Soft blueberry cinnamon rolls are my twist on a classic cinnamon roll recipe. These cinnamon rolls from scratch are super fluffy and have the most delicious blueberry filling. Better than any store bought rolls!
Blueberry cinnamon rolls
If you have never tried blueberry cinnamon rolls, you are missing out! The delicious blueberry filling sets them apart from regular cinnamon rolls.
They are perfect on Sunday morning, for a party or serving for Mother’s Day and any special occasion. The recipe yields extra blueberry sauce. Top the rolls with the sauce and cream cheese glaze when serving to your friends or family. In my opinion this is the only cinnamon roll recipe from scratch you ever need! They are super fluffy and easy to make with my fast rise method.
The recipe was adapted from Homemade Cinnamon Rolls.
How to make cinnamon roll dough
What I love most about these blueberry cinnamon rolls is that they are so easy to make using the oven proofing method.
- Heat the milk until warm in a small saucepan over medium heat, add butter, remove from the heat and keep aside for 1-2 minutes or until the butter is melted. You can also melt butter in a microwave. The milk should be lukewarm. Stir in yeast and sugar and allow to stand for 10 minutes or until frothy.
- Add the remaining ingredients for the cinnamon roll dough: egg, salt and flour and mix to form the dough. The dough will be sticky. Transfer to a working area and knead for 5 minutes until elastic.
- Lightly coat a large bowl with cooking spray or oil and place the dough. Cover with a damp towel or plastic wrap loosely.
How to proof cinnamon rolls in the oven
Preheat your oven to 200 F (100 C) for 2-3 minutes, then turn it off. Transfer the bowl to a warm oven. Make sure to TURN OFF the heat. Allow to rise for 30 minutes. If the dough has not risen enough and doesn’t look like doubled in size, punch it down and let it rise for another 30 minutes.
How to make cinnamon rolls
Turn out the dough onto a lightly floured surface and roll out into a large 19×13-inch rectangle. I usually don’t brush the dough with melted butter for these blueberry cinnamon rolls like I do for Cinnamon rolls. But you can do it if you wish. Sprinkle sugar and cinnamon over the dough and spread about 1/2-3/4 cup of the blueberry sauce. Carefully roll up the dough into a log, beginning at the long side. Seal the ends and cut the log into 10-12 slices using a sharp knife. It is fine if some of the filling leaks out. Place the rolls into a 9×13–inch baking dish lined with parchment paper. If you don’t have a large baking dish, use 2 smaller ones. Cover with towel or plastic wrap loosely and allow to rise for 20 minutes or until doubled in size.
Bake in the preheated oven to 350 F |175 C for 20-25 minutes or until lightly golden. Remove and let them cool.
How to make blueberry sauce
Cook the blueberries and sugar in a small saucepan over medium heat until they begin to break down. Mix corn starch and water and add into the saucepan. The sauce will start thickening immediately. Remove from the heat and allow to cool completely.
Cream cheese glaze for blueberry cinnamon rolls
Mix cream cheese and powdered sugar, milk and lemon juice until lump free in a small bowl. If you find the glaze to be too thick, add extra tablespoon of milk. Spread the glaze over the rolls. Serve warm!
Can you make cinnamon rolls in advance
Yes! You can prepare the dough and refrigerate it after the first rise. Simply shape it, cover and refrigerate up to 24 hours. Alternatively you can refrigerate the dough after it is kneaded. It will rise slowly in the fridge.
More roll recipes
If you make these blueberry cinnamon rolls be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!Print
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