There’s something incredibly special about the way a warm cinnamon roll can make your whole day brighter. I still remember the first time I tried making cinnamon rolls from scratch with my grandmother. We would spend Sunday afternoons in her cozy kitchen, where the sweet smell of cinnamon and sugar would drift through the air, wrapping us in a comforting embrace. But this recipe takes it up a notch — we’re infusing our rolls with juicy blueberries, giving you the best of both worlds: the warm, gooey goodness of a cinnamon roll and the tart, fresh burst of berries. Trust me, Blueberry Cinnamon Rolls will become your new favorite breakfast treat, perfect for any season, any mood!

Why You’ll Love This Recipe

• Easy to make—perfect for a weekend family breakfast or brunch with friends.
• Loaded with fresh blueberries and cinnamon, which means you get a delicious combo of flavors!
• Customize with your favorite icing or toppings!
• Wonderful way to impress guests or treat yourself during those cozy mornings at home.

Ingredients

Here’s what you’ll need to whip up these delightful Blueberry Cinnamon Rolls:

• 4 cups all-purpose flour, plus more for dusting.
• 1 packet (2 ¼ teaspoons) instant yeast.
• ½ cup granulated sugar, divided.
• 1 teaspoon salt.
• 1 teaspoon ground cinnamon (the star of the show!).
• ½ cup milk (warm, but not too hot).
• ¼ cup unsalted butter (melted, plus more for greasing).
• 2 large eggs.
• 2 cups fresh blueberries (you can use frozen, but fresh blueberries work best!).
• 1 teaspoon lemon zest (for a perfect brightness).
• 1 cup powder sugar (for the icing).
• 2 tablespoons cream cheese (optional for a creamy icing).
• 1-2 tablespoons milk (for icing consistency).

Step-by-Step Instructions

Let’s get those doughy dreams rising!

1. Activate the yeast: In a large mixing bowl, whisk together 2 cups of warm milk, ½ cup of sugar, and the yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. Mix the dry ingredients: In a separate bowl, combine the flour, salt, and cinnamon. Gradually add this to your yeast mixture, mixing until just combined.
3. Add the eggs and butter: Beat the eggs in a small bowl and mix them into the dough along with the melted butter. Stir until the dough begins to pull away from the sides of the bowl.
4. Knead the dough: On a floured surface, knead the dough for about 5-7 minutes until it’s smooth and elastic. Add more flour if it’s too sticky, but be cautious not to add too much.
5. First rise: Lightly grease a bowl with butter, place your dough inside, and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
6. Prepare the filling: While waiting for the dough to rise, in another bowl, combine the remaining ½ cup sugar, 1 teaspoon of cinnamon, and the lemon zest. Set aside.
7. Roll out the dough: After the first rise, punch down the dough and roll it out into a large rectangle about 1/4-inch thick. Spread melted butter over the surface.
8. Add the filling: Sprinkle your cinnamon-sugar mixture evenly over the buttered dough. Then gently scatter the fresh blueberries over the sugar. Not too many — we want some berries in every bite, but we don’t want it overloaded!
9. Shape the rolls: Starting from one long edge, roll the dough tightly to create a log. Pinch the seam to seal it and cut the log into 12 even slices.
10. Second rise: Place the rolls in a greased baking dish, leaving a bit of space between each. Cover with a towel again and let rise for another 30-45 minutes—trust me, this is the time to grab a cup of coffee!
11. Bake: Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 25-30 minutes, or until golden brown. Your kitchen will be smelling heavenly—this is my favorite part!
12. Make the icing: While the rolls are baking, whisk together the powdered sugar, cream cheese (if using), and milk in a small bowl. Adjust the consistency as desired—less milk for thicker or more for a drip-able glaze.
13. Finish and enjoy: Once the rolls are out of the oven and slightly cooled, drizzle your icing over the top. Grab a plate, serve warm, and share the joy!

Pro Tips & Variations

Want to switch things up? Here are a few ideas:

• Fruit swap: Try raspberries or chopped strawberries if you’re feeling adventurous!
• Nutty addition: Toss in some chopped pecans or walnuts for a lovely crunch in every bite.
• Spice it up: For an extra layer of flavor, add a pinch of nutmeg or some cardamom to the filling.
• Dairy-free: Swap the milk and butter for almond milk and coconut oil to make this recipe dairy-free!

