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Indulge in warm and gooey Blueberry Cinnamon Rolls for breakfast! This fruity twist on a classic treat is perfect for satisfying your sweet tooth cravings. Easy-to-make and simply delicious.
Soft Blueberry Cinnamon Rolls
There’s no better way to start a Sunday morning than with freshly baked Soft Cinnamon Rolls, oozing with a luscious blueberry sauce and cream cheese glaze. This recipe is a keeper, with its fluffy and tender texture, and quick rise time using our oven proofing technique. All made from scratch for the ultimate cinnamon roll experience.
The recipe was adapted from Homemade Cinnamon Rolls.
You’ll Need
Cinnamon Roll Dough
- Milk: The temperature of the milk is crucial for activating the yeast. Make sure the milk is warmed to 110°F, no hotter, or it can kill the yeast.
- Butter: Use unsalted butter to control the amount of salt in the recipe.
- Sugar: Dividing the sugar into two parts is important for the yeast to properly rise and for the sweetness of the rolls.
- Yeast: Active dry yeast works best for this recipe. Make sure the yeast is fresh and not expired.
- Egg: The egg should be at room temperature before whisking. This helps the dough rise more evenly.
- Flour: All-purpose flour works best for this recipe. Sift the flour before measuring for a more accurate measurement.
- Salt: Salt helps balance the sweetness in the dough and enhances the overall flavor.
Blueberry Sauce
- Blueberries: You can use either fresh or frozen blueberries for this recipe. If using frozen, make sure to thaw them before using.
- Sugar: Granulated white sugar is used to sweeten the blueberries and balance their tartness.
- Cornstarch: Cornstarch is used to thicken the blueberry sauce. Mix it with water to create a slurry before adding it to the blueberries. This will help prevent clumps and ensure the sauce has a smooth, even texture.
How to Make Blueberry Cinnamon Rolls
- In a big bowl, mix warm milk, melted butter, 1 tablespoon of sugar, and yeast. Let it sit for 5 minutes until it’s foamy. Then, add the egg, flour, remaining sugar, and salt, and mix until it turns into dough.
- Put the dough on a floured surface and knead for 5 minutes until it’s soft and smooth. Coat the bowl with oil and put the dough back in it.
- Cover with a damp towel and put it in a warm oven (make sure the oven is turned off). Leave it to rise for 30 minutes until it’s double in size.
- Put some flour on a surface and roll out the dough to make a big rectangle that is 19 inches by 13 inches and ¼-inch thick.
- Mix cinnamon and brown sugar together in a small bowl. Spread melted butter on the dough and sprinkle the sugar mixture evenly over the top.
- Put about ½-3/4 cup of blueberry sauce on the dough. Roll the dough tightly into a log starting from the long side and seal the edges by pinching them together.
- Cut it into 6-10 pieces after trimming the ends. Line a baking pan with parchment paper or grease it with cooking spray.
- Put the rolls in the pan, cover them with a towel, and let them rise for 30 minutes until they’re double in size.
- Preheat your oven to 350 F.
- Take off the towel from the rolls and put them in the oven to bake for 20-25 minutes until they’re lightly golden. Take them out of the oven and let them cool down a bit.
How to Proof Cinnamon Rolls in the Oven
Proofing cinnamon rolls in the oven involves creating a warm and humid environment that helps the dough rise. Here are the steps to proof cinnamon rolls in the oven:
- Preheat your oven to its lowest setting (usually 170-200°F/77-93°C).
- Once the oven is preheated, turn it off.
- Cover your cinnamon rolls with a damp kitchen towel or plastic wrap to keep the surface from drying out.
- Place the covered cinnamon rolls in the oven and close the door.
- Let the cinnamon rolls rise for about 30-40 minutes, or until they have doubled in size.
❗ Note: Be sure to keep an eye on the cinnamon rolls as they proof in the oven, as they can overproof quickly and become too puffy and/or deflated if they’re left in too long.
Expert Tips
- Use room temperature ingredients: Make sure that all of your ingredients are at room temperature before beginning to make the dough. This will help the dough rise properly and result in a better texture.
- Let the dough rise properly: Properly allowing the dough to rise will give you fluffy and light cinnamon rolls.
- Make sure the dough is rolled out evenly: To ensure that your cinnamon rolls are evenly cooked, make sure that the dough is rolled out to an even thickness.
- Add the blueberry sauce before rolling: Spread the blueberry sauce on the dough before rolling it up to ensure that the blueberry flavor is distributed throughout the rolls.
- Use a sharp knife to cut the rolls: A sharp knife will make it easier to cut the rolls without squishing them. You can also use dental floss to cut the rolls.
- Don’t overbake: Overbaking the cinnamon rolls will dry them out and make them tough. Keep an eye on them and take them out of the oven when they’re lightly golden.
- Add a blueberry sauce and frosting: Drizzle a simple glaze or frosting over the cinnamon rolls while they are still warm to add extra sweetness and flavor.
Storage
To store blueberry cinnamon rolls, first allow them to cool completely to room temperature. Once cooled, you can store them in an airtight container or resealable plastic bag at room temperature for up to 2 days.
If you want to keep them for longer, you can freeze them. Wrap each cinnamon roll individually in plastic wrap and then place them in a freezer-safe container or resealable plastic bag. They can be stored in the freezer for up to 3 months.
Reheating
To reheat frozen cinnamon rolls, remove them from the freezer and allow them to thaw at room temperature for a few hours or overnight. Once thawed, you can heat them up in the microwave for a few seconds or in a preheated oven at 350°F (180°C) for 5-10 minutes, until warm.
