Fluffy, tender, and bursting with sweet blueberries, these Blueberry Cinnamon Rolls are a delightful twist on the classic breakfast treat. A gooey cinnamon-sugar filling, juicy berries, and a smooth glaze make them irresistible for brunch or a cozy weekend morning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/4 tsp active dry yeast
3/4 cup warm milk (110°F)
1/4 cup granulated sugar
1/4 cup melted coconut oil or butter
1/2 tsp salt
1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) or regular egg
2 3/4 cups all-purpose or spelt flour
1 cup fresh or frozen blueberries
1/4 cup brown sugar
1 tbsp ground cinnamon
For the glaze:
1/2 cup powdered sugar
1 tbsp milk of choice
1/2 tsp vanilla extract
Directions
I start by mixing the warm milk, yeast, and sugar in a large bowl and letting it sit for 5–10 minutes until it becomes foamy. Then, I stir in the melted coconut oil, salt, flax egg, and 2 cups of flour, mixing until a soft dough forms.
Next, I gradually knead in the remaining ¾ cup of flour—either by hand (for about 5–7 minutes) or using a dough hook (about 3 minutes)—until the dough is smooth and elastic.
I cover the bowl with a towel and let the dough rise in a warm spot for an hour, or until it’s doubled in size. After the rise, I punch the dough down and roll it into a rectangle, approximately 10×14 inches, on a floured surface.
Then, I sprinkle the rolled dough with brown sugar, cinnamon, and blueberries before tightly rolling it from the long side to form a log. I slice the log into 9 even rolls and place them into a greased 8×8-inch baking dish.
After a second rise of 30 minutes, I bake the rolls at 350°F (175°C) for 25–30 minutes, until they’re golden brown. While they bake, I whisk together the glaze and drizzle it over the warm rolls just before serving.
Servings and timing
Servings: 9 rolls
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 50 minutes
Calories per roll: 210 kcal
Variations
I like to switch things up by using raspberries or chopped strawberries in place of blueberries for a different fruity spin. If I want a richer flavor, I swap in brown butter or a cinnamon glaze instead of the standard glaze. For a nutty crunch, I sometimes add chopped pecans or walnuts into the filling.
Storage/Reheating
I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I pop a roll in the microwave for about 20–30 seconds, or warm them in a 300°F oven for 10 minutes. If I’ve already glazed them, I wait to reheat until just before serving for the best texture.
FAQs
How do I keep the blueberries from bursting during baking?
I usually use frozen blueberries and add them straight from the freezer to minimize bursting. It helps prevent excess juice from leaking out during baking.
Can I make these cinnamon rolls ahead of time?
Yes, I often prepare the rolls the night before, cover them tightly, and refrigerate them after shaping. In the morning, I let them come to room temperature and rise again before baking.
Can I use whole wheat or gluten-free flour?
I’ve had success using spelt flour, which adds a nutty flavor. Whole wheat flour works too but can make the rolls a bit denser. For gluten-free, a 1:1 baking blend might work, but I haven’t tested it thoroughly.
What’s the best way to ensure fluffy rolls?
Letting the dough rise properly and not over-flouring is key. I make sure the dough is soft and just slightly tacky—not dry. Also, using fresh yeast gives the best rise.
Can I skip the glaze or use something different?
Absolutely. I sometimes skip the glaze for a less-sweet version or make a cream cheese frosting instead for extra richness.
Conclusion
These Blueberry Cinnamon Rolls are everything I love in a homemade breakfast treat—warm, gooey, sweet, and just a bit tangy from the blueberries. Whether I keep them vegan or go with traditional ingredients, they never fail to impress. Perfect for cozy mornings, special occasions, or anytime I’m craving a little extra comfort from the oven.
Recipe:
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Blueberry Cinnamon Rolls
- Total Time: 1 hour 50 minutes
- Yield: 9 rolls
- Diet: Vegetarian
Description
Fluffy and tender blueberry cinnamon rolls made with a soft yeast dough, gooey cinnamon-sugar filling, juicy blueberries, and topped with a sweet glaze. A delicious twist on the classic cinnamon roll, perfect for brunch or cozy mornings.
Ingredients
2 1/4 tsp active dry yeast
3/4 cup warm milk (110°F)
1/4 cup granulated sugar
1/4 cup melted coconut oil or butter
1/2 tsp salt
1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) or 1 regular egg
2 3/4 cups all-purpose or spelt flour
1 cup fresh or frozen blueberries
1/4 cup brown sugar
1 tbsp ground cinnamon
For the glaze:
1/2 cup powdered sugar
1 tbsp milk of choice
1/2 tsp vanilla extract
Instructions
- In a large bowl, mix the warm milk, yeast, and granulated sugar. Let it sit for 5–10 minutes until foamy.
- Add the melted coconut oil or butter, salt, flax egg or regular egg, and 2 cups of flour. Stir until a soft dough forms.
- Knead in the remaining 3/4 cup of flour gradually, either by hand for 5–7 minutes or using a dough hook for about 3 minutes, until the dough is smooth and elastic.
- Cover the bowl with a towel and let the dough rise in a warm spot for 1 hour or until doubled in size.
- Punch down the dough and roll it out on a floured surface into a rectangle about 10×14 inches.
- Sprinkle the dough evenly with brown sugar, ground cinnamon, and blueberries.
- Roll the dough tightly from the long edge into a log, then slice into 9 even rolls.
- Place the rolls into a greased 8×8-inch baking dish. Cover and let rise for another 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, until golden brown.
- While baking, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
- Drizzle the glaze over warm rolls before serving.
Notes
Use frozen blueberries straight from the freezer to minimize bursting during baking.
Prepare the rolls the night before and refrigerate before the second rise for easy morning baking.
Swap blueberries with raspberries or strawberries for variety.
For a richer taste, use brown butter or a cream cheese glaze.
Add chopped nuts like pecans or walnuts for extra texture.
Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Reheat in the microwave for 20–30 seconds or in a 300°F oven for 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
