Few things feel more indulgent than warm cinnamon rolls straight from the oven. But when you swirl in juicy, sweet-tart blueberries and top them with luscious cream cheese frosting, you’ve got a breakfast treat that’s truly unforgettable. These Blueberry Cinnamon Rolls are the perfect fusion of classic comfort and fruity freshness—ideal for a summer brunch or a cozy winter morning.
Growing up in a family that loved big, homemade breakfasts, cinnamon rolls were always a special weekend staple. This version adds a juicy, seasonal twist that feels both nostalgic and new, delivering tender dough, cinnamon warmth, and bright bursts of blueberry in every bite.
Ingredients
Dough
- 1 cup warm milk (110°F)
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- ¼ cup melted butter
- 1 teaspoon salt
- 2 eggs
- 4 cups all-purpose flour
Filling
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons melted butter
- 1 cup fresh blueberries
Frosting
- 4 ounces cream cheese, softened
- ¼ cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine the warm milk, a teaspoon of sugar, and the yeast. Stir gently and let it sit for about 10 minutes until foamy.
Step 2: Prepare the Dough
Add the remaining sugar, melted butter, salt, and eggs to the yeast mixture. Stir to combine. Gradually add the flour, mixing until a soft dough forms.
Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Place it in a greased bowl, cover with a towel, and let it rise in a warm place until doubled in size, about 1 hour.
Step 3: Make the Filling
In a small bowl, combine the brown sugar and cinnamon. Roll out the dough into a 12×18-inch rectangle. Brush the surface with melted butter and sprinkle evenly with the cinnamon sugar. Scatter the blueberries across the top.
Step 4: Roll and Slice
Starting at the long edge, tightly roll the dough into a log. Pinch the seam to seal. Slice into 12 equal pieces and arrange them in a greased 9×13-inch baking dish.
Step 5: Second Rise
Cover the rolls and let them rise again for 30–40 minutes, or until puffed.
Step 6: Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 25 minutes, or until golden brown and baked through.
Step 7: Make the Frosting
While the rolls are baking, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Step 8: Finish and Serve
Spread the frosting over the warm rolls right out of the oven. Serve immediately and savor every bite of gooey, fruity, cinnamon goodness.
Tips & Variations
- Frozen blueberries: Work well too—use straight from the freezer and toss in a little flour to avoid excess moisture.
- Citrus flair: Add 1 teaspoon of lemon zest to the frosting for a tangy lift.
- Make ahead: Prepare the rolls the night before, cover, and refrigerate before the second rise. Let them come to room temperature before baking.
- Extra indulgent: Top with crushed pecans or a drizzle of blueberry syrup.
Storage & Reheating
- Store rolls in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge.
- Reheat in the microwave for 20–30 seconds or in a 300°F oven for 5–7 minutes.
Why This Recipe Works in Any Season
Blueberries burst with natural sweetness in summer but add welcome brightness to any cold winter morning. This makes Blueberry Cinnamon Rolls a year-round go-to—versatile, comforting, and undeniably delicious.
Conclusion
These Blueberry Cinnamon Rolls bring the best of both worlds: the cozy indulgence of classic cinnamon rolls and the refreshing flavor of ripe blueberries. Whether you’re baking for brunch, a special breakfast, or simply treating yourself, these rolls are the kind of baked good that makes people gather, smile, and ask for seconds.
Blueberry Cinnamon Rolls
Ingredients
Dough
- 1 cup warm milk 110°F
- 2¼ teaspoons active dry yeast 1 packet
- ¼ cup granulated sugar
- ¼ cup melted butter
- 1 teaspoon salt
- 2 eggs
- 4 cups all-purpose flour
Filling
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons melted butter
- 1 cup fresh blueberries
Frosting
- 4 ounces cream cheese softened
- ¼ cup butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Activate the Yeast
- In a large mixing bowl, combine the warm milk, a teaspoon of sugar, and the yeast. Stir gently and let it sit for about 10 minutes until foamy.
Step 2: Prepare the Dough
- Add the remaining sugar, melted butter, salt, and eggs to the yeast mixture. Stir to combine. Gradually add the flour, mixing until a soft dough forms.
- Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Place it in a greased bowl, cover with a towel, and let it rise in a warm place until doubled in size, about 1 hour.
Step 3: Make the Filling
- In a small bowl, combine the brown sugar and cinnamon. Roll out the dough into a 12×18-inch rectangle. Brush the surface with melted butter and sprinkle evenly with the cinnamon sugar. Scatter the blueberries across the top.
Step 4: Roll and Slice
- Starting at the long edge, tightly roll the dough into a log. Pinch the seam to seal. Slice into 12 equal pieces and arrange them in a greased 9×13-inch baking dish.
Step 5: Second Rise
- Cover the rolls and let them rise again for 30–40 minutes, or until puffed.
Step 6: Bake
- Preheat your oven to 350°F (175°C). Bake the rolls for 25 minutes, or until golden brown and baked through.
Step 7: Make the Frosting
- While the rolls are baking, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Step 8: Finish and Serve
- Spread the frosting over the warm rolls right out of the oven. Serve immediately and savor every bite of gooey, fruity, cinnamon goodness.
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