Blueberry cinnamon rolls are one of those magical recipes that combine the best of both worlds: the comforting warmth of cinnamon rolls with the juicy, tart-sweet burst of fresh blueberries. These rolls are soft, gooey, and packed with flavor from the cinnamon-sugar filling, but what really takes them to the next level is the addition of blueberries. It’s like having a classic cinnamon roll with a summery twist!
I still remember the first time I made these—my kitchen smelled incredible, and when I pulled them out of the oven, they were even more gorgeous than I expected. The blueberries had burst into the cinnamon filling, creating pockets of jammy sweetness, and the rolls themselves were so tender and fluffy. And of course, the lemon glaze drizzled over the top tied everything together with just the right amount of tang. They were such a hit with my family that they quickly became a weekend favorite, especially during blueberry season.
These blueberry cinnamon rolls are perfect for a weekend breakfast or brunch. They’re impressive enough to serve when you have guests over, but simple enough that you can whip them up for a cozy Sunday morning treat. Plus, they’re great for making ahead of time—you can prepare the dough and filling the night before, then just bake them off in the morning. And the best part? You can use fresh or frozen blueberries, so you can enjoy these rolls year-round!
Why You’ll Love This Recipe
A Delicious Twist on a Classic: These rolls take the classic cinnamon roll to the next level with the addition of juicy blueberries. The blueberries add a pop of color and flavor that balances out the warm cinnamon and sweet sugar.
Soft and Fluffy Dough: The dough for these cinnamon rolls is incredibly tender and soft. It bakes up fluffy with a slight chew, making every bite melt in your mouth.
Bursting with Flavor: The cinnamon-sugar filling is enhanced by the tangy blueberries, giving you a burst of flavor in every bite. Plus, the lemon glaze on top adds a fresh, bright finish.
Perfect for Any Occasion: Whether you’re making these for a weekend brunch, a holiday breakfast, or just because, these rolls are sure to impress. They’re great for sharing, but you’ll probably want to keep a few for yourself!
Make-Ahead Friendly: You can prep these rolls the night before and pop them in the fridge, then bake them fresh in the morning. Perfect for stress-free mornings!
Preparation Time and Servings
Total Time: 2 hours 30 minutes (includes rising time)
Servings: Makes 12 rolls
Calories per serving: 350 (per roll, with glaze)
Ingredients
For the Dough:
- 3 ¼ cups all-purpose flour
- 2 ¼ tsp active dry yeast (or 1 packet)
- ¼ cup granulated sugar
- ½ tsp salt
- ¾ cup whole milk, warmed (about 110°F)
- ¼ cup unsalted butter, melted
- 1 egg
- 1 tsp vanilla extract
For the Blueberry-Cinnamon Filling:
- 1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
- ½ cup brown sugar
- 2 tsp cinnamon
- 2 tbsp unsalted butter, softened
- 1 tbsp cornstarch (to prevent blueberries from getting too runny)
- Zest of 1 lemon (optional, but adds great flavor!)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- 1 tsp lemon zest
Step-by-Step Instructions
1. Make the Dough:
In a small bowl, mix the warm milk and yeast together, and let it sit for 5-10 minutes until the yeast is bubbly and activated. In a large bowl or stand mixer, combine the flour, sugar, and salt. Add the melted butter, egg, and vanilla extract to the yeast mixture, and stir until combined. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead the dough for about 5-7 minutes, either by hand or using the dough hook attachment on a stand mixer, until it’s smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1 ½ hours, or until doubled in size.
2. Prepare the Blueberry Filling:
While the dough is rising, prepare the filling. In a small bowl, combine the brown sugar and cinnamon. Set aside. In another small bowl, toss the blueberries with the cornstarch and lemon zest. This will help thicken the juices that are released from the blueberries during baking and prevent them from making the rolls soggy.
3. Roll Out the Dough:
Once the dough has doubled in size, punch it down to release the air and transfer it to a lightly floured surface. Roll it out into a large rectangle, about 16×10 inches. Spread the softened butter evenly over the dough. Sprinkle the cinnamon-sugar mixture over the butter, making sure to cover the entire surface. Scatter the blueberries evenly over the cinnamon-sugar mixture.
4. Roll and Slice the Dough:
Starting from the long edge of the dough, carefully roll it up into a tight log, keeping the seam on the bottom. Use a sharp knife or dental floss to slice the dough into 12 even rolls. Place the rolls in a greased 9×13-inch baking dish, leaving a little space between each roll to allow for rising.
5. Second Rise:
Cover the baking dish with a kitchen towel or plastic wrap, and let the rolls rise for another 30-45 minutes, until they’ve puffed up and are touching each other.
6. Preheat the Oven and Bake:
Preheat your oven to 350°F (175°C). Once the rolls have finished their second rise, bake them for 25-30 minutes, or until they’re golden brown and cooked through. The blueberries should be bubbly, and the tops of the rolls should be lightly golden.
7. Make the Lemon Glaze:
While the rolls are baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. You can adjust the consistency by adding more lemon juice for a thinner glaze, or more powdered sugar for a thicker glaze.
