Blueberry Cinnamon Rolls with Blueberry Glaze

Why You’ll Love This Recipe

These rolls are soft, pillowy, and filled with a delicious blend of cinnamon and juicy blueberries. The homemade blueberry glaze adds a fresh, tangy sweetness that perfectly complements the warm, spiced filling. They’re great for making ahead and are sure to impress with both their flavor and beautiful presentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Warm milk
• Sugar
• Active dry yeast
• Butter, softened
• Egg
• Salt
• Fresh or frozen blueberries
• Brown sugar
• Cinnamon
• Cornstarch (optional, for thickening)
• Lemon juice
• Powdered sugar
• Blueberry puree or juice
• Vanilla extract

Directions

1. In a bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Add flour, butter, egg, and salt, and mix into a soft dough.
3. Knead until smooth, then cover and let rise for 1–1.5 hours until doubled in size.
4. In a saucepan, cook blueberries with sugar, lemon juice, and cornstarch until thickened. Let cool.
5. Roll the dough into a rectangle and spread the blueberry mixture evenly.
6. Sprinkle with cinnamon and a bit of brown sugar.
7. Roll tightly into a log and cut into rolls.
8. Place in a greased baking dish, cover, and let rise again for 30–45 minutes.
9. Preheat the oven to 350°F (175°C).
10. Bake for 25–30 minutes until golden.
11. Mix powdered sugar with blueberry puree and vanilla to make the glaze.
12. Drizzle glaze over warm rolls and serve.

Servings and timing

This recipe serves 8–10 people.
Prep time: 20 minutes
Rise time: 1 hour 45 minutes
Cook time: 25–30 minutes
Total time: about 2 hours 30 minutes

Variations

• Cream cheese glaze: Add cream cheese for a richer topping.
• Lemon boost: Add lemon zest for extra brightness.
• Mixed berries: Use raspberries or blackberries with blueberries.
• Nutty crunch: Add chopped pecans or almonds.
• Extra spice: Add nutmeg or cardamom.

Storage/Reheating

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheat in the microwave or oven until warm and soft.

FAQs

Can I use frozen blueberries?

Yes, just cook them down properly to avoid excess moisture.

How do I know the dough has risen enough?

It should double in size and feel light and airy.

Can I make these ahead of time?

Yes, prepare and refrigerate overnight before baking.

Can I freeze the rolls?

Yes, freeze after baking for up to 2 months.

How do I keep them soft?

Avoid overbaking and store properly.

Can I reduce the sugar?

Yes, adjust to your preference.

What glaze works best?

Blueberry glaze or cream cheese glaze are both great.

Can I use store-bought dough?

Yes, for a quicker version.

Why is my filling runny?

Cook the blueberries long enough to thicken.

Can I add more cinnamon?

Yes, adjust spice to taste.

Conclusion

Blueberry Cinnamon Rolls with Blueberry Glaze are a sweet, fruity, and comforting treat that brings a fresh twist to a classic favorite. With their soft texture and vibrant flavor, they’re perfect for any occasion and sure to become a new favorite in your baking rotation.

Blueberry Cinnamon Rolls with Blueberry Glaze

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft and fluffy cinnamon rolls filled with sweet blueberries and warm spice, topped with a vibrant blueberry glaze for a fruity twist.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 8-10 servings
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• All-purpose flour
• Warm milk
• Sugar
• Active dry yeast
• Butter, softened
• Egg
• Salt
• Fresh or frozen blueberries
• Brown sugar
• Cinnamon
• Cornstarch (optional, for thickening)
• Lemon juice
• Powdered sugar
• Blueberry puree or juice
• Vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. In a bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Add flour, softened butter, egg, and salt, then mix into a soft dough.
3. Knead until smooth, cover, and let rise for 1 to 1.5 hours until doubled in size.
4. In a saucepan, cook blueberries with sugar, lemon juice, and cornstarch until thickened. Allow to cool.
5. Roll the dough into a rectangle and spread the blueberry mixture evenly over the surface.
6. Sprinkle with cinnamon and brown sugar.
7. Roll the dough tightly into a log and slice into individual rolls.
8. Place rolls in a greased baking dish, cover, and let rise again for 30–45 minutes.
9. Preheat the oven to 350°F (175°C).
10. Bake for 25–30 minutes until golden brown.
11. Mix powdered sugar with blueberry puree or juice and vanilla extract to create the glaze.
12. Drizzle glaze over warm rolls before serving.

Notes

• Frozen blueberries can be used but should be cooked thoroughly to remove excess moisture.
• Add lemon zest for extra brightness and flavor.
• For a richer topping, use a cream cheese glaze instead.
• Store at room temperature for up to 2 days or refrigerate up to 4 days.
• Reheat gently to maintain softness.

Nutrition

• Serving Size: 1 roll
• Calories: 360 kcal
• Sugar: 22 g
• Sodium: 210 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 55 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 50 mg