Blueberry Cinnamon Rolls (Printable)
Fluffy rolls filled with sweet blueberries and cinnamon, finished with vanilla glaze.
# Ingredient List:
→ Dough
01 - 1 cup warm whole milk (240 ml)
02 - 2 1/4 teaspoons active dry yeast (1 packet)
03 - 1/3 cup granulated sugar (67 g)
04 - 4 cups all-purpose flour (480 g)
05 - 1 teaspoon salt
06 - 2 large eggs, room temperature
07 - 1/4 cup unsalted butter, melted (60 g)
→ Filling
08 - 1/2 cup brown sugar, packed (100 g)
09 - 2 teaspoons ground cinnamon
10 - 3 tablespoons unsalted butter, softened (42 g)
11 - 1 cup fresh or frozen blueberries (150 g)
12 - 1 tablespoon all-purpose flour
→ Vanilla Glaze
13 - 1 cup powdered sugar (120 g)
14 - 2 tablespoons milk (30 ml)
15 - 1/2 teaspoon pure vanilla extract
# Steps:
01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until mixture becomes foamy, indicating the yeast is active.
02 - Add sugar, melted butter, eggs, and salt to the yeast mixture. Mix thoroughly to combine. Gradually incorporate flour, mixing until a soft, sticky dough forms.
03 - Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap or towel, and let rise in a warm, draft-free area for 1 hour until doubled in size.
04 - Mix brown sugar and cinnamon in a small bowl until well combined. In a separate bowl, toss blueberries with 1 tablespoon flour to coat evenly.
05 - Punch down risen dough and roll into a 16x12 inch rectangle. Spread softened butter evenly over the surface, sprinkle with cinnamon-sugar mixture, then distribute floured blueberries across the dough.
06 - Starting from the longer side, roll dough tightly into a log. Using a sharp knife or dental floss, slice the log into 12 equal pieces approximately 1 1/2 inches thick.
07 - Place rolls in a greased 9x13 inch baking dish, leaving space between each. Cover and let rise for 30 to 45 minutes until puffy and nearly doubled.
08 - Preheat oven to 350°F. Bake rolls for 22 to 25 minutes until golden brown on top and cooked through. The center should spring back when lightly touched.
09 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and creamy. Add additional milk 1 teaspoon at a time if thinner consistency is desired.
10 - Drizzle warm vanilla glaze evenly over the rolls immediately after removing from oven. Serve warm for best texture and flavor.
# Expert Advice:
01 -
- The combination of warm cinnamon and tart blueberries creates this incredible sweet-tart balance that keeps you coming back for seconds
- Theyre surprisingly forgiving, so even if your dough isnt perfect, the result is still showstoppingly good
02 -
- If your dough isnt rising, move it to a warmer spot or turn on your oven light and place the bowl inside
- Slicing rolls with unflavored dental floss instead of a knife gives you cleaner cuts without squishing the dough
03 -
- If using frozen blueberries, keep them frozen until the moment you scatter them on the dough, otherwise theyll release too much liquid
- Let the rolls cool in the pan for at least 10 minutes before glazing so the glaze sets instead of running off completely