These Blueberry Cinnamon Rolls are sweet, tangy, and super fluffy. They are certain to be your family’s new favorite breakfast treat!
Cinnamon rolls have to be one of my favorite breakfast pastries. These delectable blueberry cinnamon rolls differ from traditional Cinnamon Rolls by having fresh blueberry sauce added into the cinnamon sugar filling and on top alongside a homemade frosting. The fluffy dough paired with tangy filling and a sweet topping makes for the perfect treat for breakfast, brunch, or any time of the day!
Table of Contents
Recipe Ingredients
Blueberries – Fresh blueberries add that tangy and sweet flavor in these cinnamon rolls and my Blueberry Muffins.
Cinnamon – A key ingredient for making cinnamon rolls to give it that classic flavor.
For a full list of ingredients and amounts see the recipe card below.
How to Make Blueberry Cinnamon Rolls
Step 1: In a small saucepan over medium heat combine the blueberries, orange juice, and granulated sugar. Cook until the blueberries begin to break down, then create your cornstarch mixture by mixing together the water and cornstarch together, and add it into the sauce. Cook until the mixture thickens, and the majority of blueberries are broken down. Remove from the heat and set aside.
Step 2: Next, make the dough. Heat the milk in a small saucepan until it barely bubbles then remove from the heat and stir in the butter until it melts. Let the milk and butter cool for 3-5 minutes. Using a cooking thermometer check to see that the milk mixture has cooled to 110 degrees Fahrenheit before using it. If milk is over 120 degrees Fahrenheit it can kill the yeast and the dough won’t rise.
Step 3: In a bowl of a stand mixer with the paddle attachment, combine 2 ½ cups of flour, granulated sugar, packet of yeast, and ½ teaspoon salt.
Step 4: Then add in the warm milk and butter mixture, water, and egg and mix well.
Step 5: Add in the remaining cup of flour. Once dough has pulled together switch out the paddle attachment for a dough hook and knead for 5 minutes. You will know when the dough is ready when it feels tacky but doesn’t stick to your fingers. Note: If the dough is still sticking, add in 1 Tablespoon of all-purpose flour and knead again.
Step 6: Cover the dough with plastic wrap and let the cinnamon roll dough rise on the counter for 1 hour. The dough will double in size.
Step 7: After the dough has risen, flour a smooth surface and roll the dough into a 17×13 rectangle.
Step 8: Using the 3 Tablespoons of softened butter, spread it evenly over the rolled-out dough leaving a ¼ inch border around the edge.
Step 9: In a medium bowl combine the light brown sugar, 4 Tablespoons of softened butter and cinnamon and mix together. This will form a thick paste-like substance. Then add ⅓ cup of the blueberry sauce you set aside into the cinnamon sugar mixture and mix well. Keep the rest of the blueberry sauce for topping the rolls later.
Step 10: Spread the blueberry filling evenly over the dough leaving a ¼ inch border around the edge.
Step 11: Note: Read this whole step before rolling. Roll the dough into a long log. If you have larger blueberries in your spread, you may have to lift the dough off the surface as you roll so all the blueberry goodness stays inside. Before finishing your roll, leave about 2 inches unrolled and instead lift the unrolled side over the top of the rolled side and pinch the dough together as best you can on the seam and ends to ensure everything stays in place.
Step 12: Once you have your cinnamon roll log, use plain dental floss (or a firm string), place the floss under the roll and pull it up to cut. Cut your dough into 12 even rolls. Note: I like to cut the log into fourths and each fourth into 3 to ensure I get as even rolls as possible.
Step 13: Place the rolls into a 9×13 baking pan that has been sprayed with nonstick cooking spray.
Step 14: Cover the baking dish with plastic wrap and let the rolls rise for 30 minutes. While the rolls are rising, preheat your oven to 350 degrees Fahrenheit.
Step 15: Bake in the oven for 20 minutes, or until slightly golden brown. Remove from the oven and allow the rolls to cool.
Step 16: In a small bowl whisk together the powdered sugar, lemon juice and whole milk to create the glaze.
Step 17: Finally, pour the remaining blueberry sauce and glaze over the top of the cinnamon rolls, serve, and enjoy!
FAQs
If you are in a pinch you can, just be sure to remove any excess liquid there may be from freezing.
With cinnamon rolls being primarily a breakfast food I would pair these rolls with my Asparagus Bacon Potato Frittata, Hash Brown Egg Cups, or even my Cheese Grits!
