Blueberry Cinnamon Rolls

These blueberry cinnamon rolls combine everything great about classic cinnamon rolls with bursts of fresh berries. The blueberries break down as they bake, creating pockets of jammy sweetness that cut through the richness of the buttery dough.

The dough is forgiving – you can let it rise overnight in the fridge if you want fresh rolls in the morning. They’re at their best still warm from the oven, when the cream cheese frosting gets slightly melty. Make them for lazy weekend mornings or when you have friends staying over. Just don’t expect leftovers to last long.

What you need for Blueberry Cinnamon Rolls

How to make Blueberry Cinnamon Rolls

Let me walk you through making these gorgeous rolls – they’re a bit of a project but so worth it! I make these on weekend mornings when I’m not rushed.

1. Start by proofing yeast. Warm the milk until it feels like bath water (about 110°F – if it’s too hot, you’ll kill the yeast). Pour it into a large bowl, sprinkle in the yeast and a pinch of the sugar. Let it sit for about 5-10 minutes until it gets foamy and smells like bread – that’s how you know your yeast is alive and ready to go.

2. While the yeast is proofing, melt your butter and let it cool slightly. You don’t want it hot when it hits the eggs or you’ll end up with scrambled bits.

3. Once your yeast is foamy, add the melted butter, eggs, remaining sugar, and salt. Mix it up well with a wooden spoon. Now start adding your flour, one cup at a time. After about 3 cups, the dough will get pretty stiff – this is when I switch to using my hands. Keep adding flour until the dough pulls away from the sides of the bowl and feels slightly tacky but not sticky (you might not need all 4 cups).

4. Turn the dough onto a floured surface and knead for about 8-10 minutes. You’ll know it’s ready when it feels smooth and elastic – if you poke it with your finger, it should slowly bounce back.

5. Place the dough in a lightly greased bowl, cover with a damp kitchen towel, and let it rise in a warm spot for about an hour, or until doubled in size. I like to turn my oven on for just a minute, turn it off, and use that slightly warm space.

6. While the dough rises, mix your brown sugar and cinnamon in a bowl. If using frozen blueberries, don’t thaw them – they’re easier to work with frozen. Fresh ones should be patted dry if they’re wet.

7. Once doubled, punch down the dough and roll it out on a floured surface into a rectangle about 18×12 inches. The dough should be about 1/4 inch thick.

8. Spread the softened butter all over the dough, leaving about a 1/2 inch border around the edges. Sprinkle evenly with your cinnamon-sugar mixture, then scatter the blueberries over top, pressing them in slightly so they stick.

9. Starting from the long edge, roll the dough up tightly – like you’re rolling a sleeping bag. Keep it snug but don’t pull so hard that you squeeze everything out. Pinch the seam to seal it.

10. Cut into 12 equal pieces using dental floss or a sharp knife (I prefer floss – slide it under the roll, cross the ends over top, and pull. Makes a nice clean cut without squishing the rolls).

11. Place rolls in a greased 9×13 baking pan, leaving some space between each for rising. Cover and let rise again for about 30-45 minutes until puffy.

12. Preheat your oven to 350°F. Bake for 25-30 minutes, or until the rolls are golden brown and a thermometer inserted into the center roll reads 190°F. If they’re browning too quickly, tent with foil.

13. While they’re baking, make your glaze. Beat the softened cream cheese until smooth, then gradually mix in the powdered sugar. Add vanilla and enough milk to make it pourable but still thick – you want it to slowly drip off your spoon.

14. Let the rolls cool for about 10 minutes before glazing – if they’re too hot, the glaze will just melt and run off.

The rolls are best eaten warm, when the blueberries are still juicy and the glaze is all melty. If you have leftovers, reheat individual rolls in the microwave for about 20 seconds.

Blueberry Cinnamon Rolls [55 Minutes]

Blueberry Cinnamon Rolls [55 Minutes]

Soft, fluffy cinnamon rolls bursting with juicy blueberries and swirled with cinnamon sugar, then topped with a sweet glaze. A delicious fruity twist on a classic!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Rise time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings 9

Ingredients

  

Ingredients You’ll Need For Dough

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 1 cup warm milk
• 1/3 cup unsalted butter melted
• 2 large eggs room temperature

Ingredients You’ll Need For Filling

• 2 cups fresh or frozen blueberries
• 1/3 cup unsalted butter softened
• 3/4 cup brown sugar
• 2 tablespoons ground cinnamon

Ingredients You’ll Need For Cream Cheese Glaze

• 4 ounces cream cheese softened
• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Instructions

 

• Start by proofing yeast. Warm the milk until it feels like bath water (about 110°F – if it’s too hot, you’ll kill the yeast). Pour it into a large bowl, sprinkle in the yeast and a pinch of the sugar. Let it sit for about 5-10 minutes until it gets foamy and smells like bread.
• While the yeast is proofing, melt butter and let it cool slightly.
• Once your yeast is foamy, add the melted butter, eggs, remaining sugar, and salt. Mix it up well with a wooden spoon. Now start adding your flour, one cup at a time. After about 3 cups, the dough will get pretty stiff – this is when I switch to using my hands. Keep adding flour until the dough pulls away from the sides of the bowl and feels slightly tacky but not sticky (you might not need all 4 cups).
• Turn the dough onto a floured surface and knead for about 8-10 minutes. You’ll know it’s ready when it feels smooth and elastic – if you poke it with your finger, it should slowly bounce back.
• Place the dough in a lightly greased bowl, cover with a damp kitchen towel, and let it rise in a warm spot for about an hour, or until doubled in size. I like to turn my oven on for just a minute, turn it off, and use that slightly warm space.
• While the dough rises, mix your brown sugar and cinnamon in a bowl. If using frozen blueberries, don’t thaw them – they’re easier to work with frozen. Fresh ones should be patted dry if they’re wet.
• Once doubled, punch down the dough and roll it out on a floured surface into a rectangle about 18×12 inches. The dough should be about 1/4 inch thick.
• Spread the softened butter all over the dough, leaving about a 1/2 inch border around the edges. Sprinkle evenly with your cinnamon-sugar mixture, then scatter the blueberries over top, pressing them in slightly so they stick.
• Starting from the long edge, roll the dough up tightly – like you’re rolling a sleeping bag. Keep it snug but don’t pull so hard that you squeeze everything out. Pinch the seam to seal it.
• Cut into 12 equal pieces using dental floss or a sharp knife (I prefer floss – slide it under the roll, cross the ends over top, and pull. Makes a nice clean cut without squishing the rolls).
• Place rolls in a greased 9×13 baking pan, leaving some space between each for rising. Cover and let rise again for about 30-45 minutes until puffy.
• Preheat your oven to 350°F. Bake for 25-30 minutes, or until the rolls are golden brown and a thermometer inserted into the center roll reads 190°F. If they’re browning too quickly, tent with foil.
• While they’re baking, make your glaze. Beat the softened cream cheese until smooth, then gradually mix in the powdered sugar. Add vanilla and enough milk to make it pourable but still thick – you want it to slowly drip off your spoon.
• Let the rolls cool for about 10 minutes before glazing – if they’re too hot, the glaze will just melt and run off.