These blueberry cinnamon rolls combine the sweet, fruity flavor of blueberries with the warmth of cinnamon in soft, fluffy rolls. Perfect for breakfast, brunch, or dessert, these rolls bring together classic comfort with a fruity twist. Whether you’re hosting a family gathering or enjoying a quiet morning at home, these blueberry cinnamon rolls are sure to become a favorite treat.
You’ll Love This Blueberry Cinnamon Rolls Recipe
This recipe is not only easy to follow but delivers moist, pillowy rolls with a delightful balance of sweetness from the blueberries and the tanginess of a lemon glaze. Imagine biting into a cinnamon blueberry roll filled with warm fruit and topped with a zesty finish. Here’s why you’ll love it:
- Combines two classic flavors: blueberries and cinnamon.
- The blueberry lemon cinnamon rolls offer a refreshing zing.
- Perfect for breakfast, dessert, or a cozy weekend bake.
- Versatile – try it as a blueberry cinnamon roll casserole for a fun variation!
Ingredients You’ll Need
For the dough:
- 3 ½ cups all-purpose flour
- ¼ cup sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ½ tsp salt
- 1 cup warm milk (110°F)
- ¼ cup unsalted butter, melted
- 1 egg
The filling:
- 1 cup fresh blueberries (or frozen, thawed)
- ⅔ cup brown sugar
- 2 tsp ground cinnamon
- ¼ cup unsalted butter, softened
For the lemon glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
Instructions
1: Make the Dough
- In a large bowl, combine warm milk, yeast, and sugar. Let it sit for 5 minutes until the mixture becomes foamy.
- Add the melted butter, egg, salt, and half of the flour. Mix until combined, then gradually add the remaining flour. Knead for 5-7 minutes until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until it doubles in size.
2: Prepare the Filling
- In a small bowl, mix the brown sugar and cinnamon.
- Roll out the dough on a floured surface to a ¼-inch thick rectangle.
- Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
- Sprinkle the blueberries evenly over the dough.
3: Roll and Cut
- Carefully roll the dough tightly, starting from one of the longer sides.
- Slice the rolled dough into 12 equal pieces and place them in a greased baking dish.
- Cover the rolls and let them rise for another 30 minutes while preheating the oven to 350°F.
4: Bake the Rolls
- Bake the rolls in the preheated oven for 25-30 minutes or until golden brown.
- Allow them to cool slightly before adding the glaze.
5: Make the Lemon Glaze
- In a bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the slightly cooled blueberry cinnamon rolls.
MORE RECIPES: Quick Sourdough Discard Cinnamon Rolls Recipe
Serving Suggestions
- Enjoy these lemon blueberry cinnamon rolls with a hot cup of coffee or tea.
- For a fun twist, transform them into a blueberry cinnamon roll bake by layering the rolls in a casserole dish with extra blueberries.
- Try serving with a dollop of whipped cream or vanilla ice cream for dessert.
How to Store Blueberry Cinnamon Rolls
To keep your blueberry cinnamon rolls fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 3 months. Reheat in the oven or microwave before serving to enjoy warm, soft rolls.
Additional Tips: Blueberry Cinnamon Rolls
- You can substitute fresh blueberries with frozen ones, just make sure they are thawed and drained to avoid extra moisture.
- For a shortcut, use Pillsbury cinnamon rolls with blueberries to make this recipe even quicker.
- If the dough feels sticky, add more flour, a tablespoon at a time, until it reaches the right consistency.
- Turn this into a blueberry cinnamon roll casserole by placing the cut rolls in a large baking dish, layering with extra blueberries, and baking them together.
Blueberry Cinnamon Rolls Recipe
A delightful combination of sweet blueberries and warm cinnamon, these rolls are perfect for breakfast or dessert, topped with a tangy lemon glaze.
- Large mixing bowl
- Rolling Pin
- Baking dish
- Whisk for glaze
- 3 ½ cups all-purpose flour
- ¼ cup sugar
- 1 packet active dry yeast
- ½ tsp salt
- 1 cup warm milk
- ¼ cup melted butter
- 1 egg
- 1 cup fresh blueberries
- ⅔ cup brown sugar
- 2 tsp cinnamon
- ¼ cup softened butter
- 1 cup powdered sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
- Activate yeast in warm milk and sugar.
- Combine with butter, egg, and flour to form a dough. Let rise.
- Roll dough, spread butter, cinnamon-sugar, and blueberries.
- Roll and cut dough into 12 rolls. Let rise again.
- Bake for 25-30 minutes. Glaze with lemon mixture.
