Description
Blueberry Cinnamon Rolls are soft, fluffy rolls swirled with sweet cinnamon sugar and juicy blueberries, then topped with a rich cream cheese glaze. A perfect twist on the classic breakfast treat.
Ingredients
Units
Scale
- 2 1/4 tsp active dry yeast (1 packet)
- 3/4 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1/2 tsp salt
- 2 3/4 cups all-purpose flour
- 1 cup fresh or frozen blueberries
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, softened (for filling)
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1–2 tbsp milk (for glaze)
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, dissolve yeast in warm milk. Let sit for 5–10 minutes until frothy.
- Add sugar, egg, melted butter, and salt. Mix well, then gradually add flour to form a soft dough.
- Knead the dough for 5–7 minutes on a floured surface until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- In a small bowl, mix brown sugar and cinnamon for the filling.
- Roll dough into a 14×9-inch rectangle. Spread softened butter over the dough, then sprinkle with cinnamon sugar and blueberries.
- Roll tightly from the long edge and slice into 9–12 rolls.
- Place rolls in a greased baking dish, cover, and let rise for another 30 minutes.
- Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden brown.
- Meanwhile, beat cream cheese, powdered sugar, milk, and vanilla until smooth.
- Spread glaze over warm rolls before serving.
Notes
- Use frozen blueberries without thawing to avoid excess moisture.
- Chill the rolled log for 10 minutes before slicing to keep the filling intact.
- Add lemon zest to the glaze for a citrusy contrast.
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg