Blueberry Cinnamon Rolls are a sweet and fluffy treat that combines soft, warm dough with a swirl of cinnamon and bursts of juicy blueberries. The blend of cinnamon spice with the fresh fruit adds a delightful twist to the classic cinnamon roll you know and love. These rolls feel cozy and inviting, perfect for a weekend breakfast or a special snack.
I love making these because the blueberries add a little surprise of tartness that balances the sweet cinnamon glaze perfectly. One tip I’ve found helpful is to make sure the blueberries are fresh and not too ripe, so they don’t turn the dough blue but just add a lovely pop of flavor. Watching the rolls bake fills the house with such a wonderful smell that always makes me smile.
The best way I’ve enjoyed these rolls is right out of the oven, with the glaze melting over the top and a cup of coffee or tea beside me. They’re great for sharing too—everyone seems to appreciate the extra fruity touch that makes these cinnamon rolls feel special. If you’re looking to brighten up your morning, these blueberry cinnamon rolls are a cozy and delicious way to do it.
Key Ingredients & Substitutions
Milk: Whole milk makes the dough rich and soft. You can swap it for any milk you like—almond or oat milk work fine, but stick to unsweetened versions to keep flavors balanced.
Yeast: Active dry yeast helps the dough rise nicely. If you prefer, instant yeast is a great substitute and can save some proofing time.
Blueberries: Fresh is best to keep the juicy texture and color. Frozen blueberries can be used, but thaw and drain them well to avoid soggy dough.
Cinnamon: Ground cinnamon adds warmth to the filling. Feel free to use a bit more or less depending on your taste. A sprinkle of nutmeg can be a nice twist too.
Butter: Adds flavor and moisture to both dough and filling. For dairy-free, try coconut oil or vegan butter substitutes.
Glaze: Simple powdered sugar glaze with vanilla is classic, but cream cheese frosting is also delicious if you want a richer topping.
How Do You Get Soft, Fluffy Cinnamon Roll Dough?
Getting soft, fluffy dough starts with proper yeast activation and kneading. Here are my tips:
- Make sure milk is warm, not hot (around 110°F). Too hot will kill the yeast.
- Let yeast proof for 5-10 minutes until foamy—no foam means try again with fresh yeast or temperature check.
- Knead the dough until smooth and elastic; this develops the gluten needed for a good rise.
- Keep the dough in a warm, draft-free spot covered with a towel or plastic wrap to rise; humidity helps, so a slightly warm oven or sunny window works great.
- Don’t rush the first rise—it’s key for fluffy, airy rolls.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for the dough and small ones for filling; they make mixing and prep easy.
- Measuring cups and spoons – precise measurements help the dough rise perfectly and the filling to be just right.
- Rolling pin – makes spreading the dough into a rectangle a breeze and ensures even thickness.
- Sharp knife or dental floss – helps you neatly slice the rolled dough into even pieces without squashing them.
- 8×8 or 9×13-inch baking dish – a standard pan that fits the rolls snugly and bakes them evenly.
- Pastry brush or spoon – for spreading butter and applying the glaze smoothly over the rolls.
Flavor Variations & Add-Ins
- Replace blueberries with diced apples or pears and add a sprinkle of nutmeg for a fruity, spiced twist.
- Mix chopped nuts like walnuts or pecans into the filling for some crunchy texture and extra flavor.
- Use cream cheese instead of powdered sugar for a richer, tangy glaze on top.
- Add a dash of cardamom or ginger to the cinnamon-sugar mixture for an exotic flavor boost.
Blueberry Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup whole milk, warm (about 110°F / 43°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled slightly
- 2 large eggs
- 4 cups all-purpose flour, plus extra for dusting
- 1 tsp salt
For the Filling:
- 1 cup fresh blueberries (reserve a few whole for topping)
- 1/3 cup granulated sugar
- 1 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough, plus 1 to 1.5 hours for the first rise. Then, you’ll spend about 10 minutes assembling the rolls and another 30-45 minutes for the second rise. Baking takes 25-30 minutes, and the glaze only a few minutes to make and drizzle. All together, plan for around 2.5 to 3 hours, mostly hands-off time while the dough rises.
Step-by-Step Instructions:
1. Preparing the Dough:
Start by mixing the warm milk, yeast, and 1 tablespoon of sugar in a small bowl. Let it sit for 5 to 10 minutes until it becomes frothy—that means the yeast is active! In a large bowl, whisk the remaining sugar, melted butter, and eggs together. Pour in the yeast mixture and stir to combine. Slowly add the flour and salt while mixing, until the dough pulls together. Turn it out onto a floured surface and knead for about 6-8 minutes until the dough is smooth and elastic. Place the dough into a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot until doubled in size, which takes about 1 to 1.5 hours.
2. Making the Filling:
While the dough rises, mix the sugar and cinnamon in a small bowl. Lightly mash the blueberries, leaving some whole for texture. Set the softened butter aside—you’ll spread it on the dough soon.
3. Assembling the Rolls:
Once the dough has risen, punch it down gently 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 mix across the top. Spread the mashed and whole blueberries evenly over this layer. Beginning with a long edge, tightly roll the dough into a log shape. Slice the log into 9 equal-sized rolls and place them in a greased 9×13-inch baking dish with space between each roll. Cover them and let rise for another 30 to 45 minutes until puffy.
4. Baking:
Preheat your oven to 350°F (177°C). Bake the rolls for 25 to 30 minutes, or until they turn golden brown and cook through. After baking, let them cool slightly before glazing.
5. Preparing the Glaze:
Mix powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Adjust the milk as needed to get your preferred thickness. Drizzle this glaze generously over the warm cinnamon rolls and garnish with the reserved whole blueberries for a pretty touch.
6. Serving:
Enjoy your blueberry cinnamon rolls warm for the best taste and texture. They pair wonderfully with a cup of coffee, tea, or milk—perfect for a cozy breakfast or a sweet snack.
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before using to prevent soggy dough.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, let it rise, then refrigerate overnight. Take it out about an hour before shaping to allow it to come to room temperature and finish rising.
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 for up to 4 days. Reheat gently in the microwave or oven before serving.
Can I Substitute the Milk for a Dairy-Free Option?
Yes! Unsweetened almond, oat, or soy milk work well as dairy-free alternatives without affecting the flavor much.