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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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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!
Course Breads, Breakfast
Cuisine American
Keyword cinnamon rolls
Prep Time 4 hours
Cook Time 25 minutes
Servings 16 servings
Calories 535kcal
Author Katie Cooksey

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-

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
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