Oh my goodness, let me tell you about these Blueberry-Filled Cinnamon Rolls! They’ve quickly become a weekend favorite in our house, and I can’t wait to share them with you. There’s just something special about waking up to the smell of warm cinnamon rolls baking in the oven. What makes these even better? A burst of fresh blueberries tucked inside each roll! It’s like a little surprise that brings a sweet and tangy twist to the classic recipe.
These rolls are super easy to make, and trust me, your family will love them. They’re perfect for a cozy breakfast or a special brunch with friends. The combination of soft, fluffy dough, creamy frosting, and juicy blueberries is simply heavenly. And the best part? You can feel free to make them ahead of time and just pop them in the oven when you’re ready to enjoy some warm goodness. If you love these, you might also want to check out my recipe for Strawberry Cream Cheese Danishes—yum!
Why You’ll Love This Blueberry-Filled Cinnamon Rolls Recipe
- Deliciously sweet blueberries complement the warm cinnamon filling.
- Fluffy, tender dough that’s easy to make and handles well.
- Perfect balance of flavors—sweet, tart, and spicy all in one bite.
- Quick rising time means less waiting and more enjoying!
- Simple ingredients you likely have in your pantry already.
- Drizzled with a creamy glaze for that extra touch of indulgence.
- Great for breakfast, brunch, or as a delightful dessert.
These cinnamon rolls burst with fresh blueberries, making them a unique twist on the classic recipe that you won’t want to miss out on!
How to Make Blueberry-Filled Cinnamon Rolls
These blueberry-filled cinnamon rolls are an absolute treat! They’re soft, fluffy, and bursting with juicy blueberries, making them perfect for breakfast or a sweet afternoon snack. Plus, the delightful aroma while they bake is simply heavenly!
What You’ll Need:
- All-purpose flour – 2 1/4 cups, plus extra for dusting. I always opt for unbleached flour for better flavor.
- Granulated sugar – 1/4 cup, to add a touch of sweetness to the dough.
- Instant yeast – 2 1/4 teaspoons (which is one packet), helps the rolls rise beautifully.
- Salt – 1/2 teaspoon, enhances the overall flavor.
- Whole milk – 1/2 cup, warmed. I prefer using organic milk for its creamy goodness.
- Unsalted butter – 1/4 cup melted for the dough and 2 tablespoons softened for spreading on the filling. Always great to use a good quality butter like Kerrygold!
- Large egg – 1, binds everything together.
- Vanilla extract – 1 teaspoon, adds a warm, sweet aroma.
- Fresh blueberries – 1/2 cup, these little gems bring fantastic flavor and color!
- Brown sugar – 1/4 cup packed, creates a delicious caramelized filling.
- Ground cinnamon – 1 tablespoon. I love using Ceylon cinnamon for its delicate, sweet flavor.
- Powdered sugar – 1 cup, for the glaze that ties everything together.
- Milk – 2 tablespoons for the glaze, adjust for thickness.
The Directions:
- In a large mixing bowl, combine 2 cups of flour, granulated sugar, yeast, and salt. Mix these dry ingredients well.
- In a separate bowl, whisk together the warm milk, melted butter, egg, and vanilla extract until blended.
- Gradually pour the wet ingredients into the dry mixture, stirring gently to combine. Add the remaining 1/4 cup of flour as needed until a soft dough forms.
- Transfer the dough to a floured surface and knead it for about 5-7 minutes. It should be smooth and elastic. Place it in a greased bowl, cover it, and let it rise in a warm spot until it doubles in size, about 1 hour.
- Once risen, gently punch down the dough, then roll it out on a floured surface into a rectangle about 1/4 inch thick.
- Spread the softened butter over the rolled-out dough. Then, sprinkle the brown sugar and cinnamon evenly across the surface. Top with fresh blueberries.
- Starting from the long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces.
- Arrange the rolls in a greased baking dish. Cover with a towel and let them rise again for another 30 minutes.
- Preheat your oven to 375°F (190°C). Bake the rolls for 25-30 minutes or until they’re golden brown.
- While the rolls are baking, make the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
- Once the rolls are out of the oven, let them cool slightly before drizzling with glaze.
Enjoy these delightful blueberry-filled cinnamon rolls with a cup of coffee or tea—perfect for sharing! Happy baking!
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Just make sure to thaw the frozen blueberries and drain any excess moisture before using them in the filling. This will help prevent the dough from becoming soggy. You can thaw them overnight in the refrigerator or quickly in a microwave if you’re short on time.
What If I Don’t Have Instant Yeast?
No problem! You can use active dry yeast instead. Simply dissolve 2 1/4 teaspoons of active dry yeast in the warmed milk before adding it to the dry ingredients. Allow it to sit for about 5-10 minutes until it becomes frothy, then proceed with the recipe as directed.
How to Store Leftover Cinnamon Rolls?
Store your cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and foil, then refrigerate for up to a week, or freeze for up to 3 months. Reheat in the oven or microwave when you’re ready to enjoy them again!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough in advance and let it rise, then punch it down and refrigerate for up to 24 hours. When you’re ready to bake, let the dough come to room temperature and complete the rolling and rising steps before baking. This can enhance the flavor too!
More Delicious Cinnamon Roll Recipes!
If you love cinnamon rolls, you’re going to enjoy these tasty recipes. Check them out below:
PrintBlueberry-Filled Cinnamon Rolls
These delightful blueberry-filled cinnamon rolls are soft, sweet, and perfect for breakfast or dessert, topped with a creamy glaze.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 2 1/4 cups all-purpose flour, plus extra for dusting
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast (1 packet)
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- For the filling:
- 1/2 cup fresh blueberries
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, softened
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine 2 cups of flour, sugar, yeast, and salt. Mix well.
- In a separate bowl, whisk together the warm milk, melted butter, egg, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring to combine. Add the remaining 1/4 cup of flour as needed, until a soft dough forms.
- Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.
- Spread the softened butter over the dough, then sprinkle with brown sugar and cinnamon. Evenly distribute the fresh blueberries over the filling.
- Starting from the long edge, roll the dough tightly into a log. Cut into 12 equal pieces.
- Place the rolls in a greased baking dish, cover with a towel, and let rise for another 30 minutes.
- Preheat your oven to 375°F (190°C). Bake the rolls for 25-30 minutes, or until golden brown.
- While the rolls are baking, prepare the glaze by whisking powdered sugar, milk, and vanilla extract until smooth. Adjust thickness with more milk or powdered sugar as necessary.
- Once the rolls are baked, remove from the oven and let them cool slightly before drizzling the glaze over the top.
Notes
These rolls can be made ahead and stored in the refrigerator before rising for a fresh-baked taste. For a twist, try adding lemon zest to the glaze for extra flavor.
Keywords: blueberry cinnamon rolls, breakfast rolls, sweet rolls
