Description
Blueberry Cinnamon Rolls combine the sweet, spicy flavor of cinnamon rolls with the freshness and burst of juicy blueberries. These soft, fluffy rolls are filled with a swirl of cinnamon and sugar, then topped with sweet blueberries for an added pop of flavor. The combination of the warm cinnamon filling with the juicy, slightly tart blueberries creates an irresistible treat that’s perfect for breakfast, brunch, or dessert. Add a drizzle of cream cheese icing to take these rolls over the top for a truly indulgent experience.
Ingredients
For the Dough:
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1 cup whole milk, warmed to about 110°F (43°C)
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1/4 cup granulated sugar
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2 and 1/4 teaspoons (1 packet) active dry yeast
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1/2 cup unsalted butter, softened
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2 large eggs
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4 cups all-purpose flour
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1 teaspoon salt
For the Cinnamon Filling:
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1/2 cup unsalted butter, softened
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3/4 cup brown sugar, packed
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2 tablespoons ground cinnamon
For the Blueberry Filling:
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1 and 1/2 cups fresh or frozen blueberries
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2 tablespoons granulated sugar
For the Cream Cheese Icing:
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4 oz cream cheese, softened
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1/2 cup powdered sugar
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1 tablespoon milk
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1/2 teaspoon vanilla extract
Instructions
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Prepare the Dough:
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In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until the yeast becomes foamy.
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In a large mixing bowl, combine the softened butter, eggs, flour, and salt. Add the yeast mixture and stir to form a dough.
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Knead the dough on a floured surface for 6-8 minutes, or until the dough is smooth and elastic.
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Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for 1-1.5 hours, or until doubled in size.
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Prepare the Fillings:
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Cinnamon Filling: In a small bowl, mix together the softened butter, brown sugar, and cinnamon. Set aside.
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Blueberry Filling: In another bowl, toss the blueberries with the granulated sugar. Set aside.
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Assemble the Rolls:
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Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 12×18 inches).
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Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
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Sprinkle the sugared blueberries evenly over the cinnamon filling.
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Starting from the long edge of the dough, carefully roll it up into a log.
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Slice the rolled dough into 12 even pieces and place them in a greased 9×13-inch baking dish.
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Second Rise:
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Cover the rolls with a clean kitchen towel and let them rise for another 30 minutes, until they’ve puffed up.
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Bake the Rolls:
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Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean.
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Make the Cream Cheese Icing:
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While the rolls are baking, make the cream cheese icing by beating together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
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Frost and Serve:
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Once the rolls are baked, let them cool slightly before drizzling the cream cheese icing over the top.
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Serve warm and enjoy!
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Notes
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Blueberries: Fresh blueberries work best for this recipe, but frozen blueberries can be used in a pinch. Just make sure they’re thawed and drained before using.
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Freezing: These cinnamon rolls freeze well both before and after baking. To freeze before baking, assemble the rolls, cover, and freeze. When ready to bake, let them thaw and rise before baking as directed. To freeze after baking, allow the rolls to cool completely, then wrap them in plastic wrap and freeze. Reheat in the microwave or oven when ready to serve.
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No Cream Cheese Icing: If you prefer, you can substitute the cream cheese icing with a simple glaze made of powdered sugar and milk.
- Prep Time: 20 minutes (excluding rising time)
- Cook Time: 25-30 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Keywords: Blueberry Cinnamon Rolls, Cinnamon Rolls, Pumpkin Cinnamon Rolls, Breakfast Rolls, Blueberry Buns, Sweet Rolls