Description
If you love cinnamon rolls, you have to try these Blueberry Cinnamon Rolls! Made with a soft, buttery dough, a sweet blueberry filling, and a drizzle of vanilla glaze, they are the perfect combination of fruity and spiced flavors. Whether you’re serving them for breakfast, brunch, or a special treat, these rolls are sure to be a hit.
Ingredients
Scale
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ teaspoons) instant yeast
- 1 teaspoon salt
- ¾ cup whole milk (warm)
- ¼ cup unsalted butter (melted)
- 1 egg
For the Blueberry Filling:
- 1 ½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
1. Make the Dough
- In a large bowl, whisk together flour, sugar, yeast, and salt.
- Add warm milk, melted butter, and egg. Mix until a dough forms.
- Knead the dough for about 8–10 minutes until smooth and elastic.
- Transfer to a greased bowl, cover, and let it rise for 1–1.5 hours, or until doubled in size.
2. Prepare the Blueberry Filling
- In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and cinnamon.
- Cook over medium heat, stirring frequently, until the mixture thickens (about 5 minutes).
- Remove from heat and let it cool completely.
3. Assemble the Rolls
- Roll out the risen dough into a 12×18-inch rectangle.
- Evenly spread the blueberry filling over the dough.
- Roll the dough tightly into a log and slice it into 12 equal pieces.
- Place rolls in a greased baking dish and cover. Let them rise for 30 minutes.
4. Bake the Rolls
- Preheat the oven to 375°F (190°C).
- Bake for 20–25 minutes or until golden brown.
- Let them cool slightly before adding the glaze.
5. Make the Glaze & Serve
- Mix powdered sugar, milk, and vanilla extract until smooth.
- Drizzle over warm rolls and serve immediately.
Notes
Use warm milk to help activate the yeast for soft, fluffy rolls.
If using frozen blueberries, thaw and drain them first to prevent excess moisture.
Don’t overfill with blueberries—too much filling can make the rolls soggy.
Use dental floss instead of a knife to slice clean rolls without squishing them.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes