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Blueberry Cinnamon Rolls

5 from 1 vote
3 comments
July 22, 2024
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This Blueberry Cinnamon Rolls Recipe combines fluffy dough, juicy blueberries, and a sweet cinnamon filling to create a treat that’s perfect for breakfast, brunch, or a special occasion. These rolls are soft, buttery, and topped with a luscious vanilla icing that will have everyone reaching for seconds.

A single cinnamon roll with blueberry filling and icing is displayed on a white plate, surrounded by a dusting of cinnamon powder. Another one of the cinnamon rolls is partially visible in the background on a white and orange plate.

Why You’ll Love This Cinnamon Roll Recipe

These Blueberry Cinnamon Rolls are the perfect combination of sweet and tart. The blueberries add a burst of fresh flavor that pairs beautifully with the warm cinnamon sugar filling. Plus, the dough is soft and fluffy, thanks to a night in the fridge for a slow rise.

A flat lay of baking ingredients including flour, sugar, butter, eggs, milk, blueberries, cinnamon, brown sugar, and various kitchen tools arranged on a marble surface.

Ingredients Needed for Blueberry Cinnamon Rolls

Here is everything you’ll need broken down into 3 parts- dough, filling and icing.

  • for the dough–
    • warm water
    • active dry yeast
    • granulated sugar
    • all-purpose flour
    • butter (melted and cooled)
    • salt
  • for the filling–
    • salted butter (very soft at room temperature)
    • brown sugar
    • ground cinnamon
    • blueberries- use fresh or frozen
  • for the icing–
    • butter
    • milk
    • vanilla extract
    • powdered sugar

Variations

  • Dough: Substitute bread flour for a chewier texture.
  • Filling: Add a little lemon zest to the blueberry mixture for a citrusy twist.
  • Icing: Swap vanilla extract for lemon juice for a tangy lemon glaze.
  • Vegan: Use vegan butter and non-dairy milk alternatives.
  • Other Berries: raspberry jam or a mixture of different berries for a unique twist.

How to Make Blueberry Cinnamon Rolls

For full recipe details, including ingredients measurements, see the printable recipe card at the bottom of this post. Here are my step by step instructions for making Blueberry Cinnamon Rolls:

1. Prepare the Dough

In the bowl of a stand mixer, stir warm water with yeast and 3 tablespoons sugar until mostly dissolved. After 10 minutes, the mixture should be foamy. (If nothing has happened, throw it out and try again or buy fresher yeast.)

Pro Tip: You can substitute instant yeast for active dry yeast. Just mix it directly with the flour instead of blooming in water.

A glass bowl of dry yeast and sugar mix, with a white bowl of sugar in the background on a gray mat, placed on a white counter.
A hand whisking a frothy liquid in a clear glass bowl on a white countertop, with a small white bowl and cinnamon sticks in the background.
A glass bowl with frothy, activated yeast mixture, with a spoon and kitchen towel in the blurred background on a white surface.

Add in remaining 3 tablespoons of sugar and 2 cups of flour and start to mix with the mixer on low to medium speed with the dough hook attachment. Stir in melted butter and salt. 

A glass bowl containing dough with a flour center rests on a marble surface, near two cinnamon sticks and a silver spoon.
A hand pours a yellow liquid, likely melted butter, into a mixing bowl containing a foamy, white mixture, with a whisk placed inside the bowl.
A hand is adding sugar from a small ceramic container into a glass bowl containing whisked eggs and flour, perfect for making cinnamon rolls. There is a whisk inside the bowl while a cinnamon stick and a grater lay on the counter.

Add in another 1-2 cups flour and let the mixer work to knead it into the dough, about 2 minutes or kneading on low to medium speed. 

Add in the remaining 2 cups of flour (if needed) bit by bit, letting the machine knead in the flour for several seconds before adding in more flour. Only add in enough flour to get a dough that is mostly smooth, has cleaned the sides of the bowl, and is tacky but not sticky enough to stick to your hands. This whole process should take about 10 minutes. (If you don’t have a stand mixer with a dough hook, this can also be done by hand.)

