Why You’ll Love This Recipe
I make these blueberry crumble cinnamon rolls when I want a breakfast that feels like a true treat. The dough is soft and pillowy, the cinnamon-sugar filling bakes into sticky, caramelized swirls, and fresh blueberries burst into jammy pockets between the layers. A buttery streusel crumble on top adds a little crunch, and the cream cheese glaze ties everything together. The dough can be made the night before, so you can wake up to rolls that only need to rise and bake. They’re perfect for holiday mornings, brunch, or sharing with a crowd, and the crumble makes them look as impressive as they taste.
Ingredients
For the dough:
- 3/4 cup (180 ml) whole milk, warmed to about 110°F (43°C)
- 2 1/4 teaspoons (1 packet / 7 g) instant or active dry yeast
- 1/3 cup (65 g) granulated sugar, divided
- 3 1/4 cups (410 g) all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1/3 cup (75 g) unsalted butter, softened
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
For the filling:
- 1/3 cup (65 g) packed light brown sugar
- 1 1/2 tablespoons ground cinnamon
- 3 tablespoons unsalted butter, softened
- 1 cup (150 g) fresh or frozen blueberries
- 1 teaspoon cornstarch
- 1 teaspoon lemon zest (optional)
For the crumble topping:
- 1/3 cup (45 g) all-purpose flour
- 3 tablespoons granulated sugar
- 3 tablespoons cold unsalted butter, cubed
- 1/4 teaspoon ground cinnamon
- Pinch of salt
For the glaze:
- 3 oz (85 g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 3/4 cup (90 g) powdered sugar
- 1 to 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Directions
- Activate the yeast. In a large bowl, stir the warm milk, yeast, and 1 teaspoon of the sugar. Let it sit for 5 minutes until foamy.
- Make the dough. Add the remaining sugar, flour, salt, softened butter, egg, and vanilla. Mix until a shaggy dough forms, then knead by hand for 6 to 8 minutes (or with a dough hook for 5 minutes) until smooth and slightly tacky.
- Let it rise. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
- Make the crumble. Rub the flour, sugar, cold butter, cinnamon, and salt together with your fingertips until it forms coarse, pea-sized crumbs. Refrigerate until needed.
- Prepare the filling. Mix the brown sugar and cinnamon. Toss the blueberries with the cornstarch and lemon zest. If using frozen berries, don’t thaw them first.
- Shape the rolls. Grease a 9×13-inch baking pan. On a floured surface, roll the dough into a 16×12-inch rectangle. Spread with the softened butter, sprinkle with the cinnamon sugar, and scatter the blueberries evenly over the top, leaving a 1/2-inch border along one long edge.
- Roll and cut. Starting from the long edge opposite the border, roll the dough into a tight log and pinch the seam closed. Cut into 12 even rolls using a sharp knife or unflavored dental floss. Arrange the rolls in the pan, cut side up.
- Second rise. Cover and let the rolls rise for 30 to 45 minutes, until puffy. Meanwhile, heat your oven to 350°F (175°C).
- Top and bake. Sprinkle the crumble over the rolls. Bake for 25 to 30 minutes, until golden brown and the centers are cooked through. Tent with foil if the crumble browns too fast.
- Glaze. Beat the cream cheese, butter, powdered sugar, milk, and vanilla until smooth. Let the rolls cool for 10 minutes, then drizzle with the glaze and serve warm.
Servings and Timing
- Prep time: 30 minutes
- Rise time: about 2 hours total
- Bake time: 25 to 30 minutes
- Total time: about 3 hours
- Yield: 12 rolls
Variations
- Overnight rolls: I like to shape the rolls, cover the pan tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 45 minutes, add the crumble, and bake.
- Lemon glaze: Swap the cream cheese glaze for powdered sugar whisked with lemon juice for a bright, tangy finish.
- Other berries: Try raspberries, blackberries, or chopped strawberries in place of the blueberries.
- Streusel with nuts: Add 2 tablespoons of chopped pecans or almonds to the crumble for extra crunch.
- Brown butter glaze: Brown the butter for the glaze for a deeper, nutty flavor.
- Quicker version: Use quick-rise yeast and let the dough rest for 45 minutes in a warm spot, then shape and bake with a shorter second rise.
Storage and Reheating
- Storing: Cover and keep at room temperature for up to 2 days, or refrigerate for up to 5 days because of the cream cheese glaze.
- Reheating: Warm individual rolls in the microwave for 15 to 20 seconds, or in a 300°F (150°C) oven for 8 to 10 minutes.
- Freezing: Freeze cooled, unglazed rolls wrapped tightly for up to 3 months. Thaw overnight in the fridge, reheat, and add fresh glaze.
- Make ahead: Make the dough the night before and refrigerate after the first rise, then shape and bake the next morning.
