Fluffy Blueberry Cinnamon Rolls

Cinnamon rolls are one of those treats that make any morning feel special. The smell of them baking in the oven is enough to get everyone out of bed without any grumbling. But let’s be honest – most cinnamon roll recipes take forever, and who has time for all that rising and rolling on a busy weekend?

That’s why I love adding blueberries to my go-to cinnamon roll recipe. The berries add a nice pop of flavor and make these feel a little less guilty for breakfast. Plus, they’re pretty enough to serve when you have guests but easy enough for a regular Saturday morning with the family.

Want them extra gooey? Bake them a few minutes less. Prefer a firmer roll? Give them a couple extra minutes. Either way, you’re going to end up with something that tastes like you spent way more time in the kitchen than you actually did.

What Kind of Flour Should I Use?

All-purpose flour is your best bet for these cinnamon rolls, and it’s what most people already have in their pantry. You want to avoid cake flour since it’s too soft and won’t give you the structure you need for a good roll. Bread flour can work too, but it might make your rolls a bit chewier than the soft, pillowy texture we’re going for. When measuring your flour, try to spoon it into your measuring cup rather than scooping directly from the bag – this prevents you from packing too much flour in, which can make your dough heavy and dense.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Fresh blueberries: Frozen blueberries work great too – just don’t thaw them first or they’ll make the dough too wet. You can also try fresh or frozen raspberries, diced strawberries, or even chocolate chips for a different twist.
• Active dry yeast: If you only have instant yeast, use the same amount but mix it directly with the dry ingredients instead of proofing it in warm milk first.
• All-purpose flour: Bread flour will give you chewier rolls, while cake flour makes them more tender. Stick with all-purpose for the best balance, but either swap works in equal amounts.
• Whole milk: You can use 2% milk, buttermilk, or even non-dairy milk like oat or almond milk. Just make sure whatever you use is warmed to about 110°F for the yeast.
• Brown sugar: Regular granulated sugar works fine for the filling, or try coconut sugar for a slightly different flavor. You can also add a tablespoon of maple syrup if you want extra richness.
• Cream cheese frosting: Not a fan of cream cheese? Make a simple glaze instead by mixing 1 cup powdered sugar with 2-3 tablespoons milk and the vanilla extract.

Watch Out for These Mistakes While Baking

The biggest mistake when making cinnamon rolls is using milk that’s too hot for the yeast – it should feel warm to the touch, not hot, since temperatures above 110°F will kill the yeast and your dough won’t rise properly.

Another common error is adding fresh blueberries directly to the filling without tossing them in a bit of flour first, which causes them to burst and create soggy spots that can make your rolls fall apart.

Don’t rush the rising process by placing the dough in a too-warm spot, as this can cause uneven rising and tough rolls – instead, let it rise in a draft-free area at room temperature for the full time specified.

Finally, resist the urge to add glaze while the rolls are still hot from the oven, as it will simply melt off instead of creating that perfect sweet coating you’re after.

What to Serve With Blueberry Cinnamon Rolls?

These blueberry cinnamon rolls are perfect for a weekend brunch spread alongside some crispy bacon or breakfast sausage to balance out all that sweet, fruity goodness. A hot cup of coffee or fresh orange juice pairs really well with the cinnamon and blueberry flavors, and I love serving them with scrambled eggs for a more filling meal. If you’re hosting a brunch, consider adding some fresh fruit like sliced strawberries or melon to round out the table. The rolls are also great on their own with just a tall glass of cold milk for dipping!

Storage Instructions

Keep Fresh: These blueberry cinnamon rolls taste amazing for days when stored properly. Keep them covered with plastic wrap or in an airtight container at room temperature for up to 3 days. The cream cheese frosting means they’re best kept in the fridge after the first day, where they’ll stay good for up to a week.

