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Warm, fluffy, and bursting with fresh blueberries, these Blueberry Cinnamon Rolls are drizzled with a velvety cream cheese glaze for the ultimate treat. Perfect for lazy weekends or special occasions, they’re sure to be a crowd-pleaser.

Blueberry Cinnamon Rolls

If you love cinnamon rolls and blueberries, you’ll want to give these blueberry cinnamon rolls a try.

These are perfect when you are craving something fresh and homemade for breakfast or brunch and want something just a little bit different than regular cinnamon rolls.

They are great for weekends, holidays, or anytime you’re craving a warm treat from the oven.

Ingredients

Warm Milk: Use milk that’s just warm to the touch, not too hot. If it’s too hot, it can kill the yeast. I usually heat my milk in a small saucepan over low heat on the stove for just a couple minutes, stirring constantly, but in the microwave works too.

Active Dry Yeast: Always check the expiration date on your yeast to make sure it’s still active.

Granulated Sugar: This helps activate the yeast and adds sweetness to the dough.

Unsalted Butter: Make sure to pull it out of the fridge at least 30-60 minutes before making so it has time to soften.

Large Egg: Pull your eggs out when you pull out your butter to allow them to come to room temperature.

All-Purpose Flour: I use regular all-purpose flour.

Salt: A little salt balances out the sweetness and enhances the flavor.

Brown Sugar: Brown sugar adds a nice molasses flavor to the cinnamon filling. You can use dark brown sugar if you want more molasses flavor or use light for a milder flavor.

Ground Cinnamon: Use a high quality cinnamon for the best flavor.

Fresh or Frozen Blueberries: Fresh blueberries are great if they’re in season, but frozen work just as well and don’t lose their flavor when baked. Just be sure to fold them gently into the dough to avoid crushing them.

Powdered Sugar: Powdered sugar is key for making the smooth glaze.

Cream Cheese: The cream cheese adds richness and tanginess to the glaze. I always use full-fat cream cheese for the best flavor.

Milk: Adjust the milk in the glaze to get the right consistency. If you want a thicker glaze, use less milk; for a runnier one, add a bit more.

Vanilla Extract: A small splash of vanilla adds a subtle depth of flavor to the glaze. I always use pure vanilla extract for the best taste.

How to Make

Preheat the oven to 350°F.

In a small bowl, combine warm milk, yeast, and 1 Tablespoon of sugar.

Let the mixture sit for about 5-10 minutes, or until it becomes foamy.

In a large mixing bowl, combine the yeast mixture, remaining sugar, softened butter, egg, flour, and salt.

Stir the ingredients until a soft dough begins to form.

Knead the dough for about 8 minutes by hand, or 5 minutes with a dough hook, until smooth.

Place the dough in a greased bowl and cover it with a clean towel.

Let it rise in a warm place for about 1 hour, or until it has doubled in size.

While the dough is rising, prepare the filling by mixing brown sugar and cinnamon in a small bowl.

Once the dough has risen, roll it out on a floured surface into a 12×16-inch rectangle.

Spread the softened butter evenly over the dough.

Sprinkle the cinnamon-sugar mixture over the butter, then scatter the blueberries across the dough.

Starting from the long side, roll the dough tightly into a log.

Cut the log into 12 equal slices and place them in a greased 9×13-inch baking pan.

Cover the pan and let the rolls rise for 30 minutes.

Once the rolls have risen, bake them in the preheated oven for 20-25 minutes, or until golden brown.

While the rolls are baking, prepare the glaze by whisking together powdered sugar, cream cheese, milk, and vanilla extract in a small bowl.

Adjust the glaze’s consistency by adding more milk if necessary.

Drizzle the glaze over the warm rolls just before serving.

Leftovers/Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 3-5 days.

To freeze, wrap the rolls tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months.

To reheat, microwave for 20-30 seconds or warm in the oven at 350°F for 10-12 minutes.

Tips & Tricks

Here’s some tips for making these blueberry cinnamon rolls:

Make Ahead: You can prepare the dough the night before, cover it, and let it rise in the fridge overnight. In the morning, roll it out and bake as usual for a quicker breakfast.

Use a Stand Mixer: A stand mixer with a dough hook will save time and effort when kneading the dough.

Frozen Blueberries: If you’re short on fresh blueberries, frozen ones work perfectly—just don’t thaw them first to avoid sogginess.

Cinnamon Filling Tip: To avoid a mess, sprinkle the cinnamon sugar evenly and press it down gently to keep it in place when rolling.

Even Slices: Use a sharp serrated knife or dental floss to slice the dough evenly without squishing it.

Freezer-Friendly: You can freeze unbaked cinnamon rolls after cutting them. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

Glaze Variations: Add a little lemon zest or almond extract to the glaze for a fun twist.

Fluffy Rolls: Don’t overwork the dough; knead just until smooth for the softest texture.

Add Nuts: Chopped pecans or walnuts add a nice crunch to the filling if you like.

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