Blueberry Cinnamon Rolls are a delightful twist on a classic treat, combining soft, fluffy dough with sweet blueberries and a warm cinnamon swirl. The bursts of juicy berries inside the rolls add a fresh, fruity flavor that pairs perfectly with the cozy spice of cinnamon. Topped with a simple glaze or cream cheese frosting, these rolls are a fresh and inviting way to start your morning or enjoy a sweet snack.
I love making these rolls fresh on weekend mornings when I have a little extra time to enjoy the process. There’s something so satisfying about rolling out the dough, spreading out the blueberries and cinnamon sugar, and then watching the rolls puff up as they bake. I often sneak a warm one just as they come out of the oven—the sweet blueberry juices and cinnamon scent are enough to brighten any day.
Serving these rolls warm with a cup of coffee or a glass of cold milk is my favorite way to enjoy them. They also make breakfast feel extra special when shared with family or friends, especially during a cozy brunch. If you want to mix it up, you can add a bit of lemon zest to the glaze for a fresh hint of citrus that complements the blueberries beautifully.
Key Ingredients & Substitutions for Blueberry Cinnamon Rolls
Flour: All-purpose flour works great for a soft and fluffy dough. You can substitute half with bread flour for a chewier texture.
Yeast: Active dry yeast needs warm liquid to bloom well. Instant yeast works too; just mix it with dry ingredients.
Milk & Butter: Whole milk and unsalted butter add richness. For a lighter option, use 2% milk and light butter or plant-based margarine.
Blueberries: Fresh blueberries are ideal for bursts of flavor, but frozen can also work. Thaw and drain them well to avoid soggy dough.
Cinnamon Sugar Filling: Brown sugar offers moisture and depth; you can swap with coconut sugar for a different taste.
Glaze: Simple powdered sugar glaze brings sweetness and moisture. For extra creaminess, try adding cream cheese instead of vanilla.
How Do You Make Soft, Fluffy Dough That Rolls Easily?
Getting the dough right is key! Here’s how to succeed:
- Warm your milk to around 110°F (43°C) — too hot kills the yeast, too cold won’t activate it.
- Let yeast bloom in warm milk with a bit of sugar for 5-10 minutes until foamy — this shows it’s alive!
- Knead the dough well (8-10 mins by hand) until smooth and elastic. This develops gluten, giving your rolls structure and softness.
- Allow the dough to rise in a warm place until doubled. Don’t rush this step — it creates airiness.
- When rolling the dough, it should be pliable but not sticky—dust flour lightly to avoid tearing.
Patience with rising and kneading makes flaky yet tender rolls every time!
Equipment You’ll Need
- Mixing bowls – I use them to combine ingredients and let the dough rise comfortably.
- Stand mixer with dough hook – makes kneading the dough easier and quicker, but you can knead by hand if you prefer.
- Rolling pin – helps you flatten the dough evenly into a rectangle for a smooth roll-up.
- Large sharp knife or dental floss – for neatly cutting the rolled dough into even pieces.
- 9×13 inch baking dish – a perfect size to hold the rolls as they bake and rise.
- Pastry brush – for spreading melted butter and glazing the rolls with icing.
- Whisk or spoon – for mixing the glaze to a smooth consistency.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or blackberries: change up the fruit for different berries’ tartness and color.
- Add chopped nuts or pecans: sprinkle in for crunch and extra flavor.
- Mix in lemon zest or orange zest: add a fresh citrus twist that complements the berries.
- Use cream cheese frosting instead of glaze: adds rich creaminess and a richer flavor for special occasions.
Blueberry Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1 cup whole milk, warmed (about 110°F / 43°C)
- 1/4 cup unsalted butter, melted
- 2 large eggs
For the Filling:
- 1 cup fresh blueberries (plus extra for topping)
- 3/4 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- 1/2 tsp vanilla extract
Time Needed:
This recipe takes about 30 minutes of active prep time, plus 1 to 1.5 hours for the first rise and another 30-45 minutes for the second rise. Baking takes 25-30 minutes, and a few minutes afterwards for glazing. Plan for around 2.5 to 3 hours from start to finish.
Step-by-Step Instructions:
1. Preparing the Dough:
In a large bowl, mix the warm milk, yeast, and 1 tablespoon sugar. Let it rest for 5 to 10 minutes until frothy. Next, add the melted butter, eggs, remaining sugar, and salt. Stir everything together well.
Gradually add the flour, about a cup at a time, mixing until a soft dough forms. Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. If you have a stand mixer with a dough hook, you can use it for kneading.
Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and set it somewhere warm. Let it rise for 1 to 1.5 hours, or until it doubles in size.
2. Making the Filling and Rolling the Dough:
While the dough rises, mix the brown sugar and cinnamon in a bowl. When the dough is ready, punch it down and roll it out on a floured surface into a 16-by-12-inch rectangle.
Spread the softened butter evenly over the dough. Then sprinkle the cinnamon sugar mixture on top, followed by scattering fresh blueberries evenly over the surface.
Starting from one long edge, roll the dough tightly into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, cut the roll into 12 equal slices.
3. Baking and Glazing:
Place the cut rolls, with the cut side facing up, into a greased 9×13-inch baking dish or round pan. Leave a little space between each roll.
Cover them and let them rise again for 30 to 45 minutes until puffy. Meanwhile, preheat your oven to 350°F (175°C).
Bake the rolls for 25 to 30 minutes, or until they turn golden brown and feel cooked through.
While baking, whisk together powdered sugar, milk (or cream), and vanilla extract to make a smooth glaze.
Once the rolls are out of the oven, let them cool for 5 to 10 minutes before drizzling the glaze on top. For an extra pop of freshness, add a few fresh blueberries on each roll if you like.
Serve the rolls warm and enjoy your delicious homemade blueberry cinnamon rolls!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries! Just make sure to thaw and drain them well to avoid excess moisture, which can make the dough soggy. Gently pat them dry before spreading on the dough.
Can I Make the Dough Ahead of Time?
Absolutely! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before rolling it out and continuing with the recipe. This helps develop flavor and can make your morning easier.
How Should I Store Leftover Rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 2 months. Reheat gently in the microwave or oven before serving.
Can I Substitute the Glaze With Cream Cheese Frosting?
Yes! Cream cheese frosting adds richness and tanginess that pairs wonderfully with the blueberries. Simply spread it on the warm rolls instead of the powdered sugar glaze for a delicious variation.