Don’t let the 6 cup increment of flour fool you! This is an approximation. Only add enough flour to get you a dough that:

  • has cleaned the sides of the mixing bowl
  • still sticks to the bottom of the mixing bowl
  • is mostly smooth
  • is tacky when touched but isn’t sticky enough to leave a residue or stick

When in doubt, leave the dough a little on the sticky side and then refrigerate. You can always add in more flour later as you’re rolling out the rolls to compensate.

A bowl of dough destined for cinnamon rolls is poured onto a floured surface for kneading.
Hands kneading a ball of dough on a floured surface, preparing for delicious cinnamon rolls, with a spoon, cutting board, and cinnamon sticks in the background.
Hands pressing down on dough in a glass bowl, with a spoon on the side; photo taken on a marble surface. The preparation of cinnamon rolls is well underway.

Scrape the dough out of the bowl and into a well greased large bowl. Roll it around to coat in oil, cover, and refrigerate overnight.

A glass bowl filled with dough, soon to become delicious cinnamon rolls, rests on a marble surface covered in plastic wrap. A spoon and cinnamon sticks are in the background.
A bowl filled with risen dough, destined to become delicious cinnamon rolls, is covered partially with plastic wrap and placed on a lightly floured surface.

Pro Tip: Refrigerating overnight makes these a great make-ahead breakfast (or dessert). If you want to make them that same day, just let rise at room temperature for 2-3 hours. 

2. Roll Out + Fill

Flour a clean surface and dump risen dough onto the board. Sprinkle the dough and rolling pin in more flour and start to roll a 24″x18″ rectangle (approximately). As you roll, be sure to move the dough around to ensure no sticking. Add more flour as needed. 

A hand uses a rolling pin to flatten dough on a floured surface, preparing it for delicious cinnamon rolls.
Hands rolling out dough with a wooden rolling pin on a floured surface, preparing the perfect base for mouthwatering cinnamon rolls.

Using your fingers, spread the soft butter over the entire piece of dough, leaving a 1 inch border along the top of a longer 24″ side. Spread the brown sugar over the butter evenly and then sprinkle with cinnamon. Gently press the blueberries into the dough. 

Close-up of a person's hand spreading a layer of butter onto a large, flat dough on a floured surface, preparing the perfect base for delicious cinnamon rolls.
A hand sprinkles brown sugar over rolled-out dough, preparing for delicious cinnamon rolls.
A rolled-out dough sheet topped with a generous layer of cinnamon and scattered blueberries, reminiscent of the comforting flavors found in cinnamon rolls.

Roll dough neatly into a tight swirl, towards the border of dough without cinnamon or sugar. Bring entire log of dough towards you, moving the seam side down to hold in place. Using a serrated bread knife, cut into 1 1/2″ rolls (approximate is fine) and place onto buttered parchment paper on a lightly colored half sheet pan. You should end up with 16 nice cinnamon rolls and 2 small end pieces that you can squeeze onto the sheet pan too or just toss.

Hands rolling dough sprinkled with brown sugar and blueberries on a flat surface, preparing delicious homemade cinnamon rolls.
Person rolling dough with cinnamon filling and blueberries on a white marble surface, preparing delicious cinnamon rolls.
Hands cutting rolled dough with a serrated knife into even portions on a white marble surface, preparing delicious cinnamon rolls.

3. Second Rise + Bake

Cover rolls with plastic wrap and let rise 1 hour or until puffed and pretty. Add more blueberries to the nooks and crannies, if desired. Bake at 350° F for 20-25 minutes or until tops are golden brown.

A baking tray featuring evenly spaced, uncooked cinnamon rolls on parchment paper, arranged in a 4x5 grid pattern, rests on a marble countertop with a red and white patterned cloth underneath.
A baking sheet with a dozen uncooked cinnamon rolls sits on a marble countertop, each roll carefully covered in plastic wrap.
A person is placing blueberries into the center of a tray of unbaked cinnamon rolls, adding a delightful twist to the classic pastry.

4. Make the Icing

Combine melted butter, milk and vanilla extract in a small bowl. Whisk in powdered sugar cup by cup until smooth and thick.

A liquid being poured into a glass mixing bowl containing beaten eggs on a red patterned surface, evoking the comforting aroma of freshly baked cinnamon rolls.
A hand is pouring powdered sugar from a measuring cup into a glass bowl containing a whisk and yellow batter, resting on a red and white patterned cloth, as if preparing for homemade cinnamon rolls.
A whisk rests in a bowl of smooth, light yellow batter, reminiscent of the beginnings of delicious cinnamon rolls, placed on a red and white patterned surface.

