Love baking with blueberries? Try my blueberry galette, blueberry donuts, and blueberry oatmeal cookies next. My blueberry cinnamon rolls are the perfect way to use up a pint of blueberries or those almost-freezer burnt ones in the back of your freezer. Now, don’t be intimidated by how good these look because they are ridiculously easy to make. Yes, they call for yeast, but I promise you, even a beginner cook will have no qualms about making them.
Why I love this recipe
No fancy kitchen equipment required. You don’t even need a stand mixer or hand mixer for this recipe. Just a few bowls and space to knead the dough are all that’s required. Just one rise. Most cinnamon rolls call for at least two rises but not this one. That means you can have delicious rolls in no time! Easy to modify. I’m going to let you in on a little secret… I’ve made this exact recipe with different types of berries, and it always tastes incredible.
Ingredients needed
Yeast. I used 1 packet of active dry yeast, which needs to be rehydrated in warm sugared water or milk. You could also use instant yeast since it doesn’t require rehydration. Remember to check the date on the packaging to make sure it’s not expired. Warm milk. To activate the yeast. I used unsweetened almond milk, but warm water can also be used. Sugar. Just a dash to feed the yeast and help it wake up. Honey can also be used, but make sure it’s completely dissolved in the water. Butter. I used unsalted butter since we’re adding salt to the dough. Salt. Just a dash to elevate the other ingredients. Egg. One large egg should do the trick, preferably at room temperature. All-purpose flour. To make the dough. Sift it to ensure there are no clumps. Blueberry filling. A combination of softened butter, brown sugar, cinnamon, and blueberries. If you use frozen berries, thaw them overnight. Glaze. Powdered sugar, milk, and vanilla.
How to make blueberry cinnamon rolls
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “I made these! It was sticky to roll, but it tasted good. Thanks for sharing.” – Helen Step 1- Prep the yeast. In a small bowl, combine the warm milk and sugar. Stir in the yeast and let it sit for about 5 minutes or until foamy. Step 2- Make the dough. In a large bowl, combine the yeast mixture, softened butter, salt, egg, and flour and mix well. Knead for 5 minutes. Step 3- Rest the dough. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise for 45 minutes. Step 4- Roll out the dough into a 12×18-inch rectangle shape. Step 5- Add filling. Spread the softened butter over the dough, leaving a small border around the edges. Sprinkle with cinnamon sugar, and then add the blueberries. Step 7- Roll out the dough into a tight, firm log shape. Use a sharp knife to cut the dough into 10-12 pieces. Place the slices in the prepared baking pan, leaving a little space between each. Step 8- Bake the rolls for 20-25 minutes or until golden brown. Step 9- Glaze. While the rolls are baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. When the rolls have finished baking, drizzle the glaze on top while still warm. Allow them to cool slightly before serving.
Arman’s recipe tips
If you use frozen blueberries, be sure to thaw them out completely and pat them dry with a paper towel. This ensures the blueberries don’t bleed out from the rolls. Don’t skip the resting time. Making a fluffy yeasted dough is a bit of a process, but trust me, your patience will be well rewarded! Use dental floss. I know this may sound strange, but hear me out. Using unflavored dental floss acts like a cheese wire and makes for clean, even cuts in the dough. Wait 10 minutes before glazing, otherwise, it will melt over the rolls.
Storage and make ahead
To store: Leftover blueberry sweet rolls can be stored in an airtight container and left at room temperature for up to 2-3 days or kept in the refrigerator for up to 1 week.
Make blueberry frosting. This is my favorite trick when I have to use frozen blueberries. Instead of discarding the blueberry juices, I’ll reserve them and use the juice in place of the milk, and voila! You have blueberry frosting. Or make cream cheese frosting. If you’re a fan of more traditional cinnamon rolls, use my cream cheese frosting recipe from my gluten-free cinnamon rolls. Oh, and don’t be afraid to fold in some blueberries to make blueberry cream cheese frosting! Use blueberry jam. Swap the fresh blueberry filling for blueberry jam to make extra juicy, gooey cinnamon rolls. Add fancy mix-ins. I think this recipe is pretty flavorful enough, but if you’d like to enhance the flavor, you can fold in lemon zest or add dried blueberries and chopped nuts to the filling.
To freeze: Allow leftover rolls to cool completely, then freeze them in a freezer-safe container for up to 6 months. When you’re ready to enjoy them again, let them thaw overnight in the fridge or pop them in the microwave for 20 seconds or until warm. To make ahead: Once the rolls are sliced, add them to the baking dish. Cover with plastic wrap and refrigerate overnight. When ready to bake, let them sit at room temperature for an hour.
More cinnamon roll recipes
Cinnamon roll pancakes Cinnamon roll for one Air fryer cinnamon rolls Cinnamon rolls (no yeast) Vegan cinnamon rolls
Originally published April 2020, updated and republished May 2024