FAQs
Can I use frozen blueberries?
Yes. Use them straight from the freezer so they don’t bleed into the dough, and toss them with the cornstarch to absorb extra juice.
Why is my dough not rising?
The yeast may be old, or the milk was too hot or too cold. Check the expiration date, and make sure the milk is warm to the touch, not hot. A warm, draft-free spot also helps.
Why are my rolls dry?
They were likely overbaked or too much flour was added. Measure the flour by spooning it into the cup and leveling it off, and pull the rolls when the tops are golden and the centers are just set.
Can I make these without a mixer?
Absolutely. Knead the dough by hand for about 8 minutes until smooth and elastic. It’s a great workout and works just as well.
How do I keep the blueberries from making the rolls soggy?
Toss the berries in cornstarch, don’t overfill the dough, and leave a border so juices don’t leak out. Baking until the centers are fully cooked also keeps the rolls from turning gummy.
Conclusion
These blueberry crumble cinnamon rolls are soft, juicy, and finished with a buttery crumble and creamy glaze. They take a little time, but most of it is hands-off rising, and the payoff is a pan of bakery-worthy rolls. Serve them warm with a hot cup of coffee, and I think they’ll become a favorite for special mornings. If you try them, I’d love to hear how they turn out!
Print
These blueberry crumble cinnamon rolls are soft, fluffy, and swirled with brown sugar cinnamon and juicy blueberries, then topped with a buttery crumble and a sweet vanilla glaze. The enriched yeast dough bakes up pillowy and tender, while the crumble adds a bakery-style crunch. They are perfect for weekend brunch, holidays, or any morning that deserves something special.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 2 hours 58 minutes
- Yield: undefined
- Category: undefined
- Method: Baking
- Cuisine: American
Ingredients
For the Dough:
- 3/4 cup (180 ml) whole milk, warmed to 110°F (43°C)
- 2 1/4 teaspoons (1 packet) instant or active dry yeast
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (55 g) unsalted butter, melted
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3 cups (375 g) all-purpose flour, plus extra for dusting
- 3/4 teaspoon fine sea salt
For the Filling:
- 1/3 cup (65 g) packed light brown sugar
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter, very soft
- 1 cup (150 g) fresh or frozen blueberries (do not thaw)
- 1 teaspoon cornstarch
For the Crumble Topping:
- 1/2 cup (65 g) all-purpose flour
- 1/4 cup (50 g) packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cubed
For the Vanilla Glaze:
- 1 cup (120 g) powdered sugar
- 1 to 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl or stand mixer, combine the warm milk, yeast, and a pinch of the sugar. Let sit for 5 minutes until foamy.
- Add the remaining sugar, melted butter, egg, and vanilla extract. Mix until combined.
- Add the flour and salt. Mix until a soft dough forms, then knead for 5 to 7 minutes by machine or 8 to 10 minutes by hand, until smooth and slightly tacky.
- Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
- Meanwhile, mix the brown sugar and cinnamon for the filling. Toss the blueberries with the cornstarch. Grease a 9×13-inch baking dish or 9-inch round pan.
- Make the crumble by mixing the flour, brown sugar, and cinnamon. Cut in the cold butter with your fingers until coarse crumbs form. Refrigerate until needed.
- Roll the dough on a lightly floured surface into a 12×18-inch rectangle. Spread with the soft butter and sprinkle evenly with the cinnamon sugar. Scatter the blueberries over the top and press them in lightly.
- Starting from a long side, roll up the dough tightly into a log. Pinch the seam to seal.
- Cut the log into 12 equal rolls using unflavored dental floss or a sharp serrated knife. Place cut side up in the prepared pan.
- Cover and let rise for 30 to 45 minutes, until puffy. Preheat the oven to 350°F (175°C).
- Sprinkle the crumble topping over the rolls and bake for 25 to 30 minutes, until golden brown and cooked through. Tent with foil if the crumble browns too quickly.
- Cool for 10 minutes. Whisk together the glaze ingredients and drizzle over the warm rolls. Serve warm.
Notes
- Use frozen blueberries straight from the freezer to prevent them from bursting and staining the dough as you roll.
- The dough should be soft and slightly tacky. Add flour one tablespoon at a time only if it is too sticky to handle.
- Tossing the berries in cornstarch absorbs excess juice and keeps the filling from leaking.
- For make-ahead rolls, assemble and refrigerate overnight after cutting. Let sit at room temperature for 45 minutes, add the crumble, and bake as directed.
- Add 1/2 teaspoon lemon zest to the glaze for a bright, fresh flavor.
- Store covered at room temperature for up to 2 days. Reheat for 15 to 20 seconds in the microwave.
- Freeze baked and unglazed rolls for up to 2 months. Thaw overnight, warm, and glaze before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
