Blueberry Cinnamon Rolls are a delightful twist on a classic favorite. These rolls bring together fluffy, soft dough swirled with sweet cinnamon and bursting with juicy blueberries in every bite. The blueberry adds a fresh, fruity surprise to the traditional cinnamon roll that makes each bite special and colorful.
I love making these on a cozy weekend morning when the smell of cinnamon and blueberries fills the whole house. One tip I always follow is to gently press the blueberries into the dough so they don’t burst everywhere but still offer that perfect pop of flavor. The combination of warm cinnamon sweetness and slightly tart blueberries always gets everyone excited.
These rolls are perfect served warm right out of the oven with a simple drizzle of glaze or a little cream cheese frosting to make them extra creamy. I find that sharing a big plate of these with friends or family feels like the best way to start the day. They’re a lovely treat for breakfast or brunch that brings smiles all around!
Key Ingredients & Substitutions
Milk: Warm milk helps activate the yeast. If you prefer dairy-free, almond or oat milk work well as substitutes, just warm them gently.
Yeast: Active dry yeast is best for this recipe. Instant yeast can speed things up, but reduce the warm milk time.
Butter: Use unsalted butter for better control over salt. For a dairy-free option, try coconut oil or vegan butter substitutes.
Blueberries: Fresh blueberries provide juicy bursts. Frozen is fine but thaw and drain to avoid soggy dough. You can swap with other berries like raspberries or blackberries too.
Flour: All-purpose flour gives a soft, tender dough. For a lighter texture, try replacing ¼ cup with bread flour for more chew.
How Do I Keep Blueberries from Bursting and Making the Dough Watery?
Blueberries can be juicy and tricky! Here’s how to keep them neat inside your rolls:
- Use fresh or well-drained frozen blueberries to reduce extra moisture.
- Gently press blueberries into the cinnamon sugar layer so they stick but don’t squish.
- Don’t overfill the rolls; too many berries can burst during baking.
- If you like, dust blueberries lightly with a bit of flour before adding—they’ll release less juice.
These simple steps help keep the rolls soft without watery pockets, giving you perfect swirls of blueberry in every bite.
Equipment You’ll Need
- Large mixing bowl – I like this for mixing and letting the dough rise because it’s spacious and easy to handle.
- Head or hand mixer – makes mixing the dough smoother and faster, especially when incorporating flour.
- Rolling pin – helps you roll the dough into an even rectangle for a perfect swirl.
- 9×13 inch baking dish – an ideal size to hold the rolls without crowding, ensuring even baking.
- Sharp knife or dental floss – for cleanly cutting the rolled dough into even slices.
- Whisk or spoon – for mixing the glaze quickly and smoothly.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries, blackberries, or chopped strawberries for different fruity flavors.
- Add chopped nuts like pecans or walnuts into the cinnamon sugar filling for crunch and extra richness.
- Mix a splash of lemon or orange zest into the filling for a citrusy twist that brightens the flavors.
- Top with a cream cheese frosting instead of glaze for a richer, tangy finish.
Blueberry Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup whole milk, warmed (110°F/43°C)
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted and cooled
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour, plus more for dusting
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 tbsp ground cinnamon
- 1 1/2 cups fresh or frozen blueberries (if frozen, thaw and drain excess moisture)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus about 1 to 1.5 hours for the first dough rise, an additional 30 to 45 minutes for the second rise, and 25 to 30 minutes for baking. Plan on around 3 hours total including resting and cooling time.
Step-by-Step Instructions:
1. Make the Dough:
Warm the milk to about 110°F (43°C). Sprinkle yeast on top and let it sit for 5-10 minutes until foamy. In a large bowl, mix sugar, melted butter, salt, and eggs. Add the foamy yeast mixture and stir. Slowly add flour, one cup at a time, stirring until a sticky dough forms.
Turn dough onto a floured surface and knead about 8-10 minutes until smooth and elastic. Add flour as needed to prevent sticking. Place dough in a greased bowl, cover, and let it rise in a warm spot until doubled, about 1 to 1.5 hours.
2. Prepare the Filling and Roll the Dough:
Mix softened butter, brown sugar, and cinnamon in a small bowl. Punch down the dough and roll it out on a floured surface into a 16×12 inch rectangle. Spread the cinnamon sugar butter evenly over the dough. Scatter blueberries evenly on top, pressing them gently into the filling.
Roll the dough tightly from the longer edge, pinch the seam to seal, and cut into 9-12 slices (about 1.5-2 inches thick). Place the rolls in a greased 9×13 inch baking dish, leaving space between them. Cover and let rise another 30-45 minutes until puffy.
3. Bake and Glaze:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through. While baking, whisk powdered sugar, milk, and vanilla extract until smooth to prepare the glaze.
When the rolls come out of the oven, let them cool for about 10 minutes, then drizzle the glaze generously over the warm rolls. Serve warm and enjoy!
Can I Use Frozen Blueberries in This Recipe?
Yes, you can! Just be sure to thaw them first and drain any excess liquid to avoid soggy dough and watery rolls.
How Should I Store Leftover Blueberry Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I Make the Dough Ahead of Time?
Absolutely! After the first rise, you can refrigerate the dough overnight. Bring it to room temperature before rolling out and adding the filling, then proceed as usual.
What Can I Substitute for Butter in the Filling?
You can use a dairy-free alternative like coconut oil or vegan butter if needed, but keep the same quantity for best results.
