (more if needed)
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons cream cheese, softened
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
Preparing and baking these blueberry cinnamon rolls takes about 2.5 to 3 hours altogether. This includes about 15-20 minutes of hands-on prep, 1 to 1.5 hours to let the dough rise, 30-45 minutes for the second rise after shaping, and 25-30 minutes baking time. The glaze only takes a few minutes to whip up at the end.
Step-by-Step Instructions:
1. Make the Dough:
Start by dissolving the yeast in warm milk and let it get frothy for about 5 minutes. In a large bowl, mix the sugar, melted butter, salt, and egg. Pour in the yeast mixture and stir well. Slowly add the flour, one cup at a time, mixing until the dough pulls away from the bowl’s sides. Knead the dough on a floured surface for 5-7 minutes until it feels smooth and elastic.
2. Let the Dough Rise:
Place the dough in a greased bowl, cover it with a towel or plastic wrap, and leave it to rise in a warm spot. Let it rest until it doubles in size, which usually takes about 1 to 1.5 hours.
3. Prepare the Filling and Roll the Dough:
While the dough is rising, mix together the softened butter, brown sugar, and cinnamon. When the dough has doubled, roll it out on a lightly floured surface into a 16×12 inch rectangle. Spread the cinnamon sugar mixture evenly over it, then sprinkle the blueberries on top. Roll the dough tightly from the long edge into a log. Pinch the seam closed to keep it sealed.
4. Cut and Proof the Rolls:
Use a sharp knife or dental floss to cut the log into 12 equal slices. Place the slices in a greased 9×13 inch baking dish, leaving a little space between each roll. Cover loosely with plastic wrap or a towel, and let them rise again for 30-45 minutes until puffy.
5. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they turn golden brown and are cooked through.
6. Make the Cream Cheese Glaze:
While the rolls are baking, whisk together powdered sugar, cream cheese, milk, and vanilla extract until smooth. Add more milk as needed if the glaze is too thick.
7. Finish and Serve:
Take the rolls out of the oven and let them cool just a bit. Drizzle the glaze generously over the warm rolls. Serve warm and enjoy these soft, delicious blueberry cinnamon rolls fresh from your kitchen!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! You can use frozen blueberries without thawing them first to prevent the dough from getting soggy. Just sprinkle them directly over the cinnamon sugar filling before rolling the dough.
How Do I Store Leftover Cinnamon Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently in the microwave or oven before serving for that fresh-baked feel.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! After cutting the rolls and placing them in the baking dish, cover and refrigerate them overnight. The next day, let them come to room temperature and rise a bit before baking as usual.
What If I Don’t Have Cream Cheese for the Glaze?
No worries! You can make a simple glaze by mixing powdered sugar with a little milk and vanilla extract. It won’t be as creamy but will still taste delicious drizzled over warm rolls.