Blueberry Cinnamon Rolls are a sweet and tender treat that combines soft, fluffy dough with the warm, comforting flavors of cinnamon and bursts of juicy blueberries. They’re the perfect way to brighten up your morning or add a little special touch to brunch. The blueberries add a fresh, fruity twist to the classic cinnamon roll, making each bite a delightful mix of gooey cinnamon sugar and fruity surprises.
I love making these rolls on slow weekend mornings when I have a little extra time. The smell of cinnamon and blueberries baking together fills the whole house and makes everything feel cozy and inviting. My favorite part is getting the edges just a little crispy while keeping the insides soft and melty. Plus, the pop of berries gives it a fun, colorful look that always makes me smile when I see them fresh out of the oven.
When I serve these rolls, I like to drizzle a simple glaze or some cream cheese frosting over the top while they’re still warm. It melts down nicely and adds that perfect touch of sweetness. They’re great with a cup of coffee or tea, and they always disappear fast when I share them with family and friends. Blueberry Cinnamon Rolls are one of those treats that feel like a little celebration, even if it’s just a regular day.
Key Ingredients & Substitutions
Milk: Whole milk gives richness and helps activate the yeast. For dairy-free, try almond or oat milk, warmed gently to the right temperature.
Yeast: Active dry yeast is used here; make sure it’s fresh and frothy after proofing. Instant yeast can be swapped but add it directly with flour and reduce warm time.
Butter: Butter adds flavor and tenderness to both dough and filling. You can substitute with coconut oil for a dairy-free option.
Blueberries: Fresh blueberries provide juicy bursts and color. If out of season, frozen work well—just thaw and drain to avoid soggy rolls.
Flour: Use all-purpose flour for the best texture. You could try bread flour for a chewier bite, or a mix with whole wheat, but your rolls may be less soft.
How Can I Make Soft, Fluffy Dough That Rises Well?
Getting the right rise is key to soft rolls. Make sure your milk is warm, about 110°F, so it activates the yeast without killing it.
- Proof the yeast in warm milk with a little sugar until it bubbles and froths, about 5-10 minutes.
- Mix wet and dry ingredients gently, then knead on a floured surface for about 8-10 minutes. The dough should be smooth and stretchy, not sticky.
- Cover the dough with a towel or plastic wrap and leave it in a warm spot. It usually takes about 1 to 1.5 hours to double in size.
- After the first rise, punch down gently to release air and shape quickly to keep the dough light.
Patience here ensures a tender interior with soft layers inside your cinnamon rolls.
Equipment You’ll Need
- Mixing bowls – I recommend a large one for mixing and proofing the dough; it makes handling easier.
- Stand mixer with dough hook (optional) – speeds up kneading and gives a consistent result, but you can knead by hand too.
- Rolling pin – helps spread the dough into an even rectangle for rolling up.
- 9-inch round cake pan or baking dish – perfect for arranging the rolls as they bake and keeping them together.
- Kitchen towel or plastic wrap – covers the dough while it rises so it stays moist and warm.
- Food processor or grater (optional) – for easily softening and spreading butter or prepping blueberries.
- Whisk or spoon – for mixing the glaze and cinnamon sugar filling.
Flavor Variations & Add-Ins
- Swap blueberries for sliced strawberries or raspberries for a different fruity twist that pairs well with cinnamon.
- Add chopped nuts like walnuts or pecans on top of the filling for crunch and extra flavor.
- Mix a teaspoon of vanilla or almond extract into the cream cheese glaze for a richer, more aromatic topping.
- Sprinkle a bit of lemon zest in the filling to add a fresh, citrusy note that balances the sweetness.
Blueberry Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup whole milk, warmed (about 110°F/43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted, plus extra for greasing
- 2 large eggs
- 4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 1/2 – 2 cups fresh blueberries (plus extra for topping if desired)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
Expect about 2 hours and 30 minutes total. That includes 15-20 minutes to prepare the dough and filling, 1 to 1.5 hours for the first rise, 30-45 minutes for the second rise after rolling and shaping, and approximately 25-30 minutes for baking. Don’t forget about 10 minutes resting time before glazing!
Step-by-Step Instructions:
1. Prepare the Dough:
Warm the milk until it’s comfortably warm (110°F/43°C). Sprinkle the yeast over it and let it sit for 5-10 minutes until it becomes frothy. In a large bowl, whisk together sugar, melted butter, and eggs. Add the yeast mixture, stir to combine. Gradually add flour and salt, mixing until the dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
2. Let the Dough Rise:
Put the dough in a greased bowl, cover with a kitchen towel or plastic wrap, and place it in a warm spot. Let it rise for about 1 to 1 and a half hours until doubled in size.
3. Make the Filling and Roll the Dough:
While the dough rises, mix brown sugar and cinnamon. Once risen, punch down the dough and roll it out into a 16 x 12-inch rectangle. Spread softened butter over it, sprinkle cinnamon sugar evenly, then scatter blueberries on top. Starting from the longer side, roll the dough tightly into a log and seal the edge.
4. Cut and Second Rise:
Cut the log into 8 equal pieces and place them in a greased 9-inch cake pan or baking dish. Cover loosely and let the rolls rise 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 until golden and cooked through.
6. Prepare the Glaze and Serve:
While baking, whisk powdered sugar, milk (or cream), and vanilla extract together until smooth and pourable. Let baked rolls cool for 10 minutes, then drizzle glaze on top. Garnish with extra fresh blueberries if you’d like. Serve warm and enjoy!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just make sure to thaw and drain them well before using to prevent excess moisture from making the rolls soggy.
Can I Make the Dough or Rolls Ahead of Time?
Absolutely! You can prepare the dough a day ahead, refrigerate it after the first rise, then shape and let the rolls rise before baking. Alternatively, bake the rolls and store them; reheat gently before serving.
How Should I Store Leftover Blueberry Cinnamon Rolls?
Keep leftovers in an airtight container at room temperature for up to 2 days or in the fridge up to 4 days. Warm them briefly in the microwave or oven before eating.
Is There a Dairy-Free Option for the Dough and Glaze?
Yes! Substitute the milk with a plant-based milk like almond or oat milk. Use coconut oil or a dairy-free butter alternative instead of butter. For the glaze, use plant-based milk as well.