Blueberry Cinnamon Rolls (Printable)

Soft dough spirals filled with sweet blueberries, warm cinnamon sugar, and drizzled with vanilla glaze.

# What You'll Need:

→ Dough

01 - 1 cup whole milk, warmed to 110°F
02 - 2¼ tsp active dry yeast (1 packet)
03 - ⅓ cup granulated sugar
04 - 4 cups all-purpose flour
05 - 1 tsp salt
06 - 2 large eggs, room temperature
07 - ¼ cup unsalted butter, melted

→ Filling

08 - ½ cup brown sugar, packed
09 - 2 tsp ground cinnamon
10 - 3 tbsp unsalted butter, softened
11 - 1 cup fresh or frozen blueberries
12 - 1 tbsp all-purpose flour

→ Vanilla Glaze

13 - 1 cup powdered sugar
14 - 2 tbsp milk
15 - ½ tsp pure vanilla extract

# How to Make It:

01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until mixture becomes foamy and fragrant.
02 - Whisk sugar, melted butter, eggs, and salt into the yeast mixture. Gradually incorporate flour until a soft, sticky dough forms.
03 - Turn dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm area for 1 hour until doubled.
04 - Mix brown sugar and cinnamon in a small bowl. Toss blueberries with 1 tablespoon flour in a separate bowl to prevent bleeding.
05 - Punch down risen dough and roll into a 16x12 inch rectangle. Spread softened butter evenly, sprinkle with cinnamon-sugar mixture, and distribute floured blueberries.
06 - Roll dough tightly from the longer edge into a log. Slice into 12 equal pieces using a sharp knife or unflavored dental floss.
07 - Place rolls cut-side up in a greased 9x13 inch baking dish. Cover and let rise for 30–45 minutes until puffy and visibly expanded.
08 - Preheat oven to 350°F. Bake rolls for 22–25 minutes until golden brown on top and cooked through in the center.
09 - Whisk powdered sugar, milk, and vanilla extract until smooth and drizzling consistency. Pour over warm rolls immediately before serving.

# Expert Hacks:

01 -
  • The combination of tart blueberries and sweet cinnamon creates this incredible flavor depth that keeps you coming back for seconds
  • These rolls freeze beautifully, so you can bake once and have weekend breakfast ready for weeks
  • The dough is foolproof and forgiving, perfect for nervous bakers who want impressive results without the stress
02 -
  • The most common mistake is not waiting for the dough to double in size during the first rise, so be patient and trust the process
  • When rolling the dough, work quickly and keep the thickness even so your rolls bake uniformly and look professional
  • Let the rolls cool for just 10 minutes before glazing, otherwise the glaze will melt right off and you will lose that beautiful presentation
03 -
  • Use unflavored dental floss to slice the rolls by sliding it underneath the log, crossing the ends over the top, and pulling tight for perfect cuts without squishing the dough
  • Room temperature ingredients are non-negotiable here, so take everything out at least an hour before you start baking

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