Description
These Blueberry Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring fresh blueberries nestled within a soft, fluffy dough swirled with cinnamon sugar. Perfect for breakfast, brunch, or a sweet treat, these rolls are baked golden and topped with a creamy vanilla glaze, offering a perfect balance of fruity, spiced, and sweet flavors.
Ingredients
Scale
Dough Ingredients
- 1 cup whole milk (lukewarm)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (or one packet)
- 1/2 cup unsalted butter (melted)
- 1/2 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour (plus extra for rolling)
- 1/2 teaspoon vanilla extract
Filling Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 1 1/2 cups fresh blueberries (can use frozen, do not thaw)
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Dough: In a small bowl, combine the lukewarm milk and granulated sugar. Sprinkle the yeast over the milk and let it sit for 5-10 minutes until frothy. In a separate large bowl, mix melted butter, salt, eggs, and vanilla extract. Add the yeast mixture to the butter mixture and stir to combine.
- Make the Dough: Gradually add the flour one cup at a time, mixing until the dough starts to form. Knead on a floured surface for 5-7 minutes until smooth and elastic, or use a stand mixer with a dough hook. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Prepare the Filling: While the dough rises, mix softened butter, brown sugar, and cinnamon in a small bowl until smooth and spreadable.
- Roll the Dough: After the dough has risen, punch it down and roll it out on a floured surface into a 16×12 inch rectangle. Spread the cinnamon-sugar butter evenly over the dough, leaving a small border. Sprinkle fresh blueberries evenly over the filling.
- Shape the Rolls: Starting at the long edge, roll the dough tightly into a log. Slice into 12 equal pieces using a sharp knife or dental floss. Place the rolls in a greased 9×13-inch baking pan in a snug single layer. Cover and let rise for another 30-45 minutes until puffed.
- Bake: Preheat the oven to 350°F (175°C). Bake rolls for 25-30 minutes or until golden brown and cooked through. Watch closely near the end to avoid overbaking.
- Prepare the Glaze: While baking, whisk powdered sugar, milk, vanilla extract, and salt in a small bowl until smooth. Adjust thickness with more powdered sugar or milk as desired.
- Glaze the Rolls: Remove rolls from oven and cool for 5 minutes. Drizzle glaze over warm rolls for a sweet finish.
- Serve: Enjoy these warm Blueberry Cinnamon Rolls fresh from the pan, perfect for any time of day.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent excess moisture in the dough.
- Kneading can be done by hand or with a stand mixer fitted with a dough hook for convenience.
- Ensure milk is lukewarm to properly activate the yeast without killing it.
- For a thicker glaze, add more powdered sugar; for a thinner glaze, add more milk.
- Roll slices can be cut cleanly using dental floss if a knife causes squishing.
- Cover dough during rising to maintain moisture and warmth.
- Watch baking time carefully, as ovens vary and overbaking dries out the rolls.
- Serve warm for best texture and flavor.
