Soft, fluffy, and bursting with juicy blueberries, these Blueberry Cinnamon Rolls are swirled with sweet cinnamon-sugar and finished with a luscious cream cheese glaze. They’re easy, quick, and absolutely irresistible.
???? Description
If you’re craving something sweet, sticky, and sensationally fruity, look no further than these Blueberry Cinnamon Rolls. They combine the comforting warmth of classic cinnamon rolls with the juicy brightness of blueberries for a fresh twist that feels fancy — but is surprisingly simple to make in under an hour.
No waiting overnight. No complicated steps. Just a soft dough, a gooey cinnamon-blueberry swirl, and a creamy glaze that drips into every crevice. Perfect for weekend brunches, Mother’s Day, holiday mornings, or anytime you want to wow a crowd (or yourself!).
???? Ingredients (U.S. Standard Measurements)
For the Dough
- 2 3/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 package (2 1/4 teaspoons) instant yeast
- 3/4 cup whole milk, warm (about 110°F)
- 3 tablespoons unsalted butter, melted
- 1 large egg
For the Blueberry Cinnamon Filling
- 1 cup fresh or frozen blueberries
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, softened
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (to thin)
???? Instructions
1. Make the Dough
In a large bowl, whisk together flour, sugar, salt, and instant yeast. Add the warm milk, melted butter, and egg. Stir until dough comes together, then knead on a floured surface for 5–7 minutes, or until smooth and elastic.
Shortcut: Use a stand mixer with a dough hook if you have one!
2. Rest the Dough
Cover and let rest for 10 minutes while you prepare the filling.
3. Make the Filling
In a small bowl, mix brown sugar, cinnamon, and flour. Set aside. Lightly mash blueberries with a fork (don’t overdo it — you want some whole). Set aside.
4. Roll and Fill
Roll the dough into a 10×14-inch rectangle. Spread softened butter over the surface, then sprinkle evenly with cinnamon sugar and blueberries.
5. Roll and Cut
Roll up tightly from the long side into a log. Slice into 9 rolls and place in a greased 9-inch baking dish.
6. Bake
Preheat oven to 375°F (190°C). Bake for 22–25 minutes, or until golden brown.
7. Make the Glaze
Beat cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over warm rolls.
???? Variation (From Me!)
???? Lemon-Blueberry Cinnamon Rolls
Add 1 tablespoon lemon zest to the filling and swap milk in the glaze with lemon juice for a zesty, bakery-style twist!
???? Tips & Tricks
- Frozen blueberries work great — no need to thaw, just toss with a teaspoon of flour to prevent excess juice.
- For taller rolls, use a smaller pan (like an 8-inch square dish).
- Add chopped nuts or a dash of nutmeg for extra texture and warmth.
- To make ahead: Assemble rolls, cover, and refrigerate overnight. Bake the next morning!
???? Nutrition Facts (Per Roll, Approx.)
- Calories: 310
- Fat: 11g
- Carbohydrates: 47g
- Sugar: 19g
- Protein: 5g
- Fiber: 2g
- Sodium: 190mg
???? Perfect For
- Sunday brunch
- Holiday breakfasts
- Mother’s Day or Easter
- Dessert-for-breakfast cravings
- Impressing guests with minimal effort
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