Description
These Blueberry Cinnamon Rolls combine the classic soft and fluffy cinnamon-sugar swirls with bursts of fresh blueberries for a delightful twist. Soft dough is enriched with vanilla and brown sugar cinnamon filling, baked to golden perfection, and finished with a smooth vanilla glaze. Perfect for breakfast, brunch, or a special treat.
Ingredients
Scale
Dough Ingredients
- 1 cup whole milk (lukewarm)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (or one packet)
- 1/2 cup unsalted butter (melted)
- 1/2 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour (plus extra for rolling)
- 1/2 teaspoon vanilla extract
Filling Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 1 1/2 cups fresh blueberries (or frozen, unthawed)
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Dough: Combine lukewarm milk and granulated sugar in a small bowl, then sprinkle yeast on top. Let it sit for 5-10 minutes until frothy. In a separate large bowl, mix melted butter, salt, eggs, and vanilla extract. Add the yeast mixture to this and stir until combined.
- Make the Dough: Gradually add flour, one cup at a time, mixing until dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic or use a stand mixer with a dough hook. Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Prepare the Filling: In a small bowl, blend softened butter, brown sugar, and cinnamon until smooth and spreadable.
- Roll the Dough: Punch down the risen dough and roll it out on a floured surface into a 16×12 inch rectangle. Spread the cinnamon-sugar butter evenly over the dough, leaving a small border. Sprinkle fresh blueberries evenly over the filling.
- Shape the Rolls: Carefully roll the dough into a tight log starting from the long edge. Cut into 12 equal pieces using a sharp knife or dental floss for clean slices. Place rolls snugly into a greased 9×13-inch pan, cover with a towel, and let rise for another 30-45 minutes until puffed.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through, watching carefully near the end to avoid overbaking.
- Prepare the Glaze: While baking, whisk powdered sugar, milk, vanilla extract, and salt in a small bowl until smooth. Adjust consistency by adding more powdered sugar for thicker glaze or more milk for thinner glaze.
- Glaze the Rolls: Remove rolls from oven and cool for 5 minutes. Drizzle glaze evenly over warm cinnamon rolls for a sweet finish.
- Serve: Enjoy these warm and tender Blueberry Cinnamon Rolls fresh from the pan, ideal for breakfast, brunch, or dessert.
Notes
- Frozen blueberries can be used but do not thaw before adding to the dough as they may make it soggy.
- Use dental floss or a sharp serrated knife to slice rolls for clean cuts without squashing.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Make sure milk is lukewarm (not hot) to properly activate the yeast without killing it.
- Letting the rolls rise properly twice ensures light and fluffy texture.
- Cover rolls loosely when rising to prevent drying out the tops.
