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.
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
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.
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!
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.
INTERESTED IN SIMILAR RECIPES? TRY ONE OF THESE:
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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.
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