Blueberry Cinnamon Rolls

From start to finish, our blueberry cinnamon rolls are ready in just 3 hours (including rise time), but they’ll taste like you spent all weekend perfecting them. We start by incorporating fresh blueberries directly into a tender yeast dough enriched with butter and eggs, creating bursts of natural sweetness throughout. The tangy cream cheese glaze provides the perfect finishing touch that melts right into the warm rolls. Antioxidant-rich blueberries pair beautifully with warming cinnamon, and our genius method of coating the berries in flour prevents them from sinking during baking. Keep reading for our expert tips, including make-ahead options and substitutions for creating bakery-quality blueberry cinnamon rolls at home.

Tips from the Test Kitchen

These are the key tips we learned while developing and testing this recipe to make sure it works, tastes great and delivers bakery-quality results every time!

• Feel free to substitute frozen blueberries for fresh—just don’t thaw them first to prevent excess moisture.
• We use a quick technique for preventing berry sinking: tossing blueberries with a tablespoon of flour before adding to the filling.
• For the fluffiest blueberry cinnamon rolls, ensure your yeast is fresh and your water temperature is between 105-115°F—too hot kills the yeast, too cool won’t activate it.
• The dough should feel slightly tacky but not sticky after kneading. Add flour gradually if needed, but avoid overworking.
• For make-ahead convenience, shape the blueberry cinnamon rolls and refrigerate overnight, then bring to room temperature before the final rise.

Nutrition Notes

Fresh blueberries are nutritional powerhouses, packed with vitamin C, vitamin K, and manganese. They’re loaded with antioxidants, particularly anthocyanins, which give blueberries their deep blue color and have been shown to support heart health, improve brain function, and reduce inflammation. Studies suggest that regular blueberry consumption may help improve memory and cognitive function.

Whole eggs in the dough provide high-quality protein and essential nutrients like choline, which is important for brain health and development. The enriched dough creates a tender crumb while delivering more nutritional value than simple sweet breads.

While these homemade blueberry cinnamon rolls are certainly an indulgent treat, making them at home allows you to control ingredients and avoid the preservatives and artificial flavors found in many commercial versions. The beauty of blueberry cinnamon rolls lies in their perfect balance of sweet, tart, and spicy flavors.

BLUEBERRY CINNAMON ROLLS

Cuisine: American
Category: Breakfast/Dessert
Prep Time: 45 minutes
Cook Time: 25 minutes
Rise Time: 2 hours
Total Time: 3 hours 10 minutes
Serves: 12 people

INGREDIENTS

For the Dough:

• 3½ cups all-purpose flour, divided
• ¼ cup granulated sugar
• 1 packet (2¼ teaspoons) active dry yeast
• 1 teaspoon salt
• ⅓ cup whole milk
• ¼ cup unsalted butter
• ¼ cup warm water (110°F)
• 2 large eggs, room temperature

For the Filling:

• ½ cup unsalted butter, softened
• ¾ cup packed light brown sugar
• 2 tablespoons ground cinnamon
• 1½ cups fresh blueberries
• 1 tablespoon all-purpose flour

For the Cream Cheese Glaze:

• 4 ounces cream cheese, softened
• ¼ cup unsalted butter, softened
• 1½ cups powdered sugar
• 3 tablespoons whole milk
• 1 teaspoon vanilla extract

PREPARATION

1. Activate the yeast by combining warm water and a pinch of sugar in a small bowl. Sprinkle yeast over surface and let stand 8-10 minutes until foamy. If mixture doesn’t foam, start over with fresh yeast.
2. Heat milk and butter in a small saucepan over medium heat until butter melts completely. Remove from heat and let cool to lukewarm (around 100°F).
3. Combine dry ingredients in a large mixing bowl by whisking together 3 cups flour, sugar, and salt. Create a well in the center.
4. Mix wet ingredients by beating eggs in a separate bowl, then adding the cooled milk mixture and activated yeast. Pour this mixture into the flour well.
5. Form the dough using a wooden spoon to stir until a shaggy dough forms. Turn onto a floured surface and knead 8-10 minutes, adding remaining flour gradually until dough is smooth and elastic but still slightly tacky.
6. First rise: Place dough in a greased bowl, cover with damp towel, and let rise in a warm place 1-1.5 hours until doubled in size.
7. Prepare filling by mixing softened butter, brown sugar, and cinnamon in a medium bowl. In a separate small bowl, toss blueberries with 1 tablespoon flour to coat completely.
8. Roll out dough on lightly floured surface into a 15×12-inch rectangle. Spread cinnamon butter mixture evenly, leaving ½-inch border on all sides.
9. Add blueberries by scattering flour-coated berries evenly over cinnamon mixture, pressing gently to help them adhere.
10. Form rolls by tightly rolling dough from long side, pinching seam to seal. Using sharp knife or dental floss, cut into 12 equal pieces.
11. Second rise: Arrange rolls cut-side up in greased 9×13-inch baking dish, cover, and rise 45-60 minutes until puffy and touching.
12. Bake the rolls in preheated 350°F oven for 22-25 minutes until golden brown and internal temperature reaches 190°F. The perfect blueberry cinnamon rolls will have a golden exterior and tender interior.
13. Make glaze while rolls bake by beating cream cheese and butter until fluffy, then gradually adding powdered sugar, milk, and vanilla until smooth.
14. Cool and serve: Let rolls cool 10 minutes before drizzling with cream cheese glaze. Serve these blueberry cinnamon rolls warm for best texture and flavor.

NUTRITION INFORMATION

• 387 calories per serving
• 12g protein per serving
• 58g carbs per serving
• 14g fat per serving
• 3g fiber per serving

Frequently Asked Questions

Can I make these blueberry cinnamon rolls ahead of time?

Yes! You can prepare these rolls in several ways for convenience. Shape the rolls completely, place on baking sheet, cover tightly with plastic wrap, and refrigerate up to 24 hours. Remove from fridge 30 minutes before baking to come to room temperature, then proceed with final rise and baking.

Why didn’t my rolls rise properly?

Poor rising usually comes down to yeast issues or temperature problems. First, check your yeast activation—if the mixture doesn’t foam after 8 minutes, your yeast may be expired or the water was too hot (over 115°F kills yeast). Room temperature also matters; yeast works best in warm environments around 75-80°F.

Can I use frozen blueberries instead of fresh?

Absolutely! Use frozen blueberries directly from the freezer without thawing. Thawed berries release too much moisture and can make the dough soggy. Still coat them with flour to prevent sinking during baking.

How should I store leftover blueberry cinnamon rolls?

Store cooled rolls in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually and freeze up to 3 months. Reheat in microwave for 20-30 seconds or in 350°F oven for 5 minutes.

Can I make the cream cheese glaze dairy-free?

Yes! Substitute vegan cream cheese and plant-based butter for the glaze. The consistency may be slightly different, but the flavor will still be delicious. You can also try a simple powdered sugar and plant milk glaze.

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Author: Olyvia T.