Description
These Blueberry Cinnamon Rolls combine the classic richness of cinnamon rolls with the fresh burst of blueberries, creating a delightful breakfast or brunch treat. Soft, fluffy dough is layered with a cinnamon-sugar butter filling and fresh blueberries, then baked to golden perfection and topped with a sweet vanilla glaze. Perfect for sharing or indulging on a cozy morning.
Ingredients
Scale
Dough
- 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
- 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
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Dough: In a small bowl, combine the warm milk and granulated sugar. Sprinkle the yeast over the milk and let it sit for 5-10 minutes until frothy. In a 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 the 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 1-1.5 hours until doubled in size.
- Prepare the Filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth and spreadable.
- Roll the Dough: Punch down the risen dough and roll out on a floured surface into a 16×12 inch rectangle. Spread the cinnamon-sugar butter evenly over the dough, leaving a small border, then sprinkle fresh blueberries on top.
- Shape the Rolls: Roll the dough tightly from the long edge into a log. Cut into 12 equal pieces using a sharp knife or dental floss. Place the rolls in a greased 9×13-inch baking pan snugly in a single layer. Cover 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 closely near the end to avoid overbaking.
- Prepare the Glaze: While baking, whisk powdered sugar, milk, vanilla extract, and a pinch of salt in a small bowl until smooth. Adjust thickness by adding more powdered sugar or milk as desired.
- Glaze the Rolls: Remove rolls from oven, cool for 5 minutes, then drizzle glaze over warm cinnamon rolls for a sweet finish.
- Serve: Enjoy warm, straight from the pan, perfect for breakfast, brunch, or dessert.
Notes
- Using fresh blueberries gives the best texture, but frozen can be used without thawing.
- If the glaze is too thick, add milk a teaspoon at a time until desired consistency.
- Kneading the dough by hand takes about 5-7 minutes; using a stand mixer reduces effort and time.
- Allowing the rolls to rise twice ensures a fluffy, tender texture.
- Keep an eye on the rolls during baking to prevent them from drying out or burning.
