Blueberry Cinnamon Rolls

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Soft, fluffy, and bursting with juicy berries, these Blueberry Cinnamon Rolls are everything you love about classic cinnamon rolls—with a vibrant, fruity twist. Swirled with cinnamon sugar and layered with fresh blueberries, these sweet rolls are baked to golden perfection and finished with a drizzle of vanilla glaze that melts into every crevice.

Whether you’re looking for a standout brunch treat, a weekend baking project, or just something cozy and indulgent to pair with your coffee, these blueberry rolls check every box. The rich dough is tender and buttery, the filling is warm and gooey, and the berries add that irresistible pop of flavor.

Why You’ll Love This Blueberry Cinnamon Roll Recipe

• The dough is soft, pillowy, and easy to work with, even for beginner bakers.
• Fresh blueberries bring brightness and tang that cuts the sweetness just right.
• A rich cinnamon sugar swirl adds that classic roll flavor everyone craves.
• The vanilla glaze melts into the warm rolls, making them even more luscious.
• Perfect for brunch, special mornings, or as a beautiful make-ahead treat.

What Kind of Blueberries Should I Use?

Fresh blueberries are best for this recipe because they hold their shape and don’t release too much moisture during baking. However, frozen blueberries can also work—just be sure not to thaw them first. Tossing them lightly in flour before sprinkling them over the dough helps prevent color bleeding and sogginess.

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Ingredients

• All-purpose flour – Provides the structure and base for the dough.
• Granulated sugar – Sweetens the dough and the filling.
• Whole milk – Adds richness and moisture to the dough.
• Active dry yeast – Helps the rolls rise and become airy.
• Eggs – Bind the dough and contribute to a tender crumb.
• Unsalted butter – Adds richness to the dough and helps create a soft texture; also used in the filling.
• Salt – Enhances the overall flavor of the dough.
• Ground cinnamon – Adds warmth and depth to the sweet filling.
• Fresh blueberries – Juicy bursts of tartness that pair beautifully with the cinnamon.
• Vanilla extract – Enhances the glaze with subtle, sweet notes.
• Powdered sugar – Used to make the silky vanilla glaze.

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How To Make the Blueberry Cinnamon Rolls

Step 1: Make the Dough

Warm the milk until it’s just warm to the touch (about 110°F). Add the sugar and yeast, stir, and let sit for 5–7 minutes until foamy. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, eggs, and melted butter. Knead the dough until smooth and elastic, about 10 minutes by hand or 5 with a mixer. Cover and let rise in a warm spot until doubled, about 1 hour.

Step 2: Prepare the Filling

Mix the granulated sugar and ground cinnamon in a small bowl. Melt the butter separately. Set both aside along with the blueberries.

Step 3: Assemble the Rolls

Roll the dough out into a large rectangle (roughly 16×12 inches). Brush with melted butter, then sprinkle the cinnamon sugar mixture evenly over the surface. Scatter fresh blueberries across the dough, gently pressing them in. Roll up the dough tightly, starting from the long side. Slice into 12 even pieces.

Step 4: Second Rise

Place the rolls in a greased 9×13 baking dish. Cover and let them rise for another 30–45 minutes, until puffy.

Step 5: Bake

Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown and the centers are cooked through. Let cool slightly.

Step 6: Make the Glaze

In a small bowl, whisk together powdered sugar, vanilla extract, and a splash of milk until smooth. Drizzle over warm rolls and serve.

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How to Serve These Blueberry Cinnamon Rolls

These blueberry cinnamon rolls are perfect served warm from the oven, with the glaze melting into every swirl. They feed 12 people generously, making them ideal for holiday breakfasts, brunch parties, or anytime you want to impress. Add a fresh fruit platter or scrambled eggs on the side for a full breakfast spread.

How to Store Blueberry Cinnamon Rolls

Let the rolls cool completely before storing. You can keep them in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. To reheat, warm in the microwave for about 15–20 seconds per roll or cover with foil and bake at 300°F for 10 minutes. Glaze just before serving if making ahead.

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Frequently Asked Questions

Can I make the dough ahead of time?
Yes! Prepare the dough and complete the first rise. After rolling and slicing the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. Let them come to room temperature for 30–45 minutes before baking.

Can I use frozen blueberries?
You can. Use them directly from frozen and toss lightly in flour to prevent bleeding. Avoid thawing first to keep the filling from becoming watery.

How do I know when the rolls are done?
They should be golden brown on top, and an inserted toothpick should come out clean or with just a bit of blueberry filling.

Can I freeze these?
Yes, baked and cooled rolls can be frozen (unglazed) for up to 2 months. Wrap tightly and thaw overnight in the fridge. Warm before glazing and serving.

What can I add for extra flavor?
Try a lemon zest in the glaze or a sprinkle of chopped nuts in the filling. Cream cheese glaze is another great twist!

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Want More Breakfast Ideas with a Twist?

If you loved these Blueberry Cinnamon Rolls, here are more favorites to explore:

• Cream Cheese Cranberry Loaf for a festive, tangy-sweet treat.
• Blueberry Lemon Dutch Baby if you love fruity breakfasts.
• Pumpkin Bread when you’re craving cozy spices.
• Breakfast Burritos for a savory twist.
• Apple Cinnamon French Toast Casserole if you love make-ahead breakfast bakes.

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And let me know in the comments how yours turned out. Did you swirl in extra berries? Did you try a lemon glaze or stick with vanilla?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Looking for more delicious bakes and kitchen inspiration? Follow me on Pinterest at Life With Livia.

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