Blueberry Cinnamon Rolls

Something magical happens when you combine classic cinnamon roll comfort with the burst of fresh blueberries. These beauties emerged from one of those Sunday morning experiments where I threw blueberries into the mix because they needed using up, and my family's never let me go back to plain cinnamon rolls since.

I remember making these for a birthday breakfast last summer. My niece watched the entire rising process with absolute fascination, asking every five minutes if they were ready yet. The anticipation makes them taste even better.

Ingredients

• Whole milk: Warm it to about 110°F, anything hotter might kill your yeast and nobody wants flat rolls
• Active dry yeast: Check the expiration date because old yeast is the heartbreak of failed baking projects
• Granulated sugar: Feeds the yeast and adds just enough sweetness to balance the tart blueberries
• All purpose flour: Bread flour works too if you want extra chewiness in your dough
• Salt: Easy to forget but absolutely essential for balancing all that sweetness
• Eggs: Room temperature eggs incorporate better into your dough for consistent texture
• Unsalted butter melted: Melt it completely so it distributes evenly through every bite
• Brown sugar packed: The molasses gives you that gorgeous caramel note in the filling
• Ground cinnamon: Don't be shy with this, it's the soul of any good cinnamon roll
• Unsalted butter softened: Soft enough to spread but not melting or you'll have a mess
• Fresh or frozen blueberries: Toss them in flour first so they don't bleed all over your dough
• All purpose flour: Just a tablespoon keeps those blueberries from sinking to the bottom
• Powdered sugar: Sift it if there are lumps because nobody wants chunky glaze
• Milk: Add it drop by drop until you reach your perfect drizzling consistency
• Pure vanilla extract: The real stuff makes a difference you can actually taste

Instructions

Wake up the yeast:

Combine warm milk and yeast in your largest bowl, then walk away for 5 minutes until it's foamy and alive.

Build the dough base:

Whisk in sugar, melted butter, eggs, and salt until everything's playing nice together.

Bring in the flour:

Gradually add flour while mixing until you have a soft dough that feels like Play Doh.

Put in the work:

Knead on a floured surface for 8 to 10 minutes until the dough springs back when you poke it.

Let it rise:

Place dough in a greased bowl, cover it, and let it double in size for about an hour.

Prep your filling:

Mix brown sugar with cinnamon in one bowl and toss blueberries with flour in another.

Roll it out:

Shape dough into a 16x12 inch rectangle, aiming for even thickness throughout.

Layer the goodness:

Spread softened butter everywhere, dust with cinnamon sugar, then scatter those blueberries.

Form the log:

Tight roll from the long side like you're rolling up a poster for safekeeping.

Make the cuts:

Slice into 12 pieces using a sharp knife or unflavored dental floss for cleaner cuts.

Second rise:

Arrange rolls in your greased baking dish and let them puff up for 30 to 45 minutes.

Bake to perfection:

Bake at 350°F for 22 to 25 minutes until they're golden brown and you can't resist anymore.

Finish with glaze:

Whisk powdered sugar, milk, and vanilla until smooth, then drizzle generously over warm rolls.

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These have become my go to whenever I need to make someone feel special. There's something about warm, sticky cinnamon rolls that says you care enough to spend hours in the kitchen.

Timing Your Morning

The trickiest part is planning around that hour long rise. I've started making the dough the night before and letting it do its first rise in the refrigerator. In the morning, I just roll, fill, and bake while everyone's still rubbing sleep from their eyes.

Slicing Secrets

After years of squished rolls, I discovered dental floss for slicing. Slide a piece under your dough log, cross the ends over the top, and pull through. It gives you these perfect, even cuts that maintain the swirl shape beautifully.

Making Them Ahead

Sometimes you want all the glory without the morning stress. Assemble everything in your baking dish, cover tightly with plastic wrap, and refrigerate overnight. Let them sit at room temperature while the oven preheats, then bake as directed.

• The glaze can be made ahead and stored in the fridge
• Add an extra 5 to 10 minutes of baking time if baking from cold
• Fresh blueberries work best but frozen are totally acceptable in a pinch

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Enjoy these with good company and strong coffee. That's when they taste the absolute best.

Recipe FAQs

→ Can I use frozen blueberries?

Yes, frozen blueberries work perfectly. Add them directly from the freezer without thawing—tossing them in flour helps prevent them from releasing excess moisture into the dough.

→ How should I store leftover rolls?

Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individually wrapped for up to 3 months. Warm briefly before serving.

→ Can I prepare the dough ahead of time?

Absolutely. After the first rise, punch down the dough and refrigerate overnight. Let it come to room temperature for 30 minutes before rolling out and filling. The cold dough can be easier to work with.

→ What's the best way to slice clean rolls?

Use unflavored dental floss or a very sharp knife. Slide the floss under the log, cross ends over the top, and pull through—this creates clean cuts without squishing the dough. A serrated knife also works well.

→ Can I make these without a stand mixer?

Yes, mix by hand using a wooden spoon or spatula. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. The process takes a bit longer but yields the same delicious results.