Blueberry Cinnamon Rolls are a delightful twist on the classic treat, blending soft, fluffy dough with sweet bursts of fresh blueberries and a warm touch of cinnamon. These rolls are perfectly swirled with a cinnamon sugar mix and dotted with juicy blueberries that add a lovely pop of flavor in every bite. The combination is simple yet special, making them great for a cozy weekend breakfast or a sweet snack any time of day.
I love making blueberry cinnamon rolls because they fill the kitchen with the most wonderful smell—cinnamon and baked fruit that just feels like a warm hug. One little secret I like to use is adding a bit of lemon zest to the filling; it brightens up the flavors and makes the blueberries really shine. Plus, the gooey swirl of cinnamon sugar makes each roll taste like a little celebration.
These rolls are best served fresh and warm, right out of the oven with a drizzle of cream cheese glaze or simple icing on top. I find they pair perfectly with a cup of coffee or tea, making any morning feel a bit more special. They’re also a hit when shared with friends and family—it’s hard not to smile when someone takes a bite of one of these fluffy, fruity treats!
Key Ingredients & Substitutions
Yeast: Active dry yeast works best here for a fluffy dough. If you don’t have it, instant yeast can be used but skip proofing and add it directly to the flour.
Milk: Whole milk adds richness and helps the dough stay moist. For a dairy-free version, try almond or oat milk warmed to the same temp.
Blueberries: Fresh blueberries give a nice pop, but frozen blueberries work well too. Just thaw and drain them to prevent soggy rolls.
Cinnamon Sugar: The classic combo. Adjust sugar to your taste, and for extra flavor, add a splash of lemon zest or a pinch of nutmeg.
Butter: Softened butter in the filling ensures easy spreading. You can swap with coconut oil for a dairy-free twist, but flavor will change slightly.
How Do You Make the Dough Soft and Easy to Roll?
Making soft dough is key for tender cinnamon rolls. Follow these tips:
- Warm your milk to about 110°F – too hot can kill yeast.
- Let yeast proof until bubbly to ensure it’s active.
- Knead the dough well for about 8 minutes, until smooth and elastic. This develops gluten for structure.
- Don’t skip the first rise; it makes the dough light and airy.
- When rolling dough out, flour your surface and rolling pin lightly to prevent sticking without toughening the dough.
Patience while rising and gentle handling during rolling will give you soft, fluffy blueberry cinnamon rolls every time.
Equipment You’ll Need
- Mixing bowls – I like a large one for mixing the dough and small ones for preparing the filling.
- Stand mixer with dough hook (or hands) – makes kneading easier and quicker for a smooth dough.
- Rolling pin – helps you roll out the dough evenly into a rectangle.
- Knife or dental floss – use for cutting the rolled dough into even pieces without squishing the filling.
- Baking pan or cast iron skillet – a 9-inch round or square works great for baking the rolls.
- Whisk – to mix the glaze ingredients until smooth.
Flavor Variations & Add-Ins
- Try stirring in chopped nuts, like walnuts or pecans, along with blueberries for crunch and extra flavor.
- Substitute blackberries or raspberries for blueberries for a different fruity twist.
- Add a teaspoon of vanilla or almond extract to the sugar mixture for more aroma.
- Swirl in a layer of cream cheese or a sprinkle of powdered sugar before baking for extra sweetness.
How to Make Blueberry Cinnamon Rolls
Ingredients You’ll Need:
Dough:
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm whole milk (about 110°F / 43°C)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 teaspoon salt
- 1 large egg
- 3 cups all-purpose flour, plus more for dusting
Filling:
- 1/3 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 ½ cups fresh blueberries (can use frozen, thawed and drained)
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (or heavy cream for richer glaze)
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prep, 1 hour for the first rise, 30-45 minutes for the second rise, and 25-30 minutes for baking. In total, plan for around 2 hours from start to finish, including all rises and baking time.
Step-by-Step Instructions:
1. Preparing the Dough:
Start by dissolving the yeast in warm milk and let it sit for 5-10 minutes until it becomes foamy. Next, mix together the sugar, melted butter, salt, and egg in a large bowl. Add the yeast mixture and gradually stir in the flour until a soft dough forms.
2. Kneading the Dough and First Rise:
Turn the dough onto a floured surface and knead it for about 8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-7 minutes. Place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for about 1 hour until doubled in size.
3. Preparing the Filling and Assembling Rolls:
While the dough rises, mix sugar and cinnamon in a small bowl and set aside. After the dough has risen, punch it down and roll it out on a floured surface into a 15×9 inch rectangle. Spread the softened butter over the dough, sprinkle the cinnamon sugar evenly on top, and scatter the blueberries over the mixture.
4. Rolling, Slicing, and Second Rise:
Roll the dough tightly from the long side into a log. Cut the log into 8-10 equal rolls using a sharp knife or dental floss. Place the rolls in a greased 9-inch round baking pan or cast-iron skillet, leaving some space between them. Cover and let them rise again for 30-45 minutes until puffy.
5. Baking and Glazing:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until they are golden brown and cooked through. Meanwhile, whisk together powdered sugar, milk, and vanilla extract to make a smooth glaze. When the rolls come out of the oven, drizzle the glaze over them while still warm. Serve immediately and enjoy!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just make sure to thaw the frozen blueberries completely and drain any excess moisture before adding them to the filling to prevent soggy rolls.
Can I Make the Dough in Advance?
Absolutely! You can prepare the dough, shape the rolls, then cover and refrigerate overnight. Let them come to room temperature and rise before baking the next day.
How Should I Store Leftover 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 Substitute the Milk in the Dough?
Yes, you can substitute dairy milk with plant-based milk like almond or oat milk. Just warm it to about 110°F to activate the yeast properly.