Description
Homemade blueberry cinnamon rolls promise pure morning magic with sweet swirls of fruity goodness. Pillowy dough wrapped around juicy blueberries and warm cinnamon delivers comfort straight from your kitchen to the breakfast table.
Ingredients
Scale
Main Ingredients:
- 4 cups all-purpose flour
- 1 cup whole milk
- 2 large eggs
- 1 cup fresh blueberries
- 1/2 cup blueberry pie filling
Filling and Spices:
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened
Binding and Topping Ingredients:
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 cup powdered sugar
- 2 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Activate the yeast by dissolving granulated sugar in warm milk, then sprinkle yeast and allow 5-10 minutes for foaming.
- Create a flour mixture by combining dry ingredients, then form a well and incorporate melted butter, eggs, and activated yeast mixture until a shaggy dough develops.
- Transfer dough to a floured surface and knead for 5-7 minutes, achieving a smooth and elastic consistency. Add minimal flour if dough remains sticky.
- Place dough in a greased bowl, cover, and allow to rise in a warm environment for approximately 1 hour until volume doubles.
- Prepare blueberry filling by thoroughly blending fresh blueberries, blueberry pie filling, ground cinnamon, brown sugar, and softened butter.
- Deflate risen dough and roll into a rectangular shape on a floured surface, maintaining dimensions of 16×12 inches.
- Distribute blueberry mixture evenly across dough, preserving a small perimeter around the edges.
- Tightly roll the dough from a long edge, seal the seam, and slice into 12 uniform segments.
- Arrange rolls in a greased 9×13-inch baking dish and allow a second rise for 30-45 minutes until puffy.
- Heat oven to 350F (175C) and bake rolls for 25-30 minutes until achieving a golden-brown color.
- Simultaneously prepare glaze by whisking powdered sugar, milk, and vanilla extract until smooth.
- Remove rolls from oven, allow brief cooling, then generously drizzle with prepared glaze.
Notes
- Swap dairy milk with almond or oat milk for a lactose-free version that maintains the soft, tender texture of the rolls.
- Add lemon zest to the blueberry filling for a bright, citrusy burst that complements the sweet blueberries and warm cinnamon.
- Freeze unbaked rolls after the second rise for up to 2 weeks, allowing you to enjoy fresh, homemade cinnamon rolls anytime with minimal prep.
- Toast chopped nuts like pecans or almonds and sprinkle on top for extra crunch and nutty flavor that elevates the overall taste experience.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg