Blueberry Cinnamon Rolls

Blueberry Cinnamon Rolls – Sweet, Fruity & Best for Brunch

ByBella Skye
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Blueberry Cinnamon Rolls

Blueberry cinnamon rolls take a classic breakfast favorite and elevate it with the fresh, sweet-tart flavor of blueberries. The soft, pillowy dough, layered with cinnamon sugar, melts in your mouth, while bursts of blueberries add juiciness and natural sweetness. When baked, the fruit releases its juices just enough to create pockets of flavor without sogging the dough, resulting in a tender, aromatic roll that is as visually stunning as it is delicious.

More Hearty Desserts

People love blueberry cinnamon rolls because they combine the comfort of traditional cinnamon rolls with a bright, fruity twist. They are perfect for special breakfasts, brunches, or any occasion where you want a dish that feels indulgent but approachable. The aroma of cinnamon and baked blueberries filling the kitchen creates an inviting, cozy atmosphere, making these rolls not only a treat for the taste buds but also a delight for the senses.

Why You’ll Love This Recipe

This blueberry cinnamon rolls recipe is designed to be both reliable and impressive. The dough is soft, elastic, and easy to roll, ensuring even layers and a uniform rise. The blueberry filling provides a natural sweetness that pairs perfectly with the warm spice of cinnamon, and the glaze adds a final touch of creamy sweetness that binds the flavors together.

You’ll love how versatile these rolls are. They work beautifully as a brunch dish to pass, a sweet make ahead breakfast, or a centerpiece for a Sunday brunch dishes spread. They are perfect for potlucks, cold breakfast potluck ideas, and even fall brunch ideas for a crowd, where they shine alongside coffee, tea, or fresh fruit. Making them from scratch allows you to control the level of sweetness, fruit intensity, and texture something canned cinnamon rolls cannot match.

Additionally, the recipe encourages creativity. You can fold in extra elements like a blueberry compote, lemon zest, or even a raspberry lemon cinnamon rolls twist. With a few small adjustments, this recipe can evolve into blueberry lemon sweet rolls or blueberry lemon sourdough sweet rolls, making it a foundational recipe for breakfast enthusiasts.

Blueberry Cinnamon Rolls

Preparation and Cooking Time, also serving

  • Preparation time: 35 minutes (plus 1 hour for dough rising)
  • Cooking time: 25–30 minutes
  • Total time: 1 hour 55 minutes
  • Servings: 12 rolls

This timing includes dough preparation, rolling, filling, rising, baking, and glazing. If using pre-made dough, the preparation time can be significantly reduced.

Ingredients

For the Dough

  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 teaspoon salt
  • 1/2 cup whole milk, warmed
  • 1/4 cup unsalted butter, melted
  • 2 large eggs

For the Filling

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1 1/2 cups fresh or frozen blueberries (if using frozen, thaw and drain)
  • 1 teaspoon lemon zest (optional, for blueberry lemon sweet rolls)

For the Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Substitution Notes

  • Milk can be replaced with plant-based milk for a dairy-free version
  • Butter can be swapped with coconut oil or margarine
  • Blueberries can be substituted with raspberries for a raspberry lemon cinnamon rolls variation
  • Eggs can be replaced with a flax egg for a vegan version
Blueberry Cinnamon Rolls

Step-by-Step Instructions

Cinnamon rolls vector

Step 1: Prepare the Dough

In a large mixing bowl, combine warm milk, sugar, and yeast. Allow it to sit for 5–10 minutes until foamy. This indicates the yeast is active. Add melted butter, eggs, salt, and gradually mix in the flour. Knead until the dough is smooth and elastic, about 8–10 minutes by hand or 5 minutes using a stand mixer. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.

Cinnamon rolls vector

Step 2: Prepare the Filling

While the dough is rising, mix softened butter, brown sugar, and cinnamon in a small bowl. Keep fresh or thawed blueberries ready, and zest the lemon if using. The filling should be smooth and spreadable.

Cinnamon rolls vector

Step 3: Roll Out the Dough

Once the dough has doubled, punch it down gently and roll it out on a floured surface into a rectangle about 16×12 inches. This ensures even layering and rolling.

Cinnamon rolls vector

Step 4: Spread the Filling

Spread the cinnamon-sugar butter mixture evenly over the dough, leaving a 1-inch border on one long edge. Sprinkle blueberries evenly over the filling. Add lemon zest if making blueberry lemon sweet rolls.

Cinnamon rolls vector

Step 5: Roll and Cut

Carefully roll the dough into a tight log, starting with the long side. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 12 even rolls.

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Step 6: Second Rise

Place the rolls into a greased baking dish or lined sheet pan. Cover loosely and let them rise for another 20–30 minutes until slightly puffy.

Cinnamon rolls vector

Step 7: Bake

Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown. If the tops brown too quickly, tent with foil. The rolls should feel soft but set in the center.

Cinnamon rolls vector

Step 8: Glaze

Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls. The glaze will seep slightly into the rolls, creating a luscious finish.

How to Serve

Blueberry cinnamon rolls are best served warm. Serve them as a centerpiece for a brunch spread, paired with coffee, tea, or fresh fruit. You can plate them individually or leave them in the baking dish for a family-style presentation. These rolls are excellent for sweet make ahead breakfast ideas, brunch dish to pass, or easy potluck breakfast gatherings.

Garnish with extra blueberries or a sprinkle of powdered sugar for visual appeal. For a more decadent twist, serve with a side of blueberry compote or cream cheese glaze.

Additional Tips

  • Use fresh or properly thawed frozen blueberries to avoid excess moisture
  • Roll the dough evenly for uniform layers
  • Do not overfill with blueberries to prevent leaks during baking
  • Let the rolls cool slightly before glazing to avoid a runny mess
  • For an extra flavor layer, add a few teaspoons of lemon juice to the glaze

Recipe Variations

  • Blueberry Lemon Cinnamon Rolls – Add lemon zest to the filling and glaze for a citrusy twist
  • Raspberry Lemon Cinnamon Rolls – Substitute blueberries with raspberries for a tart variation
  • Blueberry Lemon Sourdough Sweet Rolls – Use sourdough starter for a tangy depth in the dough
  • Cinnamon Roll With Blueberries and Cream Cheese Glaze – Replace standard glaze with cream cheese glaze for richness

Freezing and Storage

  • Refrigeration: Store baked rolls in an airtight container for up to 3 days.
  • Freezing: Wrap unbaked rolls individually in plastic wrap and freeze for up to 2 months. Thaw overnight and bake as directed.
  • Reheating: Warm rolls in a 300°F oven for 10–12 minutes or microwave individually for 20–30 seconds.

Nutritional Information (Approximate per serving)

  • Calories: 320 kcal
  • Protein: 5 g
  • Carbohydrates: 50 g
  • Fat: 12 g
  • Fiber: 2 g
  • Sugar: 25 g
  • Sodium: 210 mg

Final Words

Baking blueberry cinnamon rolls at home is more than just preparing a sweet treat it’s about creating an experience that fills your kitchen with the comforting aroma of warm dough, cinnamon, and fresh blueberries. Each roll carries a perfect balance of sweetness and tang, with soft, fluffy layers that melt in your mouth. By making them yourself, you gain complete control over the flavors and textures, ensuring every bite is fresh and customized to your taste. Using high-quality ingredients like ripe blueberries, real butter, and fresh cream cheese for the glaze elevates the rolls from everyday pastries to a bakery-worthy indulgence that your family and friends will love.

Beyond taste, blueberry cinnamon rolls are versatile and perfect for many occasions. They make a standout centerpiece for brunch gatherings, holiday breakfasts, or casual weekend treats. The recipe also adapts easily you can turn it into blueberry lemon cinnamon rolls, blueberry compote-filled rolls, or even a sweet breakfast casserole for a crowd. This flexibility allows you to experiment with flavors and presentation, giving you confidence to impress guests while keeping the process approachable. The step-by-step method ensures even home bakers can achieve professional results without stress, making baking a joyful and satisfying experience.

Most importantly, making blueberry cinnamon rolls at home transforms a simple dessert into a meaningful, hands-on culinary project. It encourages patience, creativity, and attention to detail, while rewarding you with visually stunning and flavorful rolls that taste better than store-bought versions. Sharing them brings warmth and connection, whether for family breakfasts, brunch parties, or gifting to neighbors. By mastering this recipe, you not only create a delicious treat but also gain a go-to dessert that combines comfort, elegance, and versatility truly a sweet triumph that elevates everyday baking into a memorable experience.

FAQs

Yes, prepare the dough and filling the night before. Roll, cut, and refrigerate overnight, then bake fresh in the morning.

Yes, but thaw and drain them thoroughly to prevent excess moisture.

Absolutely. Cream cheese glaze adds richness and complements the blueberries beautifully.

Yes, substitute dairy milk and butter with plant-based alternatives and use a flax or chia egg.

Yes, they are perfect for sweet make ahead breakfast, brunch dish to pass, or easy potluck breakfast gatherings.

Use fresh or well-drained frozen blueberries and avoid overfilling the rolls. Lightly fold the fruit into the filling rather than piling it on top.

Blueberry Cinnamon Rolls - Sweet, Fruity & Best for Brunch
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Blueberry Cinnamon Rolls – Sweet, Fruity & Best for Brunch

Recipe by Bella SkyeCourse: Desserts
Servings

12

servings
Prep time

35

minutes
Cooking time

30

minutes
Calories

320

kcal

Ingredients

  • For the Dough

  • 3 1/2 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 2 1/4 teaspoons (1 packet) active dry yeast

  • 1 teaspoon salt

  • 1/2 cup whole milk, warmed

  • 1/4 cup unsalted butter, melted

  • 2 large eggs

  • For the Filling

  • 1/2 cup unsalted butter, softened

  • 1/2 cup brown sugar, packed

  • 2 tablespoons ground cinnamon

  • 1 1/2 cups fresh or frozen blueberries (if using frozen, thaw and drain)

  • 1 teaspoon lemon zest (optional, for blueberry lemon sweet rolls)

  • For the Glaze

  • 1 cup powdered sugar

  • 2–3 tablespoons milk or cream

  • 1/2 teaspoon vanilla extract

Directions

  • In a large mixing bowl, combine warm milk, sugar, and yeast. Allow it to sit for 5–10 minutes until foamy. This indicates the yeast is active. Add melted butter, eggs, salt, and gradually mix in the flour. Knead until the dough is smooth and elastic, about 8–10 minutes by hand or 5 minutes using a stand mixer. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
  • While the dough is rising, mix softened butter, brown sugar, and cinnamon in a small bowl. Keep fresh or thawed blueberries ready, and zest the lemon if using. The filling should be smooth and spreadable.
  • Once the dough has doubled, punch it down gently and roll it out on a floured surface into a rectangle about 16×12 inches. This ensures even layering and rolling.
  • Spread the cinnamon-sugar butter mixture evenly over the dough, leaving a 1-inch border on one long edge. Sprinkle blueberries evenly over the filling. Add lemon zest if making blueberry lemon sweet rolls.
  • Carefully roll the dough into a tight log, starting with the long side. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 12 even rolls.
  • Place the rolls into a greased baking dish or lined sheet pan. Cover loosely and let them rise for another 20–30 minutes until slightly puffy.
  • Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown. If the tops brown too quickly, tent with foil. The rolls should feel soft but set in the center.
  • Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls. The glaze will seep slightly into the rolls, creating a luscious finish.

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