Pour over warm cinnamon rolls and spread with a knife to coat.

A hand is drizzling icing over a pan of freshly baked cinnamon rolls, filling the air with their sweet aroma.
A person reaches to take a piece of glazed cinnamon roll from a baking tray with a red and white cloth in the background. Blueberries are sprinkled among the cinnamon rolls.
A close-up view of freshly baked cinnamon rolls with a glaze on top, featuring some visible raisins or blueberries in the soft dough.

Serve rolls warm or at room temperature.

Top view of three cinnamon rolls on white plates, elegantly garnished with cinnamon powder. A small bowl of blueberries and two forks neatly placed on a pink napkin are positioned nearby.

Storage + Make Ahead Directions

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Freezing

Freeze the unbaked rolls after the first rise. Just thaw and let them rise again before baking. Bake as the recipe indicates.

Make Ahead

The dough can be refrigerated overnight, making it perfect for prepping the night before.

Close-up of two cinnamon rolls with a blueberry glaze on a white plate, with a light dusting of cinnamon on the plate's rim and a marble countertop in the background.

More Sweet Roll Recipes to Try!

These Blueberry Cinnamon Rolls are a delightful addition to any breakfast or brunch menu, offering a perfect way to enjoy sweet rolls with a fresh blueberry twist. Give them a try and enjoy the best of both classic cinnamon rolls and fruity blueberry flavor!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

A single cinnamon roll with blueberry filling and icing is displayed on a white plate, surrounded by a dusting of cinnamon powder. Another one of the cinnamon rolls is partially visible in the background on a white and orange plate.
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5 from 1 vote

Blueberry Cinnamon Rolls

I just took my over the top soft and chewy cinnamon roll recipe and made it even better, by adding blueberries! These made from scratch Blueberry Cinnamon Rolls will be devoured in minutes!
servings 16 servings
Prep Time 4 hours
Cook Time 25 minutes

Ingredients

for the dough-

  • 2 cups warm water
  • 4 ½ teaspoons dry active yeast 2 packets
  • 6 tablespoons granulated sugar divided
  • 6 cups all purpose flour give or take 1 cup, see NOTES below*
  • 5 tablespoons butter melted and cooled
  • 2 teaspoons salt

for the cinnamon roll filling-

  • ½ cup salted butter very soft but not melted
  • 1 ½ cups packed brown sugar
  • 2 tablespoons ground cinnamon
  • ¼ cup blueberries wild, frozen + more for the top if desired

for the icing-

Instructions

for the dough-

  • In the bowl of a stand mixer, stir warm water together with yeast an 3 tablespoon sugar until mostly dissolved. After 10 minutes, mixture should be foamy. (If nothing has happened, throw it out and try again OR buy fresher yeast.)
    A glass bowl filled with frothy yeast mixture sits on a marble counter, with a small bowl of sugar, a spoon, and cinnamon sticks in the background.
  • Add in remaining 3 tablespoons of sugar and 2 cups of flour and start to mix with the machine on low to medium speed with the dough hook attachment. Stir in melted butter and salt.
    A hand pours a yellow liquid, likely melted butter, into a mixing bowl containing a foamy, white mixture, with a whisk placed inside the bowl.
  • Add in another 1-2 cups and let the machine work to knead it into the dough, about 2 minutes or kneading on low to medium speed.
    A bowl of dough destined for cinnamon rolls is poured onto a floured surface for kneading.
  • Add in remaining 2 cups of flour (if needed) bit by bit, letting the machine knead in the flour for several seconds before adding in more flour. Only add in enough flour to get a dough that is mostly smooth, has cleaned the sides of the bowl, and is tacky but not sticky enough to stick to your hands. This whole process should take about 10 minutes.
    Two hands knead a ball of dough on a marble countertop, preparing the base for delectable cinnamon rolls. A spoon and two sticks of cinnamon are visible in the background, hinting at the aromatic treat to come.
  • Scrape the dough out of the bowl and into a well greased large bowl. Roll it around to coat in oil, cover and refrigerate overnight**.
    A glass bowl filled with dough, soon to become delicious cinnamon rolls, rests on a marble surface covered in plastic wrap. A spoon and cinnamon sticks are in the background.

