Description
Delight in these soft and fluffy Blueberry Cinnamon Rolls, filled with juicy blueberries and a sweet cinnamon sugar blend. Perfect for breakfast or dessert, these homemade rolls combine a tender yeast dough with a luscious glaze for a comforting treat that’s easy to make and irresistibly delicious.
Ingredients
Scale
For the Dough:
- 3 1/4 cups all-purpose flour
- 2 1/4 teaspoons instant yeast (1 packet)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup whole milk (warmed)
- 1/4 cup water (warmed)
- 1/4 cup unsalted butter (melted)
- 1 large egg
For the Filling:
- 1 cup fresh or frozen blueberries
- 1/2 cup brown sugar (packed)
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter (softened)
- 1 teaspoon cornstarch
For the Glaze:
- 3/4 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large mixing bowl, combine 2 cups of the all-purpose flour with instant yeast, granulated sugar, and salt. Add the warmed whole milk, warmed water, melted unsalted butter, and the egg. Mix until smooth, then gradually add the remaining flour until a soft dough forms. Knead on a floured surface for 5–7 minutes or use a stand mixer with a dough hook until the dough is smooth and elastic. Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 60–90 minutes, or until it has doubled in size.
- Prepare the Filling: In a small bowl, combine the packed brown sugar and ground cinnamon thoroughly. In another bowl, gently toss the fresh or frozen blueberries with cornstarch to minimize excess moisture during baking.
- Assemble the Rolls: Once the dough has risen, turn it out onto a floured surface and roll it into a 10×16-inch rectangle. Spread the softened unsalted butter evenly over the surface of the dough. Sprinkle the cinnamon sugar mixture evenly on top, then scatter the coated blueberries over the entire surface.
- Roll and Slice: Starting from the long edge nearest you, carefully roll the dough into a tight log. Pinch the seam well to seal the roll. Using a sharp knife or dental floss, slice the roll into 12 equal rolls. Place the individual rolls into a greased 9×13-inch baking dish, arranging them with a little space between each.
- Second Rise: Cover the rolls loosely with a towel or plastic wrap and let them rise for 30–45 minutes in a warm place, until puffed and nearly doubled.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes until they turn golden brown and are cooked through. Remove from the oven and allow them to cool slightly before glazing.
- Prepare and Apply Glaze: In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until smooth and silky. Drizzle the glaze generously over warm rolls before serving to add a sweet finishing touch.
Notes
- You can use frozen blueberries, but do not thaw them first to avoid excess moisture making the dough soggy.
- Add a teaspoon of lemon zest to the glaze for a fresh, citrusy twist.
- These rolls can be prepped the night before, covered and kept in the refrigerator, then baked fresh the next morning.
- For a dairy-free variation, substitute plant-based milk and butter alternatives.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
