Up close shot of blueberry cinnamon rolls in a glass dish

If you happened to catch my IG stories over the weekend, you may have caught a glipse of me making these Bluberry Cinnamon Rolls. I was bummed because I had been planning to make these for a little while and then totally forgot to grab one of the ingredients. My husband (who was very excited to try these) was kind enough to run out and grab my missing piece. I’m so glad he did because these turned out to be SO GOOD! They are definitely an indulgence, and I will admit that I ate one straight out of the pan.

spatula scooping a single cinnamon roll from the pan with icing drizzling down the side

INGREDIENTS YOU’LL NEED FOR BLUEBERRY CINNAMON ROLLS:

Yeast
milk
Sugar
butter
salt
eggs
flour
brown sugar
cinnamon
powdered sugar
cream cheese
vanilla extract
blueberries

overhead shot of cinnamon rolls topped with blueberries in a glass dish

HOW TO MAKE BLUEBERRY CINNAMON ROLLS:

(full recipe card below)

Dissolve the yeast in milk with 1tsp of your sugar. Let it sit until the mixture begins to foam. It will be about 5 minutes.
Add in the remaining sugar, butter, salt, eggs, and flour.
Mix until a dough forms.
Grease a large glass bowl, and place the dough inside. Cover completely and set in a warm place in your kitchen. Allow it to rise for 1 hour or until it doubles in size.
Combine brown sugar and cinnamon in a bowl until it makes a fine sand.
Roll out dough on a lightly floured surface until it reaches about 15” x 12”. You want it to be about 1/4” thick.
Spread your softened butter over the surface and then sprinkle with your cinnamon sugar mix.
Spread your blueberries evenly throughout.
Tightly and carefully, roll your dough up into a tight roll.
Cut the dough into 1 1/4”-1 1/2” slices.
Place the cinnamon rolls into a greased 13” x 9” baking dish.
Preheat your oven to 350F.
Cover the rolls loosely with a kitchen towel and allow them to rise for about 30 minutes (until they double in size)
Bake in the oven for 20-25 minutes, until they are cooked through and just starting to brown.
Mix together the icing ingredients with an electric mixer until it is creamy and smooth.
Once the cinnamon rolls have come out of the oven, place the icing on while they are still hot.
If you’d like, you can also top with additional warmed blueberries.

up close overhead shot of cinnamon rolls covered in blueberries

TIPS AND NOTES FOR BLUEBERRY CINNAMON ROLLS:

If the yeast does not foam after about 5 minutes, you need to throw out the batch and start over with new yeast. It means it did not activate and it will not rise.
If you want to help the dough rise quicker, you can warm your oven to 200F and then shut it off and leave the dough in there. It will rise quicker than at room temp.
The additional warmed blueberries on top are completely optional. They still taste great without them!

side up close shot of blueberry cinnamon rolls

CAN THIS BE MADE AHEAD OF TIME?

Absolutely. You can make them all the way up until you put them in the baking dish. You can place them in the fridge, covered and let them rise in the fridge overnight. You can also freeze them. You would do the same as the fridge method, except cover them tightly and place them in the freezer. When you wanted to make them, allow them to thaw and then rise at room temp for about 30 minutes.

hand holding a cinnamon roll covered in blueberries on a spatula with the remaining pan in the background

INTERESTED IN SIMILAR RECIPES? TRY ONE OF THESE:

a single blueberry cinnamon roll on a plate with the remaining in a glass dish

Blueberry Cinnamon Rolls

Author: Kara – Sweetly Splendid
Prep Time: 90 min (includes rising time)
Cook Time: 20 min
Total Time: 1 hour 50 minutes
Yield: 15 1x

Scale

Ingredients

Dough

2 1/4 tsp active yeast
1 cup milk, warmed to 105-110F
1/2 cup sugar
1/3 cup butter, softened
1 tsp salt
2 eggs
4 cups all purpose flour

Filling

1 cup brown sugar
3 tbsp cinnamon
3 tbsp butter, softened
1 cup blueberries

Icing

6 tbsp butter, softened
1 1/2 cups powdered sugar
1/4 cup cream cheese
1 tsp vanilla
pinch of salt

Instructions

Dissolve the yeast in milk with 1tsp of your sugar. Let it sit until the mixture begins to foam. It will be about 5 minutes.
Add in the remaining sugar, butter, salt, eggs, and flour.
Mix until a dough forms.
Grease a large glass bowl, and place the dough inside. Cover completely and set in a warm place in your kitchen. Allow it to rise for 1 hour or until it doubles in size.
Combine brown sugar and cinnamon in a bowl until it makes a fine sand.
Roll out dough on a lightly floured surface until it reaches about 15” x 12”. You want it to be about 1/4” thick.
Spread your softened butter over the surface and then sprinkle with your cinnamon sugar mix.
Spread your blueberries evenly throughout.
Tightly and carefully, roll your dough up into a tight roll.
Cut the dough into 1 1/4”-1 1/2” slices.
Place the cinnamon rolls into a greased 13” x 9” baking dish.
Preheat your oven to 350F.
Cover the rolls loosely with a kitchen towel and allow them to rise for about 30 minutes (until they double in size)
Bake in the oven for 20-25 minutes, until they are cooked through and just starting to brown.
Mix together the icing ingredients with an electric mixer until it is creamy and smooth.
Once the cinnamon rolls have come out of the oven, place the icing on while they are still hot.
If you’d like, you can also top with additional warmed blueberries.

Notes

If your yeast does not begin to foam after 5 minutes, you need to throw it out and start over. It means the yeast is bad and did not activate.