8. Glaze and Serve:
Once the rolls are out of the oven, let them cool for about 10 minutes before drizzling the lemon glaze over the top. Serve warm and enjoy!
How to Serve
- Serve these rolls warm for the ultimate ooey-gooey experience. The lemon glaze will still be slightly melty, and the blueberries will have that perfect jammy texture.
- For an extra indulgent touch, serve the rolls with a dollop of whipped cream or a scoop of vanilla ice cream.
- If you’re hosting a brunch, set these rolls out with a selection of fresh fruit, coffee, and tea for a beautiful spread.
Additional Tips
1. Make-Ahead Option: To make these rolls ahead of time, prepare them up until the second rise, then cover the baking dish with plastic wrap and place it in the fridge overnight. In the morning, take them out and let them come to room temperature (about 30 minutes) before baking.
2. Use Frozen Blueberries: Frozen blueberries work just as well as fresh in this recipe. Just be sure not to thaw them before adding to the rolls—this will prevent too much liquid from being released during baking.
3. Flour the Surface Well: When rolling out the dough, make sure your surface is well-floured to prevent sticking. If the dough sticks, it can make rolling the log difficult and messy.
4. Adjust the Sweetness: If you prefer your rolls less sweet, you can reduce the amount of sugar in the filling. The blueberries add a lot of natural sweetness, so you may find you don’t need as much sugar.
5. Avoid Overstuffing: It’s tempting to load up on blueberries, but too many can make the dough soggy. Stick to the amount in the recipe for the best results.
Recipe Variations
Blueberry Cream Cheese Cinnamon Rolls: Add a layer of cream cheese filling to the dough before sprinkling the cinnamon-sugar mixture. Simply beat together 4 ounces of softened cream cheese, ¼ cup of sugar, and 1 teaspoon of vanilla extract, and spread it over the dough before adding the blueberries.
Mixed Berry Cinnamon Rolls: Try mixing in raspberries, blackberries, or strawberries with the blueberries for a mixed berry version. Just be sure to stick to the same total amount of fruit to avoid making the dough too wet.
Gluten-Free Blueberry Cinnamon Rolls: Use a gluten-free flour blend that’s meant for baking (with xanthan gum) in place of the all-purpose flour. You may need to adjust the amount of liquid slightly, but otherwise, the recipe works well with gluten-free flour.
Blueberry Lemon Rolls with a Lemon Cream Cheese Frosting: Swap out the lemon glaze for a tangy cream cheese frosting. Beat together 4 ounces of softened cream cheese, 1 cup powdered sugar, 1-2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest. Spread over the rolls while they’re still warm.
Freezing and Storage
Storage: Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. If you want them to last longer, keep them in the fridge for up to 5 days.
Freezing:
You can freeze these blueberry cinnamon rolls either before or after baking. To freeze before baking, assemble the rolls and let them go through their first rise. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. When you’re ready to bake, let the rolls thaw in the fridge overnight, then proceed with the second rise and bake as directed. To freeze after baking, let the rolls cool completely, then wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the fridge and reheat in the oven before serving.
Special Equipment
Stand Mixer with Dough Hook: A stand mixer makes kneading the dough much easier, especially since it’s a fairly soft dough. If you don’t have one, no worries! You can knead the dough by hand on a floured surface.
Rolling Pin: A rolling pin is essential for evenly rolling out the dough into the right shape and thickness.
9×13-inch Baking Dish: This size pan is perfect for baking 12 rolls, as it gives them enough room to rise without spreading too much.
FAQ
Can I use instant yeast instead of active dry yeast? Yes! If using instant yeast, you don’t need to let it activate in the warm milk. Simply add it to the dry ingredients and continue with the recipe as written.
Can I make these rolls without lemon? Absolutely! If you’re not a fan of lemon, you can skip the lemon zest in the filling and the lemon glaze on top. A classic vanilla glaze would work just as well.
Why did my rolls turn out dry? If your rolls turned out dry, it could be because they were overbaked. Be sure to check them around the 25-minute mark to avoid overcooking. Also, if your dough feels too dry when mixing, you can add a little more warm milk, a tablespoon at a time, to achieve the right consistency.
Can I add nuts to the filling? Definitely! Chopped pecans or walnuts would be a delicious addition to the filling. Simply sprinkle them over the blueberries before rolling up the dough.
What’s the best way to reheat leftover rolls? The best way to reheat leftover cinnamon rolls is in the oven at 300°F for about 10 minutes. This will warm them through without drying them out. You can also microwave them for about 20 seconds, but they may not stay as fluffy.
Conclusion
Blueberry cinnamon rolls are the perfect way to bring a little brightness and sweetness to your day. With their soft, fluffy dough, warm cinnamon-sugar filling, and bursts of juicy blueberries, they’re a delightful twist on the classic cinnamon roll. Whether you’re making these for a special breakfast, a weekend treat, or just because, they’re sure to become a new favorite in your recipe rotation. I can’t wait for you to try them—don’t forget to share your baking creations with me on social media!
