Description
Delight in these warm, freshly baked Blueberry Cinnamon Rolls that combine the classic swirls of cinnamon and sugar with bursts of juicy blueberries. Perfect for breakfast or brunch, these soft, fluffy rolls are topped with a sweet vanilla glaze that melts beautifully over the warm dough, creating a comforting and irresistible treat.
Ingredients
Scale
Dough Ingredients
- 1 cup whole milk, lukewarm
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (or one packet)
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour, plus extra for rolling
- 1/2 teaspoon vanilla extract
Filling Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 1/2 cups fresh blueberries (frozen can be used, unthawed)
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Dough: In a small bowl, combine the warm milk and granulated sugar, then sprinkle the yeast over it. Let stand for 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated. Meanwhile, in a large bowl, combine melted butter, salt, eggs, and vanilla extract. Add the yeast mixture to this and stir to combine thoroughly.
- Make the Dough: Gradually add the flour one cup at a time, mixing until the dough comes together. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for the kneading process. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm area for 1 to 1.5 hours until doubled in size.
- Prepare the Filling: While the dough is rising, mix the softened butter, brown sugar, and cinnamon in a small bowl until smooth and spreadable. This will be the cinnamon-sugar filling for the rolls.
- Roll the Dough: Once risen, punch down the dough, then roll it out on a floured surface into a 16 by 12-inch rectangle. Spread the cinnamon-sugar butter evenly over the dough, leaving a small border around the edges. Scatter the fresh blueberries evenly over the filling.
- Shape the Rolls: Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or dental floss to slice the log into 12 equal pieces. Arrange the rolls in a greased 9 by 13-inch baking pan in a snug, single layer. Cover with a towel and allow them to rise again for 30 to 45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until golden brown and cooked through. Watch carefully towards the end to prevent overbaking.
- Prepare the Glaze: While the rolls bake, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt in a bowl until smooth. Adjust thickness by adding more powdered sugar or milk as needed.
- Glaze the Rolls: When the rolls are done, remove them from the oven and cool for 5 minutes. Drizzle the glaze over the warm rolls for a sweet finishing touch.
- Serve: Enjoy the Blueberry Cinnamon Rolls warm, fresh from the pan, perfect for a comforting breakfast or brunch treat.
Notes
- You can use frozen blueberries without thawing to avoid excess moisture in the filling.
- If dough feels too sticky, add a little more flour during kneading, but avoid over-flouring to keep rolls soft.
- Use dental floss to cut rolls cleanly without squishing the dough.
- Adjust glaze consistency by adding more powdered sugar for thickness or more milk for thinness.
- For extra flavor, consider adding lemon zest to the filling or glaze.