making the cinnamon rolls-

  • Flour a clean surface and dump risen dough onto the board. Sprinkle the dough and rolling pin in more flour and start to roll a 24"x18" rectangle (approximately). As you roll, be sure to move the dough around to ensure no sticking. Add more flour as needed.
    Hands rolling out dough with a wooden rolling pin on a floured surface, preparing the perfect base for mouthwatering cinnamon rolls.
  • Using your fingers, spread the soft butter over the entire piece of dough, leaving a 1 inch border along the top of a longer 24" side. Spread the brown sugar over the butter evenly and then sprinkle with cinnamon. Gently press the blueberries into the dough.
    Close-up of a person's hand spreading a layer of butter onto a large, flat dough on a floured surface, preparing the perfect base for delicious cinnamon rolls.
  • Roll dough neatly into a tight swirl, towards the border of dough without cinnamon or sugar. Bring entire log of dough towards you, moving the seam side down to hold in place. Using a serrated bread knife, cut into 1 1/2" rolls (approximate is fine) and place onto buttered parchment paper on a lightly colored half sheet pan. (You should end up with 16 nice cinnamon rolls and 2 small end pieces that you can squeeze onto the sheet pan too or just toss.)
    Hands rolling dough spread with brown sugar, blueberries, and the warm spice of cinnamon rolls.
  • Cover rolls with plastic wrap and rise 1 hour or until puffed and pretty. Add more blueberries to the nooks and crannies, if desired. Bake at 350° F for 20-25 minutes or until tops are golden brown.
    A person is placing blueberries into the center of a tray of unbaked cinnamon rolls, adding a delightful twist to the classic pastry.

for the icing-

  • Combine melted butter, milk and vanilla extract in a small bowl. Whisk in powdered sugar cup by cup until smooth and thick.
    A whisk rests in a bowl of smooth, light yellow batter, reminiscent of the beginnings of delicious cinnamon rolls, placed on a red and white patterned surface.
  • Pour over warm cinnamon rolls and spread with a knife to coat.
    A person reaches to take a piece of glazed cinnamon roll from a baking tray with a red and white cloth in the background. Blueberries are sprinkled among the cinnamon rolls.
  • Serve rolls warm or at room temperature.
    A single cinnamon roll with blueberry filling and icing is displayed on a white plate, surrounded by a dusting of cinnamon powder. Another one of the cinnamon rolls is partially visible in the background on a white and orange plate.

Video

Notes

*Don’t let the 6 cup increment of flour fool you! This is an approximation. Only add enough flour to get you a dough that:
  • has cleaned the sides of the mixing bowl
  • still sticks to the bottom of the mixing bowl
  • is mostly smooth
  • is tacky when touched but isn’t sticky enough to leave a residue or stick
When in doubt, leave the dough a little on the sticky side and then refrigerate. You can always add in more flour later as you’re rolling out the rolls to compensate.
**Refrigerating overnight makes these a great make-ahead breakfast (or dessert). If you want to make them that same day, just let rise at room temperature for 2-3 hours. 

Nutrition

Calories: 535kcal | Carbohydrates: 93g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 437mg | Potassium: 124mg | Fiber: 3g | Sugar: 54g | Vitamin A: 476IU | Calcium: 49mg | Iron: 2mg
Course: Breads, Breakfast
Cuisine: American
Keyword: cinnamon rolls
5 from 1 vote

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Recipe Rating




3 Responses
  1. Denise
    Reply

    Found your site via Pinterest. Like the blueberry lemon rolls,but i have a question. I don’t know what Rhodes rolls are. Can you suggest a substitute? Thanks.

    1. Jeannette McGowan
      Reply

      Don’t know if you ever got an answer to this, but I have used Bridgeford Brand frozen bread dough with much success. These rolls are delish! Thanks.

  2. paigeejeffnkids
    Reply

    5 stars
    Hey Lauren, I just wanted to let you know that I made these delicious blueberry lemon rolls …and they were amazing!! I had all the ingredients and it was Jeff's birthday breakfast, wow, was he impressed! Thank you–he ate three for breakfast and two later, I guess that's ok on your birthday right? Anyways, again I love your blog and am excited to try out some more recipes!

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