Blueberry Cinnamon Rolls

The first time I made these, I was experimenting with what I had in the fridge after a cancelled brunch. Those blueberries were meant for pancakes, but something told me to tuck them into cinnamon roll dough instead. When I pulled that pan from the oven and the kitchen filled with that incredible berry-cinnamon perfume, I knew Id stumbled onto something special. Now theyre the most requested breakfast in my house, especially on lazy Sunday mornings when time moves slower.

Last summer, I made a double batch for my sisters birthday brunch. She swears she watched me make them, took notes, and still hers didnt taste the same. I think the secret might be that I always sneak a few extra blueberries into the filling than the recipe calls for. Everyone was licking sticky vanilla glaze off their fingers, and nobody cared that we were running an hour late to the beach.

Ingredients

• 1 cup warm whole milk: Warm it like babys bath temperature about 110°F, or it will shock your yeast into silence
• 2¼ tsp active dry yeast: One standard envelope works perfectly, no need to measure from a jar
• ⅓ cup granulated sugar: This feeds the yeast and adds just enough sweetness to the dough itself
• 4 cups all-purpose flour: Spoon it into the measuring cup rather than scooping directly for accurate amounts
• 1 tsp salt: Dont skip this even in a sweet recipe, it balances everything beautifully
• 2 large eggs room temperature: Cold eggs can seize up melted butter, so let them sit out first
• ¼ cup unsalted butter melted: Melt it gently so it doesnt separate and become grainy
• ½ cup brown sugar packed: Dark brown gives a deeper molasses flavor, light is more subtle
• 2 tsp ground cinnamon: Freshly ground cinnamon makes a noticeable difference if you have a spice grinder
• 3 tbsp unsalted butter softened: Soft enough to spread but not melting into a puddle
• 1 cup fresh or frozen blueberries: The tablespoon of flour keeps them from bleeding too much into the dough
• 1 tbsp all-purpose flour: This little coating trick keeps your swirls looking pretty not purple
• 1 cup powdered sugar: Sift it first or your glaze will have stubborn lumps
• 2 tbsp milk: Add more if you want it thinner, less for a thick frosting-like consistency
• ½ tsp pure vanilla extract: Real vanilla makes all the difference in something as simple as glaze

Instructions

Wake up the yeast:

Combine warm milk and yeast in a large bowl, then walk away for exactly five minutes until you see a foamy layer on top. That foam tells you the yeast is alive and ready to work.

Mix the dough base:

Whisk in the sugar, melted butter, eggs, and salt until everything is incorporated, then gradually add the flour. The dough should feel soft and slightly tacky but not sticking aggressively to your hands.

Let it rise:

Knead on a floured surface for 8 to 10 minutes until the dough springs back when you poke it, then place it in a greased bowl covered with a warm towel. Find the coziest spot in your kitchen and let it double in size for about an hour.

Prep the filling:

Mix brown sugar and cinnamon in a small bowl until combined, then toss blueberries with a tablespoon of flour in another bowl so theyre ready to scatter.

Roll and fill:

Roll the dough into a rectangle about 16 by 12 inches, spread softened butter all over, sprinkle with cinnamon sugar, and scatter those floured blueberries evenly across the surface.

Shape the rolls:

Roll from the longer side into a tight log, then use dental floss or a sharp knife to slice into 12 even pieces. The floss trick slides right through without squishing the delicate spiral.

Second rise:

Arrange the rolls in a greased baking dish, cover them up again, and let them puff up for 30 to 45 minutes until theyre touching and looking happily plump.

Bake golden:

Bake at 350°F for 22 to 25 minutes until theyre golden brown on top and you can see the edges bubbling with sweet blueberry juice.

Make the glaze:

Whisk powdered sugar, milk, and vanilla until completely smooth, then drizzle generously over the rolls while theyre still warm so it seeps into every crevice.

Save

My neighbor smelled these baking and actually knocked on my door to ask what I was making. I sent her home with two warm rolls on a paper plate, and she texted me an hour later saying her family had already requested them for next weekend. Thats always my sign that a recipe is a keeper.

Make Ahead Magic

You can assemble these rolls the night before and refrigerate them before the second rise. In the morning, let them sit on the counter while the oven preheats, then bake as directed. The dough develops such beautiful flavor overnight, and waking up to ready-to-bake rolls feels like pure luxury.

Fruit Swaps

While blueberries are my absolute favorite in these, I've made them with chopped strawberries, raspberries, and even diced peaches. Each fruit brings its own personality, and the glaze adapts beautifully to whatever you choose. Just remember to always toss the fruit in that tablespoon of flour first.

Serving Ideas

These are substantial enough to stand alone as breakfast or brunch, but I love serving them alongside scrambled eggs and crisp bacon. The savory protein balances all that sweetness perfectly. They also make an incredible dessert, especially with a scoop of vanilla bean ice cream melting into the warm, glazed centers.

• Leftovers reheat beautifully in a 300°F oven for 10 minutes
• The glaze firms up as it cools, so add it right before serving if you prefer it drizzly
• Store them in an airtight container at room temperature for up to two days

Save

Theres something so satisfying about pulling apart that first warm roll and seeing the swirl of purple-streaked dough inside. Hope these bring as much joy to your kitchen as theyve brought to mine.

Common Recipe Questions

→ Can I use frozen blueberries?

Yes, frozen blueberries work perfectly in these rolls. Add them directly from the freezer without thawing to prevent excess moisture in the filling.

→ How do I store leftover rolls?

Keep cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individually wrapped.

→ Can I prepare these overnight?

Absolutely. After slicing and placing rolls in the baking dish, cover and refrigerate overnight. Let them sit at room temperature for 30-45 minutes before baking.

→ Why coat blueberries in flour?

Tossing blueberries in flour helps prevent them from sinking into the dough and reduces excess juice that could make the rolls soggy during baking.

→ Can I make these without a stand mixer?

Yes, knead by hand on a floured surface for 8-10 minutes until smooth and elastic. The dough should feel soft and slightly tacky but not sticky.