Blueberry Cinnamon Rolls bring together the sweet, soft layers of classic cinnamon rolls with bursts of fresh, juicy blueberries. The subtle warmth of cinnamon meets the fruity tang in every bite, making these rolls a fun twist on a morning favorite. They bake up golden and fluffy, topped with a glaze that adds just the right touch of sweetness.
I love making these rolls on a cozy weekend morning when there’s time to enjoy the smell filling the whole kitchen. The blueberries add a little surprise in each roll, and the cinnamon keeps everything warm and comforting. It’s such a treat to pull these from the oven fresh and warm—they always bring a smile to the table!
My favorite way to serve them is with a big mug of coffee or tea, perfect for slowing down and savoring each bite. Whether you’re sharing them with family or treating yourself, these blueberry cinnamon rolls feel like a delicious hug in pastry form. Plus, they make great leftovers for breakfast the next day if there’s any left to save!
Key Ingredients & Substitutions
Flour: All-purpose flour works really well for these rolls, giving them a soft but sturdy texture. If you want a lighter roll, you can try cake flour, but the dough may be a bit more delicate.
Yeast: Active dry yeast is great here, but if you’re in a hurry, instant yeast can speed up the rising times since it doesn’t need to be dissolved first.
Blueberries: Fresh blueberries bring the best flavor and texture, but frozen blueberries are a good alternative. Just thaw and drain them well to avoid extra moisture making the dough soggy.
Butter: Both melted butter in the dough and softened butter in the filling add richness. Unsalted butter is best so you can control the salt level. For a dairy-free option, use vegan butter.
Cinnamon: Stick to ground cinnamon for the filling. You can mix in a little nutmeg or cardamom if you want a subtle twist in flavor.
Milk: Whole milk gives the best soft texture. You can substitute with almond milk, oat milk, or other plant-based milks to make it dairy-free.
Glaze: The simple mix of powdered sugar, milk, and vanilla is classic and easy. For a tangy twist, swap milk for cream cheese glaze or add a splash of lemon juice.
How Do I Get Soft, Fluffy Dough That Rises Well?
Getting the right dough texture and a good rise can be tricky, but here’s my simple guide:
- Warm the milk to about 110°F (43°C) — warm but not hot; too hot can kill the yeast.
- Mix ingredients gently at first to combine, then knead enough (6-8 minutes) until smooth and elastic. If the dough is sticky, add flour little by little.
- First rise: Cover the dough and place it in a warm draft-free spot. Use an oven with just the light on or a sunny window. Let it double in size — this could take up to 1 hour.
- Second rise: After shaping rolls, give them time to puff up again before baking. It helps rolls become tender and airy inside.
- Don’t rush baking: Bake them when risen well. If rolls are under-risen, they might be dense.
Following these steps will make your blueberry cinnamon rolls soft and fluffy every time.
Equipment You’ll Need
- Large mixing bowl – I use it to combine and knead the dough, which makes mixing easier and less messy.
- Measuring cups and spoons – so your ingredients are perfect for the best results.
- Rolling pin – helps spread the dough evenly into a rectangle for easy filling spread.
- Kitchen towel or plastic wrap – covers the dough during rising to keep it warm and moist.
- Sharp knife or dental floss – to neatly cut the rolled dough into even slices without squishing the filling.
- Baking pan (9×13-inch) – the rolls fit perfectly, and it helps them bake evenly.
- Whisk and small bowl – for mixing the glaze to a smooth pourable consistency.
Flavor Variations & Add-Ins
- Swap blueberries: Use raspberries, sliced strawberries, or chopped apples for a different fruity twist.
- Alternate filling: Mix in chopped nuts, cream cheese, or a sprinkle of chocolate chips with the cinnamon and sugar for extra flavor.
- Spice it up: Add a pinch of nutmeg or ginger to the cinnamon filling to warm up the flavor.
- Top with icing: Decorate with cream cheese frosting instead of or along with the glaze for a richer finish.
Blueberry Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour, divided
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 tsp salt
- 1 cup whole milk, warmed (about 110°F/43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tbsp ground cinnamon
- 1 1/2 cups fresh or frozen blueberries (if frozen, thaw and drain)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk (adjust for desired consistency)
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough and filling, about 1.5 hours for the dough’s two rising periods, plus 25-30 minutes for baking. Including cooling and glazing, plan for around 2 hours total from start to finish.
Step-by-Step Instructions:
1. Make the dough:
In a large bowl, mix 2 cups of flour with the sugar, yeast, and salt. Stir in warm milk, melted butter, and the egg until everything is combined well. Add the rest of the flour bit by bit until a soft dough forms.
2. Knead the dough:
Turn your dough out onto a floured surface and knead for about 6 to 8 minutes until it feels smooth and elastic. Place the dough in a greased bowl and cover it with a towel or plastic wrap. Let it rise in a warm spot for about an hour, or until it has doubled in size.
3. Prepare the filling:
Mix the softened butter with sugar and cinnamon in a small bowl until smooth and creamy.
4. Roll out the dough:
Once the dough has risen, punch it down gently. Roll it out on a lightly floured surface into a 16×12-inch rectangle.
5. Add filling and blueberries:
Spread the cinnamon-sugar butter evenly over the dough. Sprinkle the fresh or thawed blueberries evenly on top.
6. Form the rolls:
Carefully roll the dough up starting from the longer side to form a log. Use a sharp knife or dental floss to cut the log into 12 equal slices.
7. Second rise:
Place the rolls in a greased 9×13-inch pan, cover, and let them rise again for about 30 to 45 minutes until they puff up nicely.
8. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until they’re golden brown and cooked through.
9. Make the glaze:
While the rolls bake, whisk the powdered sugar, milk, and vanilla in a bowl until smooth and pourable.
10. Glaze and serve:
Once the rolls are cool enough to handle, drizzle the glaze on top. Add fresh blueberries if you like for extra color and taste. Serve warm and enjoy!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just be sure to thaw and drain them well to avoid adding extra moisture, which can make the dough soggy. Gently pat them dry before sprinkling on the filling.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and let it rise in the fridge overnight. Just take it out about an hour before shaping to bring it to room temperature, then continue with the recipe.
How Should I Store Leftover Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge up to 4 days. Reheat gently in the microwave or oven before serving.
Can I Substitute the Milk for a Dairy-Free Alternative?
Yes, you can use almond, oat, or soy milk in place of whole milk. Just warm it to the same temperature (about 110°F) to activate the yeast properly.