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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.

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

  1. 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.
  2. Add the remaining sugar, melted butter, egg, and vanilla extract. Mix until combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Starting from a long side, roll up the dough tightly into a log. Pinch the seam to seal.
  9. Cut the log into 12 equal rolls using unflavored dental floss or a sharp serrated knife. Place cut side up in the prepared pan.
  10. Cover and let rise for 30 to 45 minutes, until puffy. Preheat the oven to 350°F (175°C).
  11. 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.
  12. 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

Find it online: https://thefamilycooking.com/blueberry-crumble-cinnamon-rolls/