Storage Information
You can store these blueberry sweet rolls in an airtight container on your counter for 1-2 days, or in your fridge for 3-4 days. With the yeast and fresh blueberries used in this recipe I do not recommend freezing these cinnamon rolls.
To reheat these blueberry cinnamon rolls you can do so in the microwave until everything has warmed through.
Blueberry Cinnamon Rolls Recipe
Equipment
Ingredients
For the Blueberry Sauce
- 2 cups fresh blueberries
- 2 Tbsp orange juice
- 1/4 cup granulated sugar
- 1 1/2 Tbsp cornstarch
- 2 Tbsp water
For the Dough
- 1 cup whole milk
- 1/4 cup butter cold
- 3 1/2 cups all-purpose flour
- 1 (.25 oz) package active dry yeast
- 1/4 cup granulated sugar
- 1 egg room temperature
- 1/2 tsp salt
- 1/4 cup water
For the Filling
- 3 Tbsp butter softened
- 1/3 cup light brown sugar
- 4 Tbsp butter softened
- 2 tsp ground cinnamon
- 1/3 cup blueberry sauce
For the Glaze
- 1 cup confectioner's sugar
- 1/2 Tbsp lemon juice
- 1 Tbsp whole milk
Instructions
- In a small saucepan over medium heat combine the blueberries, orange juice, and granulated sugar. Cook until the blueberries begin to break down, then create your cornstarch mixture by mixing together the water and cornstarch together, and add it into the sauce. Cook until the mixture thickens, and the majority of blueberries are broken down. Remove from the heat and set aside.
- Next, make the dough. Heat the milk in a small saucepan until it barely bubbles then remove from the heat and stir in the butter until it melts. Let the milk and butter cool for 3-5 minutes. Using a cooking thermometer check to see that the milk mixture has cooled to 110 degrees Fahrenheit before using it. If milk is over 120 degrees Fahrenheit it can kill the yeast and the dough won’t rise.
- In a bowl of an electric mixer with the paddle attachment, combine 2 ½ cups of flour, granulated sugar, yeast, and salt.
- Then add in the milk and butter mixture, water, and egg and mix well.
- Add in the remaining cup of flour. Once dough has pulled together switch out the paddle attachment for a dough hook and knead for 5 minutes. You will know when the dough is ready when it feels tacky but doesn't stick to your fingers. Note: If the dough is still sticking, add in 1 Tablespoon of all-purpose flour and knead again.
- Cover the dough with plastic wrap and let it rise on the counter for 1 hour. The dough will double in size.
- After the dough has risen, flour a smooth surface and roll the dough into a 17×13 rectangle.
- Using the 3 Tablespoons of softened butter, spread it evenly over the rolled-out dough leaving a ¼ inch border around the edge.
- In a medium bowl combine the light brown sugar, 4 Tablespoons of softened butter and cinnamon and mix together. This will form a thick paste-like substance. Then add ⅓ cup of the blueberry sauce you set aside into the cinnamon sugar mixture and mix well. Keep the rest of the blueberry sauce for topping the rolls later.
- Spread the blueberry mixture evenly over the dough leaving a ¼ inch border around the edge.
- Note: Read this whole step before rolling. Roll the dough into a long log. If you have larger blueberries in your spread, you may have to lift the dough off the surface as you roll so all the blueberry goodness stays inside. Before finishing your roll, leave about 2inches unrolled and instead lift the unrolled side over the top of the rolled side and pinch the dough together as best you can on the seam and ends to ensure everything stays in place.
- Once you have your cinnamon roll log, use plain dental floss (or a firm string), place the floss under the roll and pull it up to cut. Cut your dough into 12 even rolls. Note: I like to cut the log into fourths and each fourth into 3 to ensure I get as even rolls as possible.
- Place the rolls into a 9×13 baking dish that has been sprayed with nonstick cooking spray.
- Cover the baking dish with plastic wrap and let the rolls rise for 30 minutes. While the rolls are rising, preheat your oven to 350 degrees Fahrenheit.
- Bake in the oven for 20 minutes, or until slightly golden. Remove from the oven and allow the rolls to cool.
- In a small bowl whisk together the ingredients for the glaze.
- Finally, pour the remaining blueberry sauce and glaze over the top of the cinnamon rolls, serve, and enjoy!