Blueberry Cinnamon Rolls

These blueberry cinnamon rolls are fluffy, gooey, and bursting with blueberries in every bite. Easy to make, and only one rise is needed. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 45

Cook Time 20

Total Time 1 5

Servings servings

Calories 235kcal

Author Arman Liew

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

1 cup confectioners sugar
1 tablespoon milk or as needed
1/2 teaspoon vanilla extract

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.

Video

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.

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