Just be aware that reheated cinnamon rolls may not be as fluffy and tender as freshly baked ones, but they’ll still taste delicious.
How to Make Blueberry Cinnamon Rolls in Advance
To make blueberry cinnamon rolls in advance, you can follow these steps:
- Prepare the dough as directed in your recipe, but instead of letting it rise and continue with the recipe, place the dough in an airtight container and refrigerate it overnight.
- The next day, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes to an hour to allow it to come to room temperature.
- Roll out the dough, add the sugar mixture and the blueberry sauce, and roll it up tightly, as directed in the recipe.
- Cut the rolls into slices and place them in a baking dish.
- Cover the dish with plastic wrap and place it in the refrigerator until you’re ready to bake them.
- When you’re ready to bake the rolls, remove them from the refrigerator and let them sit at room temperature for about 30 minutes to an hour to warm up slightly.
- Bake as directed in the recipe below.
Frequently Asked Questions
Yes, you can use frozen blueberries. Just be sure to thaw them and drain off any excess liquid before using them in your recipe.
Yes, you can use a different type of fruit, such as strawberries or raspberries, in your cinnamon rolls. Just keep in mind that the cooking time may vary depending on the fruit you use.
Yes, you can make eggless blueberry cinnamon rolls. You can substitute eggs with other ingredients like yogurt, silken tofu, or flaxseed meal mixed with water. However, the texture and taste of the rolls may be slightly different.
Yes, you can use different types of flour like bread flour or whole wheat flour, but the texture and taste of the rolls may be slightly different.
More roll recipes
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Blueberry Cinnamon Rolls
Ingredients
For the Dough:
- 1 cup warm milk, 110°F
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated white sugar, divided
- 1 2¼ teaspoons package active dry yeast
- 1 large egg, lightly whisked
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
For The Blueberry Sauce:
- 3 cups fresh or frozen blueberries
- 1/4 cup sugar
- 1 1/2 tablespoons corn starch, mixed with 2 tablespoons water
For The Cinnamon Sugar:
- 1/2 cup loosely packed brown sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter, melted
For The Glaze:
- 1 cup powdered sugar
- 4 oz. cream cheese, at room temperature
- 1 tablespoon milk
- 2 tablespoons lemon juice
Instructions
Blueberry Cinnamon Rolls
- Preheat your oven to 200 F for 2-3 minutes, then turn it off.
- In a large bowl combine the warm milk together with the melted butter, 1 tablespoon sugar and yeast. Let sit until foamy, about 5 minutes.
- Add the egg , flour, remaining sugar and salt and mix until the dough forms. Turn out the dough onto a lightly floured working surface and knead for about 5 minutes or until soft and smooth.
- Lightly coat the bowl with olive oil or cooking oil spray and place the dough back into the bowl. Cover with a damp towel and transfer to a warm oven. Be sure to TURN OVEN OFF. Allow to rise for 30 minutes or until doubled in size.
- On a lightly floured surface, roll out the dough into a 19-inch x 13-inch rectangle and ¼-inch thick.
- Combine cinnamon and brown sugar in a small bowl. Brush with melted butter and sprinkle the sugar mixture evenly op top.
- Spread about 1/2-3/4 cup of the blueberry sauce over the dough. Beginning at the long side, roll the dough into a log tightly . Pinch to seal the edges.
- Trim the ends and cut into 10-12 slices.
- Line a 9-by-13-inch baking pan with parchment paper or grease with a cooking spray. Arrange the rolls, cover with a towel and allow to rise for 30 minutes or until doubled in size.
- Meanwhile, preheat your oven to 350 F.
- Uncover the rolls. Bake for 20-25 minutes or until lightly golden. Remove from the oven and allow to cool slightly.
The Glaze
- Combine the ingredients for the glaze: sugar, cream cheese, milk and lemon juice in a small bowl.
- Spread the glaze and the remaining blueberry sauce over the rolls. Enjoy!
Blueberry Sauce
- Combine the blueberries and sugar in a small saucepan. Cook until the blueberries begin to pop. Add the cornstarch-water mixture. Cook further until thickens. Remove from the heat and allow to cool completely.
Notes
Storage
- First allow them to cool completely to room temperature. Once cooled, you can store them in an airtight container or resealable plastic bag at room temperature for up to 2 days.
- If you want to keep them for longer, you can freeze them. Wrap each cinnamon roll individually in plastic wrap and then place them in a freezer-safe container or resealable plastic bag. They can be stored in the freezer for up to 3 months.
Reheating
- To reheat frozen cinnamon rolls, remove them from the freezer and allow them to thaw at room temperature for a few hours or overnight. Once thawed, you can heat them up in the microwave for a few seconds or in a preheated oven at 350°F (180°C) for 5-10 minutes, until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was completely fantastic. Followed the directions exactly and they were delicious. Everybody enjoyed them.
Thank you for the kind words, Danielle! I’m so glad everyone loved them. Your feedback made my day! 😊
This is a wonderful recipe. I used fresh blue berries. This will be my go to recipe. I especially liked that the dough did not dry out and harden the day after.
It maintained its tenderness the following days.
Rather than using the glaze, I used a vanilla butter cream frosting.
Hi Cynthia! It’s fantastic to hear that you enjoyed the recipe and that using fresh blueberries worked out wonderfully for you!
Your choice to use vanilla buttercream frosting instead of the glaze sounds like a delicious twist, adding a rich and creamy complement to the blueberries and tender dough.