Blueberry Cinnamon Rolls

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5 from 89 votes
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These blueberry cinnamon rolls are fluffy, gooey, and bursting with blueberries in every bite. Easy to make, and only one rise is needed.

Love baking with blueberries? Try my blueberry galette, blueberry donuts, and blueberry oatmeal cookies next.

cinnamon blueberry rolls.

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.

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make blueberry cinnamon rolls
  4. Arman’s recipe tips
  5. Storage and make ahead
  6. More cinnamon roll recipes
  7. Blueberry Cinnamon Rolls (Recipe Card)

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. 

★★★★★ REVIEW 

“I made these! It was sticky to roll, but it tasted good. Thanks for sharing.”Helen

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.

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.

blueberry cinnamon rolls.

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.

Variations

  • 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.

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. 

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.

blueberry cinnamon rolls on a white plate.

More cinnamon roll recipes

blueberry cinnamon rolls recipe.

Blueberry Cinnamon Rolls

5 from 89 votes
These blueberry cinnamon rolls are fluffy, gooey, and bursting with blueberries in every bite. Easy to make, and only one rise is needed.
Servings: 12 servings
Prep: 45 minutes
Cook: 20 minutes
Total: 1 hour 5 minutes

Ingredients  

  • 2 1/4 teaspoons yeast active dry yeast
  • 1 cup warm milk or water
  • 1/4 cup sugar
  • 1/4 cup unsalted butter softened
  • 1 teaspoon salt
  • 1 large egg room temperature
  • 3 1/2 cups all-purpose flour sifted

Filling

  • 1/4 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1 1/2 teaspoons cinnamon
  • 1 cup blueberries fresh or frozen, see notes

Glaze

Instructions 

  • In a small bowl, combine warm milk and sugar. Stir in the yeast and let it sit for about 5 minutes, or until foamy.
  • In a large mixing bowl, combine the yeast mixture, softened butter, salt, egg, and flour. Mix until soft and combined.
  • Transfer the dough to a lightly floured surface and knead several times, around 5 minutes.
  • Grease a large bowl, place the dough in it, and cover it with a clean dish towel. Place it in a warm area and let it rise for 45 minutes.
  • Preheat the oven to 190C/375F. Lightly grease a 9 x 14-inch baking dish.
  • Transfer the dough back onto a floured surface and roll it out into a rectangular shape, around 12 inches by 18 or 19 inches.
  • Spread the butter over the dough, leaving half an inch around the sides. Sprinkle with brown sugar and cinnamon. Add the blueberries.
  • Starting from one of the long edges, roll the dough tightly into a log. Using a sharp knife, cut into 10-12 pieces.
  • Place the slices in the prepared baking dish, leaving a little space between each.
  • Bake for 20-25 minutes or until the rolls are golden brown.
  • While the rolls are baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
  • Let the rolls rest for 10 minutes before spreading the glaze on top.

Notes

If you use a cream cheese frosting, you can add it to the warm rolls immediately. 
If you want a yeast-free dough, try my 2 ingredient magic dough. The rolls won’t be as fluffy or gooey though.
TO STORE: Blueberry cinnamon rolls must be stored in the refrigerator, otherwise they will spoil. Keep them in a sealable container, and they will keep fresh for up to 5 days. Any longer, and they will become soggy and sticky. 
TO FREEZE: Place glazed blueberry cinnamon rolls in individual ziplock bags and store them in the freezer. Frozen blueberry sweet rolls will keep for up to 6 months.
TO REHEAT: To from the freezer, allow thawing at room temperature, before reheating in the microwave for 20-30 seconds. 

Nutrition

Serving: 1servingCalories: 235kcalCarbohydrates: 39gProtein: 7gFat: 9gSodium: 214mgPotassium: 106mgFiber: 2gSugar: 15gVitamin A: 299IUVitamin C: 1mgCalcium: 48mgIron: 2mgNET CARBS: 37g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published April 2020, updated and republished May 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. You meant calories and not kilocalories, right? If you did mean kcal, is that for the whole pan? Just trying to figure out points…

  2. 5 stars
    I made these last week and they were amazing. Better yet, they were so simple and quick to prepare. Definitely making these on a weekly basis for breakfast!