Serving Suggestions

These Blueberry Cinnamon Rolls are best served warm and fresh out of the oven. For a dreamy breakfast experience, enjoy them with a side of crisp bacon and a cup of your favorite coffee or tea. If you want to elevate your brunch game, why not pair them with some fresh fruit and a drizzle of maple syrup? The roll’s gooey frosting mixed with the tart blueberries makes each bite a delightful explosion of flavor!

Storage Tips

Have some leftovers? No problem! You can refrigerate these delightful rolls in an airtight container for about 3-4 days. To freeze, wrap each roll tightly in plastic wrap and then in aluminum foil; they’ll stay fresh for up to 2 months! When you’re ready to enjoy, just thaw overnight in the fridge and pop them in a warm oven for about 10 minutes to regain that fresh-baked goodness.

FAQs

Can I use frozen blueberries?

Absolutely! Frozen blueberries work well, but don’t thaw them before adding. Just toss them directly onto the dough; they’ll bake beautifully into the rolls!

Why do I need to let the dough rise twice?

The first rise allows the dough to develop flavor and elasticity, while the second rise ensures that your rolls are light, fluffy, and not dense. Trust me, it’s worth the wait!

What if I don’t have instant yeast?

You can use active dry yeast instead; just make sure to proof it in warm water for 5-10 minutes before mixing it with the other ingredients.

Can I make the dough ahead of time?

Yes! You can prepare the dough up to the first rise and then refrigerate it. Just remember to let it come to room temperature before rolling it out and proceeding with the recipe.

Conclusion

I hope you’re as excited about these Blueberry Cinnamon Rolls as I am! There’s something magical about creating something scrumptious from scratch, and I can’t wait for you to experience that first warm, gooey bite. Please share your thoughts and let me know how your rolls turned out — I love hearing from you! Enjoy the process, and happy baking!

Irresistible Blueberry Cinnamon Rolls Bake Perfectly Delicious

---

• Author: antaki
• Total Time: 1 hour
• Yield: 12 Rolls 1x

Print Recipe

Pin Recipe

Description

Indulge in soft sweet blueberry cinnamon rolls Elevate your baking with this perfect recipe for a delightful breakfast treat 151 chars

---

Ingredients

Scale 1x2x3x

4 cups of all-purpose flour

1 packet (2 ¼ teaspoons) of instant yeast

½ cup of granulated sugar, divided

1 teaspoon of salt

1 teaspoon of ground cinnamon

½ cup of warm milk

¼ cup of melted unsalted butter, plus more for greasing

2 large eggs

2 cups of fresh blueberries

1 teaspoon of lemon zest

1 cup of powdered sugar

2 tablespoons of cream cheese, optional

1–2 tablespoons of milk, for icing consistency

---

Instructions

In a large mixing bowl, whisk together 2 cups of warm milk, ½ cup of sugar, and the yeast. Let it sit for about 5-10 minutes until frothy.

In a separate bowl, combine the flour, salt, and cinnamon. Gradually add this to your yeast mixture, mixing until just combined.

Beat the eggs in a small bowl and mix them into the dough along with the melted butter. Stir until the dough begins to pull away from the sides.

On a floured surface, knead the dough for 5-7 minutes until smooth and elastic. Add more flour if too sticky.

Lightly grease a bowl with butter, place the dough inside, and cover it with a kitchen towel. Let it rise for about 1 hour or until doubled in size.

In another bowl, combine the remaining ½ cup sugar, 1 teaspoon cinnamon, and lemon zest. Set aside.

Punch down the dough and roll it into a large rectangle about 1/4-inch thick. Spread melted butter over the surface.

Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, then scatter the fresh blueberries over the sugar.

Starting from one long edge, roll the dough tightly to create a log. Pinch the seam to seal and cut into 12 even slices.

Place the rolls in a greased baking dish with space between each. Cover and let rise for another 30-45 minutes.

Preheat the oven to 350°F (175°C). Once risen, bake for 25-30 minutes until golden brown.

While baking, whisk together powdered sugar, cream cheese (if using), and milk in a small bowl.

Once out of the oven, drizzle the icing over the rolls. Serve warm and enjoy!

Notes

Indulge in the sweet and tart flavors of Blueberry Cinnamon Rolls, perfect for breakfast or brunch. These warm, gooey rolls are made from scratch and infused with fresh blueberries.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Cuisine: American

Nutrition

• Serving Size: 12 Rolls
• Calories: 300
• Sugar: 15g
• Fat: 10g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g

Keywords: blueberry, cinnamon rolls, breakfast, easy recipe, baking