Blueberry Cinnamon Rolls are a delightful twist on the classic cinnamon roll you know and love. Soft, fluffy dough swirled with cinnamon sugar gets a fresh burst of juicy blueberries baked right inside. The sweet, slightly tangy berries mix perfectly with the warm spice of cinnamon, making each bite a little extra special and deliciously fruity.
I love making these rolls when I want something a bit different for breakfast or brunch. The blueberries add a fresh, natural sweetness, and it feels like you’re getting a tiny bit of summer no matter the season. A little tip from me: sprinkling a bit of sugar on top before baking makes the edges crisp up just right and adds that perfect caramelized crunch.
These cinnamon rolls are best enjoyed fresh out of the oven with a drizzle of icing or a dab of butter melting on top. I find sharing them with family or friends makes the moment even sweeter, and the aroma of baking rolls fills the whole house with cozy comfort. They’re simple to make but always feel like a special treat that brings everyone together.
Key Ingredients & Substitutions
Flour: All-purpose flour gives the dough a soft yet sturdy texture. If you want a lighter roll, try bread flour for more chewiness. For gluten-free, use a mix designed for baking, but results can vary.
Yeast: Active dry yeast helps the dough rise and become fluffy. If you’re short on time, instant yeast works too and you can mix it directly with flour.
Milk & Butter: Whole milk keeps the rolls tender. You can replace milk with any nut milk for a dairy-free option. Butter adds richness—try using melted coconut oil or vegan butter if you want dairy-free rolls.
Blueberries: Fresh blueberries give a juicy burst, but frozen blueberries work well, too. Just thaw and drain them slightly to avoid extra moisture making the dough soggy.
Cinnamon & Sugar: These bring classic warmth and sweetness. Brown sugar adds a deeper flavor, but white sugar or coconut sugar will work fine, too.
Glaze: A simple powdered sugar glaze adds light sweetness. Swap milk with lemon juice for a tangy twist that pairs nicely with the blueberries.
How Do I Get the Dough Soft and Fluffy Every Time?
Getting the perfect soft, fluffy dough is all about proper kneading and proofing:
- Knead well: Knead for 8-10 minutes by hand until smooth. This develops the gluten, giving the dough stretch and structure.
- Warm environment: Proof the dough in a slightly warm spot (78°F-85°F) to help the yeast work their magic without overheating.
- Don’t rush folding: Let the dough rise until doubled. It might take longer in a cold kitchen, so be patient—it’s worth it!
- Handle gently: After the first rise, gently punch down the dough to release air without deflating it completely. This keeps lightness in your rolls.
These steps create a tender crumb and that soft roll texture that makes cinnamon rolls so irresistible.
Equipment You’ll Need
- Large mixing bowl – I use this to combine the dough ingredients and let it rise; large enough to hold the dough as it doubles in size.
- Stand mixer with dough hook (optional) – Makes kneading easier and quicker, especially if you prefer less hands-on work.
- Rolling pin – Helps roll out the dough to a smooth, even rectangle for spreading the filling.
- Sharp knife or dental floss – Cuts the rolled dough into even slices without squishing the layers; I like dental floss for clean cuts.
- 9×13-inch baking dish – The perfect size to hold all the rolls and bake them evenly coated.
- Pastry brush – Use this to spread melted butter evenly before adding the filling and on top before baking.
- Mixing bowls for filling and glaze – Small bowls for mixing sugar, milk, vanilla, or additional toppings.
Flavor Variations & Add-Ins
- Different Fruits: Add chopped fresh strawberries, raspberries, or blackberries for a different fruity burst. Great when blueberries are out of season.
- Cheese & Nuts: Mix cream cheese into the glaze or stuffing for extra creaminess. Sprinkle chopped pecans or walnuts inside for crunch and flavor.
- Spice Twists: Add a pinch of ground nutmeg or ginger to the cinnamon filling for a cozy, warming flavor.
- Protein Boost: Incorporate cooked bacon bits or sausage crumbles into the filling for a savory-sweet version.
Blueberry Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1/4 cup granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 tsp salt
- 1 cup whole milk, warmed (about 110°F/43°C)
- 1/4 cup unsalted butter, melted
- 2 large eggs
For the Filling:
- 1 cup fresh or frozen blueberries
- 1/3 cup brown sugar, packed
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk or lemon juice
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and knead the dough, plus 1 to 1.5 hours for the first rise. Then allow another 30-40 minutes for the rolls to rise after shaping. Baking takes about 25-30 minutes. Altogether, expect around 2.5 hours including rising time. Most of that is hands-off waiting time!
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, stir warm milk, melted butter, and eggs together. Pour the wet ingredients into the dry, mixing until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6-8 minutes.
2. Let The Dough Rise:
Grease a large bowl, place the dough inside, then cover with a clean towel or plastic wrap. Leave it in a warm spot to rise until doubled in size, about 1 to 1.5 hours.
3. Prepare the Filling and Shape the Rolls:
Mix brown sugar and cinnamon in a small bowl. Punch down the risen dough and roll it out on a floured surface to a 16×12 inch rectangle. Brush melted butter evenly on top, then sprinkle the cinnamon sugar mixture over it. Scatter the blueberries evenly, gently pressing them into the dough.
Starting at a long edge, tightly roll the dough into a log. Use a sharp knife to cut into 8 equal slices. Arrange the slices cut side up in a greased 9×13-inch baking dish. Cover and let rise again until nearly doubled, about 30-40 minutes.
4. Bake and Glaze:
Preheat the oven to 350°F (175°C). Bake rolls for 25-30 minutes, until golden brown and cooked through. Meanwhile, whisk powdered sugar, milk or lemon juice, and vanilla extract into a smooth glaze.
Let rolls cool 5-10 minutes before drizzling the glaze on top. Serve warm and enjoy!
Can I Use Frozen Blueberries in the Rolls?
Yes! Just thaw and drain frozen blueberries well before spreading them on the dough to prevent extra moisture that could make the rolls soggy.
How Can I Store Leftover Blueberry Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat gently in the microwave or oven before serving.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, let it rise once, then refrigerate overnight. When ready, shape, fill, let rise again, and bake as usual.
What Can I Substitute for Milk in the Dough?
You can use any plant-based milk like almond or oat milk to make these rolls dairy-free. Just warm it to the same temperature before mixing.