Freeze: You can freeze these rolls either before or after baking! For unbaked rolls, freeze them on the pan after shaping, then transfer to freezer bags for up to 3 months. Already baked rolls freeze well too – just wrap them individually and freeze for up to 2 months.

Warm Up: To bring back that fresh-baked taste, warm individual rolls in the microwave for 20-30 seconds or pop the whole pan in a 350°F oven for about 10 minutes. If you froze unbaked rolls, let them thaw and rise for a few hours before baking as usual.

Preparation Time	30-40 minutes
Cooking Time	25-30 minutes
Total Time	85-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 40-50 g
• Fat: 140-160 g
• Carbohydrates: 400-450 g

Ingredients

For the dough:

• 1 cup milk, warmed
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup white sugar
• 1/4 cup butter, melted
• 1 tsp salt
• 2 eggs
• 4 cups all-purpose flour

For the filling:

• 1 cup fresh blueberries
• 1/2 cup packed brown sugar
• 2 tbsp ground cinnamon
• 2 tbsp melted butter

For the frosting:

• 4 oz cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners’ sugar
• 1 tsp vanilla extract

Step 1: Activate the Yeast

• 1 cup milk, warmed
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup white sugar (1 teaspoon used in this step)

In a large bowl, dissolve the active dry yeast in the warmed milk along with 1 teaspoon of the white sugar (from the total sugar amount).

Let this mixture sit for about 10 minutes, or until it becomes frothy and bubbly.

This ensures the yeast is activated and will give your dough a nice rise.

Step 2: Mix and Knead the Dough

• remaining white sugar from 1/4 cup (after 1 teaspoon used in Step 1)
• 1/4 cup butter, melted
• 1 tsp salt
• 2 eggs
• 4 cups all-purpose flour
• yeast mixture from Step 1

To the activated yeast mixture (from Step 1), add the remaining white sugar, 1/4 cup melted butter, salt, eggs, and gradually mix in the all-purpose flour.

Stir until a soft dough forms, then turn the dough onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic.

Step 3: First Rise of the Dough

• dough from Step 2

Place the kneaded dough (from Step 2) into a greased bowl.

Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm place until doubled in size, about 1 hour.

Waiting for the dough to properly rise will result in fluffy, light rolls.

I like to set mine near a sunny window to speed things up.

Step 4: Prepare Filling and Assemble Rolls

• 1/2 cup packed brown sugar
• 2 tbsp ground cinnamon
• 2 tbsp melted butter
• 1 cup fresh blueberries
• dough from Step 3

After the dough has risen, turn it out onto a floured surface and roll it into a rectangle about 1/4 inch thick.

Mix together the packed brown sugar and ground cinnamon in a small bowl.

Brush the rolled-out dough with 2 tablespoons melted butter, then sprinkle the cinnamon sugar mixture evenly over it.

Scatter the fresh blueberries on top.

Roll up the dough tightly from the longer edge, pinch the seam to seal, and cut into 12 equal rolls.

Place these in a greased baking dish.

Step 5: Second Rise

• assembled rolls from Step 4

Cover the assembled unbaked rolls and let them rise again in a warm place until puffed and nearly doubled in size, about 30 minutes.

This second rise gives extra lightness and helps set the shape of the rolls.

Step 6: Bake the Blueberry Rolls

• risen rolls from Step 5

Preheat your oven to 350°F (175°C).

Once the rolls have finished their second rise, bake them in the preheated oven for about 25 minutes, or until the tops are golden and the rolls are cooked through.

Step 7: Prepare and Apply Frosting

• 4 oz cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners’ sugar
• 1 tsp vanilla extract

While the rolls are baking, beat together the softened cream cheese and softened butter until smooth.

Add confectioners’ sugar and vanilla extract, then continue to beat until fluffy and light.

Once the rolls have cooled slightly (but are still warm), spread the cream cheese frosting generously over the top.

I love frosting these rolls while they’re still warm—the icing melts just a bit and seeps into all the swirls!