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
