Blueberry Cinnamon Rolls
These Easy Blueberry Cinnamon Rolls are a delightful twist on a classic favorite! Soft, fluffy, buttery dough is swirled with warm cinnamon sugar and packed with bursts of juicy fresh blueberries, then topped with a velvety cream cheese frosting. Perfect for weekend brunch, special breakfasts, or any time you crave something extraordinary. For another incredible fruit-filled breakfast treat, try our Homemade Strawberry Pop Tarts.
Servings: 12 rolls
Calories: 386kcal
Equipment
- Stand Mixer with Dough Hook (optional) Makes kneading easier.
- 9x13 inch Baking Dish For baking the rolls.
- Rolling Pin For rolling out the dough.
Ingredients
- 1 cup warm milk (about 110°F)
- 2.25 tsp active dry yeast (one packet)
- 0.25 cup granulated sugar
- 0.25 cup melted butter
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour
- 1 cup fresh blueberries
- 0.5 cup brown sugar
- 2 tbsp cinnamon
- 2 tbsp melted butter (for filling)
- 4 oz cream cheese, softened
- 0.25 cup butter, softened (for frosting)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a large bowl, dissolve yeast in warm milk with a teaspoon of sugar. Let sit for 10 minutes until frothy.
- Add remaining sugar, melted butter, salt, and eggs to the yeast mixture. Gradually mix in flour until a soft dough forms. Knead on a floured surface until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, until doubled in size.
- Mix brown sugar and cinnamon for filling. Roll dough into a rectangle. Brush with melted butter, sprinkle with cinnamon sugar, and scatter blueberries evenly over top, pressing them in gently.
- Roll dough tightly into a log, pinch seam to seal. Cut into 12 rolls and place in a greased baking dish. Cover and let rise for 30 minutes until puffed.
- Preheat oven to 350°F. Bake rolls for 25 minutes until golden. If browning too quickly, tent with foil.
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until creamy. Spread frosting over warm rolls and serve.
Notes
Pro Tips: The #1 trick for even blueberry distribution is to press them gently into the dough after sprinkling. For clean, perfect slices, use unscented dental floss instead of a knife. To prevent the tops from over-browning, tent the rolls loosely with foil for the last 5-10 minutes of baking. For the best texture, ensure your milk is warm (not hot) when proofing the yeast. These rolls are perfect for making ahead – prepare them the night before and let them rise in the fridge overnight.