The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
A classic cinnamon roll is a treat in itself, but these incredible blueberry cinnamon rolls take that perfect pastry and infuse it with a burst of fresh, fruity flavor. The combination of warm cinnamon, sweet brown sugar, and juicy blueberries all swirled into a soft, fluffy dough creates an unforgettable dessert or a special breakfast. This recipe walks you through every step, ensuring a perfect batch of blueberry cinnamon rolls every time.
What are Blueberry Cinnamon Rolls?
Table of Contents
hide
Blueberry cinnamon rolls are a delightful variation of the traditional cinnamon roll where fresh or frozen blueberries are added to the classic cinnamon and sugar filling. While a cinnamon roll is typically a sweet spiral of dough filled with a cinnamon-sugar mixture, this version incorporates fruit to add a tangy contrast and a beautiful color. The result is a richer, more complex pastry that is perfect for anyone who loves both classic cinnamon rolls and fresh fruit desserts. If you are a fan of blueberry recipes, we suggest you try the Blueberry Lemonade Cocktail.
Ingredients
For the Dough
- 1 1/4 cups warm milk (105-115°F / 40-46°C)
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1 tsp salt
For the Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 tbsp ground cinnamon
- 1 1/2 cups fresh or frozen blueberries
- 1 tbsp all-purpose flour
For the Cream Cheese Icing
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk
How to Make Blueberry Cinnamon Rolls
- Activate the Yeast: In a large bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes, or until the mixture becomes frothy.
- Make the Dough: Add the remaining sugar, melted butter, and egg to the yeast mixture. Stir to combine. Gradually add the flour and salt, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for 45-60 minutes, or until it has doubled in size.
- Prepare the Filling: In a separate bowl, cream together the softened butter, brown sugar, and cinnamon until well combined. In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps absorb excess moisture and prevents the filling from becoming too runny.
- Assemble the Rolls: Once the dough has risen, punch it down and roll it out into a large rectangle, about 12×18 inches. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border at the top. Sprinkle the floured blueberries evenly over the filling.
- Roll and Slice: Tightly roll the dough into a log, starting from the long side. Slice the log into 12 equal rolls using a sharp knife or a piece of unflavored dental floss. Place the rolls in a lightly greased 9×13-inch baking pan.
- Second Rise: Cover the pan with a towel and let the rolls rise for a second time in a warm place for about 20 minutes, or until they have puffed up.
- Bake the Rolls: Preheat your oven to 375°F (190°C). Bake the blueberry cinnamon rolls for 20-25 minutes, or until they are golden brown on top and the filling is bubbly.
- Make the Icing: While the rolls bake, prepare the icing. In a bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla, and milk, and beat until the icing is smooth and creamy.
- Serve: Remove the rolls from the oven and spread the icing over them while they are still warm. Serve immediately and enjoy!
Tips for the Perfect Blueberry Cinnamon Rolls
- Use Warm Milk: The temperature of your milk is crucial for activating the yeast. If it’s too hot, it will kill the yeast; if it’s too cold, it won’t activate.
- Flour the Blueberries: This simple step is key to preventing the filling from becoming a soggy mess. The flour absorbs the liquid from the berries, ensuring your blueberry cinnamon rolls remain perfectly fluffy.
- Don’t Over-Knead: Kneading for too long can result in a tough, chewy dough. Knead just enough until it’s smooth and elastic.
Conclusion
These blueberry cinnamon rolls are more than just a sweet treat; they are a truly special creation that brings a burst of fresh flavor to a timeless classic. The combination of fluffy dough, warm cinnamon, and juicy blueberries makes every bite an experience to savor.
Delicious Blueberry Cinnamon Rolls In Just 90 Min
A delightful and easy recipe for homemade blueberry cinnamon rolls with a gooey filling and creamy icing.
Ingredients
For the Dough
- 1 1/4 cups warm milk 105-115°F / 40-46°C
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1 tsp salt
For the Filling
- 1/2 cup unsalted butter softened
- 1/2 cup packed brown sugar
- 1 tbsp ground cinnamon
- 1 1/2 cups fresh or frozen blueberries
- 1 tbsp all-purpose flour
For the Cream Cheese Icing
- 4 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk
Instructions
- Activate the Yeast: In a large bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes, or until the mixture becomes frothy.
- Make the Dough: Add the remaining sugar, melted butter, and egg to the yeast mixture. Stir to combine. Gradually add the flour and salt, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for 45-60 minutes, or until it has doubled in size.
- Prepare the Filling: In a separate bowl, cream together the softened butter, brown sugar, and cinnamon until well combined. In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps absorb excess moisture and prevents the filling from becoming too runny.
- Assemble the Rolls: Once the dough has risen, punch it down and roll it out into a large rectangle, about 12×18 inches. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border at the top. Sprinkle the floured blueberries evenly over the filling.
- Roll and Slice: Tightly roll the dough into a log, starting from the long side. Slice the log into 12 equal rolls using a sharp knife or a piece of unflavored dental floss. Place the rolls in a lightly greased 9×13-inch baking pan.
- Second Rise: Cover the pan with a towel and let the rolls rise for a second time in a warm place for about 20 minutes, or until they have puffed up.
- Bake the Rolls: Preheat your oven to 375°F (190°C). Bake the blueberry cinnamon rolls for 20-25 minutes, or until they are golden brown on top and the filling is bubbly.
- Make the Icing: While the rolls bake, prepare the icing. In a bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla, and milk, and beat until the icing is smooth and creamy.
- Serve: Remove the rolls from the oven and spread the icing over them while they are still warm. Serve immediately and enjoy!
Notes
For best results, use fresh blueberries. If using frozen, do not thaw them completely before adding them to the filling.
