Name: Blueberry Cinnamon Rolls
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup whole milk (warm); 2 ¼ teaspoons instant yeast; ⅓ cup granulated sugar; 2 large eggs; ¼ cup unsalted butter (melted); 1 teaspoon salt; 4 cups all-purpose flour; 2 tablespoons unsalted butter (softened, for filling); ⅔ cup brown sugar; 1 ½ teaspoons ground cinnamon; 1 ½ cups blueberries (fresh or frozen); ¼ cup granulated sugar (for filling); 1 tablespoon cornstarch; 1 cup powdered sugar; 1 ½ teaspoons vanilla extract; 1 to 2 tablespoons milk or lemon juice (for glaze)

Imagine the comforting aroma of cinnamon rolls wafting through your kitchen, but with a berry-filled twist. These Blueberry Cinnamon Rolls are a dreamy fusion of pillowy soft dough, warm cinnamon swirls, and juicy blueberries bursting in every bite. Drizzled with a creamy glaze that marries tang and sweetness, these rolls are as indulgent as they are beautiful—with their signature purple swirls making them a showstopper for brunches, holidays, or cozy weekends at home.

Whether you’re a seasoned baker or a weekend kitchen explorer, this recipe transforms basic pantry staples into bakery-style brilliance. The rolls stay moist and tender, thanks to the fruit’s natural juices, and every swirl offers the perfect balance of spice and sweet. They taste like a blueberry pie and cinnamon bun had a delicious baby—perfect with coffee, or as a stunning breakfast centerpiece.

Why You’ll Love This Blueberry Cinnamon Rolls

A Stunning Twist on a Classic: The vibrant blueberry filling turns a traditional cinnamon roll into something visually striking and flavor-packed.
Perfect Texture: Soft, fluffy layers that pull apart beautifully and melt in your mouth.
Make-Ahead Friendly: Prepare them the night before and bake fresh in the morning.
Crowd-Pleaser: These rolls are guaranteed to turn heads and satisfy sweet cravings at any gathering.
Versatile Glaze Options: Stick with classic vanilla or add lemon zest for a refreshing zing.

Preparation Phase & Tools to Use

To master these Blueberry Cinnamon Rolls, you’ll need a few essential kitchen tools that make the process smoother and the results fluffier:

Stand Mixer with Dough Hook: Saves time and effort during kneading, helping you achieve a soft, elastic dough.
Rolling Pin: Essential for evenly flattening the dough to layer the cinnamon-blueberry filling.
Bench Scraper or Sharp Knife: For cleanly slicing your rolled dough into uniform spirals.
9×13 Baking Dish: A must for nesting the rolls close together, allowing them to rise upwards with tender sides.
Pastry Brush: Useful for spreading melted butter evenly across your dough.
Mixing Bowls: Multiple bowls help keep your dry ingredients, blueberry filling, and glaze prepped and organized.

Ingredients for the Blueberry Cinnamon Rolls

All-Purpose Flour: The sturdy foundation of our dough, giving structure and softness.
Granulated Sugar: Sweetens the dough slightly, balancing the tartness of the blueberries.
Instant Yeast: Helps the dough rise beautifully and gives it a light, airy texture.
Whole Milk: Adds richness and activates the yeast.
Unsalted Butter: Infuses both the dough and filling with moisture and flavor.
Eggs: Bind the dough together and contribute to the fluffy texture.
Salt: Enhances all the other flavors without making the rolls salty.
Fresh or Frozen Blueberries: The star of the show—they burst with juicy flavor in every swirl.
Brown Sugar: Provides a deep, caramelized sweetness to the cinnamon filling.
Ground Cinnamon: Warm, fragrant spice that pairs perfectly with the blueberry brightness.
Cornstarch: Thickens the blueberry filling so it doesn’t leak out during baking.
Powdered Sugar: For that luscious glaze that finishes each roll with sweetness.
Vanilla Extract: Adds depth to the glaze and dough.
Lemon Juice or Zest (Optional): A hint of citrus enhances the berry flavor and brightens the glaze.

How To Make the Blueberry Cinnamon Rolls

Step 1: Make the Dough

Warm the milk until it’s just slightly warm to the touch, then combine it with sugar and yeast in a mixing bowl. Let it sit for 5 minutes until foamy. Add eggs, melted butter, and salt. Gradually add the flour and knead using a dough hook or by hand until a soft, elastic dough forms. Cover and let it rise in a warm spot until doubled in size (about 1 hour).

Step 2: Prepare the Blueberry Filling

While the dough rises, cook the blueberries, sugar, and cornstarch in a saucepan over medium heat until bubbly and thickened. Let the mixture cool completely before using.

Step 3: Roll & Fill

Roll out the risen dough into a large rectangle. Spread softened butter over the surface, sprinkle with brown sugar and cinnamon, then layer the cooled blueberry filling evenly over the top.

Step 4: Shape the Rolls

Carefully roll the dough into a tight log, starting from the long edge. Slice into even rolls using a sharp knife or dental floss. Arrange them in a greased 9×13 baking dish, cover, and let them rise for another 30–45 minutes.

Step 5: Bake

Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown and bubbly. Allow them to cool slightly while you prepare the glaze.

Step 6: Glaze & Serve

Mix powdered sugar, vanilla, and a splash of milk or lemon juice to make the glaze. Drizzle generously over the warm rolls and serve immediately for maximum gooey goodness.

How to Serve and Store These Blueberry Cinnamon Rolls

Serve these blueberry cinnamon rolls warm from the oven when the glaze is still slightly melty and the rolls are ultra-soft. They pair beautifully with coffee, tea, or a cold glass of milk for breakfast or brunch. You can also top them with extra fresh blueberries or a scoop of whipped cream for a dessert-like treat.

To store, let the rolls cool completely before covering tightly with foil or transferring to an airtight container. They will stay fresh at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat individually in the microwave for about 20–30 seconds to bring back that soft, just-baked texture.

For longer storage, freeze unglazed rolls individually wrapped for up to 2 months. Thaw overnight in the fridge and warm them up before glazing.

Frequently Asked Questions

How can I make these overnight?

Absolutely! Prepare the rolls up to the second rise, then cover the pan tightly and refrigerate overnight. In the morning, let them come to room temperature and rise for about 45 minutes before baking.

Can I use frozen blueberries?

Yes, both fresh and frozen blueberries work well. If using frozen, don’t thaw them first—just add directly to the saucepan when making the filling.

Why is my filling leaking out?

This can happen if the blueberry mixture is too hot when added to the dough or if it’s overfilled. Let the filling cool completely and spread it evenly, leaving a small border.