Blueberry Cinnamon Rolls
A sweet and fruity twist on classic cinnamon rolls, these soft and fluffy rolls are filled with a luscious blueberry filling and topped with a creamy glaze. Perfect for breakfast, brunch, or dessert, they’re sure to be a crowd-pleaser.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Rolling Pin
- 9x13 inch baking pan
- Parchment paper or aluminum foil
- Spatula
- Measuring cups and spoons
- Knife or pizza cutter (for slicing rolls)
Ingredients
- For the Dough:
- 1 cup whole milk warmed to 110°F/43°C
- 2 1/4 teaspoons active dry yeast 1 packet
- 1/4 cup granulated sugar
- 2 large eggs
- 1/3 cup unsalted butter melted
- 3 1/2 –4 cups all-purpose flour
- 1 teaspoon salt
- For the Blueberry Filling:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- For the Cinnamon Sugar Layer:
- 1/4 cup unsalted butter softened
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- For the Cream Cheese Glaze:
- 4 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 –2 tablespoons milk for thinning
Instructions
- Make the Dough :
- In a large mixing bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until frothy.
- Add the eggs, melted butter, remaining sugar, salt, and 3 1/2 cups of flour. Mix until a dough forms. Gradually add more flour as needed until the dough is soft but not sticky.
- Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise for 1 hour or until doubled in size.
- Prepare the Blueberry Filling :
- In a small saucepan, combine the blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat and let cool.
- Assemble the Rolls :
- Roll out the dough on a floured surface into a 16x12 inch rectangle.
- Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon mixture over the butter.
- Spread the cooled blueberry filling evenly over the cinnamon sugar layer.
- Roll up the dough tightly from the long side, then slice into 12 equal pieces using a sharp knife or pizza cutter.
- Bake the Rolls :
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- Arrange the rolls in the prepared pan, leaving space between each roll. Cover and let rise for 30 minutes.
- Bake for 20–25 minutes, or until golden brown.
- Make the Glaze :
- In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and milk, mixing until the glaze is smooth and pourable.
- Serve :
- Drizzle the glaze over the warm rolls. Serve immediately for the best texture.
Notes
Substitute fresh blueberries with frozen blueberries; no need to thaw them before cooking.
For an extra burst of flavor, add a pinch of nutmeg or cardamom to the dough.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave before serving.
Freeze unbaked rolls before the second rise for up to 1 month. Thaw overnight in the refrigerator, then bake as directed.
For an extra burst of flavor, add a pinch of nutmeg or cardamom to the dough.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave before serving.
Freeze unbaked rolls before the second rise for up to 1 month. Thaw overnight in the refrigerator, then bake as directed.